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How to make slow cooker cannabutter

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While there are many ways to infuse your food, a reliable slow-cooker cannabis butter recipe is an essential part of any weed chef’s arsenal. Cannabutter elevates any old batch of cookies or dinner recipes into THC-friendly treats. However, you can’t throw a stone without hitting a canna-chef with a story to tell about overdoing it on edibles. Tales of inconsistency, uneven distribution of THC, and overpowering highs are everywhere.

A reliable slow-cooker cannabis butter recipe is an essential part of any weed chef’s arsenal. Photo by: Gina Coleman/Weedmaps

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Luckily, we have the perfect slow-cooker cannabutter recipe for you. How long does cannabutter take in a slow cooker, you ask? A slow cooker indeed takes more time than, say, baking your bud in an oven to decarboxylate the THCA into THC then throwing the ounce of weed into a pot of melting butter. Trust us, though, using a slow cooker to make cannabutter will ensure complete saturation and an uber-potent final product ready to use in a plethora of recipes.

Of course, the potency depends on several factors, including how long you cook your cannabutter, how much weed you throw into the pot, whether you add trim or bud, etc. If you’re wondering how much cannabutter does an ounce make, it all depends on how potent you want your butter. An ounce in 1 pound of butter is very different than an ounce in 2 pounds of butter.

The same logic applies to how much cannabis is used in the recipe. How much trim is in a pound of butter all depends on how strong you want your THC-infused experience to be. You could add any amount to the butter, from half an ounce to 2 ounces or whatever your preference may be.

The potency and amount of butter you make depends on the intended use for your cannabutter. If you have a specific weed recipe in mind, you can make as much as you need and adjust the below cannabutter recipe accordingly. Conversely, you can make large batches of cannabutter and freeze whatever you don’t use.

Read on for a step-by-step guide to making the perfect cannabutter in a slow cooker.

Slow-cooker cannabis butter recipe

First, assemble the following supplies and ingredients:

  • A slow cooker.
  • Metal strainer or cheesecloth.
  • Storage container.
  • 1 cup of water.
  • 1 pound of butter.
  • 1 to 2 ounces of cannabis flower, depending on potency preference.

Turn on the slow cooker to the lowest possible setting. Photo by: Gina Coleman/Weedmaps

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Next, turn on the slow cooker to the lowest possible setting. Add all the ingredients and stir thoroughly. Put on the lid and allow everything to cook for up to 18 hours. Remember, the longer you cook, the more potent your weed butter will be. “How do I know when my cannabutter is done?” you ask. Gauge the duration of your cooking session based on how much THC you want the butter to absorb. The average cooking time per most online sources is about 12 hours.

Add all the ingredients and stir thoroughly. Photo by: Gine Coleman/Weedmaps

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Once your mixture finishes cooking, pour the cannabutter through the metal strainer or cheesecloth into a separate bowl. Set the butter in your refrigerator. As it cools, it will harden and separate from the water.

Finally, remove the butter from the water and store it in an airtight container, usually a glass jar or plastic container. Your weed butter is now ready to use.

Your weed butter is now ready to use. Photo by: Gina Coleman/Weedmaps

How to make slow cooker cannabutter Copy article link to clipboard. Link copied to clipboard. While there are many ways to infuse your food, a reliable slow-cooker cannabis butter recipe is

Making Cannabutter: To use water or not to use water?

Hempicus
New Member

Hello everyone of rollitup,

I have made cannabutter a few times first time with water and the second time without.

The first time I used regular unsalted butter and the second time I used coconut oil.

I felt it was easier without the water because I didn’t have to filter it and it I thought I had a better yield.

The second time I wrapped the material in cheesecloth and put it into a crockpot, where as the second time I put

the weed straight into the butter and filtered it afterwards.

I also have read that water absorbs the chlorophyll making it taste less “green”.

So I guess the question is to use water or not to use water?

REALSTYLES
Well-Known Member
OGEvilgenius
Well-Known Member

Water makes it taste better. You can do multiple butter washes with hot water to get rid of the flavor completely and keep the effect. Only problem with this method is unsuspecting folks can get seriously trainwrecked if they do not know what is contained in what they are eating.

