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Another option is making a rather smelly type of food while making butter at the same time. You can use a kitchen blender if you’re not willing to use a sharp kitchen knife. What you aim for is a nice blend of trimmings, combined with buds of the quality you prefer. It makes sense to use the airy and fluffy ones from lower branches. If you aim for higher or lower potency, you can increase or decrease the amount of buds.

You can get very good results by just using trimmings to be honest. Before we dive into baking, we’ll need to decarboxylate our cannabis. This converts non-bioavailable cannabinoids like THCa and CBDa into THC and CBD, which are then bioavailable. This means that when eaten, they readily work their wondrous effects. Preheat an oven to somewhere between 104°C and 113°C. As the oven heats, grind your weed and place it in an oven safe container, made out of glass or ceramic. When the oven is ready, bake your weed for 30–40 minutes. Once it’s done, remove your weed from the oven and place it on the counter to cool off.

This recipe was tested by letting the mix simmer for 8 hours. If you are aiming for extreme potency, you can let your butter simmer for up to 24 hours. After creating your blend of butter and water, you can go ahead and mix in your trim. What follows is a simmering of your mixture at very low temperatures. By not putting a lid on the pot, we allow the water vapour to leave our mixture. The 300ml of water, we added at the beginning, will turn into water vapour over time but the butter will stay in our mixture. This is very important because we still need the butter at the end. The butter is our carrier material for cannbinoids and THC, and therefore must be protected from too much heat and evaporation. You need to closely monitor the surface of your mixture. They are an indicator for being within the right temperature range. These small bubbles are only a few millimeter in size and differ from the bubbles, caused from cooking at high temperatures. Here is a picture of the small bubbles you are aiming for. You also need to check if the amount of water is sufficient to submerge all the raw material. This is important to get the highest amount of THC and cannabinoids possible. It’s natural to add between 50-100ml of water every hour due to evaporation. After 8 hours of low simmering most of your work is done. You still need to filter the mixture to separate any raw material from your butter. Your mixture should be dark in colour by now, similar to the one in this picture. STAGE 4 - FILTER THE MIX, FILL IT INTO CONTAINERS, COOL DOWN. If you want to give your premium product a high-class packaging, you can use all kinds of different glasses. Big Swedish furniture stores often have a nice selection of curing jars and smaller glass containers that can be used. Filter your mixture through a cheese cloth, or any other kind of material that separates the raw material from the butter. Fill the liquid into the desired container and place it into your fridge. After a few hours of cooling down, you can simply take the butter from the surface, leaving a brown liquid behind.

Your final product is most likely to look anything like this. You can see that the colour of the mixture is dark brownish while being in its liquid form. After separating the brown water from the butter, you will see what you skillfully created, a pile full of highly potent green deliciousness. Have fun experimenting with this recipe and remember to be careful. HERE ARE THE TOP 5 STRAINS TO USE WHEN CRAFTING YOUR OWN BATCH OF CANNABUTTER.

White Widow is a celebrity of the cannabis world, and it has truly earned its distinction. This award-winning strain is thought to have originated as a sativa landrace from Brazil, which was then pollinated by an indica hybrid from South India.


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