Reset Your Body in 10 Minutes
A short and sweet vinyasa flow designed to release tension and improve circulation.
Preparation
-
01
Decarboxylate the cannabis
Before making the butter, bake the cannabis on a cookie sheet, in a single layer, for 40 minutes at 240 degrees.
RECIPE
Ingredients
- 4 sticks of butter to every ounce of marijuana
- 1 ounce cannabis flower ( shaken, ground and decarboxylated)
Method
- In a medium saucepan bring water to a boil. You can vary the amounts, just be sure that the marijuana is always floating 2 inches from the bottom of the pan.
- Add the butter.
- After the butter has melted add the marijuana. Once the cannabis is added the heat should be turned down very low to barely a simmer. Cook for three hours.
- Strain the mixture. Use a deep heatproof glass bowl with a fine mesh strainer lined with cheesecloth. You can also tie a double layer of cheesecloth around a large heatproof bowl with twine, making it taut across the top.
- When the saucepan is empty, pick up the cheesecloth from all four sides and squeeze out all of the remaining butter.
- Allow the canna-butter to cool at room temperature for about an hour.
- Place in the fridge until the butter has solidified and separated from the water. The THC and other properties would have attached to the butter.
- Run a knife around the edge and lift the butter off the water.
- Place upside down on your work surface and scrape off any of the plant matter and milk solids.
- Your canna-butter is ready to use. Store in the refrigerator or freezer in an airtight container.
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