mama tati’s homemade infused budder

You read that right! Today we are making cannabutter, or budder for short. I have discussed another type of budder I make using empty cartridges when times are tough, but I haven’t gone into detail about how to make the real deal. I know what you’re thinking, and I won’t bore you with any sidetracking details, let’s jump right into it!

I start by dumping one full ounce into a clean container. I break up my flower into small pieces of popcorn and transfer them to CLEAN mason jars. Making sure to preheat my oven to 240 during this process.

Once my flower is broken up, placed in CLEAN mason jars, and carefully placed in the oven, I then allow it to decarboxylate for 40 minutes. This process is critical and cannot be skipped. What this does is turn THC-A into the psychoactive component of THC. I have written another blog with some resources that break this process down in detail, Breaking The Stigma.

While my buds are decarboxylating, I get my crock pot warming. I fill my crockpot about halfway and turn it on high heat until the water reaches between 160 degrees and 190 degrees Fahrenheit. I use a standard kitchen thermometer to monitor how hot the water is getting. However, some crockpots and slow cookers have the temperature displayed somewhere. Mine does not!

Once my buds are done decarboxylating and my water is at the right temperature, I switch my crockpot to low and I transfer my buds and two cups of butter (four sticks) into a large, clean mason jar. I then carefully tighten the lid to finger tight. This means not too tight and not loose enough to allow water in. Then I put that jar into the water bath I prepared in the crockpot for about 4 hours, making sure to check the temperature of the water periodically.

After four hours, the THC and butter fats should all be infused. I then remove my jar from the water bath and strain.

Once strained, I am always left with about half the amount of butter then I started with. This is due to reduction and is completely normal. The white stuff at the bottom is hardened milk fats, and will be removed later!

I strain my budder into a clean glass container and use a spoon to scoop the clarified butter off the top. This helps to separate the solid milk fats from the good stuff. As you can see, the third jar has a clear separation. I leave these to solidify in the fridge overnight, and in the morning the clarified budder on top will be like a hockey puck. I typically use this right away for myself and my husband in whatever I make for breakfast and store the other two jars for the recipes I share here. Disclaimer, I live in a LEGAL state and always make sure the buds I purchase are from a safe a reliable source. I do NOT use anything from an unknown or illegal source. If I do purchase from an individual, it is an individual licensed to grow and sell medical-grade cannabis in my state. While I do not necessarily recommend anyone try this at home, this is a safe and effective method I use that has worked for me for many years. Don’t forget to scroll to the bottom for a full list of ingredients and instructions! And as always, blessed be!

INGREDIENTS:

2 cups of full-fat butter (4 sticks)

1 oz dried cannabis flower

INSTRUCTIONS:

Step One: Preheat oven to 240 degrees Fahrenheit and break apart your buds into small popcorn size pieces.

Step Two: Place your buds into CLEAN mason jars (I like to use two medium size ones to make sure all the crystals are decarboxylated) You can use parchment paper and a cookie sheet for this step as well and it will be just as effective.

Step Three: Place jars in preheated oven for 40 minutes (any less time and you may not decarboxylate all the way, any more and you may render the THC useless.

Step Four: While buds are baking, prepare a water bath using a crockpot or slow cooker. Set the crockpot or slow cooker to high until the water reaches. temperature between 160-190 degrees Fahrenheit, then switch to a low setting.

Step Five: put two cups of room temperature butter in a large mason jar making sure there is enough room to pour in your flower ( you can also use two medium size jars, keeping the ratio 1:2, that is for every ounce of buds use two cups of butter.)

Step Six: Once buds are done baking (after 40 minutes) remove them from the oven and add to the jar of butter.

Step Seven: When everything is combined, place jar(s) into the water bath for four hours, making sure to check the temperature periodically to ensure everything stays between 160-190 degrees Fahrenheit

Step Eight: After 4 hours, carefully remove the jar from the water bath and strain it into a clean glass container.

Step Nine: Take a large spoon or ladle and begin skimming the clarified butter off of the surface (there should be a white layer of milk solids on the bottom, we are trying to avoid as much of that as possible but you will end up with a little bit of it. This will be further separated out after the budder solidifies.)

Step Ten: Place the jars of budder in the fridge to let harden. This step is essential for separating what is left of the milk solids from the clarified budder (only one of the jars will contain residual milk solids.)

Step Eleven: When the budder hardens, it will stay on the top layer while the milk fats will stay liquid on the bottom. You will separate this by simply taking a butter knife gently around the edges of the hardened butter and popping it right out of the jar. The leftover liquid can be thrown out or used in the garden! Plants seem to love the extra nutrients! And this way, nothing goes to waste!