Cannabutter with Emulsifier Recipe

Cannabutter with Emulsifier Recipe

Cannabutter is a beloved ingredient in the world of cannabis-infused recipes, offering a versatile way to incorporate the benefits of cannabis into your culinary creations. By using an emulsifier in this recipe, you ensure that the cannabinoids and fats blend seamlessly, enhancing the potency and flavor of your dishes. Ideal for baking, cooking, or spreading, this cannabutter is a must-have for any cannabis enthusiast.

Whether you’re looking to elevate your homemade brownies or simply want to add a unique twist to your morning toast, cannabutter with an emulsifier is the perfect solution. The emulsifier helps achieve a smooth and creamy texture, making it easy to use in various recipes. Plus, it guarantees an even distribution of cannabinoids, providing a consistent experience with every bite.

This recipe is not just for seasoned cannabis cooks; it’s accessible for beginners too! With just a few simple ingredients and straightforward steps, you can create your own cannabutter with emulsifier right in your kitchen. Get ready to explore the delightful world of cannabis cooking and infuse your meals with creativity and flavor.

Ingredient List

– 1 cup unsalted butter (2 sticks)
– 1 cup ground cannabis (decarboxylated)
– 1 tablespoon soy lecithin or sunflower lecithin (as emulsifier)
– 1 cup water (for the infusion process)

Instructions to Make the Recipe

1. Start by decarboxylating your ground cannabis. Preheat your oven to 240°F (115°C). Spread the cannabis on a baking sheet and bake for 30-40 minutes, stirring occasionally. This process activates the THC.

2. In a saucepan, combine the butter and water. Heat over low heat until the butter is fully melted.

3. Once the butter has melted, add the decarboxylated cannabis and the emulsifier (soy or sunflower lecithin). Stir well to combine all ingredients.

4. Maintain a low heat and allow the mixture to simmer for 2-3 hours. Stir occasionally to prevent burning and ensure the cannabis infuses well into the butter.

5. After simmering, remove the saucepan from heat. Prepare a fine mesh strainer or cheesecloth over a bowl. Carefully pour the butter mixture through the strainer to separate the plant material from the liquid.

6. Allow the strained cannabutter to cool slightly before transferring it to an airtight container. You can refrigerate it for up to a month or freeze it for longer storage.

7. Your cannabutter with emulsifier is now ready to use! Incorporate it into your favorite recipes, and enjoy the enhanced flavor and effects it brings to your cooking.