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weed butter slow cooker

Weed butter slow cooker

Cedella Marley, daughter of reggae legend Bob Marley, combines the healing properties of cannabis with her wellness regimen in Cooking with Herb.

12 fluid oz (1 serving = 1/2 teaspoon = 5 mg THC)

  1. Grind the herb using a hand grinder (you don’t want it to be powder fine—think dried oregano).
  2. Combine the butter and 2 cups water in a medium saucepan. Bring to a low simmer over medium heat. Once the butter begins to melt, add the ground cannabis.
  3. Reduce the heat to low and cook the butter very gently, stirring occasionally and maintaining a temperature of between 200° and 250°F, until the top layer in the saucepan changes from watery to glossy and thick, 2 to 3 hours—you may need to add water if the temperature gets close to the 250°F mark (so the butter doesn’t scorch).
  4. Set a sieve over a medium bowl (preferably glass) and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the butter has been filtered, about 5 minutes. Wrap the edges of the cheesecloth over the herb and use a rubber spatula to press on the solids to extract all of the butter (discard the solids). Cover the bowl tightly and refrigerate the strained butter for at least 3 hours or overnight.
  5. The next day, lift out the solid block of butter and discard any liquid remaining in the bowl. Use a paper towel to pat the surface of the butter on all sides to absorb any droplets of moisture. Wrap the butter in two layers of plastic wrap and store it in an airtight container in the refrigerator for up to 2 months or in the freezer for up to 6 months.
  1. Grind the herb using a hand grinder (you don’t want it to be powder fine—think dried oregano).
  2. Add the melt butter or oil to a slow cooker. If using butter, add 2 cups of hot water (some people choose not to add the water if using the slow cooker method since the chance of scalding is very small; however, as a precaution, use water the first time and as you get to be a butter-making expert, adjust your method to suit your needs). Turn the heat to the low setting and add the ground herb. Cover the cooker. The infusion is finished when the top layer changes from watery to glossy and thick, 8 to 24 hours (the length of cooking time depends partially on the herb that you’re using; know that cooking for a longer time won’t hurt the butter, just in case you need to leave the slow cooker on overnight or while you’re at work).
  3. Set a sieve over a medium bowl and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the butter or oil is filtered, about 5 minutes. Wrap the ends of the cheesecloth over the herb and use a rubber spatula to press on the solids to extract all of the liquid (discard the solids). CannaOil can now be transferred to a jar and stored at room temperature for up to 3 months. For CannaButter, cover the bowl tightly, and refrigerate the strained butter for at least 3 hours or overnight.
  4. The next day, lift out the solid block of butter and discard any liquid remaining in the bowl. Pat the solid butter block with a paper towel, then wrap the butter in two layers of plastic wrap and store it in an airtight container in the refrigerator for up to 2 months or in the freezer for up to 6 months.

Reprinted from COOKING WITH HERB by arrangement with Pam Krauss Books/Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Cedella Marley, Raquel Pelzel

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How to make slow cooker cannabutter

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While there are many ways to infuse your food, a reliable slow-cooker cannabis butter recipe is an essential part of any weed chef’s arsenal. Cannabutter elevates any old batch of cookies or dinner recipes into THC-friendly treats. However, you can’t throw a stone without hitting a canna-chef with a story to tell about overdoing it on edibles. Tales of inconsistency, uneven distribution of THC, and overpowering highs are everywhere.

A reliable slow-cooker cannabis butter recipe is an essential part of any weed chef’s arsenal. Photo by: Gina Coleman/Weedmaps

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Luckily, we have the perfect slow-cooker cannabutter recipe for you. How long does cannabutter take in a slow cooker, you ask? A slow cooker indeed takes more time than, say, baking your bud in an oven to decarboxylate the THCA into THC then throwing the ounce of weed into a pot of melting butter. Trust us, though, using a slow cooker to make cannabutter will ensure complete saturation and an uber-potent final product ready to use in a plethora of recipes.

Of course, the potency depends on several factors, including how long you cook your cannabutter, how much weed you throw into the pot, whether you add trim or bud, etc. If you’re wondering how much cannabutter does an ounce make, it all depends on how potent you want your butter. An ounce in 1 pound of butter is very different than an ounce in 2 pounds of butter.

The same logic applies to how much cannabis is used in the recipe. How much trim is in a pound of butter all depends on how strong you want your THC-infused experience to be. You could add any amount to the butter, from half an ounce to 2 ounces or whatever your preference may be.

The potency and amount of butter you make depends on the intended use for your cannabutter. If you have a specific weed recipe in mind, you can make as much as you need and adjust the below cannabutter recipe accordingly. Conversely, you can make large batches of cannabutter and freeze whatever you don’t use.

Read on for a step-by-step guide to making the perfect cannabutter in a slow cooker.

Slow-cooker cannabis butter recipe

First, assemble the following supplies and ingredients:

  • A slow cooker.
  • Metal strainer or cheesecloth.
  • Storage container.
  • 1 cup of water.
  • 1 pound of butter.
  • 1 to 2 ounces of cannabis flower, depending on potency preference.

Turn on the slow cooker to the lowest possible setting. Photo by: Gina Coleman/Weedmaps

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Next, turn on the slow cooker to the lowest possible setting. Add all the ingredients and stir thoroughly. Put on the lid and allow everything to cook for up to 18 hours. Remember, the longer you cook, the more potent your weed butter will be. “How do I know when my cannabutter is done?” you ask. Gauge the duration of your cooking session based on how much THC you want the butter to absorb. The average cooking time per most online sources is about 12 hours.

Add all the ingredients and stir thoroughly. Photo by: Gine Coleman/Weedmaps

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Once your mixture finishes cooking, pour the cannabutter through the metal strainer or cheesecloth into a separate bowl. Set the butter in your refrigerator. As it cools, it will harden and separate from the water.

Finally, remove the butter from the water and store it in an airtight container, usually a glass jar or plastic container. Your weed butter is now ready to use.

Your weed butter is now ready to use. Photo by: Gina Coleman/Weedmaps

How to make slow cooker cannabutter Copy article link to clipboard. Link copied to clipboard. While there are many ways to infuse your food, a reliable slow-cooker cannabis butter recipe is