More and more people across the states are experimenting with cannabis as a super food or supplement. With the list of benefits growing so are the ways people are looking to use cannabis and add it to their daily regimens.
Here is a great recipe for creating cannabutter or hempbutter, a hemp infused butter for everyday use. Were turning your butter into a superfood. Let’s get started.
1 cup of butter
1 cup or 7-10 oz of decarboxylated ground up Hemp flower
The most essential step is the decarb process heres why:
Hemp flower in raw form produces CBDA. In order to activate the CBD the flower must be heated to convert CBDA to CBD. We suggest to decarb your flower before you begin the cooking process. Decarbing during the cooking process will leave a distinctive taste and will weaken the CBD content.
Basic Cannabutter Recipe
- Decarb the cannabis. Preheat your oven to 245ºF. Place hemp flower on a non-stick, oven-safe tray or cover with parchment paper. Insert the tray into the oven for 30-40 minutes. Older, drier flower may require less time. Every 10 minutes, gently shake flower to expose the surface area of the flower equally. Tip: Slow and low is the way to go.
- Grind the decarboxylated flower coarsely with a hand grinder.
- Melt the butter. Add 1 cup of water and 1 cup of butter into a stock pot or saucepan. Simmer on low and let the butter melt. Tip: Adding water helps to regulate the temperature and prevents the butter from scorching.
- Add the cannabis. As the butter begins to melt, add in your coarsely ground flower product.
- Maintain low heat between 160-170 degrees and let the mixture simmer for 2 to 3 hours, stirring occasionally. Tip: The mixture should never come to a full boil.
- Strain the cannabutter. Set a funnel on top of a jar and line it with cheesecloth or a fine strainer. Once the butter has cooled off, pour it over the cheesecloth funnel and allow it to strain freely. Tip: Squeezing the cheesecloth may push more plant material through however some people choose not to strain at all.
- Refrigerate the jar of butter. If excess water forms at the bottom of the jar, you can remove the solid butter with a knife and drain the water out. Note: The butter will need to refrigerate for about an hour before removing the water.
Your butter’s potency depends on many factors, from how long and hot it was cooked to the potency of your starting material. To test the potency of your finished product, try spreading ¼ or ½ teaspoon on a snack and see how that amount affects you after an hour. Decrease or increase dose as desired. You can then use this personalized “standard” as a baseline for your recipes.
Enjoy- from your family at Get Me Some Green