Sensi Magazine

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BOMB BUTTER

This cannabutter recipe by Philadelphia’s “Chef Nubbs” Zach Scott is a great way to introduce cannabis into your diet. The preparation takes a while, but it’s worth the journey...
By Zach "Chef Nubbs" Scott
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This cannabutter recipe by Philadelphia’s “Chef Nubbs” Zach Scott is a great way to introduce cannabis into your diet. The preparation takes a while, but it’s worth the journey. Use it as you would regular butter, but be careful with the amounts. Cannabutter is quite potent and a little goes a long way.

Chop or grind the cannabis very finely.

Add lecithin granules and dried weed.

When the cheesecloth is cool, pick it up by the corners to form a bag and squeeze out every drop of water and butter into the container.

INGREDIENTS

8 ounces real butter (not non-dairy) 

7 grams marijuana herb or 14 grams trimmings 

½ cup lecithin granules

 

EQUIPMENT

cheesecloth (double-layered in a 12-by-12 inch square)

fine mesh strainer

2- or 3-quart pot

5-inch tea ball or boilable nylon cooking bag

10-ounce or larger storage container (glass or plastic)

 

PROCEDURE

• Fill the pot with two-thirds water and bring to a boil.

• Chop or grind the cannabis very finely and place in a tea ball or boilable nylon bag. 

• Place the ball or bag in the boiling water.

• Boil for 40 minutes, then remove.

• Place the weed in the strainer and let dry for 30 minutes. Discard water and rinse pot. 

• Add about two inches of water to the pot and bring to a gentle boil (the point when tiny bubbles form on the surface).  

• Add butter and let it melt.

• Add lecithin granules and dried weed. 

• Maintain a gentle boil for eight to 10 hours (adding water as needed).

• Stir every 20 minutes for the first hour, then every two or three hours until finished.

 

STORAGE 

• Line the strainer with the cheesecloth.

• Turn off the heat and carefully pour all the pot’s contents through the cheesecloth-lined strainer into the container.

• Let everything cool for a few minutes.

• When the cheesecloth is cool, pick it up by the corners to form a bag and squeeze out every drop of water and butter into the container.

• Cover the container and refrigerate overnight. The butter will solidify and separate from the water.

• Remove the butter and discard water.

• Pat dry the butter with an absorbent towel.

• The cannabinoids will remain potent for two to three weeks refrigerated, or two to three months frozen.

Support Chef Nubbs (and his dog Chuck) on Patreon @radfull.