Make yer own dang
weed butter
October 13, 2006
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The fresher the better, but this ball of dried leaf, brought home from the friends’ Friesche farm, will do just fine. Remerçi, Madame!
Of course you can substitute any old weed in this weed butter recipe, but I’m old fashioned and just like to use weed. The culinary reasoning behind making butter is that it is more neutral in flavour than filling your fine cooking with loads of bulky chaw. You can use weed butter exactly as you would butter, substituting it in all recipes that you deem appropriate. Be good and make sure that everyone tasting your weed cuisine is acutely aware of what they’re about to ingest. If you make an alternative dish without the weed butter, make sure it looks completely different so that people don’t inadvertently confuse the two. Don’t mix this butter with the drinking of alcohol, or the driving of cars.
It’s good practice to know the strength of the butter before offering it in food to others. You’re going to have to test this on yourself first and then use your own best judgement in deciding whether you need to cut it with plain butter in your cooking. Remember that ingested THC is long lasting - up to eight hours. Take it easy and remember that you’re not an eleven year old boy.
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Fluff up the weed and immerse it in a heavy bottomed pan filled with water.
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Put the pan on the fire, full flame.
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A rolling boil.
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Add the butter. I used unsalted butter but then salted the entire mixture later. Go figure!
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Throw the butter in with the weed water and let it melt and boil for awhile.
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Add sea salt to taste.
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Cook this for some hours. Your entire house will smell like freshly cut hay and cream. It’s a really pleasant smell, but the entire neighbourhood can smell it too. Better to not make weed butter the day before you have to cross a border into a country where marijuana is not legal. Folks there will tend to be beer chauvinists and won’t understand you.
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Reduce the liquid by cooking for quite some hours. The ‘tea’ should taste good and sweet throughout the process. Don’t let it become bitter by over-zealous boiling. Steady as she goes. Time is rubber.
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There comes a point when enough is enough. Strain the leaves out of the ‘tea’ and squeeze.
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You should be left with a green and oily mixture. Place this in the fridge or freezer overnight.
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This is the weed ball, a shadow of its former self.
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The next morning the butter has floated to the top of the liquid, and it should be hard enough to separate easily from the cold or frozen water.
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With a fork, peel off the chunks of butter.
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Place in a separate bowl.
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Try to keep as much ice out of the butter as possible because this will affect your recipes. By touching the butter with your bare hands, you run a slight risk of dosing yourself. Also, the smell of the butter (creamy and grassy) will lend a scent to your hands. Remember not to make weed butter if you will soon have to travel to countries that frown upon marijuana.
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It’s so pretty, and it smells really wonderful.
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Finished! You’ll have to test for yourself how long the butter will keep in the freezer. Ultimately weed butter is a seasonal product. Don’t hoard it, next year is another year. I’m so looking forward to making pumpkin ravioli with sage and weed butter at the end of this month.
debra at 2:51 | | post to del.icio.us
why do you add water? I’ve never heard of that before and I’ve done quite a bit of green cooking.
Comment by Lizzy — October 17, 2006 @ 21:47
You add water because the unpleasant tastes go into the water instead of the butter, and will easily separate later when cooled.
Comment by Zeytoun — November 10, 2006 @ 21:38
I’ve read this method on a few other sites as well and am looking to try it myself today. I have about 5 ounce of shake that a buddy gave me from his crop of really good hyrdo marijuana (blueberry) that he just cropped last week. Do you have an suggestions on how I should proceed with this? Should I grind up the shake first so that it takes up a little less space in the pot? Obviously I will be using a very very big pot. How much butter would you add for this amount of grass and how long should I boil it? I want to make sure this turns out perfect. Thanks very much for all your help.
Comment by NuXPeR — November 16, 2006 @ 17:59
For this amount (roughly 1 US pound = 1/2 kilo?) why don’t you start out with 1 kilo of butter (roughly 2 US pounds) and then see how it goes. Prepare to add more butter. (I convert the dirty way - 1 kilo = 2lbs.)
It all depends on what you want to do with the butter. If you’re planning on using it as a drug, you can make it quite concentrated, but if you want to be able to cook with the weed butter, try new flavours and introduce these to your friends, presumably, not all of whom are stoners, you may want to dilute the mixture a bit.
I like to drizzle weed butter on pumpkin ravioli with fresh sage leaves. Great combination of flavours. It would be a shame to get my guests so wasted that we couldn’t even drink some wine with this delicious course. This is what I mean by being careful with the strength.
Also, there’s nothing to stop you from smoking an after-dinner joint or to plunk down the lovely pink-glass waterpipe that your boyfriend got you in Istanbul in the middle of the dining table for le grand dessert.
