Infused Ghee
Cannabis-infused ghee (clarified butter) is a versatile cooking fat with a high smoke point. Perfect for sauteing, spreading on toast, or adding to your morning coffee. It stores longer than regular cannabutter and has a rich, nutty flavor.
This cannabis infused ghee recipe is the foundation of all cannabis cooking, teaching you to infuse infused ghee with maximum potency and clean flavor. Cannabis butter and oil are the building blocks that you will use in countless edible recipes. Master this essential technique and you will have consistent, reliable infusions every time. Cannabis-infused ghee is clarified butter with the milk solids removed, offering a nutty, high-smoke-point fat perfect for cooking.
- 1 cup (2 sticks) unsalted butter
- 3.5g cannabis, decarboxylated and ground
- Cheesecloth for straining
- Mason jar for storage
- Melt butter in a saucepan over medium-low heat. It will begin to foam and crackle — that is the water evaporating.
- Once the crackling subsides and the milk solids settle to the bottom and turn golden, add your decarboxylated cannabis.
- Simmer on the lowest heat for 45 minutes, stirring occasionally. Do not let it burn.
- Strain through cheesecloth into a mason jar, squeezing out all the fat.
- Let cool at room temperature, then refrigerate. Ghee will solidify and keep for up to 3 months.
Dosing Tips for Your Infused Ghee
- Calculate potency by multiplying the THC percentage of your flower by the weight in milligrams, then multiply by your expected extraction efficiency (typically 60-80%).
- Label every batch with the date, strain, amount of flower used, and estimated mg per tablespoon for safe usage in recipes.
- Start with a known strain from a licensed source so the THC percentage on the label gives you a reliable starting point for calculations.
- Test a small amount of your finished infusion before cooking a whole recipe. Take half a teaspoon and wait 90 minutes to gauge potency.
- Ghee is denser than butter, so weigh your portions rather than using volume measurements for accurate dosing.
Common Mistakes to Avoid
- Skipping decarboxylation is the number one mistake. Raw cannabis contains THCA which is not psychoactive. Heat it at 240 F (115 C) for 40 minutes first.
- Cooking the infusion at too high a temperature. Keep it at a gentle simmer, 160-200 F (70-93 C), never a rolling boil.
- Not straining thoroughly. Squeeze the cheesecloth to get all the infused fat out, but do not force plant material through.
- Using too much flower relative to fat. A standard ratio is 1 cup of fat to 7-10 grams of decarbed flower. More flower does not always mean stronger.
How to Store Infused Ghee
- Cannabis butter keeps refrigerated in an airtight container for up to 2 weeks, or frozen for 6 months without significant potency loss.
- Cannabis oil (coconut, olive) keeps for 2-3 months in a cool, dark place. Refrigeration extends this further.
- Store in opaque containers or wrap in foil to protect from light, which degrades cannabinoids over time.
- Ghee is shelf-stable at room temperature for up to 3 months; its low moisture content prevents spoilage.
Variations & Ideas
- Infuse coconut oil for a versatile, dairy-free option with excellent THC binding due to its high saturated fat content.
- Make cannabis ghee by clarifying the butter after infusion. It has a higher smoke point and longer shelf life than regular cannabis butter.
- Try infusing MCT oil for faster absorption and a neutral flavor that works in any recipe.
- Infuse with turmeric and black pepper during preparation for a golden ghee with anti-inflammatory properties.
Frequently Asked Questions
Coconut oil and butter are the top choices because their high saturated fat content binds THC most effectively. Coconut oil edges out butter slightly in extraction efficiency and shelf life. Olive oil works too but has a lower saturated fat content.
Low and slow is the key. Simmer at 160-200 F (70-93 C) for 2-4 hours on the stovetop, or 4-6 hours in a slow cooker on the low setting. Longer infusion times at low temperatures extract more cannabinoids without degrading them.
Excessive green color and bitterness come from extracting chlorophyll and plant matter. Cook at lower temperatures, do not boil, and avoid grinding your flower too finely. A coarse grind with gentle heat produces a milder-tasting, golden butter.
Adding water to the pot during infusion helps regulate temperature and prevents burning. The water separates from the butter when cooled in the fridge and can be drained off. This technique produces cleaner-tasting butter with fewer impurities.
Yes, a slow cooker on the low setting is one of the best methods because it maintains a steady, low temperature for hours. Combine decarbed flower and oil, set to low, and let it go for 4-6 hours with occasional stirring. It is nearly foolproof.
Positive Effects
Negative Effects
You may or may not feel all the effects listed*