Infuse the Butter:

• Melt the butter in a small saucepan over medium-low heat.
• Add the decarboxylated cannabis.
• Bring the butter temperature up to 190°F. Cook for 30 minutes, frequently checking the temperature with your digital temperature gun to ensure it doesn’t exceed 200°F.
• Important: Excessive overheating degrades THC and can convert it to CBN or result in vaporization. Insufficient heating means most cannabinoids remain inactivated. Reheating the decarbed cannabis in the butter helps ensure a better conversion. Maintain a simmer, not a boil; adjust heat as needed.

Strain the infusion:

• Remove the saucepan from heat and let it sit for 10 minutes.
• Place a strainer over a large bowl. Line the strainer with a paint strainer bag or cheesecloth, folding the sides over the outside.
• Spoon the infused butter into the lined strainer.
• Using a large spoon or potato masher, press as much liquid as you can through the cloth.
• Wearing rubber gloves, squeeze the bag to extract as much of the precious liquid as possible.

Measure the amount of infused butter you have. There’s typically about a 25% volume loss (this is not a THC loss). Make up the difference with regular melted butter. Infused Butter can be stored in an airtight container in the refrigerator for up to 8 weeks. It also freezes well; freeze extra batches in an airtight container for up to 6 months.