Shake - I’m thinking this is trim - the stuff that gets knocked off the big buds by handling and grooming for sale? You shouldn’t need to grind it, just loosen it up with your fingers.
Boil the weed and water for at least 4 hours, at first vigorously, then simmer it. You’ll smell what’s going on. The images in this entry hopefully tell the story adequately.
You can’t screw this up, so don’t worry.
Remember, you’re not opening up a lab, you’re cooking.
Comment by debra — November 16, 2006 @ 18:51
Wont the butter reduce down as well as the water if you let it boil for a couple hours?
Please email me, I have some more questions. Thanks a lot, and the tutorial is great!
Comment by Will — December 7, 2006 @ 6:47
Hi Will,
Butter is not just the fatty stuff. If you warm butter in a pan slowly, you\’ll notice at the bottom that there is also a milky material, quite a lot of it actually. When you cook the butter in water, you will \’lose\’ this liquid, and it will be impossible for you to skim off PURE \’butter\’ - actually it\’s better to call this \’ghee\’, or clarified butter. When you make butter or ghee by hand, you will not be able to avoid trapping some of the weed tea in the butter, so you probably won\’t lose much in volume. I don\’t know this for sure because I don\’t have a scale in my kitchen and as you can see by the lack of baking going on at culiblog, I\’m more of a guestimator and an intuitor than a measurer.
You\’re not going to run a business producing and selling the weed ghee, so the fact that you\’ll possibly end up with a few hundred grams more or less on the 2 kilos of butter shouldn\’t be that big of a deal. You\’re making something new, consider it a weed ghee tax and be happy. Are you an engineer?
I\’ll mail you for your further questions. I do not know anything about buying and selling weed as I live in a country where you can go to the weed store and buy some. In the 20 years that I have lived here I have done that twice. Once with out of town guests. Some of my friends grow very small amounts of weed (5 plants or less) and they are sweet enough to give me some leaves. Weed in my possee is like a spice, nice to have around, but you can easily forget it when it\’s not around.
My friend(s) gave me a branch of bud as a present when they gave me the ball of leaves. I use this branch now with all of its bud still intact in a tongue-in-cheek ikebana arrangement in honour of my mother and haven\’t smoked nary aa bud. Maybe in January when the \’pickings\’ are slim and it\’s dinner party season we\’ll start nibbling away at the branch, but I\’m looking much more forward to the pumpkin ravioli with weed butter, to be honest.
Comment by debra — December 7, 2006 @ 10:45
In your process of making the weed butter how much weed did you use?And Butter?
Comment by manny — December 11, 2006 @ 8:19
What are the porportions used, im new at this and want to make sure i can make it properly…this what the site that was esiest to understand but all the other sites said u need ouces! an ounce is 26 g’s !!! 200$ sure u can use less right???? for half a cup of butter how much pot do you need please write me back im anxious to know
Comment by MUmu — February 22, 2007 @ 7:18
I heard grinding weed in a coffee grinder prior to making the butter will help improve the potency. Is that true?
Comment by Miguel — March 3, 2007 @ 9:19
my friend and i want to try and make a little little batch of weed butter. He wants to buy and try out a quarter of weed. Personally i think you need a bunch more.i was wondering if you can make a list of different amounts of weed along with the measurements and proper instructions. i dunno just a thought. it would answer alot of peoples questions . . . .neways . . peace out and ur grandmas sweat socks!!!!!
42O~*jUsTpEaChY*~42O
Comment by Aj JoNaH — March 27, 2007 @ 9:53
To make a potent weed butter that will actually get you high needs a good amount of time and quite a bit of herb. You need about an ounce of nug (smokeable kind buds) or about double the amount of shake or clippings. This you can mix with about a pound of butter, and add another quarter pound about 5 hours into the cooking process. Boil four or five cups of water add the butter and weed and let boil for twenty minutes or so. turn your heat down to simmer and wait…
stir often, about every 10 or 15 minutes a let cook for 10 to 20 hours. I would recomend no less than 10 hours. add that stick of butter about hlaf way through and, if your a patient person and can handle an all nighter of weed cooking (you must watch this batch well and not let all your water boil off and burn your butter!!!!) you will have a wonderful batch of very stony butta. if you find it to be too strond than cut it with a little salted butter or somethin and eat yer little heart out. eat a bunch in the mornin and stay high all day! dose your friends (totally consentually of course) and wander through the nether realms of the mind together! it is good, good, good!!! cool guy stuff and thats for sure.
bye bye now
Comment by Squid — April 3, 2007 @ 9:13
hey how muc butter should i use for 7 grams or is that pointless what about 14 grams of some dank bud
Comment by Clay — April 13, 2007 @ 4:07
Every time I make the butter I have difficulties separating the butter from the water properly. I end up with small pockets of water inside my butter sticks and when you cut into it it spills onto the dish. This is not very appetizing. I have even tried to hand squeeze the butterballs in the cheese cloth. What else can I do to ensure proper separation of water from butter?
