Here’s a nice recipe to make marijuana butter. Compound butters are simply butters infused with other ingredients like herbs or garlic, so marijuana fits right in with that concept. But instead of creaming all the ingredients together, the butter needs to be heated to extract the THC. For the extraction apparatus, Leo used a double boiler that could not get the butter any hotter than 212°F, so the risk of degrading the THC was quite low. A slow cooker set to low and covered would also work well.
The butter will be faintly green and have a pleasant, herbal aroma. I covered mine with foil, marked it with a warning label with a “radioactive” symbol, and stored it in the refrigerator. It will keep there for up to a month.
1 ounce dried low-THC trim
1 pound butter
Pulverize the trim in a spice mill. Cut the butter into chunks, place it in the top of a double boiler, and turn up the heat to high. When the butter has melted and is hot—about 10 minutes—add the pulverized trim and stir.
Let the marijuana steep in the butter, stirring occasionally. After about 20 minutes, turn off the heat and remove the top of the double boiler. Let the butter cool for thirty minutes.
Line a strainer with 10 layers of cheesecloth. Place the strainer over a medium bowl, then pour the butter through the cheesecloth to catch the cannabis particles. Transfer the butter from the bowl to small tubs.
makes 1 pound