This recipe was submitted by one of our readers, just like you.
"Once you know how to make cannabutter, you can transform just about any of your favorite recipes into a heavenly infused delight. Get the recipe here. Edibles are fantastic for those who can’t smoke or would like to enjoy a more intense and lasting experience. Whatever your preference, the great thing about homemade cannabutter is that you have more control over the potency of your edibles. Take care to consider the strength of your homemade infused foods because overdoing it can lead to a distressing experience. In order to avoid that, it’s advised that you ingest small portions (roughly 5-10mg servings) every 45 minutes or so until you reach your preferred blissful state."
Preparation Time5 min
Chilling Time1 hr
Cooking Time7 hr
Slow Cooker Time LOW4 hr
- 10 grams Cannabis flower
- 1 cup Butter
- 2 ounces Lecithin
Grind your cannabis flower by pulsing it a few times in a blender and de-carb it by putting it in the oven at 240° for 30 minutes. It’s important to de-carb cannabis so that the THC is activated to its full potential.
Begin the infusion process by adding the lecithin, the de-carbed flower, and butter into your slow-cooker.
Cook on HIGH for 1 hour and then switch to LOW for 6+ hours. The longer you let it infuse, the more potent your cannabutter will be.
Once the infusion is done simmering, strain it through a fine-mesh strainer or cheesecloth into a mason jar. Use a spatula to press down the sediment and draw out as much of the liquid as possible. You can wait until it cools down some, but it’s easier to work with while its fluid, so beware that it can be very hot and scalding!
Let the butter cool down for about 1 hour and then store in the fridge.
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