Comment by The Amazonian — May 9, 2007 @ 7:53
If you are still left with water within your butter, you are not being patient enough, or are using too much water. By the time the minimum required time of 10 or so hours is up, there shouldn’t actually be much water remaining in the pot; only enough to keep your butter from burning.
Happy simmering!!!
Comment by Nolan — July 16, 2007 @ 21:32
hello i used basically the same method you discribed with very leafy bud and the first time it came out green, but the second time i used darker bud with a lot of premeture seeds in it, and it turned brown. i started on a medium boil and then went down to a light simmer for an hour and a half, so the total cooking time was 1 3/4 hours why did it turn all brown and nasty? thank you
Comment by ben kelman — August 4, 2007 @ 14:27
i used to make some potent-ass butter all the time, but i’ve done it twice now after a while of not doing it, and the results have been less than exceptional.
i always prepared butter for the amount of brownies i was making at the time, or the amount of whatever i was making at the time, rather. i didn’t ever refrigerate or freeze the butter. right after it cooled and it was strained, it went right into the mix.
i’m really confused cuz my brownies are turning out bunk as hell, but i’m doing all the things i used to do to make dank ones. i put like a half ounce of whatever i have (usually regs) to like a stick and 2 tblspoons in a double boiler (for a half cup of butter) and boil that water for about 3 or 4 hours. when i’m done, it smells like death and it’s brown/dark green/black. used to mess me up, but now it’s not doin’ so much.
if anyone has any suggestions…
it would be greatly appreciated.
Comment by James — August 24, 2007 @ 19:31
to get water out of butter is quite easy…its basicly the same thing as making butter, u have to shake it for some time.if u dont have a butter making thigie do this: take a plastic bottle, fill the bottle 1\5 with melted butter and start shaking the bottle, but not 2 hard until solid butter will cover it.u may have to do this a few times to get all the water out. i know this from other tipes of aromated butter because i live in a f***** up country with bi**h ass laws that realy su*k…so mj is quite a luxury here :(…but maybe the future will be “greener” and ill be able to make some of this butter:)
Comment by puff — October 7, 2007 @ 17:49
Seriously you don’t need all these questions. Just follow the recipe and it will work. I just tried it.
Paul
Comment by Paul — November 21, 2007 @ 8:24
Hi, I was wondering, when I took culinary arts in school, we made our special butters, like garlic butter or lemon dill butter or tomator basil butter, by dicing up the ingrediants, letting the butter soften to room temperature, and mixing it all together with your hands (and not heating or cooking the butter in any way). Then, wrapping it up and freezing it for a few days, letting the ingrediants fuse together. We wouldn’t cook the butters until right before we needed to use it, but when we did, the flavors and aromas would be way more full and concentrated than had we cooked the ingrediants first for a long period of time, and using later.
Could this method be applied to cannabis butter? Some people made Bubble Hash by using ice to separate the TCH.
Would it be still as potent if I ground up my dope, like in a coffee grinder, mix into some softened butter, maybe throw a few extra herbs in there like mint or somthing, and freeze it? I will be cooking it when I use it, however, I like to reduce the cooking time to keep the nutrients in. Does this sound like it will work?
Comment by Carl — November 22, 2007 @ 6:21
Hi Carl,
I’m sure the method you learned at the Culinary Arts School would work great, but in the case of weed butter you’re not so much trying to preserve the flavour as to extract the THC. The idea is to allow the fat to absorb this and get a butter that is neutral because you don’t want your foods to taste like weed. Sometimes you just want food to taste, uh, good.
Comment by debra — November 25, 2007 @ 19:27
well, I think that food that tastes like weed IS good, so i dont mind a flavourful weed butter.
but wouldn’t the butter absorb the THC from freezing it as well?
Comment by Carl — November 26, 2007 @ 6:12
just wanted to say thanks for the info….i followed your directions and just got done making some kick ass deserts! i can’t wait to experiment with other recipes…and to those with all the questions if u just follow what debra says u will get a great product!
Comment by okon — November 28, 2007 @ 5:24
when making special brownies would you use measurments close to the ones above and cooked for about 10 hours?
