Apartment-Friendly Cannabutter

Apartment friendly cannabutter.

Before we dive in, let’s clear something up: not all cannabutter is created equal. If you’ve ever had an edible that tasted like someone mixed lawn clippings into a brownie, chances are the flower was ground too finely, or the method wasn’t quite right.

Ingredients

1. 3.5g THCA Flower 

2. Mason Jar

3. 1 Stick Butter

4. Water

Grind Smart, Not Small

One of the most common mistakes people make is grinding their flower into dust. Don’t do it. A too-fine grind leads to an overly “earthy” or even bitter flavor. You want a loose, coarse grind—enough to expose surface area, but not so much that it turns to powder.

Let It Breathe—Safely

If you’re decarboxylating your flower in a mason jar (which I recommend to preserve terpenes), do not fully seal the jar. Pressure builds as it heats. Instead, flip the flat disc of the lid upside down, or simply cover the opening with foil. This allows excess pressure to escape safely.

And for those worried about the smell—trust me, it’s minimal. Nowhere near the scent cloud you’d get from an oven tray.

Whose Method Are We Using?

There are countless cannabutter recipes floating around the internet, but only one I found that’s backed by real lab testing. Vanessa Lavorato (yes, that Vanessa from Bong Appétit) conducted over 200 certified lab tests to determine the most efficient method for making cannabis-infused staples like butter, oil, sugar, and more. Her research revealed that a significant portion of cannabinoid extraction occurs within the first 30 seconds of infusion, challenging the traditional belief that longer infusion times are necessary. Find a video version of our cannabutter method here

  1. Prep: Roughly* break up your flowers and add them into your mason jar**.
  2. Decarb: Lay your mason jar on its side on top of a rolled up wet towel (so it doesn’t roll) Bake at 240°F for 45 min-1hr, rotating occasionally
  3. Infuse: When your flower is crumbly and dry, remove and cool until handleable. Add stick of butter cut in half directly to mason jar.
  4. Infuse: Bring the water to a very light simmer for 45 min-1hr***, careful not to go above 190°F. Regularly use tongs or mitts to agitate the jar.
  5. Infuse: Add your mason jar to a sauce pan (double boiler style) and add water to the same height as the flower and butter in the mason jar to the saucepan as well.
  6. Drain & Store: Using a fine mesh strainer or a cheese cloth to strain the flower out of the butter. Repeat as needed. Store in an airtight container for up to two

Use Good Herb—Seriously

This shouldn’t need to be said, but here we are: quality in, quality out. The better the flower, the better your butter. Beyond just potency, consider the terpene profile of the strain you’re using. Think about the flavors—will they complement what you’re adding this butter to? For example, citrusy notes from a strain like Lemon Haze might be amazing in baked goods, while something earthier like Donny Burger might be better for savory dishes.

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