Cannabutter

Would my cannabutter still be potent if I don't immediately freeze the butter and keep it in liquid form for a while?

you mean like keep it warm?

I've read canabutter in the fridge will lose its potency after a week. So maybe freeze your leftovers after a 3 or 4 days?

yeah like right after i strain the liquid from the mash if i don't immediately solidify the butter

When I have a large batch of cannabutter, I keep some in the fridge while the rest is in the freezer. It does not loose potency. I've never managed to keep some longer than 2 months though.

It can stay out if it turns to mush you add water and heat it. Then place it in the fridge the butter floats to the top.


Lots of weed in 1 lb of butter. Need add water to cover everything.


Coconut oil and chopped up buds. Not much weed. No need for water.

I have had butter for five months in the fridge...and a year in freezer no noticeable loss in potency.

anyone have a recipe for cannabutter?

Yeah...weed,butter,crockpot

Sure, for baking or cooking? For a small amount of buds or for a shit load of leaves?

I grind my weed, I try to use an OZ of bud. I dont screw around. I want it potent.

Grind it up

Set up a double boiler

In the top put your 2 cups water, ganja, 4 sticks of nice fatty BUTTER.

Heat it up, watch your temperature. I get the bottom pot to just below boiling, the top will be in the 160/180 range as it simmers. Be careful, not too hot.. check the temps often but I try to keep it in the 160 range. SImmer on the double boiler for a few hours, stir occasionally, remove and run through cheese cloth while hot, pouring into a bowl. Let it cool then refrigerate, take the top butter off discard the renderings.

Or use a crockpot..

I take dried leaves/trim/little popcorn buds-- just cut off any stems on the leaves. Put yer butter in the crock pot and then mash as much green stuff as you can down into it. Keep it on low, and keep an eye on it so it doesn't bubble a whole shit ton, and stir it around every 10 minutes or so. When the green has mushed down into the melted butter, add more butter and more green- as much green as you can get in there. Keep going til you don't have anything else green to put in, or your crockpot is full. I leave mine a good four hours or so, gradually adding more butter and green as I go, and make sure the last bunch has at least an hour or so in the crockpot. Then strain off the plant stuff-- press down on it to get all the buttery goo you can. That part really helps to have a strainer with handles that fits over your sink and an extra set of hands. Let the butter cool- I pour mine into a 9x13 cake pan, and when it's not insanely hot, pop it into the freezer. I like the 9x13 because it's a lot easier to cut it into sticks that are butter sized and shaped. For discretions sake, I wrap it back up in the butter wrappers, put it all into the butter box and freeze it that way.