Making Your Own Budda (Cannabutter)

Welcome!

Ingredients:

• 1 lb unsalted butter

• 1 1/2 cups water

• 1 ounce (or more) of ground cannabis flower

Note: It is necessary to decarb (decarboxylate) the herb before cooking with it.

1. Turn slow cooker onto low and add in 1 1/2 cups of water, 1 lb of unsalted butter, and 1 ounce of ground cannabis flower.

2. Cover slow cooker and let simmer on low (yes, low and only low) for 8 to 12 hours, stirring regularly to ensure the mixture is not burning. Add more water at any time if needed. The longer you let the cannabis product simmer, the more cannabinoids will be infused into the butter. Do not let this mixture overheat, 200*C! The medicinal properties will be destroyed, leaving you with an abundance of sleepiness.

3. After simmering, pour the hot mixture into a glass, refrigerator-safe container, using a cheese cloth or metal strainer to strain out all plant product from the butter mixture. Be careful, this mixture is hot. The goal is to get as much liquid off of the plant product as possible. Throw away leftover plant material.

4. Cover and refrigerate remaining liquid overnight or until the butter is fully hardened. Once hardened, the butter will separa

te from the water, allowing you to lift the now infused canna-butter from the water to use in your recipes. Discard remaining water after removing the hardened canna-butter. Do not re-heat the canna-butter in the microwave. Simply, re-melt using a double boiler on the stove top. Looking for a more convenient way to infuse your edibles? Check out the Magical Butter Machine here.

You are one step closer to making infused foods! Toast with budda and strawberry jam or honey is a favorite!

Best, Hope