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Kief butter is easy to make and has a lighter and less offensive flavor than regular cannabutter. All you need is kief, butter, and a spare couple of hours!
Kief is the collection of trichomes and crystals that break of from your bud once your grind your weed. If you own a grinder with a kief collector, you must have discovered that kief is great to use in your joint, for twaxing your joints, and you can even make hash with it. But did you know it can be used to make an excellent ingredient for cooking with cannabis?
Kief butter lacks the chlorophyll concentration of full-bud cannabutter, meaning it’ll taste more like ordinary butter and less like the garden. Plus, it requires only a very short cook time, meaning it won’t go green or brown as cannabutter often does. As an extra bonus, this recipe is fast and easy, and won’t fill your kitchen with strong cannabis fumes!
INGREDIENTS
- 1 gram kief
- 1 cup butter (salted or unsalted)
HARDWARE
- Oven-safe container
- Saucepan
- Wooden spatula
INSTRUCTIONS
- First, you need to decarboxylate your kief. After doing so, allow your kief to cool.
- Heat your butter in a saucepan to a simmer.
- Place your decarboxylated kief in the butter, and stir until it dissolves. Remove the mixture from the heat.
- Refrigerate or freeze and use as needed.
We told you it was straightforward! Kief butter is fast and easy to make, and tastes delicious. If you’re looking to add a new tool to your edibles-making toolbox, give kief butter a try!
