Easy Cannabis Butter and Holiday Recipe
With the Holidays here and around the corner, food is one of the best parts of getting together with friends and family. And what’s any great holiday feast without it being infused with Cannabis! Here at Denver NORML are primary mission and goal is to educate Cannabis consumers on everything related to Cannabis, especially edibles. Here is a beginners guide to making Cannabutter as well as a Shepard’s Pie recipe for the smashed potato lover’s out there.
Before we begin, it is always best to calculate and estimate the amount of milligrams you will be infusing into your butter.
-1 gram(g) of Cannabis flower is 1000 milligrams(mg) of dry weight.
To calculate the mgs of THC you look at the percentage of THC in your flower.
-If your strain is 10% THC, 10% of 1 gram(1000mg) is 100mg, 20% of 1 gram is 200mg.
For this recipe, I used 1 ounce (28 grams) of Sweet Dream(Sativa Hybrid, Blue Dream X Island Sweet Skunk, so bomb) shake that was 22% THC.
-28 g = 28,000mg.
-22% of 28,000mg = 6,160mg.
I used 6 sticks (3cups) of unsalted butter. Here you can calculate how many milligrams per cup, tablespoon, and teaspoon.
-6,160 mg of cannabis / 3 cups = 2,035mg per Cup
-1 cup = 16 tablespoons
-1 cup = 48 teaspoons
-2,035 mg of cannabis / 16 tablespoons = about 130 mg per Tablespoon.
-2,035 mg of cannabis / 48 teaspoons = about 45mg per teaspoon.
I followed a Cannabutter recipe from the Cannabist Online which follows seven pretty basic steps.
Step 1: Before cooking with Cannabis Flower, its best to grind it down to a shake consistency and decarboxylate. Decarboxylation is a process to fully activate the THC in your flower. To decarb your cannabis, heat your oven to 240 degrees. Spread the Cannabis flower evenly on a baking sheet. Bake for about 40 minutes, turning the sheet about half way to ensure even heating. The dried cannabis will become dry and crumbly.
Step 2: In a medium saucepan bring a quart of water to a boil on the stove. You can vary the amounts, just be sure that the marijuana is always floating about 1 1/2 – 2 inches from the bottom of the pan. When the water is boiling place the butter in the pan and allow it to melt completely. My recipe uses 6 sticks of butter to every ounce of marijuana, so if you’re using a half ounce of weed that’s about 3 sticks of butter.
Step 3: Once the butter has melted you can add the marijuana. Once the weed is added the heat should be turned down, very low, to barely a simmer. I usually let the weed cook for around three hours. You can tell it’s done when the top of the mix turns from really watery to glossy and thick.
Step 4: While the butter is cooking set up the bowl to hold the finished product. I like to use a heatproof bowl, and some people use a plastic food container. Place a double layer of cheesecloth over the top, and secure it with elastic, string or tape.
Step 5: Strain the marijuana butter over the bowl, carefully trying not to spill. When the saucepan is empty, undo the twine, pick up the cheesecloth from all four sides and squeeze out all of the remaining butter.
Step 6: Allow the cannabutter to cool for about an hour. Place in the fridge until the butter has risen to the top layer and is solid. The THC and other properties have attached to the butter, and you are just about there.
Step 7: Run a knife around the edge and lift the butter off. Place upside down on your work surface and scrape off any of the cooking water. Your weed butter is ready to roll. Enjoy!
Delicious Infused Shepard’s Pie
5 russet potatoes
2 cups of Milk
1 stick of butter
2-4 tableboons of infused Cannabutter (add less or more depending on desired potency)
2 pounds of ground beef
1 package of frozen peas and carrots
4 Tablespoons of Pepper
2 Tablespoon of Salt
2 Teaspoons of Garlic Powder
3/4 cup of worcestershire sauce
1 cup or shredded cheddar cheese
Step 1: First, put a large pot of water about 3/4 way full on the stove to boil. Peel and medium cube potatoes and add to water. Boil potatoes till tender consistency.
Step 2: While your potatoes are boiling, put a medium sauce pan on the stove to almost full heat and Sauté ground beef. Chop beef to small taco like consistency. Cook until browned. Drain excess liquid.
Turn heat down to medium, and add the frozen peas and carrots, 3/4 cup of worcestershire sauce, 2 tablespoons of pepper, 1 tablespoon of salt, and 1 tablespoon of garlic powder. Combine everything together and sauté for about 20 mins.
Step 3: Strain potatoes and put back into pot. Add in the milk and the butter, which melts best when you chop it in about 6 to 8 pieces, 2 tablespoons of pepper, 1 tablespoon of salt, and 1 tablespoon of garlic powder . Mash the potatoes with a food processor, potato masher, or fork till desired consistency. Add your Cannabutter and mix well.
Step 4: Add a the beef, carrots, peas combination to a 9’ by 13’ glass casserole dish. Flatten out then add the mashed potatoes on top. Flatten out with a fork.
Bake in the oven on 400 degrees for 30 mins.
Last step: Take out the dish and add a layer of cheddar cheese. Put back in oven for 10 mins.
Take out, let cool for 10 mins and serve!