Time in Kitchen: 30 minsP0H30M
Number of servings: 6
Difficulty level: Easy


1lb (0.5kg) unsalted butter
2 cups water
1oz (28g) decarboxylated, finely-ground cannabis.

Large saucepan / pot
Large glass bowl
Strainer/Sieve to fit over glass bowl
Cheese cloth
Plastic wrap


  1. Heat the butter and 2 cups of water to a rolling bubble (not boiling)
  2. Add the ground cannabis
  3. Stir with whisk
  4. Cook at a medium-low heat / soft bubbling for 5 hours
  5. Check the pot and stir every 90 minutes
  6. Add additional warm water if needed
  7. After 5 hours, place strainer on glass bowl, and cover with cheese cloth
  8. Pour cannabutter mixture slowly through the cloth
  9. Work the cannabutter through the cloth using the spatula
  10. Fold the cheese cloth and squeeze the remaining cannabutter out with the spatula
  11. Wrap bowl in plastic and set in fridge for at least 3 hours (overnight is better)
  12. Use the knife to cut around the edges of the cannabutter and remove from bowl (discard the water)
  13. Scrape any particulates off the bottom of the cannabutter
  14. Store in fridge or freezer in a glass jar