CannaButter Recipe.

Alright so we've already made CannaOil and Cannabutter is pretty much made the exact same way! The only major difference is you have to freeze the budder over night and then separate the budder from the frozen water. Same as with the oil, I'll be using my crockpot for this recipe. Easy peasy!

CannaButter Recipe (with trim)

Ingredients

• 4 sticks(1 pound)of butter, the higher the fat percentage the better...I used Gold 'n Soft, it's 70%. I've heard that gourmet European butter is the best to use as it has the highest percentage of fat. More fat = more THC bonding.
• 2-4 cups water
• 4 ounces of trim, cut. You can always add more...you know I did ;) I used about 1 pound of trim.

                     So the basic equation is one stick of butter to every once of trim :)
  

You will also need:

• Crockpot 
• Cheesecloth
• A large bowl
• A large spoon
  

Directions:

 Combine water and butter in crockpot and turn to high. When the butter is melted add your trim (for directions on preparing trim see the CannaOil recipe) and stir. Turn heat to low and let sit for 2-5 hours (every recipe has a different time frame...I have no problem letting my brew sit while I do other things). Remember to stir once every half hour.

 

  Once the cannabutter is finished take the cheese cloth and cover the bowl you are going to freeze your budder in (so it works as a strainer). You can fasten the cheese cloth in place with a rubber band (I couldn't find a big enough one :( ). Be careful as the budder will be very HOT and oily and can make a greasy mess easily. Pour the budder onto the cheese cloth into the bowl. Place in freezer and leave until frozen solid. 

 Once the budder has frozen remove from freezer. the easiest way to remove the budder is to run the outside of your bowl under hot water for a minute or so and then flip bowl upside down unto a plate/cutting board/tin foil etc.

 As you can see in the picture, 90% of the mixture is frozen water with the thin lighter green strip being the budder. Now take a sharp knife and separate the budder from the frozen water. The way I do it it to slide the knife (point first) between the two layers to loosen the layer of butter. It will break off in chunks (that's fine) put the pieces in to whatever container you are storing your budder in.