Cannabis Cooking Essentials: Gourmet Cannabis Butter

There's nothing better than adding soft, smooth butter to a recipe. The richness increases depth to the flavor and can bring delicious creaminess to a variety of foods. How about adding cannabis to that butter? Even better!

Throughout The Herb Somm guides, I use many recipes incorporating gourmet cannabis butter also known as "CannaButter". From baked goodies to creamy soup, there are many ways to use this versatile and essential cooking ingredient.

Similar to making infused cannabis olive oil, creating a CannaButter at home can be time-consuming but very rewarding. When cooking, remember to keep temperatures low in order to best preserve the phytocannabinoids that are in the cannabis flower. Lower temperatures also help preserve terpenes, which add desirable aromas and flavors, plus a wealth of health benefits.

When making this recipe at home, be aware that THC and CBD levels can vary depending on what strain you use and where you source the flower from, so be sure to know your product well before incorporating it into a recipe. Do your best to calculate the dosage per serving and be sure to sample 1/4 teaspoon to check the potency before incorporating into a recipe or serving to others.

While there are many different methods for making cannabis-infused butter at home, for this recipe, you'll be using the Crock-Pot Method for infusion. The Crock-Pot Method is best for preparing large batches of CannaButter at home and will help cook the infusion slowly. If you don't have a slow cooker at home, there are other methods you can use including the stovetop method. Here's what you'll need to get started:

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Gourmet Cannabis Butter

The Crock-Pot Method

Equipment:

Crock-Pot or Slow Cooker

Thermometer

Strainer

Cheesecloth

Large mixing bowl

Saran wrap

Mason jar with airtight lid to store

Ingredients:

1 pound of unsalted butter

1 ounce (28.3 grams) cannabis flower of your choice

1 cup of water (optional, see note)

Note: While adding water to this recipe is optional, I prefer using it because it helps clarify and purify your end results by helping remove the strong herbal flavors and green notes that can appear in your CannaButter. If you decide to use it, add the water in step 2 as written. After the butter is done cooking, you'll want to place the CannaButter into the refrigerator to solidify for 24 hours, which will separate the butter from the water. At this point, use a knife to poke a hole to drain the water out, then scrape off any film you might see on the bottom of the butter. You can then melt the butter again and store it in whatever storage container you'd like!

Directions:

1. Preheat oven to 275 degrees Fahrenheit. Separate the cannabis with your fingers and place it on a baking tray. Decarboxylate in the oven for 20 minutes to activate the THC and/or CBD. Set aside.

2. Place the butter into the bottom of a Crock-Pot and begin to melt on low heat. If you're using water, add the water and turn the temperature up until the mixture begins to simmer and all of the butter melts.

3. Begin to stir in the decarboxylated cannabis flower. Reduce the heat to the lowest setting and be careful not to boil.

4. Cook the mixture for 4 to 5 hours stirring every 60 minutes. Be sure the temperature reaches between 150 - 200 degrees Fahrenheit, so you properly extract the phytocannabinoids, but don't overcook them. Add additional water if needed.

5. As the butter cooks, line a strainer with cheesecloth and set over a large mixing bowl. After the CannaButter is done cooking, turn off the Crock-Pot and let the mixture cool.

6. Pour the CannaButter through the cheesecloth and strainer into a large mixing bowl, separating the golden liquid from the solids. Double strain to remove any leftover particles to help purify and clarify the CannaButter. Compost and discard the remaining cannabis solids.

7. Seal the bowl containing your new CannaButter with saran wrap or a lid and place into the refrigerator for 24 hours to solidify the butter and separate from the water. Once the 24 hours are up, remove the water from the bottom of the bowl by poking a hole through the side of the CannaButter. Pour the water down the drain, then be sure to scrape off any film that might have formed on the bottom of the CannaButter using a knife. At this point, you can reheat the CannaButter, then transfer it into an airtight storage container of your choice. Let the CannaButter solidify once again in the refrigerator before using.

You are now ready to start cooking recipes! Your new CannaButter will stay good for up to several weeks if stored in the refrigerator or up to 4 to 5 months if stored in the freezer.

Looking for extra flavor? Try adding fresh chopped garden herbs, honey or fresh fruit to the CannaButter after it's been filtered. Blend in flavorful ingredients by using a whisk, mixer or food processor. After the mixture has been blended, empty the CannaButter into an airtight storage container to seal.

Recommended Infusions:

Honey CannaButter **warning: can get sticky and messy but totally worth it!**

Stir together 1/2 cup softened CannaButter, 2 tablespoons of honey and 1/8 teaspoon ground cinnamon.

Lemon-Herb CannaButter

Stir together 1/2 cup softened CannaButter, 2 teaspoons lemon zest, 2 teaspoons finely chopped fresh flat-leaf parsley, and 1/2 teaspoon finely chopped thyme

Candied Pecan CannaButter

Stir together 1/2 cup softened CannaButter, 2 tablespoons finely chopped toasted pecans, and 1 tablespoon light brown sugar

Rosemary-Garlic CannaButter

Stir together 1/2 cup softened CannaButter, 4 - 5 garlic cloves minced, 2 teaspoons finely chopped rosemary

Flavored CannaButters are best used as spreads or can be added to a recipe using low heat. They are also great at disguising the strong herbal flavors of cannabis. Remember to always keep flavored butter refrigerated or frozen. I also recommend checking out my Terpene Aroma & Pairing Guide to help select the best cannabis match for your culinary creation. To find Herb Somm recipes using CannaButter, click here. Enjoy!

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The Fine Print:

You assume all risk from the use of our recipes. Neither The Herb Somm nor the authors shall be liable for any injury or damage to be caused, directly or indirectly, by the information provided in this guide. Neither The Herb Somm nor authors are liable for any allergic reaction to any ingredient listed in our recipes - including cannabis. No legal, medical, or other professional relationship exists between The Herb Somm and those reading our guides. Under no circumstance should any recipes or pairings be given to children. Adults 21+ only.