Making your own cannabutter may seem like a daunting task, especially when you want to make a small batch. Thankfully, you have options to make this easier than you may have expected. The easiest way to make a small batch of cannabutter is to employ a machine like the LEVO II. This majestic machine can create small-batch cannabutter, THC-infused oils, CBD salves, and other types of infusions. In addition, it’s an excellent decarboxylation tool for cannabis-infused sweets and ointments.
Below you will find my small batch cannabutter recipe, which you can also replicate to make in larger batches. The more butter and herb, the better as far as I’m concerned! Just be sure to keep ratios equal by weight. For example, 7 grams of the herb would mean 7 ounces of butter.
Happy baking with a small-batch recipe!
Small Batch Cannabutter Recipe (1gram)
For this am only using 1 gram (dry weight) of bud per 8oz container of cannabis butter.
1 ounce (or 28 grams) of high quality, dried, and cured bud will typically yield at least half a cup of raw butter or more than 4 cups of regular butter. This extraction method will only work if you have just enough herb to fully submerge inside your container; any less, and you might not get the effects you desire.
The amount this recipe makes is perfect for someone who wants to experiment with edibles at a reasonable dosage and keep track of their infusion progress to reproduce it later on.
Ingredients:
1 gram (dry weight) decarboxylated herb (fresh, well dried & cured material is preferred)
8 ounces (224g or about 1 cup) of high-quality butter (salted or unsalted is fine – I use organic, salted Kerrygold)
1 cup water
Tools:
Crockpot/slow cooker candy thermometer
Pyrex measuring cup(s)
Rubbermaid / tupperware container(s)
Stirring utensil
Medium saucepan
Wooden spoon
Cheesecloth
Finished mixture mold
Strainer paper
Towels
Step 1: Decarboxylation
Activate your herb by heating it to 215°F for 45 minutes. Break up your herb into tiny bits before placing it in an oven bag or wrapping it with tinfoil. This will help your material roast evenly. You can also skip this step if you use fresh bud that hasn’t been dried and cured yet. Preheat oven to 215°F. Place the herb inside an oven bag, or wrap your herb in tinfoil. Make sure the bud is spread evenly into a thin layer and not stacked on top of each other. Place the package into the oven for 45 minutes at 215°F. Your house will smell pretty dank when this happens – you have been warned! Luckily, there is an alternative to stinking up your house during the decarb process. Check out our recent blog post which reveals how you can decarb flower and reduce the smell.
Step 2: Infusion
Once you’ve completed the decarb process, you’ll want to grind up your 1 gram of decarboxylated material finely (or use the LEVO II to do all the work!) Add 1 cup water to your crockpot or slow cooker and turn it to medium-low heat. Carefully add in your liquid butter, making sure no pieces are sticking up above water level or floating around in the pot. Add in your ground herb and stir well with a cooking utensil (stirring frequently helps ensure all plant material gets entirely submerged in the water) Make sure you’re stirring slowly, so you do not splash any of the hot liquid out of the pot. Keep the top of the crockpot on throughout the infusion process. Let this cannabutter mixture simmer or “cook” for 4 hours on a high heat setting.
Step 3: Straining
Remove the lid from the crockpot or slow cooker and place a cheesecloth over the top to act as a filter for your infusion. Slowly pour the infusion through the cheesecloth and collect the product in a Pyrex measuring cup(s). Press down on the plant material with a cooking utensil to release as much of the infused butter as possible.
Slowly pour your completed infusion through a strainer lined with paper towels or unbleached coffee filters, discarding leftover plant material and filtering out any small particles that may remain. Your small batch cannabutter is now complete!
Store your cannabutter in glass jars or airtight containers to keep it fresh! You can also freeze it if you want to extend its shelf life or store it for an extended period of time.
