How To Make Compound Cannabutter

Learn How to Make 2 Cannabis Infused Compound Butter Recipes today on Cannabasics Episode 92. https://www.theherbalinfuser.com/ Save $$$ with the code RUFFHOUSE. If you find it hard to make edibles, you’re doing it wrong!


It’s the Summer of fresh recipes on RuffHouse with cannabis infused recipes inspired by the garden. Two savory compound butter recipes are on the menu today, one made with traditionally infused cannabis butter and the other taking a somewhat different approach to infuse the thc into the recipe.

Lemon-Dill Cannabis Infused Compound Butter Recipe

Ingredients:

  • 2 tablespoon fresh dill, washed & towel dried
  • 1 tablespoon garlic, chopped
  • 1 stick (4 oz.) cannabis infused butter, softened
  • zest of ½ lemon
  • 1 Tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Decarb and infuse the cannabis into the butter following your favorite method. Strain and coll to a soft room temperature.
  2. Destem and prep the dill. Then chop it with a sharp knife on a cutting board. Add in the garlic and continue chopping.
  3. Mix in the cannabutter. Add the zest, lemon juice and ground pepper. Mix until very well blended.
  4. Wrap as a tube into wax paper and chill for 2 – 3 hours before serving.

Goes great with most meats and vegetables. Store in refrigerator for 1 week or freeze and store for 1 – 2 months.


Savory Herbs and Cannabis Compound Butter Recipe

Ingredients:

 

  • 12 oz. unsalted butter (softened)
  • 2 tablespoons extra virgin olive oil
  • 1 gram cannabis flowers (ground and decarbed)
  • 2 teaspoons fresh chives
  • 2 teaspoons thyme, destemmed
  • 2 teaspoons sage
  • 2 teaspoons rosemary, destemmed
  • 1 teaspoon salt (reduce or omit if using salted butter)

Directions:

  1. Grind the cannabis finely, destem and decarb in oven set at 250° F for 25 minutes.
  2. Add the decarbed cannabis and olive oil in a food processor. Pulse until eviscerated.
  3. Add in the dill, puls again a few times. Add the remaining herbs, minus the stems, and pulse until all herbs or chopped fine. Remove any large bits or stems that may remain.
  4. In a medium bowl add the softened butter and salt. Mix on low for a few minutes until butter is smooth and light and salt level is perfect to your taste.
  5. Add in the herb, cannabis oil mixture and continue mixing until light and well mixed.
  6. Spoon into wax paper, roll, twist and chill overnight to infuse before use.

Goes great with most meats and vegetables. Store in refrigerator for 1 week or freeze and store for 1 – 2 months.

https://www.theherbalinfuser.com/ Save $$$ with the code RUFFHOUSE. If you find it hard to make edibles, you’re doing it wrong!


Music Attribution:
“Ultralounge” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

“Spy Glass” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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