Sharp Rubber Duck

Cooking with Marijuana

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Ganja Butter

How to turn leaf into potent green butter, in ten easy steps.

This is a classic recipe for Ganja Butter, also known as "budder." It can be used in virtually all "baked" goods and is a great recipe to keep on hand for reference.

Ingredients and supplies

Ingredients:

• • up to 1/2 pound of shake, with stalk and foreign matter removed (use about 1 oz of potent trimmings per pound of butter, or 2 oz of less potent shake.)
• • 4 pounds butter or margarine
• • cold water

Supplies:

• • large cooking/stock pot (four gallon)
• • cheesecloth's for straining
• • thick elastic bands
• • plastic containers with lids
• • ladle or coffee cup
• • rubber gloves

	1. Put all your butter and shake into the stock pot.
	2. Fill the pot with cold water, leaving about four inches at the top for stirring.
	3. Set your stove element to a med/high heat, leaving a slight crack open on the lid for steam to escape.
	4. Once the mixture comes to a boil, turn the heat down to low and simmer for at least five hours, stirring occasionally. (You can simmer for longer, but five hours is the minimum time.)
	5. Take the pot off the element and let it cool a bit. Only cool it as much as you'll need to be able to handle it with the gloves on. The hotter it is, the easier it is to squeeze all the butter out of the leaf. (if you can touch the outside of your stock pot, it's cool enough to handle.)
	6. Spread cheesecloth over each of the plastic containers, and secure it with the elastic bands.
	7. Take the ladle (or a coffee mug) and scoop out some of the green mixture onto the cloth. Keep pouring until you are about six inches from the top of the container.
	8. Take the cheesecloth off and squeeze into the container as hard as you can, to get as much of the butter out of the mix as possible. Repeat into all containers until all of your green mixture is out of the stock pot and squeezed into the containers. (Remember to squeeze as hard as you can, because most of the butter will be saturated into the leaves and you want that out of the cheesecloth and into your containers.)
	9. Put the lids on your filled containers and place them on a level surface in your freezer. After about five hours, the butter will solidify and some of the water will turn to ice.
	10. Take each container over to the sink. Take off the lid, and with one hand supporting the block, turn the container upside-down and release. Some water will come pouring out, and then the ice just needs to be scraped away from the main butter block.

I like to keep a tub of this stuff in the fridge and put two tablespoons on toast each morning. It gives you a great buzz and it's part of a complete breakfast!

You now have a smooth slab of green budder.

I store my budder in empty margarine containers in the fridge. If you've got lots, you can put the budder back in the freezer and take it out as needed. Or you can share it with your friends.

You can use this budder just as you would regular butter in any baking recipe. Simply substitute the butter your recipe calls for with your budder.

I always recommend using the best leaf you can find. The more potent the shake, the more potent the budder.

If you have a larger or smaller quantity of shake to work with, you can simply adjust the recipe accordingly.

Enjoy your baking!

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