Canna-butter and oil

This butter recipe is perfect for when you need to process larger quantities, such as leaf litter or grit. CBD and THC are lipophilic (fat-soluble) compounds, meaning they can bind well to fats and oils instead of water. But it doesn't have to be that way. to be animal fat – vegetable fats work great too!

Supplies

Supplies

✔️ Small pan + heatproof bowl (bain-marie)
✔️ Spatula or whisk
✔️ Container to store it in
✔️ Refrigerator

Ingredients:

✔️ 10-15 grams of weed or hash (use more or less depending on desired strength; grit or crumbs are perfect for this!)
✔️ 500 ml water
250 grams of butter or oil. Unsalted, preferably clarified butter (also called ghee)

For the most flavorful experience, it's best to prepare this recipe with organic ingredients or products from your local farmer or entrepreneur . Would you prefer to use a different butter or oil? You're welcome! The proportions remain the same, regardless of your choice. Some alternatives include:

Butter:

  • Coconut butter
  • Cocoa butter
  • Nut butter (also nut paste)
  • Seed butter (also known as seed paste)
  • Avocado butter
  • Vegetable margarine and baking butter

Oil:

  • Olive oil
  • coconut oil
  • avocado oil
  • Grape seed oil
  • MCT oil
  • Nut oil (such as almond, hazelnut or walnut)

💡 Tips:

Store the curdled butter or oil in the refrigerator (up to 2 weeks) or freeze it for longer shelf life. If you used oil, once the mixture has cooled, it's best to store it in a dark glass bottle away from direct sunlight. Be sure to clearly mark it as "special" butter or oil so you don't make a mistake.

You can use this Canna butter and oil in tea, on bread, or in dishes. Good luck and enjoy responsibly!


Step 1

  1. Crumble the weed or finely grate the hash.
  2. Preheat the oven to 110-115°C and bake the crumbled weed for 30-40 minutes (decarboxylation) to activate the CBD/THC.
  3. If you are using hash, you can skip the decarboxylation process.

Step 2

  1. Fill a pan with 500 ml of water and bring it to the boil.
  2. Place a heatproof bowl on top of the pan (make sure the bottom of the bowl doesn't touch the boiling water, you're using the steam).
  3. Add the butter to the bowl and let it melt slowly.

Step 3

  1. Add the decarboxylated weed or ground hash to the melted butter.
  2. Stir the butter every 15-20 minutes and let the water simmer on low heat for 2-4 hours .
  3. If necessary, add a teaspoon of sunflower lecithin for a consistent distribution of the active ingredients throughout the butter.

Step 4

  1. Place a sieve or cheesecloth over a bowl and pour the mixture through it to remove any plant matter. (You can store the plant matter in the refrigerator to add to your tea or other dishes as an herb butter.)
  2. Squeeze gently, it may be hot , to extract the last of the butter, but avoid pressing too hard (this will give a bitter taste).
  3. Pour the liquid Canna butter or oil into a container and let it cool.