Decarboxylation and MAKING Cannabutter
Over the last few weeks, we’ve been getting lots of questions about how to make edibles at home. Some of our patients are looking to consume edibles in lieu of smoking during the COVID-19 pandemic. To help, we’ve put together some helpful tips to help you accomplish this at home! First we will go over decarboxylation and then making the cannabutter.
Decarboxylation
Decarboxylation is a step you cannot skip when you cook with cannabis. The decarboxylation process involves applying low heat for an extended period of time to convert cannabis’ non-intoxicating THCA into THC (the cannabinoid in cannabis known for its psychoactive effects.) Failure to do this will result in weak or less effective edibles.
How to decarboxylate weed
Step 1: Preheat your oven to 240°F.
Step 2: Break apart any large buds with your hands.
Step 3: Spread the cannabis on a baking sheet with sides.
Step 4: Place in the oven.
Step 5: Remove from oven after about 45 minutes
Making the Cannabutter
Next, you will make a cannabutter to use in your recipes! This calls for 4 sticks butter and 1 ounce shake, finely ground and decarboxylated cannabis.
In a medium saucepan, bring a quart of water to a boil. You can vary the amounts, just be sure that the marijuana is always floating about 1 ½ to 2 inches from the bottom of the pan.
When the water is boiling, place the butter in the saucepan and allow it to melt completely. Once the butter has melted you can add the marijuana.
Once the marijuana is added the heat should be turned down, very low, to barely a simmer. I usually let the weed cook for around 3 hours. You can tell it’s done when the top of the mix turns from really watery to glossy and thick.
While the cannabutter is cooking, set up the bowl to hold the finished product. There are a couple of ways to do the straining (a fine mesh strainer lined with cheesecloth. You can also tie a double layer of cheesecloth around a large heatproof bowl with twine, making it taut across the top)
Strain the marijuana butter over the bowl, being careful not to spill. When the saucepan is empty, carefully undo the twine, pick up the cheesecloth from all four sides, and squeeze out all of the remaining butter.
Allow the cannabutter to cool at room temperature for about an hour. Place in the fridge until the butter has solidified and separated from the water. The THC and other properties have attached to the butter, and you are just about there.
Run a knife around the edge and lift the butter off the water. Place upside down on your work surface and scrape off any of the cooking water. Your cannabutter is ready to be used. Store in the refrigerator or freezer in an airtight container.
This recipe uses 4 sticks of butter to every ounce of marijuana, so if you’re using a half ounce of weed that’s about 2 sticks of butter and so on.
Check back for more updates and recipes! Don’t forget to like our page on Facebook and share with your network!
