Premium Cannabutter

Name: Premium Cannabutter
Total time: 80 min
Ingredients: 3.5 grams cannabis flower (about 1/8 ounce); 3 tablespoons distilled water; 1 cup unsalted butter (8 ounces), preferably organic and grass-fed; Immersion stick circulator; 1 vacuum-sealable bag (vacuum-sealable bags are preferred but sturdy sealable quart-sized plastic bags can stand in); 1 vacuum sealer

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Making cannabutter is a time-honored way of infusing cannabis into food, since so many recipes include butter as an ingredient. But not all cannabutters are created equal. Before cannabis can be used in a recipe, it must be "activated" or, in a technical sense, decarboxylated, to maximize its benefits. Traditionally, decarbing meant heating the buds at a low temperature for two to three hours in the oven. But this method can destroy flavor and lead to bitterness. But thankfully, there's a better (and more delicious) way. Decarbing using the sous-vide technique eliminates the uneven and often harsh heat of the old-school method and preserves the fragrant, floral compounds in cannabis known as terpenes. Here's how to make this cannabutter step by step. Recipes for Cannabis-Infused Jam-Stuffed Brioche French Toast, Buttered Pasta with Clams and Green Chiles, or Citrus-Caramel Blondies are great places to start cooking with it. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.

By Kitchen Toke

Published on January 6, 2020

Active Time:

50 mins

Total Time:

1 hrs 20 mins

Yield:

12 tablespoons

Ingredients

3.5 grams cannabis flower (about 1/8 ounce)
3 tablespoons distilled water
1 cup unsalted butter (8 ounces), preferably organic and grass-fed

SPECIAL EQUIPMENT

Immersion stick circulator
1 vacuum-sealable bag (vacuum-sealable bags are preferred but sturdy sealable quart-sized plastic bags can stand in)
1 vacuum sealer

Directions

Set immersion circulator to 200°F and place in a medium saucepan filled with tap water. Grind the cannabis buds into small pieces and place in the vacuum-sealable bag with 3 tablespoons distilled water. Using the vacuum sealer, seal the bag completely.
When the circulator reaches 200°F, drop the sealed bag into the water and decarb for 30 minutes, turning the bag every 5 to 10 minutes to ensure the cannabis is submerged in water.
Transfer the bag to a bowl of ice water to stop the cooking and preserve the terpenes; let cool. Melt butter in a small saucepan; add cannabis, and simmer, stirring often, for 20 minutes. Remove the saucepan from the heat and let the butter mixture steep for another 30 minutes.
Strain the mixture through a fine mesh sieve into a shallow container with an airtight lid. You’ll have 12 tablespoons (3/4 cup) of cannabutter, with about 43mg of THC per tablespoon based on a 20% THC strain. Keep refrigerated and use it within 30 days.

Kitchen Toke / Paul Strabbing

Notes

This recipe yields 12 tablespoons cannabutter with approximately 43mg THC per tablespoon based on a 20% THC strain.

Kitchen Toke is the first media company dedicated to teaching people about culinary cannabis for health and wellness. The website and magazine cover cooking and entertaining seasonally with cannabis, along with chefs and other experts teaching how to use the plant as part of a regular health and wellness regimen.