This is a simple and quick method for infusing cannabis into butter on the stovetop. Use salted butter because it has a greater smoke point, and don't forget to keep an eye on your saucepan! This cannabutter comes together quickly and can be used along with any other cannabis recipe where butter is called for.
1/2 cup (1 stick) salted butter
Ounce cannabis buds, finely ground
NOTE: To make cannamargarine, simply substitute butter with margarine in this recipe.
1. In a saucepan, melt the butter over low heat. Stir in the ground buds and cook for 45 minutes on low heat, stirring constantly.
2. Put the butter in a glass dish with a tight-fitting lid and strain it. Squeeze out every last drop of butter by pressing the back of a spoon against the plant matter and smashing it against the strainer. Discard the plant matter after you're through.
3. Use your cannabutter right away, or store it in the fridge or freezer until you're ready to use it.
1 pound (4 sticks) butter can absorb 1 ounce of cannabis, but it's best to let it simmer for up to 60 minutes.
For quick delight, drizzle this cannabutter over freshly cooked pasta or popcorn. Refrigerate or freeze large portions for later use in recipes.
Note: I would advocate adding 2 ounces of cannabis per pound of butter for medical patients, thus generating a double-strength cannabutter.
