Pot Butter Recipe #1

  • 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)


  1. Grind or crumble weed until fine.
  2. 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.
  3. Prepare storage container by rubber-banding a double layer of cheesecloth over top.
  4. Wearing rubber gloves, pour butter mixture through cheesecloth into container. 
  5. Remove cheesecloth and squeeze remaining pot butter from it. The butter is hot and will burn—wear the rubber gloves.
  6. 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.