How to make Cannabutter

What is cannabutter?

"Cannabutter", "butterjuana", or "marijuana butter" is a butter-based solution which has been infused with cannabinoids. This is achieved by heating the raw cannabis along with butter and allowing the cannabinoids to be extracted by the fat. The equipment necessary for the manufacture of cannabutter can be as simple as a sauce pan and spatula or as complicated as a double-boiler, or slow cooker, cheesecloth or tea strainer and funnel.6 Cooking time varies from 10–15 minutes to 24 hours at 200 °F (93 °C), depending on the amount of cannabis used.

How to make Cannabutter:

Short Version:

1oz semi chopped marijuana
1 part water
1 part butter


  • Boil the water
  • Chuck the butter in & turn it down low.
  • Add the marijuana
  • On a very low heat simmer for a minimum of 2-3 hours.
  • Turn off heat & allow to cool
  • The contents will separate, scoop the butter out andleave the water and excess weed

Detailed Version:

Step 1:

You first need to procure your supplies. For this venture, you will need a large pot, a grinder of some sort, marijuana (stems, shake, trim, buds), and butter. When it comes to selecting the butter, I look to see what butter the store carries with the highest % of fat content. This is because THC is lipidic, meaning that it binds readily with fatty substances. Therefore, the more fat, the more THC the butter can hold.

Step 2:

The next step is to grind up your marijuana material using the grinder. I will be using a coffee grinder as to get everything super fine! The more you agitate it, the better. For one batch of cookies that calls for a stick of butter, I put around 20-30g of fluffy buds/trim in. This time I did not use stems, but anything sporting trichomes is fair game to use. After grinding it all up, dump it into the pot and add some water.

Step 3:

Once you have added an ample amount of bud to the pot, add your butter. The recipe I am using calls for 1 stick, so I will be using 1 1/4 stick to account for any materials lost. Go ahead and throw the butter in. Bring the pot to a boil*, then reduce to a simmer and cover. Now, it is a game of waiting. I generally let my batches simmer for around 6 hours, but am going to cut it short to 4 today.

Step 4:

After the stew has simmered for an ample amount of time, it may be removed and prepared for separation. The simplest and cleanest method I have found is to simply set a wire strainer inside a glass bowl, then scoop the mixture into the strainer. Make sure to squeeze excess moisture/butter from the plant matter as it will generally retain a lot. Do this until all the matter has been separated from the liquid.


Step 5:

You should be able to see a layer of liquid butter floating along the top of the bowl. It must now be solidified in order to extract it from the water. To do so, simply set the bowl in the refrigerator until the top layer becomes hard.

Step 6:

After awhile, the top layer will solidify hard enough to pick up with a cooking utensil. At this point, scoop it all out and place in a separate container. This is your cannabutter.

Step 7: (Optional)

You can use your cannabutter on whatever you wish, however, I use mine with a pre-packaged chocolate chip cookie mix that calls for 1 stick of butter. Convenient. Go ahead and mix everything according to the directions, but instead of individual cookies, mix into a large cake pan. Then, bake at about 50 degrees lower than the instructions call for. Enjoy!

During the boiling process, the THC becomes decarboxylated. This is a very rapid and natural process that takes place when temperatures reach over 100C. What happens is the carboxyl group (COOH) on the end of the THCA hydrocarbon chain is destroyed, leaving a hydrogen atom in place. This process converts THCA to THC, processing it into a use able psychoactive form

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Page last modified on Tuesday December 27, 2016 20:39:43 CET by admin. (Version 13)