To bake or cook with the finished ghee, figure ½ tsp. infused butter per portion (e.g., make 24 cookies from 2 oz. butter). Wait at least one hour after eating before having more—it can easily take that long for the effects to be felt, and you don’t want to overdo it.
Recipe information
Yield
Makes 8 oz.
Ingredients
Preparation
Step 1
Using a spice mill or mortar and pestle, grind marijuana to a fine powder, which will optimize extraction. (If you don’t have a spice mill, break it into very small pieces with your fingers.)
Step 2
Cook marijuana and butter in a small saucepan over low heat until butter is melted; add 1 cup water and bring to a gentle simmer (the water keeps the mixture from getting too hot, which is key to preventing the herb from burning). Cook, stirring and skimming foam from surface occasionally, 1 hour. (The butter will foam up considerably during the first 30 minutes; use a small but deep pot.)
Step 3
Strain butter through a fine-mesh sieve into a measuring glass or other wide-mouthed container, pressing on solids; chill until butter is solidified and separates from water, about 4 hours (you can freeze it to speed up this stage).
Step 4
Use a small spatula or thin-bladed knife to lift butter out of glass, then scrape off any sludge from side that was in contact with water; discard water.
Step 5
Weigh butter: You should have between 5 and 6 oz. (if you don’t have a scale, melt butter just until liquid again and pour back into measuring glass to check). Add more unsalted butter to bring total amount back to 8 oz.
Step 6
Do Ahead: Marijuana butter can be made 3 months ahead. Cover and freeze.
Step 7
This recipe is only intended for those who have obtained marijuana legally under applicable federal and state laws.
