Hey brah,

This is a standard, fairly potent, Cannabutter recipe: 

Ingredients

• 1 cup (225 g) unsalted butter
  
• 1 cup water (prevents scorching)
  
• ½ ounce (14 grams) of high-quality, decarboxylated cannabis
  (preferably 18–25% THC flower)
  

Step 1: Decarboxylate the Cannabis

1. Preheat oven to 240°F (115°C).
   
2. Break buds into small pieces (not dust).
   
3. Spread evenly on a parchment-lined baking tray.
   
4. Bake 40 minutes, stirring occasionally.
   
5. Aim for a light golden brown, dry texture.
   
6. Let it cool, then lightly grind.
   

Step 2: Infuse the Butter

1. In a saucepan, add 1 cup butter + 1 cup water.
   
2. Melt over low heat.
   
3. Add your 14 g decarbed cannabis, stirring gently.
   
4. Simmer on low (not boiling) for 3–4 hours, stirring every 30 min.
   
5. Maintain around 160–180°F (70–82°C).
   

Add a splash of water if it thickens too much.

Step 3: Strain & Separate

Let it cool slightly.

1. Strain through cheesecloth into a heat-safe bowl or jar.
   
2. Refrigerate overnight (or at least 4 hours).
   
3. Once solid, lift the butter layer off the top.
   
4. Discard the watery layer and pat the butter dry with paper towel.
   

Step 4: Store

• Store in an airtight container in the fridge (1–2 months) or freezer (up to 6 months).
  
• Label it clearly — it’s potent. Make sure kids can't get at it.
  

Potency Estimate

If your cannabis is 20% THC, then:

14 g × 1000 mg/g × 0.20 = 2800 mg THC total

1 cup butter = 48 teaspoons

58 mg THC per teaspoon

That’s pretty strong, users should start with ¼ teaspoon (14 mg) and wait at least 90 minutes before increasing. You can add more butter to make it less potent.

Enjoy!