Bliss Cameron - Marijuana Cooking - Good Medicine Made Easy

Step 3:

Add butter in proportion to amount of marijuana used. The butter does not need to be clarified. Slowly return to a simmer, stirring gently. Simmer for at least 1 hour. Remove from heat and allow to cool completely. Repeat the simmering/cooling process twice for the most potent butter. I usually do this over 2 days, covering the pot while it cools.

Step 4:

Now come the preparations for straining. Do this step right after the final simmering while the water is still hot. Use caution as the pot can be heavy. Find a second pot or bowl, at least as large as the first. Place a strainer or colander over the pot. Place a piece of cheesecloth over the strainer or colander. The cheesecloth can be eliminated, but I find it makes it easier to separate the herb from the water.

Step 5:

Slowly pour the butter/water/herb mixture over the strainer. Allow to cool.

Step 6:

When it is cool enough to handle, fold the cheesecloth around the herb and lift it out of the strainer.

Step 7:

Twist the cheesecloth bundle and press with the back of a spoon. To recover the maximum amount of butter, pour 1-2 cups of boiling water over the herb while it rests in the strainer. Allow to cool enough to squeeze out this additional water. Discard the herb.

Step 8:

Now we’re ready to refrigerate. Pour liquid into a pot that will fit in your refrigerator. Cover, let cool, and then refrigerate this water/butter mixture for at least 24 hours. The butter will harden on top of the water.

Step 9:

After the mixture has been refrigerated for 24 hours, it’s time to separate the butter from the water. Cut a pie-shaped piece of butter and remove it from the water.

Step 10:

Pull off remaining chunks of butter.

Step 11:

To dry the butter, place the chunks of butter on a towel (paper towels will work) and gently pat excess water off of the bottom of the chunks.

Step 12:

The surface of the butter that has been in contact with the water may be mushy. Gently scrape if desired. I save this mush to use in a recipe like the one for brownies, which will tolerate the addition of some water.

Step 13:

You will now have several chunks of beautiful light green butter. Place them in a small pan and melt until you again have a liquid.

Step 14:

For storage, pour liquid butter into measured containers: I use wide-mouth mason jars that contain one cup and recommend using containers that allow you to premeasure the butter according to your needs. Cover, cool, and refrigerate. If you do not plan to use the butter within the next week, freeze. Remove from refrigerator before using to soften.

This method may be used for those who have dietary restrictions and do not want to use butter. Begin with a high-quality coconut oil. Because this oil is more expensive than butter, I usually make only 1 pound at a time, using a 1:1 ratio: 1 ounce of cannabis to a 14-ounce jar of coconut oil. This oil usually comes in 14-, not 16-ounce jars.

Step 1:Fill a small pot about half full with water. Add marijuana. Bring to a simmer, stirring occasionally, for up to an hour to break down the marijuana.

Step 2:Add the coconut oil. Stir gently and bring to a simmer. Remove from heat.

Step 3:Let sit at room temperature for up to 2 days. This slow extraction process will not break down the coconut oil.

Step 4:Reheat until oil is melted.

Step 4:Strain, refrigerate, and separate the oil from the water as shown in method III, steps 4–14. Coconut oil will harden like the butter but doesn’t get the mush on the bottom. Note that coconut oil becomes white when it hardens, masking the green color of the herb, but rest assured, the potency is the same. The green color is restored when the oil is melted.

After following one of the four methods described above, you should now have a supply of premeasured containers of very fine marijuana butter or oil that you may use in any recipe that calls for butter or oil.

Before we launch into recipes, it should be noted that sometimes a patient may urgently need to ingest some cannabis, but doesn’t have the time or energy to bake. Here are some quick ways to put your cannabis butter or oil where it counts. Try the following:

Pot Corn

Melt cannabis butter and put on popcorn. Be careful about amounts, keeping in mind that more than 2 teaspoons is a very strong dose.

Bread ’n’ Butter

Again, measure carefully. We would recommend one teaspoon for one slice of bread. If you’re still hungry, eat more with regular butter!

Mother’s Milk

I was reminded of a recipe that was a favorite of an elderly man who experienced a loss of appetite. He loved this Mother’s Milk! Use 1 quart of whole milk, rice milk or soy milk and ¼ to ½ pound of cannabis leaf or trim. Soak cannabis in milk for 2-3 days, refrigerated. Stir or shake daily. Strain and serve hot or cold. Sip slowly. You could also make a hot chocolate from this milk.