Canna Butter is such an efficient, versatile and simple way of consuming cannabis. You will find many recipes that include Canna Butter, especially in baking, as the infused ingredient not to mention it’s inconspicuous and approachable nature.

There are a variety of methods to make Canna Butter, some shorter, majority require the slow brewing and infusing of the cannabis with the butter. We will show you two variants one with decarbing and one without.

Some things to know before you start:

The Decarboxylation Method aka Decarbing:
Raw Cannabis plant contains cannabinoids that are non-psychoactive which require a heat source. Decarbing is the process of heating the cannabis before infusing and boiling it with the butter. This process allows the CBD, THC and other Cannabinoids to activate as well as allow for lipids in oil and butter to easily bind to the weed which creates the ultimate fusion. Most prefer to first decarboxylate the cannabis for this reason, the taste of the butter is also usually better. Others prefer to directly infuse it with the butter and rely on the boiling for the heat source, therefore not heating the cannabis beforehand.

How much Cannabis to use:
This would greatly depend on what or how you will be using the Canna Butter and also how much butter you will be using at a time, stronger Canna Butter allows you to use less butter. The potency of the plant material will also impact the intensity. Personal preference will also come into play when it comes to intensity and whether you are a beginner to cannabis. Remember, when it comes to edibles, less is more. While figuring out what intensity you are comfortable with, go slow and start with a little.

The amount of cannabis you use will be dependent on your preference and requirements:

Per 1 Block of Butter: Amend water and cannabis based on the quantity of Canna Butter you wish to make:

Intensity: Mild: 5 to 10 grams per block of unsalted butter.
Intensity: High 20 to 30 grams per block of unsalted butter.

Step 1:

Decarbing your Cannabis:

  1. Preheat oven to 120°C.
  2. Gently prepare your required amount of cannabis by hand-grinding, cutting with scissors or breaking it up with your hands. Do not grind too fine, you need to be able to strain the cannabis residue out of the butter.
  3. Place your cannabis on a non-stick pan or glass oven dish and place in oven for 30 to 40 minutes. Older, drier cannabis requires less time. Wetter, higher quality cured cannabis will require a longer time.
  4. Gently mix and check your cannabis every 10 minutes to ensure it is not burning.
  5. Once the cannabis has changed colour to a deep brownish green is when you will know it has been decarboxylated.

Step 2:

Stovetop Infusion:

  1. In a medium saucepan add butter and 3 cups of water on low heat, to barely a simmer.
  2. Once the butter has melted, add your “decarbed” cannabis, mix well with a wooden spoon and cover with lid.
  3. Allow your butter to simmer for 2 to 3 hours. The lower and longer, the better your Canna Butter will be. Mix and check every 30 minutes.
  4. You will know your butter is ready when the top turns from watery to thick and glossy.
  5. Then place a cheese cloth or a metal strainer over a heat resistant container. Strain the butter carefully into the container removing all cannabis pieces ensuring you strain all the liquid through.
  6. Allow to cool to room temperature then place in refrigerator, butter will solidify and rise above water, remove butter by detaching it from the sides of the container and lifting it off the water. Your butter is now ready to use.

Method 2:

  1. Place Cannabis into a food processor or blender and blend until broken down into a chunky powder.
  2. Place the chunky powder into a cheesecloth, tie and seal the cheesecloth at the top so that it forms a ball with your cannabis inside.
  3. Half fill a stock pot with water, add butter and place over medium heat. Once boiling, reduce heat and add your sealed cannabis pod.
  4. Simmer on low for 2 and 1/2 hours to allow your cannabis to infuse into the water.
  5. Once complete, remove from stove and squeeze out all excess liquid from the cheesecloth to ensure that all of the nutrients are added to the liquid.
  6. Leave to cool then place in refrigerator and allow butter to solidify, butter will rise above water, pull out butter and discard the water. Your butter is now
COUNTRY ROAD TRIP: Discover Gems in SA