Making Bud Butter
Melt a pound of butter in a pan. Mix 60-70 or more grams (2
or more ounces) of thoroughly sifted pot in to the butter. Let it boil carefully a couple of minutes until the butter has
gotten a green color from the grass.
Then squeeze the butter through a fine strainer. While you
use the strainer, keep the leaves away in a corner of the pan by using a spoon. Squeeze hard to get out as much of the butter
[The cooking time has varied from a couple of minutes, as above,
to 10-15 minutes. 10 minutes works fine for my friends.]
If you don't want any remaining leaves in the butter, you can
strain it through some muslin. A problem concerning this is that you will loose some butter in the muslin.
Don't throw the leaves, they still may contain viable THC.
The leaves can be cooked in milk or vodka and become a tasty and effective drink.
Hot milk or vodka might also be poured through the muslin,
thereby saving some of the hashish butter. You can fry more leaves in the same butter in you want to increase its strength.
[General word on the street is that the bud left over after
the extraction is worthless and should be thrown away... I left the comment in the recipe because boiling the used pot in
milk really* does taste good.]
A simpler and stronger version of the cannabis butter (or ghee)...
by mixing melted butter with hashish or hashish oil instead of pot. It is not necessary to fry this as long as in the case
with the pot.
Just warm it up and mix it until the hashish or hashish oil
is dissolved in the butter. You can put as much hashish (or hashish oil) into it as you want. Another plus is that there are
no remaining leaves with THC to worry about
.Blue Collar Butter
You will need approximately one ounce of material (flowers
not leaves), a crock pot, a one stick of butter and a piece of cheesecloth.
Let the material completely air dry until easily crumbled.
Turn on crock pot (low setting if adjustable) and melt the stick of butter inside. Crush the material into the melted butter
and stir to saturate thoroughly.
Cover crock pot with lid, and leave on low for 24 hours, stirring
the material/butter mixture a few times. After 24 hours, strain the butter through cheesecloth, collecting in a jar, squeezing
the last of the butter from the material by hand.
The collected butter can now be used in any recipe which
calls for a stick of butter... or even spread by itself on bread or toast.