
- Double boiler or heat-safe bowl that fits inside a saucepan
- Storage container
- Rubber gloves
- Cheesecloth
- Rubber band
- 1/8 oz. bud or 1/4 oz. shake
- 1 stick of butter (1/2 cup)
Directions:
- Grind or crumble weed until fine.
- Fill bottom pot halfway with water, place butter and weed in top pot (or heat-safe bowl). Set double boiler on stove over medium heat for 30 minutes. Stir occasionally.
- Prepare storage container by rubber-banding a double layer of cheesecloth over top.
- Wearing rubber gloves, pour butter mixture through cheesecloth into container.
- Remove cheesecloth and squeeze remaining pot butter from it. The butter is hot and will burn—wear the rubber gloves.
- Cover butter and place in fridge to solidify. Pot butter will keep in fridge for one month or freezer for one year.
*Recipe makes enough for 2 to 4 people.
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