- 1/2 ounce cannabis buds
- 2 sticks unsalted butter
- 2 to 3 cups water
- Preheat oven to 240 degrees. Place cannabis buds on a sheet tray, and bake at 240 degrees for 40 minutes. (This is called decarboxylation which will help activate the THC. Do not skip this step.)
- Once baked, the buds will become crumbly. Break them into smaller crumbles and set aside.
- In a medium saucepan, heat butter and water until they reach a low simmer. Add marijuana crumbles and set heat to a very low simmer. Do not boil. Make sure crumbles are not touching the bottom of the pan; if so, add a bit more water until they float. Cook uncovered for 3 hours, adding more water if necessary.
- Place a fine mesh colander covered with cheesecloth over a large bowl. Pour cannabutter liquid over cheesecloth colander. Use a spatula to push any excess liquid through. Discard drained buds. Cover bowl in plastic wrap and refrigerate for 3 hours or overnight. The butter will harden on top of the water. Use a knife to help remove the butter disc from the bowl and discard the water. Your cannabutter is now ready to use!