How To: My Cannabutter Method. And how a Pizza joint inspired me.

socratrees (25)in #cannabis • 7 years ago

I think I struck genius a few weeks ago. It hit me like a lightning bolt after about the 6th consecutive Tuesday trip to the local Papa Murphy's. If you're unfamiliar with Papa Murphy's, it is a pizza chain that does take & bake. Meaning that they will make a fresh pizza for you and you take it home and bake it yourself. Much tastier than store bought frozen pizzas and you can customize it if you like. Tuesday also just so happens to be their $10 deal, compared to the usual $15, ya can't beat it.

So what does Papa Murphy's have to do with my Cannabutter method???

TAKE AND BAKE WEED COOKIES!!!

I used to always make one big tray of brownies or all the cookies at once. The problem came when I (or my friends) couldn't eat them fast enough. They wouldn't spoil, but they would get really hard. Like, rock hard. Not fun to eat. So when this idea hit me that I could keep the cookies fresh, I knew I was on to something.

My method goes a little something like this:

~ cheesecloth

~ pot for boiling water

~ cookie mix calling for butter! (make sure it calls for butter and not oil or margarine)

~ 1 stick of un-salted butter. (not margarine)

~ a minimum of 1/4 of ground of herb. I usually use 1/2 or 3/4 if I can. Definitely does not need to be premium stuff either. Left overs, trim, shwag, whatever.

Fill up pot of water and get it boiling. Do not add salt to it like you would pasta. Once boiling, reduce to a good simmer and put the butter in the water and let it melt. Once the butter is melted, add the ground up herb and mix it in.

I run this whole thing for at least 2 hours, seems to do the trick as the whole point is for the THC to attach to the fat in the butter which we will then use for our cookies.

Once the two hours or so is up, turn off the heat and let it cool down a little bit. Remember, you're going to be straining this through the cheesecloth to get all the leaf matter out, but it will be HOT!! So I let it cool for a bit and use a wooden spatula against the sieve to get all the liquid out. After a while when it's not so hot, I use my hands to wring the rest out...gotta get every last drop!

Once you have drained all the liquid into a bowl, you will have a nice layer of butter on top and the water will be separated from it below.

Pop that baby in the fridge overnight to bring the butter back to a firm state. What you're left with will look like this.

If you're careful, you can use a sharp knife and cut a little around the edge, then use a spatula to hold the bottom and just pop it out like a big butter disc. The less nasty water you can get on the actual butter the better.

Nasty left over water above & bottom of butter disc below.

Now all that is left to do is make the mix! Make sure the Cannabutter is left at room temperature for at least 45 minutes. Pour in the mix with the butter and add the egg. Stir it all up until it has a thick cookie-dough like consistency, like the picture below.

At this point I like to put the dough in the freezer for a few minutes to make rolling the dough balls a little easier and they hold their shape better when wrapping them in tinfoil.

Once their hardened up a bit, roll them into balls, wrap em' up and throw em' back in the freezer until you're ready to bake them. 375 degrees farenheit for only 5-10 minutes depending on your oven should do the trick.