How to Make Edibles with Shake in Three Easy Steps
So you’ve been blazing through your cannabis flower, and have a bunch of shake leftover. It’s not the best quality weed to smoke, so you’re probably wondering how to make edibles out of your leftover shake.
Our big fancy word of the day is decarboxylation.
Decarboxylation just means to heat up your bud enough to ensure that your edibles will actually get you high. In the same way that just chewing on raw buds won’t get you high, the same thing goes for cooking raw weed into edibles.
This is the essential first step of how to make edibles, no matter what confection you’re creating.
What you need:
1 cup of cannabis (or shake)
1 cup of water
1 cup of butter
(It doesn’t really matter how much of weed, water, or butter you have. Just as long as it’s equal parts.)
Typical cooking tools
A jar or container for your cannabutter
First, preheat your oven for 230 degrees Fahrenheit.
To prepare your cannabis to get baked into something delicious, the first step is to grind it up well, but not too much. Ideally, you want your bud to have the consistency of normal table salt.
If you pulverize your cannabis into a fine powder, it may give your edibles a grassy flavor, and will definitely turn your butter or oil green.
That being said, you still need to grind it up enough so that it can be evenly spread across a baking sheet.
Throw a sheet of baking paper (or parchment paper) on a baking sheet, and spread your ground (grinded? grount??) up weed evenly on your baking sheet.
Once your oven is ready, pop it in, and set a timer for 60 minutes. This decarboxylates your cannabis so that all of the THCA is converted to THC (yay science!).
Once you decarb, it’s time to make the butter!
2. Make your cannabutter
Grind your decarboxylated cannabis one more time, and set aside.
Then, using a 1:1 ratio of decarboxylated weed to butter (for example: 1 cup of weed, 1 cup of butter), add equal parts of butter AND WATER into a saucepan. The water will help regulate the temperature and will ensure that your butter doesn’t get scorched.
As the butter begins to melt, sprinkle in all of your coarsely ground (grounded? will someone get to the bottom of this?!) weed and, over low heat, let the mixture simmer for 2 to 3 hours, stirring occasionally. Don’t let it ever come to a full boil. Just a nice simmer.
3. Strain that strain
After removing the pan from heat and letting the butter cool off, set a funnel on top of a jar and line it with cheesecloth.
Pour the butter over the cheesecloth funnel and allow it to strain FREELY (seriously, if you squeeze the cheesecloth, it may force more of the bad-tasting plant matter through).
Refrigerate your jar of butter and add to snacks, entrees, desserts, anything really! The fridge is your oyster.