sQuIrMy (squirmygurl) wrote in vegancooking,
sQuIrMy
squirmygurl
vegancooking

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Cannabutter

Was just flicking through the recipe index before and came across a few posts from people wanting to cook with marijuana. No one seemed particularly sure how to go about it, so I thought I might offer some advice :D

I'm writing this based on the assumption you want to cook with it to get stoned. A lot of medical marijuana users prefer to ingest it rather than smoking - not only is the actual act of smoking removed (some don't like it or are unable to smoke) but ingesting marijuana makes the overall effect last MUCH longer. For example, if you have half a joint you'd feel it for up to an hour, usually less. Ingesting marijuana leaves for stoned for about 6 hours.

The stuff that gets you stoned/high in marijuana is these little bitty things called tricomes. They grow not only on the bud matter, but the leaves too. They contain cannabanoids, which is what makes you stoned. (Interesting fact - no one really knows why the marijuana plant produces tricomes, but it has been suggested that it has something to do with protecting the plant from heat and high temperatures.)

The cool thing about cannabanoids is that they are fat soluble. So if you want to cook with it, you need to make Cannabutter! You use the butter as you would normally, but it's best added to things like cookies which are cooked for short periods of time (say, 15 minutes) on a not-too-hot heat.


This was originally from Overgrow, but I've modified it to make it vegan :D

Vegan Cannabutter

Up to 500g (1 pound) of cannabis. (It's perfectly ok juse to use leaf trimmings, and believe me, they still work. Save your bud for another time!)
1.25kg (2.5 pounds) pounds vegan marge, like Nuttelex
cheesecloth
thick rubber bands
tall plastic containers with lids
4 gallon cooking pot


  • Place marge and cannabis (finely shredded - dry it first) in your pot. Fill with water to several inches of the brim. Cover, slightly cracked and bring to a boil over medium heat. Lower heat to simmer and cook for 6 to 8 hours, stirring occasionally.

  • Remove from heat and allow to cool until you can safely handle the pot easily. Stretch cheesecloth over the plastic containers and secure tightly with rubber bands. Ladle the mixture, onto the cheesecloth until each container is filled several inches from the top. Remove cheesecloth and tightly squeeze the remaining liquid from the strained matter.

  • Place the containers in your freezer on a level surface for at least 6 hours. The butter will solidify and some of the water will turn to ice. Take off the lid, and with one hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the butter block. You should be left with a round slab of light green butter. It can be stored in the refrigerator or frozen for long term storage. You can use cannabutter just as you would regular butter in any recipe.



Some tips with actually consuming your finished product - if you've never eaten it before, please go slowly. I'm talking a quarter of a cookie at a time, and then waiting an hour. If you eat too much, it's too late - there's no way to get it out of your system, just have to buckle down and wait.
Also - when cooking this, it smells like you're cooking cannabutter. Just a word of warning in case you have anal neighbours, live near cops etc :D

Let me know what you think!
Tags: herbs-marijuana
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