The first step in cooking magical cannabis infused foods is extracting the cannabinoids (THC, CBD, and many many more) from the plant matter, usually in a oil, fat, or butter-based solution, since the cannabinoids do not readily dissolve in water.
Making Cannabis Butter, the easy way
The procedure is actually very simple. We brings a pot of water to a rolling boil, then we put a small amount of butter in the water. Quickly, the butter melts, and mixes in with the water because the whole mixture is at a rolling boil.
Then we puts the cannabis in and boils it. (Of course, he separates all the seeds first so he can plant them in the nearby park.) Now all the cannabis is riling around with the water and butter, and get this: The cannabinoids dissolve into the butter, while most of the nasty flavors and gook dissolve into the water. He stirs the stuff regularly. After cooking the cannabis like this for a while (say, half an hour), our kitchen now really smells incriminating. We strains out the spent plant matter, squeezes all the juice out of it, and puts the liquid in the fridge.
A few hours later, the mixture is cool enough that the cannabutter has solidified on the surface. It looks kind of scummy, but its just enchanted cannabis butter. He scoops it out and retains it in a bowl or a jar. The cannabis mush of water is thrown out.
Although this method takes longer than the usual saute-n-strain method, it has several advantages:
- As explained above, the nasty cannabis stems and leaves is separated and removed from the fun cannabis’s active ingredient, THC.
- You can make stronger cannabutter than by saute-ing, because you can cook more cannabis in the same amount of butter, due to the extra volume of the water.
- There is no danger of burning your cannabis, as there is when you saute, because the water keeps the whole mixture at boiling temperature!
The cannabutter can be used just like butter, in cannabis brownies, on garlic bread, or mixed with honey on your finger!