Welcome, fellow foodies and cannabis enthusiasts! Today, we’re diving into the world of culinary cannabis with a recipe that’ll take your edibles to new heights. Whether you’re a seasoned pro or a newbie to the art of making cannabutter, you’re in for a treat. This recipe, courtesy of Smokes McTokesalot from beautiful New Zealand, promises to infuse your dishes with the rich flavors and soothing effects of cannabis. So, roll up your sleeves and let’s get cooking!
Before we embark on this ganja-infused culinary journey, let’s gather our ingredients. You’ll need:
- 1 cup (2 sticks) of unsalted butter
- 1/4 ounce of high-quality cannabis buds (adjust for your desired potency)
- A saucepan or double boiler
- A grinder
- Cheesecloth or a fine-mesh strainer
- An airtight container for storage
Step 1: Decarboxylate the Cannabis
Decarboxylation is a crucial step in activating the cannabinoids in your cannabis. Preheat your oven to 240°F (115°C). While it’s heating up, break your buds into smaller pieces and spread them evenly on a baking sheet lined with parchment paper. Bake the cannabis for about 30-40 minutes, or until it becomes golden brown and fragrant. This process ensures your cannabutter will be as potent as possible.
Step 2: Grind the Decarboxylated Cannabis
Once your cannabis is properly decarbed, grind it into a coarse powder using a grinder. Make sure not to turn it into a fine powder, as this may make your cannabutter too gritty.
Step 3: Infuse the Butter
In a saucepan or double boiler, melt the two sticks of unsalted butter over low heat. Once the butter has fully melted, add the ground cannabis to the pot. Stir the mixture well, ensuring the cannabis is evenly distributed.
Step 4: Simmer and Infuse
Maintain a low heat setting and let the mixture simmer for about 2-3 hours. Make sure to stir it occasionally to prevent the butter from burning or sticking to the pan. The slow and steady simmering process allows the cannabinoids to bond with the fat in the butter, creating that magical cannabutter we all love.
Step 5: Strain and Cool
After simmering, remove the pot from the heat and let it cool slightly. Place a piece of cheesecloth or a fine-mesh strainer over a glass container or bowl. Pour the liquid through the strainer to remove any plant material, leaving you with pure cannabutter.
Step 6: Store and Enjoy
Once strained, transfer your homemade cannabutter into an airtight container and store it in the refrigerator. It will keep for several weeks and can be used in any recipe that calls for regular butter.
Congratulations, you’ve just created your very own batch of homemade cannabutter with a Kiwi twist! From here, the culinary possibilities are endless. Whip up some cannabis-infused cookies, brownies, or even a savory sauce to elevate your dining experience. Just remember to consume responsibly and be aware of the potency of your edibles.
So, whether you’re looking to relax, alleviate pain, or simply indulge in a culinary adventure, cannabutter is your gateway to a world of edible delights. Happy cooking, and enjoy responsibly, mates!