What you will need:

2-3 ounces of sifted and ground bud trimmings
One ½ lbs. (6 cubes) unsalted butter
Crock pot with several settings (warm, low, hot)
Cheesecloth
Storage container (Tupperware is good)
Bowl
Two large rubber bands
Grinder or a blender

Directions:

Turn crock-pot on to lowest setting.  Add butter to pot.  Add trimmings and stir well.  Put the lid on crock-pot and set a timer for 30 minutes.  After 30 minutes, stir it again really well.  If too dry, add 2 more cubes of unsalted butter.  Let it cook for another 15 minutes.  Never overcook!  Never let it get too hot!  Never boil!  It is done!
Pour it through cheesecloth into a bowl.  You should fasten the cheesecloth around the bowl using those rubber bands I told you you needed.  Let it cool some.  Pour it into your container and put it into your freezer.  It will keep well for up to 6 months in the freezer.  Just take out what you need for your particular recipe and return the rest to your freezer.
I often half the amount of cannabutter called for in the recipe—replacing it with plain butter.  This recipe always gives me a potent (strong) cannabutter.

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