Ingredients:
1 oz Marijuana to every 4 oz’s (one stick) of butter / or 2 oz’s of marijuana leaf to every one stick of butter
Cheesecloth
Large stock pot of water
Recipe by: Aurora Leveroni & munchies.vice.com
Steps:
1. Place marijuana in food processor and blend until broken down into a chunky powder (the consistency of breadcrumbs.)
2. Place the puree into cheesecloth and tie the cheesecloth at the top so that it forms a ball.
3. In a large stock pot over medium heat, place four sticks of butter. When it comes to a boil, turn heat to medium low and add the marijuana. Process at a very low simmer for 2 1/2 hours to allow the marijuana to steep into the water.
4. Take off of the stove and squeeze out all of the liquid from the cheesecloth to ensure that all of the nutrients are added to the liquid. Place in the refrigerator and allow the butter to solidify. The butter will rise to the top above the water.
5. Pull it out, and there you have your marijuana infusion.
Ingredients:
1 oz Marijuana to every 4 oz’s (one stick) of butter / or 2 oz’s of marijuana leaf to every one stick of butter
Cheesecloth
Large stock pot of water
Steps:
1. Place marijuana in food processor and blend until broken down into a chunky powder (the consistency of breadcrumbs.)
2. Place the puree into cheesecloth and tie the cheesecloth at the top so that it forms a ball.
3. In a large stock pot over medium heat, place four sticks of butter. When it comes to a boil, turn heat to medium low and add the marijuana. Process at a very low simmer for 2 1/2 hours to allow the marijuana to steep into the water.
4. Take off of the stove and squeeze out all of the liquid from the cheesecloth to ensure that all of the nutrients are added to the liquid. Place in the refrigerator and allow the butter to solidify. The butter will rise to the top above the water.
5. Pull it out, and there you have your marijuana infusion.
Recipe by: Aurora Leveroni & munchies.vice.com