Marijuana butter (also: bud butter,
ganja butter)
The most convenient way to use and store
marijuana for cooking is to make marijuana butter, which can
be cut into pieces and ziploc bagged for freezing and later
used in cooking of all kinds.Here is the basic recipe:
1 lb. of butter (no margarin)
1/2 ounce of marijuana BUD flour
(or 1 ounce of shake flour or 2 ounces of leaf flour)
Dry marijuana, leaf or shake can be floured by
using a coffee grinder, pepper grinder or blender. Place
powdered marijuana and butter in crockpot. It is convenient to
cook 3 or 4 pounds of butter at one time in a standard size
crockpot. However, for smaller amounts, small crockpots are
available for cooking only one pound of butter, or less.
Heat butter and marijuana flour together in
the crockpot on the lowest setting for 24 hours. When cool
enough to handle, pour through the double layer of cheesecloth
lined strainer into the large bowl. Twist pulp in the double
layer of cheesecloth to get out all the liquid butter you can.
Yummie..... pour into ceramic or glass dish for cooling.
Refrigerate to quicken cooling. When cool cut into large
pieces, place green butter in large ziploc bag for freezing.
NOTE: it is a tradition to use the lowest
grades of leaf or shake for baking and save the marijuana for
smoking. However, experience has revised our view of baking
and eating therapy. Now we use only high-grade indica leaf
from the colas of plants, or dry bud of the best quality we
can obtain. The quality, strength and endurance of the
marijuana you use in your baking will come through in the
effects experienced with eating therapy. Use only 1 ounce of
shake flour or 1/2 ounce of bud flour per lb. butter, since
these will be stronger than leaf. Amounts are approximate,
since much is determined by the variance in strength of the
marijuana used, as well as the strength of effect you wish to
achieve. experiment.
Now you have a quantity of marijuana butter.
It will keep a long time in the freezer and you can use it
just as you would use any butter in any recipe for cookies,
brownies, muffins, gingerbread, spicecake, zucchini bread,
banana nut loaf, pie, or recipes of all kinds, or enjoy it
straight, in tiny amounts (approximately 1 tsp. per dose) on
your bagel or toast, on your pancakes or with your eggs and
English muffin. Use your imagination!
