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Cannabutter: Add To Any Recipe

Cannabutter is used in most all cannabis recipes. Use it with any of your recipes that calls for butter, to make a great cannabis dish

cannabutter picture

 

Ingredients:

  • 450 grams (about 1 pound) butter. Salted butter is better because it doesn't burn as easily.
  • 28 grams (about 1 ounce bud) quality buds or hash OR 50 grams (about 2 ounces) of the final trim of your bud.

Directions:

Slowly melt the butter in a pan. Grind your bud into a fine powder, being careful to sift out any stems. Gently stir the powdered cannabis into the melted butter. The mixture should become a remarkably dark emerald green. If using hash, warm it in a small pan or spoon over low heat (microwaving for 5-10 seconds on half-power also works) until it can be gently crumbled into the melted butter.

Without allowing it to burn (this means no smoke breaks), leave the Cannabutter on low heat for 30 minutes, up to a 60 minutes. Stirring often. Once done, pour the Cannabutter through a fine strainer and into a square pan lined with wax paper, or any shape that fits your style. Keep in mind, the strained bits can be saved and used to make a drink or other edibles.

The best method for storing the Cannabutter is to place it in air tight container and refrigerate. Once the Cannabutter has hardened, add a touch of water to the containers. This will help it to keep a bit longer.

Special Notes:

  • When you make hemp butter, never leave your butter unattended because there is a risk of fire.
  • Let your weed butter chill slightly because hot oils can give horrible burns.
  • You can use any strainer, hemp bags or cheese clothes, just squeeze the liquid through to separate all plant material from the liquid.
  • Strain into desired container and let cool in fridge for 1-2 hours.

Additional Ingredients:

You can spice up your Cannabutter in any number of ways, depending on what you’ll be cooking with it primarily. Here are some combinations we’ve enjoyed:

  • 1/2 – 1 teaspoon Dijon mustard
  • 1 teaspoon pesto sauce
  • thyme, rosemary, oregano and/or chives
  • 1/2 – tablespoon finely grated orange and lemon peel with 1/2 tablespoon of juice
  • 1/2 teaspoon mixed spice
  • 1/2 tablespoon of strong black coffee (coffee butter)

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