Cookbook:Cannabutter

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Cookbook | Ingredients | Recipes

IngredientsEdit

ProcedureEdit

  1. Bring a pan of water to a boil.
  2. Add the butter and cannabis.
  3. Boil this for a few hours on a low heat.
  4. Cool down. The oils and the extracts in the marijuana are now dissolved.
  5. Separate the solids from the water. Store in a refrigerator or freezer to solidify butter further.

Theory of the ProcessEdit

The active ingredients in the Cannabis are readily absorbed by fats. Therefore any fats can be used - lard, shortening, margarine... The unwanted portions of the cannabis are more readily absorbed into the water. These components are the color, the taste, and maybe chemicals that could be on the cannabis.

The finished Cannabis 'Fat' should have a slight green color with a slightly off taste from the cannabis.

UsesEdit

This is a very good ingredient to make your favorite dishes. The Cannabutter simple replaces the butter, of fat ingredient, in the recipe.

It is can be used in this way as an excellent pain reliever for those suffering from cronic diseases causing pain. It gives a numbing 'body stone', rather than the cloudy 'head stone' one normally gets from smoking cannabis.

Alternate RecipeEdit

A much faster method of making the cannabutter is to saute the finely ground cannabis in fats just before the butter, fat, or oil is to be used for your favorite recipe. The solids are first removed before the other ingredients are added to the fats for frying. Excellent for stirfrys and the like.

This is method does away with the water, which is a controversy with this recipe. Strmrnnr (talk) 20:14, 25 November 2010 (UTC)