I Can't Believe it's POT Butter!

...And you won't believe how easy it is to make! Yes, now you too can be an expert at creating tasty treats that will get you high. It is totally awesome, and no smoke is involved, so no one has to know....


So basically, the active molecule of weed, THC, is lipophilic, which means it bonds to fat molecules (lipo = fat, phil = love, so THC loves fat.) For us, this means that in order to infuse our dish with THC WITHOUT having to chew down a bunch of nasty plant bits, we must first create an infusion of butter/futter/oil and weed.

What we do is, we call our guy, and ask him if he has some shake. Shake works nicely because you don't have to grind it, and it is about 1/2 the price of bud. Anyway, you can scale the amount of shake you use to how potent you want your butter to be - I'd say about 3-4 grams of bud OR 6-7 grams of shake per stick (1/2 cup - did you know that a stick of butter equals 1/2 a cup? Now you do) of butter/oil.

So first, we melt our futter. I strongly suggest using margarine instead of actual butter, because margarine won't burn, and it can get complicated to make it using real butter if you want to prevent burnage...I won't get into it today.
Anyway, so oil or futter. I find most brownie boxes (a classic) call for oil, so that is why I am mentioning it here.

So, put the fat in a nice pot and put it on medium-low heat. Once it's melty if it's margarine, dump in the green stuff. Stir occasionally over a period of about 2 hours. If you're in a hurry, you CAN turn the heat up high and super-cook it for a shorter time period (15-20 minutes) but you will end up with a much more weedy-tasting finished product. I highly reccomend the slow-heat.

Once it's done cooking, go ahead and remove from heat and let it sit while you set up the next step. This is where it gets a little hot and dangerous, so kids, don't do this without your mom or dad's help. What your next task is, is to strain from the futter/oil ALL the little green particulate matter that is floating around. Now that it's been cooked, it's useless and should be thrown out - do not smoke it for the love of god. All the good stuff is now in the futter.

So, what we do is, we acquire a good material for straining the butter, and secure it snugly to the opening of whatever receptacle you want to pour the stuff into. Good materials to use to strain the butter include CHEESECLOTH (if you are fancy - but you can get it cheap at the gro,) COFFEE FILTER (if you drink coffee, I guess,) or a CLEAN piece of NYLON PANTYHOSE (Emphasis on the clean). All of these are good because they won't let nary a FIBER of the used-up plant into the receptacle. I use a pyrex measuring cup, and a rubber-band to secure the cheesecloth around the opening. I also suggest pushing a small "dip" into the straining material, so you have a space to pour the liquid into.
Make sure you pour VERY SLOWLY, as it will take time for the oils to drip through the material. It is also very fucking hot at this point, so please be careful.

Once you have strained your oil or butter, it is ready for use! Use just as you would regular butter or oil as is called for in your recipe. Of course, you can always cut with "plain" butter to dilute the potency. Now you can experiment with all kinds of funny foods! Baked Potatos! Stoney Soup! Magic Muffins!
Godspeed, and enjoy.