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