butter chronic cooking

Chronic Cooking: Craig Ex’s fave cannabis-infused butter recipe

If you want to do some chronic cooking, or even a little baked baking, one of the first things you need is some infused cannabis butter to cook with… so let’s make some.

There are a number of different ways you can make bud butter, but this is my favourite. Some recipes also use cooking oil or coconut oil, and you’d make them in pretty much the same way. I do find the weed taste is stronger in a crockpot, and it’s easier to burn, so I prefer to use a double boiler, because of the indirect heat.

I typically use 1 oz of cannabis to make 1 cup of weed butter, but you can use whatever dosage is right for you. You can use buds, kif, or even hash to make your butter, but lots of people use trim or bag bottoms, which work great, so that’s what we’ll use today.

Grind your bud and throw it on a baking sheet, then it’s into the oven to decarboxylate. What’s that? That’s putting your weed through a heat cycle to activate the THC. There are several different methods, and if you ask 10 people how they do it, you’ll probably get 10 answers. I like to do 240F for 60 minutes.

Melt 1 and 1/2 cups of butter in a double boiler, then stir in the decarbed dank. Always put in more butter than you want in the end, as the material will absorb some.

Simmer and stir occasionally for 12-72 hours – depending on your preference of strength and taste.

Remove from heat and then strain. A cheesecloth works well. Squeeze out as much butter as you can, and then filter one more time through a coffee filter to remove any remaining particulate.

Measure into desired amounts and refrigerate.  Substitute for butter in your recipes as needed and enjoy.

Simple, right?

What you need:

  • 1.5 cups unsalted butter
  • 1 oz cannabis
  • Cheesecloth
  • Strainer
  • Coffee filter


  1.       Decarboxylate cannabis at 240F for 60 minutes
  2.       Melt butter in double boiler, then add cannabis.
  3.       Simmer and stir occasionally for 12 to 72 hours
  4.       Remove from heat and strain through cheesecloth
  5.       Strain again through coffee filter
  6.       Cover and refrigerate/freeze