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Cannabutter
By Hempology | September 5, 2002
From Monday Magazine, September 5th, 2002
By J. Sushil Saini
(Makes about 1 1/2 lbs. of butter.)
- Fill a 6- to 8-litre pot 1/3 full with densely packed herb leaf of choice. Fill
remainder of pot with cool water and bring the whole to boil. Reduce heat and simmer for
45 minutes. - Strain out and discard water but return leaf to pot. Replenish with clean water.
- Bring pot to boil. Add 2 lbs. of butter and mix. Lower heat and let simmer for 2-3 hours,
stirring occasionally (add water if necessary). - Strain out liquit into bowl using a fine strainer (nylons work too). Squeeze butter out
of remaining loaf. Discard strained leaf. - Put liquid into refigerator over night. Butter will seperate from from water and form a hard
crust on surface of liquid. - Lift out butter crust and put in a large mixing bowl. Discard liquid. Cream and fold butter
using a large metal or wooden spoon. - Butter is ready to use as-is. Will keep in freezer up to three months.
When baking with cannabutter, select recipies that need short cooking times on a low heat
(like cookies), or else cannabinoids will break down while cooking.
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