If you live in a green-friendly state, this recipe is for you! In lieu of butter, replace your ingredients with Cannabutter.
In lieu of being in Colorado, we present to you a medical marijuana patient’s favorite delicacy, Cannabutter. Of course that is why we bring you the holy grail to make edibles or medibles with. Thanks to chefNia* from Essentially Healed and some other resources we teamed up to come up with this healthier version of this long-time known recipe for medical marijuana patients worldwide.
The weather has been great so far since we’ve been here in the Mile-High City. A little rainy as we enjoyed downtown Denver, nothing we can’t handle; it was absolutely crisp as we visited the Rocky Mountain Nat’l Park, though.
I guess when you’re up 13,000 feet at the top of the Rocky Mountains, the air can be pretty crisp, and that’s besides the popped eardrums, headache and such. When we think about it, it’s not so bad after all to be a little uncomfortable if you’re at the top of the world, especially with cannabis in your pocket.
Mason jar (wide-mouth)
Melt the butter on low heat in a saucepan. Add the ground buds; simmer on low heat for 45 minutes, stirring frequently.
Strain the butter into a glass mason jar with a tight-fitting lid using the cheesecloth. Push the back of a spoon against the plant matter and smash it against the cheesecloth to squeeze out every drop of butter available. When you’re done, discard the plant matter and cheesecloth.
Use your cannabutter immediately, refrigerate or freeze until it is time to use.
One pound of butter (4 sticks) can absorb 1 ounce of cannabis, but you may want to simmer for up to 60 minutes.
* You can easily scale this recipe up for larger batches of cannabutter.