Berkshire Roots Canna Butter

Berkshire Roots Recipe Box

Cannabis Infused recipes form the test kitchens at Berkshire Roots



  • 1/4 oz/7g decarboxylated Berkshire Roots cannabis flower
  • 12 oz/340g cold unsalted butter
  • 2 cups/473g cold water


  • Candy thermometer (optional)
  • Fine-mesh strainer
  • Cheesecloth
  • Tall 1-qt [960-ml] deli container or measuring cup
  • 1/2-pt [240-ml] glass Mason jar with tight-fitting lid

How to Make it:

In a medium saucepan over medium heat, combine the cannabis, butter and water.  Bring to just below boiling, 200F to 210F without stirring.  Adjust the heat to low.  Keep the mixture at this temperature for 4 hours.  Using a rubber spatula, scrape down the sides of the pan if you start to see bits of herb sticking to it.  The liquid will be at a constant gentle simmer.  A few bubbles will break through the fat layer, but the mixture should never come to a rolling boil.  If you notice the water getting low from evaporation, add 1 cup of hot tap water to prevent the mixture from burning.

After 4 hours, remove the pan from the heat and let cool for 10 minutes.

Place a fine-mesh strainer over a large bowl and line the strainer with cheesecloth. Carefully pour in the cannabis-butter mixture. Use a rubber spatula to scrape out the pot, making sure you get all the butter and herb particles. With the spatula or the back of a ladle, press the mixture against the strainer to squeeze out all the liquid you can. Gather up the cheesecloth and give it another good press against the sieve to make sure you get out as much liquid as possible. Discard the leftover debris. (If you are making a larger batch, you may find it helpful to use a potato ricer to efficiently compress the cheesecloth-wrapped herb.)

Pour the butter-water liquid into a tall container—make sure the container isn’t too wide or your butter block will be too thin and difficult to remove. Use a rubber spatula to clean the bowl; make sure you get every last bit—that’s liquid gold in there! Cover and refrigerate for 24 hours.

Once the mixture cools, the butter and water will separate. Remove the butter block from the container and pat dry with a paper towel. You may have to cut around the edges or lightly push down on the sides to loosen it. If your block breaks while pulling it out, don’t worry. Just make sure to get all the butter pieces out. Use a small strainer to scoop up any remaining butter bits.

On the bottom of the butter block you will see a green film. Using the back of a knife, scrape off this film and toss it along with the remaining water down the drain.  In a small pot over low heat, melt the canna butter. Once melted, immediately turn off the heat and pour the butter into the glass jar and seal the lid. Label the jar with the date and contents. Refrigerate for up to 1 month, or freeze for up to 6 months.