Join Date: Jun 2014
My best cannabutter recipe - enjoy!
I am really a cannabutter lover. I like to drink my 'Bhang' in the evening and I want to share my recipe, because I often read many questions about cannabutter.
This recipe is especially for the fan leaves, the trim and the males. For all the stuff you wouldn't smoke usually. Don't waste it! I will tell you how to make tasty and very strong cannabutter from it. Your leaves contain more THC than you guess.
Before cooking you must water the leaves or your cannabutter will taste terrible:
Dry your leaves so you can crumble them into small pieces. Use a box and rub the leaves between your hands or use any kitchen device to grind them. Then water your leaves for one or two days in cold water.
I use a 10 Liter/3 gallon bucket and give about 100 g/3.5 ounces of dried leaves into the cold water. I change the water two or three times a day using a second bucket, a strainer and a cheesecloth.
First time you change the water you will have a disgusting brown extract from the leaves. It smells like cleaning an ashtray. This is the reason for the bad taste many people complain about if they make cannabutter.
THC can not be dissolved in water, but in fat. But there is a lot of stuff in the leaves we don't need, which tastes disgusting and which is dissolvable in water. Protein, glucose, chlorophyll and so on. Use cold water, because even if the resin can't be dissolved in water, the resin can gets soft and liquid if warmed up and flushed away. So just use cold water as it comes from the tap and let the bucket rest at roomtemperature.
After one or two days the water gets more and more clear. The better you water your leaves the better will be the taste of your cannabutter.
Don't water your leaves longer than three days, because after such a long time your leaves can rotten in the water. If they rotten it depends also on how often the water was replaced and kept fresh.
To water the leaves before cooking also brings the advantage, that the leaves are already completely soken and soft. Also the smell gets drastically reduced while cooking.
Cooking the leaves with ghee:
Filter your watered leaves, press them out and put them into a big pot (6 Liter, 1,5 - 2 Gallons) and cook them with water and clear butterfat (Ghee). I use 250 g / 9 ounces ghee, for 100 g / 3.5 ounces leaves. Cook the stuff at low heat for 6 - 8 hours. It takes that long to get the THC out of the leaves and bind it to the fat, which will transport the THC into your blood. It is not necessary that it is heavily boiling. Just a bit heat to keep it slightly boiling.
Don't use normal butter or even worse, margarine, because both contain emulsifiers. Emulsifiers mix fat and water and this is something we want to avoid. We want to separate fat and water instead. So use clear butterfat, ghee, which is free of emulsifiers. There are different products in your supermarket depending on your country/continent.
When cooking is finished, filter the water/ghee/leaves-mix through a strainer and a cheesecloth into another pot or bucket. Just put a strainer above a pot/bucket, put a cheesecloth into it and fill the boiling stuff through it.
Flush the cooked leaves in the cheesecloth in the strainer over the bucket with some boiling hot water and press it out with a potatoe masher or something similiar, to get all the butter out of the leaves. It is important to know, that the leaves get soked especially with fat. Not with water. A big part of the ghee is in the leaves which are completely soked. And the THC is in the ghee. You have to flush the ghee out of the leaves many times with a bit boiling hot water, pressing it again and again. To handle the hot stuff properly can be a bit tricky first time. But you will find everything you need in the average kitchen.
After filtering the leaves from the hot water/ghee mix, the hot liquid ghee swims on the hot water and build a layer on the surface. Let the pot/bucket cool down. First in the sink, in cold water from the tap. And then place it at a cool place (balcony, basement). If you don't have a cool place, use crashed ice and give it to the water in the sink, where you placed the bucket for cooling down.
If it is cooled, the ghee gets hard and can be taken easily from the surface of the water. Cut the edge of the ghee and take it out of the bucket. Dry the ghee-pieces on a paper towel.
I like to melt the ghee pieces carefully in a waterbath or in winter more convenient on the heater and fill it in a box and cool it down again. It looks perfectly, like an industrial product from the supermarket. Perfect to storage the cannabutter in the fridge or the freezer. If you want to storage longer than two weeks - freeze it. Frozen you can keep the cannabutter for years.
You can have three harvests! It's possible to cook the leaves a second and a third time and you will get again cannabutter, but weaker. The first crop is the strongest, so use less ghee the second and more less ghee the third time, so THC gets more concentrated. I cook my leaves three times and every time about 8 hours. I recommend to cook at least 6 hours and fill up boiling water if necessary.
To cook the leaves two times that long is recommended and three times is often worth a try.
Use liquid soya lecithin:
If you eat cannabutter, I recommend to combine it with liquid soya lecithin! This will make the effect stronger and it will come faster. I estimate 50%. At least 30%. I don't know if liquid soya lecithin is available in all countries, but this is a common emulsifier. It is often used in chocolate. I get it at a drugstore, but I had to search for. Also look at pharmacies. Get liquid soya lecithin, no crystals.
Of cause you can do it without liquid soya lecithin, but you will need more cannabutter.
When I wrote this years ago, I just could find liquid soya lecithin or useless crystals. Meanwhile I use soya lecithin powder, which melts in the milk and is highly dissolvable. There is also lecithin available extracted from wheat, if you want to avoid soya for any reason. You can buy everything you need at the usual marketplaces in the web.
My favourite recipe - Bhang:
To prepare Bhang takes just some minutes. Get your cannabutter out of the fridge. Take a scale and weight a couple of grams. Put the cannabutter into a pot together with a cup of milk, a teaspoon of soya lecithin and some honey. Boil it up shortly, just some seconds and stir it with a hand blender, a kitchen mixer or something similiar. When you mix it, it will be immediately a homogenous drink. The cannabutter gets immediately dissolved in the milk by the help of the soya lecithin.
The soya lecithin also helps to bring the fat faster into your blood. And the THC is bound to the fat. If you drink Bhang having an empty belly, the high/stone will hit you within 40 - 60 Minutes and last a couple of hours.
I like to be stoned for the whole evening, with just a cup of 'warm milk with honey and butter', being freed from smoking and rolling joints or using the vaporizer.
But be very careful if you do this the first time and have no experience eating cannabis!! If you have no experience at all, I recommend to start with 2 or 3 gram of this cannabutter and check how you feel. Take more next day if you was disappointed. And believe me, it is better to be disappointed by a too low dosage, than by a too high dosage instead.
If you catched an overdosage: Keep cool, open your window, lay down in bed, listen some calm music, eat some fat or sweet stuff if you can. Drink lots of water and juice. Take vitamin C. Phone a friend.
Last edited by coconutcurry; 06-07-2017 at 11:52 PM..