Kief is the collection of trichomes and crystals that break of from your bud once your grind your weed. If you own a grinder with a kief collector, you must have discovered that kief is great to use in your joint, for twaxing your joints, and you can even make hash with it. But did you know it can be used to make an excellent ingredient for cooking with cannabis?
Kief butter lacks the chlorophyll concentration of full-bud cannabutter, meaning it’ll taste more like ordinary butter and less like the garden. Plus, it requires only a very short cook time, meaning it won’t go green or brown as cannabutter often does. As an extra bonus, this recipe is fast and easy, and won’t fill your kitchen with strong cannabis fumes!
- 1 gram kief
- 1 cup butter (salted or unsalted)
- Oven-safe container
- Wooden spatula
- First, you need to decarboxylate your kief. After doing so, allow your kief to cool.
- Heat your butter in a saucepan to a simmer.
- Place your decarboxylated kief in the butter, and stir until it dissolves. Remove the mixture from the heat.
- Refrigerate or freeze and use as needed.
We told you it was straightforward! Kief butter is fast and easy to make, and tastes delicious. If you’re looking to add a new tool to your edibles-making toolbox, give kief butter a try!
In short, I was the worst person to take on such a task.However, through an unbeatable passion for the plant, and a relentless yearning to pick up a new skill, I was able, through trial and error, to become a pretty decent cannabis chef, if I do say so myself. Now, there are a few different ways one could go about infusing their food with cannabis. They could go the super simple route, and apply a few droplets of tincture directly into their beverage or meal. That totally works, but others tend to utilize a cannabis cooking oil (or butter) of some kind.I find myself in that group. The “butter” group, to be specific.
Of course, you could easily walk into your neighborhood cannabis club, and pick up a tub of this THC-infused cooking aid without any problems whatsoever. But many, like myself, take great pride and joy in whipping up our very own batches at home.Again, there are a number of different methods and techniques that people use in order to make a proper batch of cannabis-infused butter. They can use flower, they could use tincture, you name it. But me, personally, I find that using kief provides the best overall experience for my homemade infused butter.For those of you unaware, kief is the potent collection of concentrated THC that has fallen off the bud, itself. It’s packed full of crystally trichomes, each of which packs its own individual punch. You’ll often find this dust-like gathering of potency at the bottom of your grinder, should your device be equipped with a patented “kief catcher.”You can sprinkle kief atop a bowl to take mediocre buds to the next level. You can even roll a joint in it, creating an evenly dispersed smattering of dankness to be enjoyed throughout the entire smoke session. But, for this instance, we’re going to use some kief to whip up, what I truly believe, is the BEST Kief Butter of all-time!Now, in order to pull this off properly, we’re going to have to decarboxylate our kief. Which is just a fancy way of saying, “activate the THC” and ready it to bind its potency to any substance it comes in contact with. In this case, it’ll be melted butter, but we’ll get to all of that in a minute.Before you do anything, you’ll want to get your hands on about 3 or so grams of kief. This could be store-bought, or saved up from your personal collection, it truly does not matter.What comes next is a bit tricky, but not impossible.
Decarboxylate Kief = Activate the THC
- You’ll want to expertly line the inside of a small mason jar with parchment paper.
- As you may already assume, kief will get sticky, especially when heated through the decarboxylation process. And there’s nothing worse than going through this whole ordeal, only to lose a healthy amount of kief along the way, due to unforeseen stickiness.
Prepare Mason Jar
- When you’re happy with how that’s looking, you can then place your kief inside. Make sure it is not clumped up anywhere. You’ll want everything to be finely spread out. If that means you need to turn your mason jar on its side in order to accomplish that goal, feel free to do so. But that sort of rotation will only take place when you’re putting it in the oven.
- For now, secure the lid to the mason jar, which is hopefully housing an evened-out level of kief inside of it.
- Preheat oven to a standard 260°.
- When it hits that desired temperature, you can then place your mason jar inside. Keep that kief-filled container in there for about 45 minutes. That should be ample time for the decarboxylation process to take place.
- When that time period has come and gone, simply remove the jar from the oven, and set it to the side to cool for the time being.
Melting Unsalted Butter
- Now, switching gears slightly, you’ll want to grab a large saucepan, and place it over the burner on medium heat. In that pan, you’ll toss in 2 sticks of unsalted butter. Allow that butter to fully melt, before tossing in your newly-activated kief.
- Be sure to stir as best you can during this process, as you’ll want all of that potent kief to find its way into every drop of melted butter. You’ll know it’s time to remove the saucepan from the heat when all of the kief has successfully dissolved into the butter.
- At this point, you’ll need to transfer this newly-infused butter into a tray, mold, or container of some type for storage. While there are a number of worthwhile options in this regard, we recommend using a cupcake tin, fixed with individual liners.
- Whatever you end up picking, though, you’ll want to strain the contents of the saucepan, through some cheese cloth (or a sieve), and into that final container of your choice.
- Then, you can place that butter in the fridge, to allow it to stiffen up to a more butter-like consistency. And, boom, that’s it, my fellow enthusiasts.
- That’s how you make the BEST Kief Butter of all-time!