Now that you have learned to decarb cannabis, your ready for infusions.
Infusing butter is an easy place to begin, typically the most popular home infusion. Butter is delicious, creamy and flavorful. It’s versatility makes anything an edible.
Cannabis connoisseurs have been whipping up cannabutter at home for decades.
There are endless possibilities beyond the typical brownies or cookies. Spread on your morning muffin or dinner roll. Drop a spoonful in your morning coffee.
Why Make Edibles at Home?
You can microdose or macrodose yourself. Make products with your ideal strength, as potent or laid back as you choose.
It’s cheaper to bake at home. Store bought edibles are significantly marked up.
Learning to infuse at home empowers one to capture the full spectrum of cannabinoids and other plant compounds from the plant.
Unfortunately, so much is missing from edibles sold at stores. Typically made from distillate, store edibles are stripped of terpenes and all the beneficial compounds of cannabis. The primary objective is to “get one high” and prevent any cannabis smell or flavor.
Store bought edibles are expensive and are often extremely high in calories and sugar.
Infusing butter bring the full benefits of all the minor cannabinoids in the plant in addition to THC.
For the best cannabutter, use a higher quality butter, high in fat.
Ideally use clarified butter or ghee butter. Both are full fat without any milk solids or water. Good quality ghee may have a slightly nutty flavor from the simmering process.
Or you can clarify the butter yourself – extracting the water and solid milk proteins. Clarifying it before infusing it will give your cannabutter a more stable, versatile and high-quality result.
How to Clarify Butter
Butter must be unsalted.
If you desire to produce 1 cup of clarified butter, you need to start with 2 cups (4 sticks) of unsalted butter.
Start by cutting the butter into cubes, and placing them in a small saucepan. Melt the butter on the stovetop over medium heat.
Continue gently cooking over medium to medium-high heat until a layer of white milk protein begins to separate to the surface. Increase heat to high and bring to a low boil until the proteins begin to froth.
Lower the heat back to medium and continue to gently simmer until the milk proteins continue to separate and sink to the bottom of the pan. Adjust the heat as needed and continue to gently simmer and boil off any remaining water content, without scorching the milk proteins at the bottom of the pan.
Once the water content has boiled off and the fat and proteins have separated, take it off the stove and let sit for 5 minutes. Scrape the foam off the top and pour the contents thru cheesecloth or filter bags into a container. Cool before refrigerating.
Clarified butter can last refrigerated for up to 6 months.
What Color Should My Cannabutter Be?
Cannabutter color depends on the strain type. Whether its more yellow or green has nothing to do with potency. Cannabutter strength is not determined by its color. A dark green cannabutter doesn’t necessarily mean its more potent.
Color is also affected by the amount of plant material used. Less plant matter means a lighter color. If you made the mistake of grinding your material for infusing, your color will be deeper.
There is no need to grind, you are simply extracting what is ON your buds and sugar leaves.
Using a Butter Mold
A butter mold is the best way to store your cannabutter in your fridge for everyday access.
Once you have strained your infusion, pour it into our mold and refrigerate to harden it.
Before you begin infusing, make sure to read up about lecithin, an important staple to any cannabis kitchen.
Or if your already familiar with lecithin, see our Cannabutter Infusion Recipe
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