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Marijuana Butter Recipe

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Newsgroups: alt.drugs
Subject: Cannabutter
Date: Sun, 2 May 1993 02:49:40 GMT

The first step in cooking magical cannabis-laced foods is extracting the cannabinoids (THC, CBD, and many many more) from the plant matter, usually in a oil/fat/butter-based solution, since the cannabinoids do not readily dissolve in water. My best FOAF has a method for doing this that he has not seen mention of in this forum. He got it from a little book called _The Art and Science of Cooking with Cannabis_, by Adam Gottlieb, orignally published in 1974. Gottlieb calls the product of the extraction `CANNABUTTER'.

The procedure is actually very simple. He brings a pot of water to a rolling boil, then puts 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 he puts the grass in and boils it. (Of course, he separates all the seeds first so he can plant them in the nearby park.) Now all the grass 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 grass like this for a while (say, half an hour), his kitchen really smells incriminating. He 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 butter. He scoops it out and retains it in a bowl or a jar. The grass-nasty water is thrown out.

The cannabutter can be used just like butter, in brownies, on garlic bread, or mixed with honey on your finger!

Although this method takes longer than the usual saute-n-strain method, it has several advantages:

  • As explained above, the nasty shit is separated and removed from the fun shit.
  • You can make stronger cannabutter than by saute-ing, because you can cook more grass in the same amount of butter, due to the extra volume of the water.
  • There is no danger of burning the precious, price-inflated, hard and dangerous to obtain herb, as there is when you saute, because the water keeps the whole mixture at boiling temperature!
Created 10/22/2000 21:52:19
Modified 10/22/2000 21:52:19
Leda version 1.4.3