Infusing butter with marijuana has endless cooking possibilities
Marijuana in the kitchen is taking taste buds to a whole new level. There are a countless number of possibilities on how to get creative with dishes by adding a little marijuana, either directly or through infusion. Making marijuana-infused butter is probably one of the most simple recipes and can be used in virtually any kitchen creation.
All that is needed is a little kief and a little butter. Keif is the sticky crystals that cover the cannabis flower and is also known as pollen or dry sift. It refers to the resin glands of the plant, which also contain the cannabinoids and terpenes that make cannabis so popular. The glands found on the flower buds typically have the most strength.
With half a gram of raw keif and a 3/4 cup of cut, unsalted butter, the rest is simple:
Put the kief in a small, heatproof bowl. In a sauté pan over medium heat, melt the butter, stirring constantly. After the butter melts and the foaming subsides, the milk solids will begin to turn brown the butter will have a nutty aroma to it. Keep stirring for only a second or two and then pour the butter over the keif, stirring until dissolved.
Once it has dissolved, remove the pan from the heat and let it sit, covered, until the butter cools and set. It can then be stored in the refrigerator for up to three days or in the freezer for up to six months.