Infusing cannabis in to a butter or carrier oil is the first step to infusing sweet or savoury edibles and topical lotions/salves. You don’t need to have a fancy machine to make your own cannabutter at home, just a few simple ingredients. This recipe uses the mason jar in a slow cooker method, which is great for its simplicity, maintaining the terpene and cannabinoid profiles, as well as keeping the odour in your home to a minimum.  

What You’ll Need

• ½ oz decarbed cannabis or AVB (already vaped bud)

• 1 cup unsalted butter

• A mason jar

• Cheesecloth

• Strainer

• Bowl

• Crockpot

Start Low, Go Slow

This recipe will yield moderate potency depending on the THC% in your strain. To lower the potency simply use less cannabis in the recipe. Another way to control the potency is to use a 50/50 ratio of butter and cannabutter when cooking/baking.

Let’s Make Some Cannabutter!

• Fill the crockpot halfway with water and set on high

• Fill mason jar with butter and place in the crockpot to melt

• While your butter is melting, use a coffee grinder to grind your decarbed cannabis into a fine powder

• Add ground cannabis to melted butter and stir

• Turn the crock pot down to low

• Cover and simmer for 6-8 hours

• Layer cheesecloth in your strainer, then place in bowl

• Carefully remove the jar from the slow cooker and pour contents into the strainer

• Use spoon to push butter through the cheesecloth, make sure to squeeze all remaining butter from cloth

• Discard the cheesecloth and solids and allow butter to cool

Once cooled, your cannabutter is good for 2 months in the fridge, or 6 months in the freezer. Pro-tip: Freeze your cannabis butter in an ice cube tray for ready to use portions!