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How To Make the World’s Strongest Cannabutter

If you’re reading this, you know that cooking up pot-based edibles like the avant-garde alchemist you fancy yourself to be is a bit different than just mixing up recipes the usual, non-pothead way. And maybe you’ve tried out a couple basic recipes, just following basic cannabutter making instructions, and you’ve gotten results that range from “okay” to “pretty good,” as far as getting high is concerned. But perhaps you’ve been wondering about kicking things up a notch by making some of the best —and strongest— cannabutter you’ve likely ever had.

This article is about taking your knowledge about how to prep your weed beyond just grinding it up and infusing it with your chosen lipids. So, grab yourself a cuppa something, kick back and absorb this new info for the sake of your next stratospheric journey.

You’ll need the following for Cannabutter

1. Coconut oil or butter

You can use butter, of course, for that richer taste, but there are certain advantages to using coconut oil that you might not have thought of. First off, you don’t have to worry too much about coconut oil burning like butter will. Secondly, coconut oil is healthier for you. Butter contains saturated fats, which are short-chain fatty acids, and those are the ones associated with heart disease. Coconut oil, on the other hand, is a medium-chain fatty acid, and therefore healthier. It is also said that coconut oil is good for thyroid function, so you might end up losing weight.

This said, if you’re making pot cookies, and the recipe calls for butter, go ahead and use butter. But using coconut oil helps pull the medicinal qualities out of the finished product a lot better, plus chocolate pot-candies will require coconut oil to begin with. Just be sure to get refined coconut oil if you don’t want the coconutty flavor, or unrefined if you don’t mind it.

2. ¼ oz bud, or 1 oz of frosty trim

You can use the buds, but for best results, you’ll want to give frosty trim a try. Frosty trim, if you don’t know, is simply a cannabis leaf with LOTS of those crystalline structures on it. Those are trichomes, and they are rich with all that precious THC you want in your edibles. The frostier, the better.

3. 1 tsp. soy lecithin granules

Lecithin (leh-seh-thin. might sound like a freaky thing, but it’s not. Lecithin is a naturally occurring compound, and it will take your edibles from kinda good to kick-ass. It’s an emulsifier, which means it forces fat molecules (which are naturally hydrophobic. to stay suspended in water or other liquids, and since THC is fat-soluble, you can kinda connect the dots as to why you’ll want the lecithin as your best bud for getting baked on baked goods. Ahh, science, we love you!

All right, you won’t want to skip any steps in this process. Yes, it takes a while but it is so worth it.

1. Decarboxylating

(or “de-carbing” for short .your bud or frosty trim. It’s part of the aging process of your weed, so it’s not a bad thing. Cut up your frosty herb or bud finely with scissors. Grinding only makes you lose the lovely trichomes, and we don’t want that. Sprinkle cut up herb into a Pyrex or other oven-safe dish and cover tightly with foil. The tighter the seal, the better. Place into an oven preheated at 215 degrees F for 30 minutes. Remove from the oven to cool, but don’t remove the foil, and don’t turn the oven off. Cooling the herb slowly helps the vapors to sink back into your herb.

2. Heat up your oil

While your heated bud is cooling, heat up your butter or coconut oil at the lowest temp possible. (Remember, for truly kick-ass medical goodies via cannabutter, use the coconut oil whenever possible.. If you choose to use butter, clarify the stuff by skimming the milky stuff off the top (this, for you vindaloo-loving peeps, is also known as ‘ghee.’..

Pour your oil or butter over the herb, then sprinkle ½ tsp of the lecithin granules over your cooled, decarbed weed, reseal tightly and place back in the oven for 45 minutes at the same temp: 215 F.

Once the first 45 minutes is up, take out your mixture and let it cool for about 10-15 minutes, or until the dish is touchable. Unseal the foil, then mash the herb with the back of a spoon, which allows the trichomes to be absorbed into the oil. Add the other ½ tsp of lecithin and stir. Reseal and place back in the oven for another 45 min. (Last round of 45, we promise!.

Once this last 45 minutes is up, remove your mixture and let cool all the way. Then, stick your mixture in the freezer while still in the dish. Leave in freezer for 2 hours, minimum. Remove from freezer, and allow to thaw to room temperature, or else the next step will break your dish.

3. Re-warm & strain your oil

Making sure your dish is at room temperature, stick the dish back in the oven to liquefy your oil for better straining. You’ll want to use a mesh coffee filter (not paper. or a cheesecloth or something along those lines to strain your oil. Grab a spoon and press the oil out of the herb for better results.

cannabutter

There you have it…Cannabutter! Your oil is ready to use for getting your bake on—in every sense of the word!

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