Comment by olive — December 20, 2007 @ 5:09
umm :) i just want to get really high…
iv never eaten it before but i smoke everyday. for me its expensive
i just want to know if it will work with a quarter of killer kush and a half pound or a pound of butter
or should i just bong the quarter and stick to saving cash
i think that if i was going to do it i would use a half ounce
this is just for me one time i wanna get high:)
Comment by reggie — January 20, 2008 @ 22:17
ohh and thankyou for you wise insight
god created all plants
i think hes a smart guy;)
Comment by reggie — January 20, 2008 @ 22:19
how much weed should i use for 20 doses
Comment by Cesar — February 5, 2008 @ 22:59
I’m currently making some about quarter pound of shake into a pound of butter… into hour 3… usually make killer shit… also if you like this recipe, try making some bhang, then with that, make some ice cream…. man… KILLA!!!
Comment by Dread — February 24, 2008 @ 1:05
yea i was wondering is it really worth making this butter
Comment by Tyler — April 3, 2008 @ 1:48
***NOTE>>READ THIS IT WILL SERVE U WELL
First off I think I’ve been here before..
Ok, I have done this recipe enough times to be able to guide those wondering or wrongfully informed from what I have come to through experience. This is an easy recipe not complicated (to me at least), and I’ve had success in all attempts, but with varying degrees.
The first time I made this recipe, I used a 1 oz. of mid (schwag) to 1 cup of butter, not because I’m a pussy or anything, just for my own safety and if I messed up who cares. Followed the recipe here and success.
POTENCY: I would say I was satisfied with the results, but not impressed at all (at least I didn’t fuck up). I was able to make 3 batches of brownies (9 each), and just for me to reach a level of high I was satisfied with,(when I say this I mean what I think 1 dose should be like) I had to eat 4 for a very mellow high that would last for hours.
Ok, so at first u don’t succeed, dust yourself off and whatnot. With 420/08 coming around, you know I had to give this recipe another shot. But this time I raised the amount of pot to ¼ lb. of mid to 2 cups of butter. Why? I see it like this. Last time I used 1 oz. and it took 4 brownies to reach a high that I was satisfied with , so multiply that by 1 oz and a ¼ should be the result (Hey!!!, that’s math, guess I owe miss Brozowski an apology)
Did that, success again as far as cooking it.
POTENCY: Once again, I would say I’m more satisfied, but it didn’t blow my mind as I thought it would. But as predicted, it only took 1 brownie to make me “happy”. It was good lil batch of brownies don’t get me wrong, just not what I (and I use that word explicitly, yes the word I) was looking for.
Tips and Hints
If you’re using 3 or more oz, use the big pot that is able to hold a lot. Why? When I made my ¼ lb butter batch, you could taste the chlorophyll to a great degree that it almost wasn’t worth it, ALMOST. The more water in your pot, the more room for chlorophyll to occupy, otherwise I think it would go to your lovely cannabutter, and we want what’s best for it. least that’s how I figure.
BUTTER!!!: Not all butters are the same. Make sure that if use butter, it’s the good kind. “What the hell is he talking about, and how do I know what is “good” butter?
Basically, take 2 cups of butter, put it in your microwave in a clear container for 2 minutes, and if when done it is half water on bottom half butter on top, you will have to use twice as much with ratios to butter. This happened to me the first time, but luckily I caught myself to be able to tell you.
Also, if this is the butter you usually use, make sure that when you use this butter in recipes, you only use halve of what if calls for.*Note that if this was your regular butter, halve of it would be cut with water, so for that reason use halve, otherwise you will come out with very greasy probably gross tasting pastries. I know this happened to me cause I’m a dumbass.
When you strain the butter and let it freeze, turn your freezer down a lil past medium, this way, it is a lot easier to scoop out the butter the next morning instead of having to crack it apart with a knife of so blunt object.
Next time I do this recipe, I’m going to use 1 lb of mid to 8 cups of butter. That’s me, some of you might not be there yet, but I leave you with this. If your tired of smoking and wanna try something new, I would recommend this. And if you’re reluctant to try this because you think throwing weed into a boiling pot of water is a waste of good flower material, you don’t know what you’re missing. For starters, I would use ½ cup of butter to 1 oz. Believe me, when I first threw that oz. into the pot, I was anxious like Thurgood at the very end of half baked jumping over the bridge “I’m Coming Weed!!!” I’m using the same ratios I did with my ¼ lb batch so you should achieve the same high unless your weed is dirt.
Ok that’s really all u need to know, email name at yahoo for any questions, I will be glad to help.
Comment by reapsltd666 — May 4, 2008 @ 19:29
I have perfected my brownies. With commercial grade, I work with 1/8 to 1/4 o to 5 1/3 T butter with Girhedelli Brownie mix. Yummy, But now I have high grade leaves. I have no idea how to change the ratios.
Comment by Mary — May 9, 2008 @ 5:46