PFlynn
New Member
Hey guys. I found all of these recipes and I don't know what to do with them right now. I'll post them here and maybe they'll get stickied or something. If anyone has any other recipes please post them I love finding new things to cook with pot.
How to make marijuana butter
1 bag of shake (roughly 1/2 pound - 1 pound)
Large cooking/stock pot (mine is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts
It's always best to use the best leaf you can find. The more potent the shake, the more potent the butter.
Step 1: Put your 5 pounds of butter/margarine into the stock pot.
Step 2: Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)
Step 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.
Step 4: Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and
simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)
Step 5: Stir with a wooden spoon occasionally.
Step 6: Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you'll need to be able to handle it with gloves, the hotter it is, the easier it
is to squeeze the butter out of the leaf.)
Step 7: Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (I
usually double up each bit of cheese cloth.)
Step 8: Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6") to the top of the container. Then
take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix.
Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and
that's the part you want to ensure gets totally squeezed out of the mixture and into your containers.
Step 9: Put the lids on your filled containers and place them on a level surface in your freezer.
Step 10: After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one
hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter
block. You should be left with a smooth, round slab of light green butter.
Step 11: I store my butter in empty margarine containers in the fridge. If you've got lots, you can put the butter back in the freezer and take it out as needed. Or you can
share it with your friends.
You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.
Part 1 - Cooking 101
Lost, confused, or just too high to figure out what's going on? You've come to the right place. For those of you out there that have no idea how to cook with cannabis, or more importantly, how to make the infamous cannabutter, then you've come to the right place.
We'll jump right in with instructions for making cannabutter, which is not only a time-saver, but eliminates the taste and texture of just throwing chopped cannabis into a recipe.
The first thing you are going to need is at least a half-ounce of cannabis. I say at least because in a perfect world, you should use one ounce of cannabis for the best results, but if you cannot spare that, a half-ounce will do I suppose. The next and last item—simple, eh—you will need is a pound of butter. I would suggest using unsalted butter, because you can always add salt to a recipe but some recipes call for unsalted butter so it's easier this way.
Now for the tricky part, making it! You will need a coffee grinder, or something similar, to grind the cannabis into a fine powder. It's up to you what quality of bud you use, or even what part of the plant you use, but remember, the better quality the bud, the better the butter! You'll need to grab a saucepan and melt the butter over medium-low heat. Next, stir in the powdered cannabis with a wooden spoon. Once the mixture starts to come together, reduce the heat to low. Leave this on the heat anywhere from 15 to 30 minutes, just don't let the mixture burn! Once it has cooked, strain the mixture, making sure to squeeze all the butter out. A cheesecloth works really well for this. You can use the plastic containers that margarine comes in if you have nothing to put your freshly made cannabutter in. Make sure to pour a little water over the butter once it has hardened and it will last longer.
Like mentioned earlier, the amount of cannabis you use is up to you and your wallet, however the more you use the better. This same recipe works with other fat substitutes such as margarine, lard, shortening, oil—olive, sunflower, sesame, peanut, vegetable, canola, etc.—and even milk, as long as it has fat in it.
Some people might have a problem with smell when making any of the above mixtures, so here's an easy way to get around that. Find a light-proof glass container and fill it with oil. Put in as much cannabis as you want and seal the jar. Shake it every day for at least a week. The longer you do it the better, some go as far as letting it sit for months on end. Once you are ready, strain the bud out and what you are left with is cannaoil which you can use in any recipe that requires oil.
Another method that doesn't require cooking is cannaflour. Grind the cannabis up as fine as you can get it, and mix it with the following ratio: for every cup of flour, mix in a half cup of powdered cannabis. Your final product is cannaflour, and you can use it in just about every baking recipe.
People always wonder what recipes they can cook cannabis with. The answer is simple: if your recipe calls for flour, butter, oil, milk, or any other fat, you are ready to substitute what they ask for with what you have made. Hope this helps, happy cooking!
Conversions
All of the recipes at Marijuana.com Recipes use the default measurement system of U.S. Standard. Below you will find some helpful conversions and a special feature that helps convert cups of cannabis to grams. Please note that these are approximate measurements.
