1)
Using a double boiler or two pots, melt the butter on low heat. When using two
pots, fill the larger (bottom) pot with water and the top pot with butter.
(Figure 9. 1 shows a small bowl inside of a pot)
2) Once the butter has melted, add the weed. The amount of weed will determine the potency. For example, a "light" batch may use 3/4 of an ounce of weed to 5 sticks of butter.
3) Simmer for 20-30 minutes stirring every 5 minutes.
4)
Let sit for 5 minutes then strain the pot butter (using cheesecloth) into a
small bowl. (Figure 9.2)5) Once cool enough to handle, pick up the cheesecloth and squeeze out the juice.
6) Cover and refrigerate pot butter until semi-solid.
Uses:
-Spread on toast
-Top your popcorn
-As substitute for any recipe that calls for butter
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