Cooking with Canna Butter

Try out this recipe for canna butter, taken from the book 'Edibles: Small Bites for the Modern Cannabis Kitchen'

A basic building block for cooking with cannabis, canna butter is one of the most commonly used forms of infusion. Once you master this recipe, you can turn almost anything into an edible.

Whether it's baked goods, confections or savoury bites, use this versatile canna butter to make them extra special. For a simple transformation, stir some melted canna butter into any store-bought or homemade sauce, spread or salad dressing.

Active Time: 30 minutes
Inactive Time: 28 hours
Makes: 1 cup / 206g


  • 7g decarboxylated (see video below) cannabis flower
  • 340g cold, unsalted butter
  • 478g cold water

  • Sugar thermometer (optional)
  • Fine-mesh strainer
  • Cheesecloth
  • 1L + container or measuring cup
  • 240ml jar with tight-fitting lid


    In a medium saucepan over medium heat, combine the cannabis, butter and water. Bring to just below boiling (95C-99C) without stirring - we recommend using a sugar thermometer for precision.

    Adjust the heat to low. Keep the mixture at this temperature for 4 hours. Using a rubber spatula, scrape down the sides of the pan if you start to see bits of herb sticking to it. The liquid will be at a constant, gentle simmer. A few bubbles will break through the fat layer, but the mixture should never come to a rolling boil. If you notice the water getting low from evaporation, add 1 cup (237g) hot tap water to prevent the mixture from burning.

    After 4 hours, remove the pan from the heat and let it cool for 10 minutes. Place a fine mesh strainer over a large bowl and line the strainer with cheesecloth. Carefully pour in the cannabis-butter mixture. Use a rubber spatula to scrape out the pot, making sure you get all the butter and herb particles.

    With the spatula or the back of a ladle, press the mixture against the strainer to squeeze out all the liquid you can. Gather up the cheesecloth and give it another good press against the sieve to make sure you get as much liquid as possible. Discard the leftover debris. 

    (If you are making a larger batch, you may find it helpful to use a potato ricer to efficiently compress the cheesecloth-wrapped herb.)

    Pour the butter-water liquid into a tall container - make sure the container isn't too wide or your butter block will be too thin and difficult to remove. Use a rubber spatula to clean the bowl, make sure you get every last bit - that's liquid gold in there! Cover and refrigerate for 24 hours.

    Once the mixture cools, the butter and the water will separate. Remove the butter block from the container and pat dry the with a paper towel. You may have to cut around the edges to or lightly push down on the sides to loosen it. If your block breaks while pulling it out, don't worry. Just make sure to get all the butter pieces out. Use a small strainer to remove any remaining butter bits.

    On the bottom of the butter block you will see a green film. Using the back of the knife, scrape off this film and toss it along with the remaining butter bits.

    On the bottom of the butter block you will see a green film. Using the back of the knife, scrape off this film and toss it along with the remaining water down the drain.

    In a small pot over low heat, melt the canna butter. Once melted, immediately turn off the heat and pour the butter into the glass jar with the date and the contents. Refrigerate for up to one month, or freeze for up to six months.


    Tagged with: The Good Leaf & You

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