Basic Butter Recipe



  • 1-8 Cups unsalted butter (1 stick is 1/2 cup)

  • 1/2 ounce - 4 ounce botanicals (1/4 - 1/2 ounce per cup of butter)

  • 1 tablespoon lecithin (optional)


1) Grind botanicals

We recommend you grind your botanicals prior to decarboxylation.  When the material is ground up it takes up less space and allows it to more easily be completely immersed by the liquid during infusion.  

2) Decarboxylation

It is important to always decarboxylate the botanicals prior to infusion.  We recommend using the DIY function with the termperature set to 225F, time at 1 hour, mix duration at 1 minute, and mix interval at 5 minutes.  The mixing paddle will help ensure the botanicals are heated evenly.

When the active cycle is complete you should let the pot and botanicals cool completely before you start the infusion.  You can remove the pot and place it in the refrigerator to speed this process up, but be sure to use gloves or a towel when handling the hot insert.

3) Melt the Butter

  • Add the butter to the pot

  • Press the on button

  • Press the butter function (and make any adjustments you'd like)

  • Press Start

4) Add Botanicals

Once the butter is melted, re-add your botanicals to the pot.

5) Add Lecithin (soy or sunflower lecithin)

This step is not 100% necessary, but lecithin will help emulsify and stabilize the ingredients.  It helps to increase the availability of plant compounds in your infused lipids resulting in increased potency.  Lecithin can often be found at a local pharmacy, or health food store and is easily found online.

6) Complete cycle and strain butter

When the butter cycle has completed, allow the pot and butter to cool off for about 3-5 minutes and then strain the butter through 25 micron straining bag included into a storage dish. 

The butter will store in a refrigerator for 2-3 weeks.  If you don't plan to use it all in that time frame it should be stored in the freezer so that it does not go bad.