Hemp Cannabutter
Adapted from edible Seattle

Hemp-infused oil is the starting point for CBD cookery; it’s commonly made from “trim,” which includes small leaves, stems, and occasional half-formed buds. As a solid, fat is more versatile than a liquid; most prefer unsalted butter, with coconut oil being a vegan alternative.

  • 1 quart water
  • 1 ounce hemp trim (buds and leaves of hemp high in CBD)
  • 1 pound unsalted butter

Makes 1 pound of butter

To prep trim, dry and decarboxylate it by cooking at low heat. Preheat oven to 200°F. Spread trim on a parchment-lined sheet tray and place a large piece of light aluminum foil loosely over the top of it. Crimp the edges to keep in any odor and bake for 60–90 minutes until completely dry.

Temperature control is important to the rest of this process.

Put water in a medium saucepan and set over high heat. While the water is heating, grind hemp trim finely, using either a mortar and pestle or coffee grinder. Once the water is boiling, add the ground hemp to the water, and reduce the temperature to low. Add the sticks of butter. Attach a candy thermometer to the pot.

Stir occasionally as the butter melts, and continue stirring on occasion for about 2 hours. Watch the thermometer; you want the liquids to stay hot but not boil—185°F to 195°F is the goal. Turn off heat, and let mixture cool to room temperature, until butter is fairly solid. Return the pot to low heat for an additional 2 hours, again maintaining the 185°F–195°F temperature.

Turn off heat and let cool to about 140°F. Strain into a deep bowl through two layers of cheesecloth, pouring slowly and squeezing firmly, as the butter will want to cling to the wet plant matter. Place the bowl in the refrigerator to set. Once set, the water will have sunk to the bottom of the bowl and a pale green butter will sit on top of the water.

For best ease of use when cooking with cannabutter, cut into 4-ounce portions, wrap individually, and place in the freezer; it lasts about four months.

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