CannaButter Recipe

Ingredients

• 1-8 Cups unsalted *clarified 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)

Directions

1) Decarboxylate Your Botanicals

2) 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

3) Add Lecithin

• When the butter has liquified open the lid and add lecithin (soy or sunflower), then reclose the lid.

• Lecithin will help emulsify and stabilize the ingredients.  While not completely necessary for the infusion, 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..

4) 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. 

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

*Clarified butter (ghee) can be purchased, but you can also clarify butter yourself by heating it up to evaporate the water and skimming off the milk solids. Infused clarified butter can last months.