Step 1

Decarb the cannabis in the oven. Set your oven to a nice, low temperature—anything between 225 and 240 °F (107 and 116 °C) is a good, safe range. Then, hand-crumble the weed into small, rice-sized chunks and pour them out onto a foil-lined baking sheet. Secure another sheet of foil over the crumbled weed, and then leave the weed in the oven for 40-45 minutes so it can successfully decarb. What you’re aiming for is golden-brown weed that looks a little bit toasted.“Decarbing” is short for “decarboxylating,” a simple but necessary process that activates the psychoactive compounds in your weed. Raw weed contains cannabinoids known as THCA and CBDA; when decarboxylated, they’re transformed into THC and CBD, the components of marijuana that weed users know and love. Although it’s an annoying step, decarbing is an important element of making good cannabutter.Once the weed is successfully decarbed, set it on the counter and give it time to thoroughly cool down.

Step 2

Melt 4 sticks of butter in a simmering saucepan of water. Pour 4 c (950 mL) of water into a saucepan and wait for it to boil; then, bring it to a simmer. Unwrap and place 4 sticks of unsalted butter into the boiling water and wait for it melt completely.

Step 3

Infuse the decarbed weed in the butter for 3 hours. Transfer the cooled weed to the simmering water-butter mixture and secure the saucepan with the lid. Set a timer for about 3 hours to let the weed completely infuse into the butter. Leave the lid on the entire time—once the mixture has a more shiny and thick consistency, it’s ready to strain.Some people prefer to infuse their weed for only 90 minutes. Keep in mind, though, that the longer you infuse the butter, the more powerful the high will be.

Step 4

Strain out the weed using cheesecloth and a large bowl. Stack two sheets of cheesecloth on the surface of a large bowl, securing them in place with a rubber band or section of string. Then, carefully pour the infused butter into the cheesecloth, which helps filter the pieces of weed out of the butter. Once you’ve transferred all the butter, give the cheesecloth an extra squeeze for good measure.Use oven mitts to protect your hands, as the infused butter will be very hot.

Step 5

Cover and refrigerate the butter for 1 hour and let it separate. Cover the bowl with the cheesecloth again and set it in the refrigerator for 1 hour—this gives the butter time to separate cleanly from the water you cooked it with. After an hour, check to see if the butter has formed a solid layer on top of the water.

Step 6

Remove the butter from the bowl and refrigerate it for up to 6 months. Using a butter knife, run the blade around the perimeter of the butter and pop it out of the bowl. Lay a clean towel on a cutting board and place the butter on top. Then, use the towel to lightly dry off the cannabutter. If you don’t plan on using the butter right away, slip it into an airtight container (like a tightly sealed jar) and store it in your refrigerator or freezer for up to 6 months.Feel free to dump the water at this point—you don’t need it anymore.