How to Make Delicious (and potent) 10X Cannabis Butter
Updated: Dec 5, 2022
I learned this recipe while attending the prestigious Oaksterdam University in Oakland, California during the fall of 2009. The marijuana dispensary affiliated with the university had a reputation for carrying some of the most delicious (and potent) cannabis edibles anywhere in California; and this butter recipe was the reason why.
My favorite thing about this recipe is that it uses water to tone down the bitterness of the cannabis so the flavor of the food can come shining through.
This recipe is perfect for baked goods, but if you happen to prefer more savory dishes, be sure to also check out my recipe for cannabis-infused cooking oil.
(Warning: Cannabis is illegal under federal law; therefore this recipe is for entertainment purposes only and should not be made by anyone. Do not drive or operate machinery after consuming. May cause drowsiness.)
1 lb. Grade AA unsalted sweet cream butter
4 Quarts water
1/4 oz. High grade cannabis, or 1 oz. of shake or mid-grade cannabis, or 1 gram of hash/kief
(Note: Use half or quarter quantities of cannabis material if you prefer a lower strength product)
Large pot (4 quarts)
Heat resistant bowl
Wooden spoon or potato masher
Ice cream scoop or large spoon
Prep time: 5 Mins
Cook time: 3 Hours
Ready in: Overnight
Yield: 2 Cups of 10X Butter
Step #1 Weigh out the appropriate amount of cannabis, shake, hash, or kief; using a scale. Feel free to use less if you prefer a lower-strength product. Do NOT use all three. Seriously.
Step #2 Pour 2 quarts of the water into a large pot (at least 4 quarts) and bring to a boil
Step #3 Break up the cannabis material and add it to the boiling water along with the butter. Stir gently for a few seconds.
Step #4 Allow the mixture to boil for a full 3 hours. You'll need to add the remaining water to the pot after about 90 minutes. Be sure to never let the water boil off completely or the mixture may get too hot and cause the THC to vaporize.
Step #5 Remove the pot from the heat and quickly pour the mixture through a strainer and into a heat-resistant collection bowl. Do this quickly before the mixture butter has a chance to solidify.
Step #6 Use a wooden spoon or a potato masher to press as much butter out of the plant material as you can.
Step #7 Put on a pair of rubber gloves.
Step #8 Place the drained plant material in a piece of cheesecloth and squeeze out every last bit of liquid into the collection bowl. Discard the plant material.
Step #9 Cover the collection bowl and refrigerate overnight. The butter will rise to the top and the remaining liquid will take on an amber color and sink to the bottom of the bowl.
Step #10 Use an ice cream scoop or a large spoon to collect the butter from the upper portion of the bowl. The red liquid at the bottom can be used in stocks and gravies.
The butter will keep for about 3 months in the refrigerator and about 6 months in the freezer. It can be substituted in virtually any recipe that calls for butter.