How to make marijuana butter
1 bag of shake (roughly 1/2 pound - 1 pound)
Large cooking/stock pot (mine is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts
It's always best to use the best leaf you can find. The more potent the shake, the more potent the butter.
Step 1: Put your 5 pounds of butter/margarine into the stock pot.
Step 2: Put in your bag of VERY dry shake (try to sift out any stalks or foreign matter.)
Step 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.
Step 4: Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and
simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)
Step 5: Stir with a wooden spoon occasionally.
Step 6: Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you'll need to be able to handle it with gloves, the hotter it is, the easier it
is to squeeze the butter out of the leaf.)
Step 7: Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (I
usually double up each bit of cheese cloth.)
Step 8: Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6") to the top of the container. Then
take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix.
Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and
that's the part you want to ensure gets totally squeezed out of the mixture and into your containers.
Step 9: Put the lids on your filled containers and place them on a level surface in your freezer.
Step 10: After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one
hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter
block. You should be left with a smooth, round slab of light green butter.
Step 11: I store my butter in empty margarine containers in the fridge. If you've got lots, you can put the butter back in the freezer and take it out as needed. Or you can
share it with your friends.
You can use this butter just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your special butter.
Part 1 - Cooking 101
Lost, confused, or just too high to figure out what's going on? You've come to the right place. For those of you out there that have no idea how to cook with cannabis, or more importantly, how to make the infamous cannabutter, then you've come to the right place.
We'll jump right in with instructions for making cannabutter, which is not only a time-saver, but eliminates the taste and texture of just throwing chopped cannabis into a recipe.
The first thing you are going to need is at least a half-ounce of cannabis. I say at least because in a perfect world, you should use one ounce of cannabis for the best results, but if you cannot spare that, a half-ounce will do I suppose. The next and last item—simple, eh—you will need is a pound of butter. I would suggest using unsalted butter, because you can always add salt to a recipe but some recipes call for unsalted butter so it's easier this way.
Now for the tricky part, making it! You will need a coffee grinder, or something similar, to grind the cannabis into a fine powder. It's up to you what quality of bud you use, or even what part of the plant you use, but remember, the better quality the bud, the better the butter! You'll need to grab a saucepan and melt the butter over medium-low heat. Next, stir in the powdered cannabis with a wooden spoon. Once the mixture starts to come together, reduce the heat to low. Leave this on the heat anywhere from 15 to 30 minutes, just don't let the mixture burn! Once it has cooked, strain the mixture, making sure to squeeze all the butter out. A cheesecloth works really well for this. You can use the plastic containers that margarine comes in if you have nothing to put your freshly made cannabutter in. Make sure to pour a little water over the butter once it has hardened and it will last longer.
Like mentioned earlier, the amount of cannabis you use is up to you and your wallet, however the more you use the better. This same recipe works with other fat substitutes such as margarine, lard, shortening, oil—olive, sunflower, sesame, peanut, vegetable, canola, etc.—and even milk, as long as it has fat in it.
Some people might have a problem with smell when making any of the above mixtures, so here's an easy way to get around that. Find a light-proof glass container and fill it with oil. Put in as much cannabis as you want and seal the jar. Shake it every day for at least a week. The longer you do it the better, some go as far as letting it sit for months on end. Once you are ready, strain the bud out and what you are left with is cannaoil which you can use in any recipe that requires oil.
Another method that doesn't require cooking is cannaflour. Grind the cannabis up as fine as you can get it, and mix it with the following ratio: for every cup of flour, mix in a half cup of powdered cannabis. Your final product is cannaflour, and you can use it in just about every baking recipe.
People always wonder what recipes they can cook cannabis with. The answer is simple: if your recipe calls for flour, butter, oil, milk, or any other fat, you are ready to substitute what they ask for with what you have made. Hope this helps, happy cooking!
Conversions
All of the recipes at Marijuana.com Recipes use the default measurement system of U.S. Standard. Below you will find some helpful conversions and a special feature that helps convert cups of cannabis to grams. Please note that these are approximate measurements.
