When it comes to cooking with medical marijuana there are many recipe options that can be made with weed butter. Making weed butter can be tricky, but as long as you follow these steps carefully you are guaranteed to have a great outcome. You will also find that making weed butter will become easier over time.
This recipe will yield one pound of weed butter for two ounces of trim or for every ½ ounce of bud. You can increase the ratio as you see fit to create more weed butter. For medical growers, this is a very handy recipe for making use of that excess trim while also creating a product that is sure to satisfy.
Ratio: 1 pound of butter for every two ounces of fully dried trim or for every ½ ounce of bud
Process for making weed butter:
1. Weigh out the weed. In a large stew pot place bud or trim.
2. Add water. Fill the pot up so that all the leaf is submerged, and can be stirred. Make sure to leave enough room to add in the butter in a later step. Leaving 6-8 inches of free space in the large stew pot at the top is usually enough.
3. Bring the weed and water to a boil. Slow boil for about 1 hour. Water should start turning brown. Stir every 15-20 min.
4. Add butter. Add the butter to the pot. Stir every 5-10 minutes until butter is melted. Bring butter to a very slow boil (should be slow slow you almost can’t tell it’s boiling). Stir every 15-25 minutes for the next 3-4 hours.
5. Turn the stove off and let the butter, water, leaf mixture sit for 12-24 hours. You want the butter to start to harden near the top of the pot.
6. Bring the mixture back to a boil for 2-3 hours.
7. While the mixture is still very hot, start separating the butter from the water and leaf. You can do this by using a cheese cloth and strainer perched atop a large food grade buckets. Taking a coffee cup you can slowly skim the butter from the top. The butter will be pretty clear, the water will be a darker brown. Slowly scoop the butter trying to avoid getting a lot of water. Once it starts getting hard to just get butter in the cup start allowing a little more water. As you do this bring a large pot of water to a boil. Once you’ve removed a good portion of the water/butter from the trim pot, add in more boiling water. Stir vigorously and let sit for 5 minutes. Come back and skim more from the top. Stir again and repeat until the butter is basically gone. If done correctly you shouldn’t have to bother straining a majority of the leaf.
8. Put the strained butter and water into the fridge. After about 24 hours you can take the butter out of the fridge and use a knife to remove the hardened butter. Discard the remaining water.
9. Put the butter into a big pot for melting. Slowly melt the butter so it’s all liquid. Allow the butter to cool for a few hours until it has the consistency of yogurt, stirring occasionally. Divide the butter out into containers, then freeze.
