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Save Your Scraps: Turn those leftover trimmings from cannabis plants into rich, potent cannabutter.
Activate Before You Infuse: Heating your cannabis (a.k.a. decarboxylation) is crucial to unlock THC’s full potential.
Low Heat is Best: Cooking your cannabutter on a gentle, low heat helps infuse it without burning.
Strain for Smoothness: Straining out the plant material leaves you with silky, pure cannabutter.
Ever wonder what to do with those small leaves trimmed off your cannabis buds? Don’t toss them! Those trimmings, or “trim,” are perfect for making homemade cannabutter. It’s economical and easier than you might think. In this guide, I’ll walk you through turning what would be waste into a delicious, versatile cannabutter.
Cannabis Trim: About an ounce, dried.
Butter: A pound of unsalted butter, since fat is fantastic for soaking up THC.
Water: Just a bit to prevent the butter from burning.
Gear: A grinder, baking sheet, aluminum foil, saucepan or slow cooker, cheesecloth, and a container for storage.
Kick things off by grinding your trim. You want it broken down to increase surface area but not so fine that it passes through your strainer later.
To activate the THC, which is what gets you the effects you’re after, you’ll need to heat the cannabis:
Heat your oven to 245°F (118°C).
Spread the ground trim on a foil-lined baking sheet and bake for 30-40 minutes, giving it a stir halfway through for even heating.
Now, let’s get that active THC into the butter:
Stovetop Method: Mix your butter, a bit of water, and the heated trim in a saucepan. Simmer on low for 2-3 hours, stirring now and then. Keep it from boiling to avoid burning the butter.
Slow Cooker Method: Put the butter, water, and trim in a slow cooker on low for about 3-4 hours. This method is less likely to burn and pretty low-maintenance.
Once the butter is infused:
Place a cheesecloth in a strainer over your chosen container.
Pour the butter mixture through. Once all the liquid is through, gently press the cheesecloth to squeeze out all the butter.
Let the cannabutter cool to room temperature, then cover it and pop it in the fridge. It will solidify and separate from any water. Store it chilled for up to a month or freeze it if you want to keep it longer.
Dose Carefully: Especially if you’re new to edibles, start with small amounts to figure out your tolerance.
Keep the Heat Low: High heat can degrade THC, so when cooking with cannabutter, keep temperatures low.
Airtight is Right: Store your cannabutter in an airtight container to keep it fresh.
Chill Out: Always keep cannabutter in the fridge to maintain its quality.
Check out also: How To Smoke Hashish: A Simple Guide For Beginners!
Creating cannabutter from cannabis trim is a smart and satisfying way to use every part of the plant. It’s not just cost-effective; it’s pretty straightforward once you know the steps: decarboxylate, infuse, strain, and store. Follow this guide, and you’ll have a batch of beautiful cannabutter ready to enhance your favorite recipes. Remember to handle the heat wisely and store your cannabutter properly for the best results. Here’s to turning leftovers into culinary gold!
