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How To Make Hash Butter
Hash butter is a simple and effective way to bring a psychoactive kick to your favorite dishes. You can use this butter to infuse anything from cakes and brownies to sandwiches and curries.
Contents:
Hash is one of the most enjoyable ways to consume cannabis. This old school concentrate offers euphoric and potent highs that are in many ways unmatched by other methods of consuming the herb. Hash is essentially a concentrated block or ball of trichomes that can be smoked or vaped in much the same way as flowers. Trichomes are small glands found upon flowers, they excrete resin containing cannabinoids, such as THC and CBD. It’s easy to see why hash can be so potent!
Those who like variety, might be excited to know that hash doesn’t just need to be vaped or smoked in order for you to experience its effects. It can also be used to make potent and tasty edibles. An easy product to make, hash butter, gives cannabis cooks a great deal of freedom when it comes to infusing food.
This butter can be added to a huge variety of dishes, from sweet desserts to savoury main courses, allowing users to obtain a hashish high from their favourite dishes. Not only is this method of consumption much better for the lungs, but it also generates a high that is much stronger and longer lasting. This is due to THC undergoing a different metabolic pathway. Edible cannabis is not to be underestimated. Be sure your set and setting is optimal, and that the next few hours are freed up for a good time.
It’s best to make sure you use dry hash for cooking up a batch of butter. Excess moisture within your hashish can lead to a suboptimal consistency of the end product.
Equipment and Ingredients
Before you begin cooking, you’ll need to gather the equipment to make the job as easy and smooth as possible. When cooking hash butter you’ll need:
- 🍁 Dry hash (1–3g depending on desired potency)
- 🧪 Measuring cup
- 🥣 Pot or saucepan
- 🧻 Paper towels
- 🥄 Whisk or spoon
- 🧈 2 sticks (1 cup) of unsalted butter
- 🥡 Heat-proof container
Instructions
For maximum potency, it is important to decarboxylate hash before cooking with it. It’s easy to do, before starting to cook put your hash in an oven proof dish and heat for about 20 minutes at 250 degrees F. Remove from oven, cool and you are ready to use for cooking.
Step 1
First things first, measure out 4 cups of water, pour into the pot and put over medium heat. Whilst the water is heating up, place a paper towel on the worktop and begin crumbling your hash into tiny pieces. This will speed up the mixing process.
Step 2
Once the water is hot, but not boiling, place your butter into the pot and reduce the heat to a low simmering setting. Allow the butter to melt into the water without letting the mixture boil. Use your whisk or spoon to stir the mixture and help the butter dissolve.
Step 3
Once the butter has dissolved, it’s time to add the crumbled hash. Keep the heat on a low setting, add the hash, and stir it well into the mixture. Leave this mixture to simmer for a minimum of 30 minutes, while the contents of the pot begin to display a dark brown/green colour. The longer you simmer, the more potent will your butter become. Simmering for anywhere between 1-4 hours will create a highly psychoactive butter.
Step 4
Once you have simmered your mixture for 30 minutes or more, remove it from the heat and pour into a heat-proof container. Put the container into the fridge for a few hours, until it has solidified. During the process, the water and cannabinoid-infused fat will separate. Pour off the water and put the obtained butter back into the fridge until you decide to cook with it.
