Step 1

In a medium saucepan bring a quart of water to a boil on the stove. You can vary the amounts, just be sure that the marijuana is always floating about 1 1/2 – 2 inches from the bottom of the pan.

Step 2

When the water is boiling place the butter in the pan and allow it to melt completely.

Step 3

After the butter has melted, add the marijuana.

Step 4

Once the weed is added the heat should be turned down, very low, to barely a simmer. I usually let the weed cook for around three hours.

Step 5

You can tell it’s done when the top of the mix turns from really watery to glossy and thick.

Step 6

While the cannabutter is cooking set up the bowl to hold the finished product. I like to use a heatproof bowl, and some people use a plastic food container. Place a double layer of cheesecloth over the top, and secure it with elastic, string or tape. Strain the marijuana butter over the bowl, carefully trying not to spill.

Step 7

When the saucepan is empty, undo the twine, pick up the cheesecloth from all four sides and squeeze out all of the remaining butter.

Step 8

Allow the cannabutter to cool for about an hour. Place in the fridge until the butter has risen to the top layer and is solid. The THC and other properties have attached to the butter, and you are just about there.

Step 9

Run a knife around the edge and lift the butter off.

Step 10

Place upside down on your work surface and scrape off any of the cooking water. Your cannabutter is ready to roll. Enjoy!