Bud Butter Recipe (Slow Cooker Method)


    Slow Cooker/Crockpot
    1 cup water

    1 pound unsalted butter
    1 ounce of cannabis or trim (adjust amount based on desired potency)
    Aluminum foil


  1. Grind cannabis. Saving approximately ½, take the ground cannabis and lay it between two pieces of foil, crimping the edges, sealing the cannabis in a foil pouch.
  2. Heat an oven or toaster oven with heat settings to 215 degrees Fahrenheit. Bake foil packet for 10 minutes.
  3. Remove cannabis from the foil pouch, combine with the remaining (fresh) cannabis. Turn slow cooker to low and add water, butter and all of the cannabis.
  4. Cover the slow cooker with a lid and let it do its magic for 6-12 hours. Make sure to stir occasionally and add water if necessary.
  5. After simmering, remove from heat and let cool for 15 minutes. Pour the now cooler but still liquid mixture into a glass container, using a cheese cloth to strain out all of the plant remnants. Squeeze out as much butter/liquid and discard the plant material. You may want to strain the liquid more than once if any plant particles remain.
  6. Cover and refrigerate for 2-3 hours or until water and now solidified butter have completely separated.
  7. Separate butter from the water. Discard the water and scrape the portion of the butter block that was touching the water directly.
  8. Enjoy your Cannabis butter! It can be used as a substitute in any recipe that requires butter.



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