Canna butter is one of the easiest recipes and naturally the basis to the many edibles in the cannabis market. Since this is for experimentation, we've made the recipe with different amounts of cannabis in order to determine the "SweetSpot" of this product and whether or not the cooking time affects the flavor of the product.

The hypothesis is that the longer the canna butter cooks, the more the chemical change in terpenes and cannabinoids, therefore affecting flavor and possibly the effects of the cannabinoids on the body and mind.

The cannabis was decarboxylated in the small stove @ 200 F-degrees for 35mins, spread firmly at 1/2inch on paper.

For this first batch, we've chosen to do 3 cannabis amount variances of the same strain Code GH and are cooked in their individual glass jar:

1. Butter: 140g                Cannabis: 26g              Water: 140g

2. Butter: 140g                 Cannabis: 20g             Water: 140g

3. Butter: 140g                 Cannabis: 14g             Water: 140g

 

The cooking goes as follows;

1. Start by heating up a crock pot with some water, keep in mind we're placing glass jars into it so start with a small amount of water. 

2. Place each individual variance in a glass with melt butter and cook for 4-8 hours. The amount of cooking time might affect the flavor so we will test it out as well. 

3. After the first target cook time, separate half of each vessel content and drain with fine filters. Continue cooking the rest to the next time target (for temperature testing).

Bualah, canna butter for a good time! Let cool and refrigerate, consume ideally within 40 days. 

 

 

 

 

 

Here's an observation that shows how the 3 mediums- water, oil, butter- interact with the cooking temperature: