Making Cannabutter the easy way
Making Cannabutter is a fun and easy way for you to capture the cannabinoids from your cannabis flower and infuse them into a blissfully potent concoction capable of curing what ails ya’.
Although there are a multitude of variations for the making of cannabutter, they all essentially boil down to the same type of process: mix butter or oil with ground cannabis and apply heat for whatever unit of time you determine.
The typical recipe calls for using a crockpot set on low heat for upwards of 8 hours. This type of recipe serves most people well enough, but for me it had the same glaring flaw as every other cannabutter preparation method: the smell. (Ok, there are a few other issues I have with this method also, more later).
Let’s face it, cannabis possesses a very strong pungent aroma that is not agreeable to everyone. I personally don’t mind the scent, but I also don’t really enjoy my whole house reeking of cannabis either. Baring performing your slow cooking outdoors and letting your neighbors deal with it instead, there are few options for an odorless indoor production.
There are those who advocate decarbing in a sealed mason jar inside an oven to avoid producing noxious exhaust. My experience with this method has resulted in a few cracked jars and some unevenly decarbed cannabis so I gave up on that. Besides, I really don’t think I would count my oven as offering precise temperature control.
Thanks to modern technological wizardry we can make perfect cannabutter or other cannabis infused oils in 4-5 hours without the smell! Enter the Sous Vide method of cooking. With “Sous Vide” (under vacuum in French), food is vacuum-sealed in a plastic pouch and then placed in a water bath for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking. Simply vacuum sealing your ground cannabis together with your oil before processing will yield a product with zero terpene loss.
This is your first fork in the road: you can either choose to use standard dried cannabis material of your choice for this process or you may choose to water cure your flower first. The first method requires less preparation but produces a green, herbal tasting final product whereas the second method lacks all of that water-soluble plant material and therefore is much cleaner and tastier. More on option #2 in a sec.
Now that you have chosen your starter material of choice, the hard part is over! Now on to the easy stuff. First you will need to gather a few things:
List Of Supplies
- A Sous Vide Immersion Cooker
- A food Vacuum Sealer with bag roll *
- A large pot or container
- Hot water to fill the pot
- A clothespin or another type of clip to clip the bag to the pot
- A bag of Sous Vide balls or some aluminum foil to cover the pot
- Strainer and or cheesecloth
- A container for your final product
- 1 oz. of Cannabis (adding your pot to the pot). The better the ingredients, the better the results
- Either 8 oz. of Unrefined Coconut oil or 16 oz. of butter
*If you don’t have a vacuum sealer, you can use 2 x Gallon Freezer heavy duty zipper bags. I cannot guarantee you will have no smell with this method, but it shouldn’t produce much if sealed well. Use the water displacement method to remove all the air from the bags before immersing. Sometimes the zipper bags can leak and make a mess, it is highly recommended that you use vacuum seal bags.
1: Ok here we go! First cut off approximately 12 inches from your bag roll and seal one end.
2: Lightly grind your cannabis if using buds, no need to over do it. If you are using shake, just use it as it comes. The trichomes are on the outside of the plant, not the inside so grinding to a powder is totally unnecessary and will just require much more filtration.
3: Place the cannabis into the bag and add your solid butter or oil. Adding your oil while in a solid state will make vacuum sealing it much easier.
4: Vacuum seal at the top leaving the rest of bag empty for expansion.
5: Fill a pot large enough to submerge your bag in with hot tap water.
6: Insert your Sous Vide immersion cooker and set for 205 degrees.
7: Submerge your bag into the water and clip to the side of the pot, you may need to weigh it down to keep it from floating. You can get a large zipper bag, place a few spoons in the bottom, and put your bag of goodies inside it to keep it from floating. Cover either with the Sous Vide Balls or aluminum foil.
8: Set the timer on your Sous Vide for 1.5 hours. After time has expired, lower your temperature to 185 degrees and continue to cook for an additional 2.5 hours.
When finished, uncover and let it sit until cool to the touch. Use scissors to cut off a corner of the bag and squeeze the contents into your strainer lined with cheesecloth over a bowl. Using a rubber spatula, scrape the bag against a flat surface like a squeegee to get all your product out. Press down on the mass using the spatula to squeeze the all the oil through the strainer.
Once you have pressed out the oil, put it in a sealed jar and store in a cool dark place. Use as desired.
If you are making your own infused oils then you MUST have the home THC testing equipment by TCheck! This amazing little machine tests your butter, coconut oil, olive oil, and alcohol based tinctures in less than 45 seconds. There is an additional accessory kit that you can purchase giving you the ability to test your flower or concentrates!
The second fork you could have taken long ago is to first water cure your plant material. Water curing removes the water-soluble plant matter like chlorophyll before it gets infused into your oil. The results are a much cleaner and better tasting product. You can read about the whole water curing process here.
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