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A Cannabutter Recipe

The ‘Martha Stewart of Edibles’ shares her personal recipe for cannabis-infused butter.


  • 01

    Decarboxylate the cannabis

    Before making the butter, bake the cannabis on a cookie sheet, in a single layer, for 40 minutes at 240 degrees.


  • Prep Time: 40 min preparation time, 3 hours simmer time


  • 4 sticks of butter to every ounce of marijuana
  • 1 ounce cannabis flower ( shaken, ground and decarboxylated)


  • In a medium saucepan bring water to a boil. You can vary the amounts, just be sure that the marijuana is always floating 2 inches from the bottom of the pan.
  • Add the butter.
  • After the butter has melted add the marijuana. Once the cannabis is added the heat should be turned down very low to barely a simmer. Cook for three hours.
  • Strain the mixture. Use a deep heatproof glass bowl with a fine mesh strainer lined with cheesecloth. You can also tie a double layer of cheesecloth around a large heatproof bowl with twine, making it taut across the top.
  • When the saucepan is empty, pick up the cheesecloth from all four sides and squeeze out all of the remaining butter.
  • Allow the canna-butter to cool at room temperature for about an hour.
  • Place in the fridge until the butter has solidified and separated from the water. The THC and other properties would have attached to the butter.
  • Run a knife around the edge and lift the butter off the water.
  • Place upside down on your work surface and scrape off any of the plant matter and milk solids.
  • Your canna-butter is ready to use. Store in the refrigerator or freezer in an airtight container.
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Laurie Wolf

Laurie Wolf is a Portland based cookery writer, author, chef, award winning culinary entrepreneur and a leader in the edible community. After having worked as food editor for the likes of Mademoiselle and Child for 18 years, in 2014 she founded her brand of cannabis edibles Laurie + MaryJane along with daughter-in-law Mary Wolf.

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