Bud-y Crocker – A journey through cannabaking.
So you wanna make weed butter?
It’s super simple. I know that people have probably tried to scare you into thinking otherwise. Cautioned you to be careful with all that weed! But don’t worry. With my simple guidelines, you’ll be a cannachef in no time at all.
There are a couple of ways to actually make the butter. You can start with weed (this is the buds of the plant that you roll into blunts, or throw into your bong.), or you can use trim, stems, and shake. Either way, you’re going to have a great end result.
The only difference in the process, between using weed and TSS(trim/stems/shake) is how much of it you will need. When using bud, stick with about an ounce of decent stuff, less if it is stronger. Use your judgment on this, it’s pretty easy to tell if you’d want to smoke it or not. Think of this like cooking with wine. The higher the quality, the less you need. Don’t however, try this recipe with an eighth and think you’re going to get good results. You won’t.
When using TSS, I recommend no less than a quarter of a pound. The higher the trim ratio, the more you’ll want to use. Separate all the stems from the trim and shake. This can be a hassle, but it’s an important step that should not be skipped.
Once you have all the stems removed, grind up your green. As fine as you can get it. When using the trim, I find that just rubbing handfuls of it between my palms seems to pulverize it pretty well. The end result should look like this, regardless of your choice in green.
If you’re using stems, it’s important that you pulverize these as well. The reasoning behind the grinding is simple. The more contact the butter has with the marijuana, the more it can leech the THC out of the plant. Think of this process like grinding and brewing coffee. Stems can be very hard, and can sometimes even break the nicest of bud grinders. If you plan on using stems, I highly recommend buying a cheap electric coffee grinder. You can find them anywhere that sells coffee makers. They’re relatively inexpensive, and I find worth the investment for anyone planning on making their own butter on a regular basis.
Bud butter, baby!
Now that you have your perfectly powdered pot and stem combo, let’s move onto the butter. The ratio is important. For the quantities that I have stated above, I use ten sticks of butter. Yes, ten. I know it seems like a lot, but you’re going to be cooking this stuff for a while, and much of the water will evaporate. Your end result should yield a little more than eight sticks. Which is four cups of butter. Salted or unsalted, it really doesn’t matter. I like using these containers to measure and store it. They’re almost exactly a half a cup, and that is what most basic baking recipes call for.
Do you have a crock pot? You’re about to be really glad that you do! While this process can be done on the stovetop(I will explain how in a moment*), using a crock pot makes everything SO much easier. Make sure that your slow cooker has a “low” setting. Turn it on and add all of the butter. If you know you’re going to be doing this ahead of time, leave the butter out to soften. It just makes things move along a little quicker. Once the butter has melted completely, and has started to have a white foamy look to it, add your green. I like to do it in three parts, and give it a good stir in between each load. After its all added, and stirred well, put the lid on it. Now, go smoke a blunt. Take your dog for a walk. Make some waffles. You can pretty much leave it alone from now until it’s done. If you think your crock pot runs hot, or it’s a larger one with more surface area, definitely give it a stir once an hour or so.
*You don’t have a crock pot. Well, go get one. They’re easy to find at thrift stores or yard sales. Hell, your mom/grandma/aunt probably has one she’ll give you, tickled pink at the idea of you actually cooking(Ha!). Until then, though, don’t worry. The process is still possible. You just don’t get to do anything else. In a large saucepan, melt the butter and add the weed just as stated before. If you’re using an electric stove, do not exceed “2” on the heat setting. If you’re using a gas stove, this is going to be one of the few times you’re cursing this choice! Turn the flame nearly as low as you can get it. It has to still heat the pan, but too hot, and you can literally burn your bud. Don’t leave the kitchen. Consider this pan a baby in a swimming pool. Do not leave it unattended! Stir your stovetop butter every fifteen to twenty minutes, depending on the stability of your heat.
You’re going to cook your weed butter for about five hours. It will still be good after three. It will be better after seven. But don’t cook it longer than that, or you run the risk of scorching the TCH right out.
Strain that strain.
And, by the power of the internet, your butter is done! The amount of time you have allotted has passed, and you’re happy with the finished product. It should range in color between bright grass green, to deep forest green. This just has to do with the kind/quality/strain of weed that you chose to use. If it’s green, it’s good!
The final crucial component of the process is cheese cloth. No, coffee filters won’t work. No, paper towels won’t work. Don’t use an old pair of underwear, pretty please. Use cheese cloth. It’s super cheap, and works in your favor on so many levels.
Unfold the cheese cloth, and then refold it so that is has three thick layers. There is nothing worse than grainy weed butter! Put the cheese cloth over a container that you are certain will hold all of the hot, melted butter you are about to pour into it. You do not want to have to stop in the middle and get another bowl.
If you have a friend with you, make them hold it tight against the container. If not, get a strong rubber band and secure the cheese cloth to the vessel. Now, using a ladle, slowly move the weed/butter mixture onto the cheese cloth. The green lava will drip through the cloth and into the container, leaving you with a big pile of buttery bud.
Do not throw this away! Wait until it has cooled enough to handle, but not enough that the butter has solidified. Bring all of the sides of the cheese cloth up, and twist to make a butter bud ball. Squeeze as much of the butter out as you can, and the wrap the rubber band around the extra, leaving a nice ball encased in cloth and secured closed. Keep this budder ball and throw it in your next pot of soup. Use it when you’re mixing up your mac and cheese. Pretty much anywhere you need just a little butter, and just a little buzz.
Once you have the strained butter, pour it into the containers shown above. If you do not have any, or you don’t care, just let it solidify in the refrigerator. You don’t want to try and bake or cook with melted butter unless the recipe calls for it. Once the butter has hardened, use it as you need it! As I said before, each little container is a half a cup. Almost every recipe will require the butter to be soft, so leave it on the counter for a few hours, before the baking begins.
Can I cannacook?
Time for some science, guys. And this really is the most important cannabaking information you can have. The THC molecule will break down and vaporize at around 355° Fahrenheit. I never, ever bake anything that has weed butter in it, higher than 325°. Any higher, and you run the risk of your oven not being calibrated, and all the good stuff burning away. This also means you should never try to sauté or fry things in weed butter. You WILL burn away the THC before your food is done. If a recipe calls for you to add it at the end, feel free. One of my guilty pleasures is using my green butter in plain pasta and some parmesan cheese!
Because of the need to consistently use 325°, you will have to adjust the cooking times. Sometimes, your brownies really will take over an hour. Be careful with smaller cookies, they can overcook without you noticing because they won’t burn. Cookies smaller than a gumball before baking should take no more than 12 minutes. Cookies larger than that, 15-18 minutes. You will get to know your oven, and your recipes, and eventually will figure out the best baking times for each individual delight.
There you have it! Simple, right? I know, I hate to say it, but….I told you so. Now go forth, you cannachef! Cannacook to your heart’s desire!
-Mellow Dee, your local Bud-y Crocker.