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Pot Butter

To make bud butter, melt one pound of butter in a pan. Mix 60-70 (or more grams of thoroughly sifted pot in it. Let it boil a couple of minutes until the butter turns a green color from the weed. Then squeeze the butter through a fine strainer. While straining, use a spoon to keep the larger leaves from entering the strainer. Squeeze hard to get out as much of the butter as possible. 

1 bag of marijuana shake (roughly 1/2 pound - 1 pound)
Large cooking/stock pot (4 gallon) 5 pounds butter or margarine, cheesecloth for straining, thick elastic bands, empty plastic containers with lids, soup ladle or coffee mug, rubber gloves or oven mitts. Use the best weed you can find. The more potent the shake, the more potent the butter.

Step 1: Put your 5 pounds of butter/margerine into the stock pot.

Step 2: Put in your bag of VERY dry shake (sift out any stalks or foreign matter.)

Step 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.

Step 4: Set your stove element to medium heat, leaving the lid slightly open to allow steam to escape. Once the mixture comes to a boil, turn the heat down to low and simmer for at least 5 hours.

Step 5: Stir with a wooden spoon occasionally.

Step 6: Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you'll need to be able to handle it with gloves, the hotter it is, the easier it is to squeeze the butter out of the leaf.)

Step 7: Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands.

Step 8: Take a ladle and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6") to the top of the container. Then take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix. Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and that's the part you want to ensure gets totally squeezed out of the mixture and into your containers.

Step 9: Put the lids on your filled containers and place them on a level surface in your freezer.

Step 10: After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter block. You should be left with a smooth, round slab of light green butter.

Step 11: Store the butter in empty margarine containers in the fridge. You can freeze the butter for 3 months, or share it with your friends. You can use this butter just as you would regular butter in any baking recipe, just substitute the butter your recipe calls for with your buzzin' butter.

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Godivas