If you want to learn how to make weed butter and other related foods, then you have come to the right place. When making infused food products, it is always important to make sure that your weed is fully decarboxylated. This converts the inactive THC into psychoactive THC, therefore giving you the desired effect from your edibles. If you want psychoactive THC, simply make sure that your plant material reaches 250 ºF for an hour and you’ll have potent pot food.


Infusing cannabis into butter is relatively easy.  All you’ll need is a stick of salted butter and around ¼ of an ounce of cannabis buds, finely ground. Melt the butter and add the ground buds. You’ll want to simmer this for around 45 minutes,before straining it into a glass bowl. Make sure that you push the buds against the strainer so you get every last drop. Use your Cannabudder immediately, or put it in the fridge if you want to use it at a later date. If you store it for too long then it may get mouldy, but this recipe is great for popcorn and for use in pasta recipes.

Cannabudder Long Simmered

This method is great if you plan to make large batches of cannabudder. THC binds to fat, so adding water to the mix will not dilute the potency of the marijuana in any way. In this method you can also use whole leaves and stems. To make long simmered cannabudder, take 1 ounce of cannabis and 1lb of unsalted butter. Fill a stock pan half way with water, add the pot and bring it to a boil. Reduce the heat and simmer for around an hour, add your butter and stir it occasionally. If you want a potent mix, boil it a few more times. Pour the mix through a strainer and chill it. The cannabudder will rise to the top and turn solid, so cut a chunk off the top layer and dry it on some paper towels. Melt this down, place it in a container and you’ll always have an easy to use supply.