I think it’s good to do with water the first run but I don’t wash further after that. I prefer to keep some of the taste so that there is a reminder for unsuspecting folk.

Hempicus
New Member

Edit: The second time I wrapped the material in cheesecloth and put it into a crockpot, where as the first time I put

the weed straight into the butter and filtered it afterwards.

Soulkipper
Active Member

Water makes it taste better. You can do multiple butter washes with hot water to get rid of the flavor completely and keep the effect. Only problem with this method is unsuspecting folks can get seriously trainwrecked if they do not know what is contained in what they are eating.

I think it’s good to do with water the first run but I don’t wash further after that. I prefer to keep some of the taste so that there is a reminder for unsuspecting folk.

REALSTYLES
Well-Known Member
OGEvilgenius
Well-Known Member
REALSTYLES
Well-Known Member
SpondyMama27
Member
REALSTYLES
Well-Known Member
ButchyBoy
Well-Known Member

I do not use water when making butter.

My method is to run the trim through the bubble bags then add the fresh bubble to melted butter and simmer it for an hour. I keep it between 180 and 190 degrees and I have never burnt any.
I then pour it into a rubber mold that has many 1 table spoon sized holes. Then into the freezer till solid. Each one is wrapped in foil and kept frozen until use.
I have had zero complaints and have a high demand for it since it actually has an amazing flavor! It will also give you the most wonderful body high for most of the day!

REALSTYLES
Well-Known Member

I do not use water when making butter.

My method is to run the trim through the bubble bags then add the fresh bubble to melted butter and simmer it for an hour. I keep it between 180 and 190 degrees and I have never burnt any.
I then pour it into a rubber mold that has many 1 table spoon sized holes. Then into the freezer till solid. Each one is wrapped in foil and kept frozen until use.
I have had zero complaints and have a high demand for it since it actually has an amazing flavor! It will also give you the most wonderful body high for most of the day!

ButchyBoy
Well-Known Member

I have done the everclear thing also. I use it to clean my bubble bags. I once smoked some before it was all the way evaporated and got drunk! No lie, it was terrible that early in the day!

Now I want to make some ice cream with bubble hash!!

REALSTYLES
Well-Known Member

I have done the everclear thing also. I use it to clean my bubble bags. I once smoked some before it was all the way evaporated and got drunk! No lie, it was terrible that early in the day!

Now I want to make some ice cream with bubble hash!!

CannaCole
Well-Known Member
Soulkipper
Active Member
OGEvilgenius
Well-Known Member
crazyhazey
Well-Known Member

Water makes it taste better. You can do multiple butter washes with hot water to get rid of the flavor completely and keep the effect. Only problem with this method is unsuspecting folks can get seriously trainwrecked if they do not know what is contained in what they are eating.

I think it’s good to do with water the first run but I don’t wash further after that. I prefer to keep some of the taste so that there is a reminder for unsuspecting folk.

shishkaboy
Well-Known Member
ButchyBoy
Well-Known Member

My question would be.

What do bubbles have to do with any of this?

The butter will absorb the THC in an hour at 190 degrees.

If you boil your trim a second time I would think you will have even more green to deal with.

I used a crock pot the first time I made butter. I let it simmer for 4 hours and had some of the greenest butter I have ever seen and it stank up the house. After the butter cooled I put it into a pot of fresh water and heated it again. After letting it cool again it was just a tad lighter green and still tasted like crap! It did work but there was no way I was eating that again! It reminded me of the cookie I got at the dispensary. Yuck!!
I tossed the whole pound (minus enough to make a cookie) of green butter in the trash and started over. Running the trim through the bubble bags takes less time than boiling trim in watery butter. One table spoon of fresh bubble in a pound of butter will give you the best flavor hands down and takes less than two hours to make. It will also knock your socks off.

Any how.. That is my method. Everyone I have given free samples to have asked for more.

Hello everyone of rollitup, I have made cannabutter a few times first time with water and the second time without. The first time I used regular unsalted…