Buddha Budda

An excellent entry into edibles, this weed-infused butter is essential or baking all kinds of tasty treats. We loved how easy it was so calculate doses and add to our favorite recipes. 

Buddha Budda can be spread on toast or muffins, or melted on waffles or pancakes; basically, you can use it any place you would normally use butter. It can also be sub­stituted for butter in any of your favorite recipes. As you will see in the recipes below, the amount of bud used determines the level of THC in finished desserts, with three levels of dosing. Start small if you’re new to edibles.

Yield for each of the following recipes is: ½ cup, or 8 tablespoons, of Buddha Budda.

 

LEVEL 1

1½ grams cannabis buds, ground or finely crushed ½ cup (8 tablespoons/1 stick) unsalted butter

Yield: about 150 mg THC total

1 tablespoon = about 18.75 mg THC

12 edibles: about 12.5 mg THC each

18 edibles: about 8.3 mg THC each

 

LEVEL 2

3 grams cannabis buds, ground or finely crushed ½ cup (8 tablespoons/1 stick) unsalted butter

Yield: about 300 mg THC total

1 tablespoon = about 37.5 mg THC

12 edibles: about 25 mg THC each

18 edibles: about 16.6 mg THC each

 

LEVEL 3

6 grams cannabis buds, ground or finely crushed ½ cup (8 tablespoons/1 stick) unsalted butter

Yield: about 600 mg THC total

1 tablespoon = about 75 mg THC

12 edibles: about 50 mg THC total

18 edibles: about 33.3 mg THC total

 

Infusion Tools

Digital temperature gun (it’s the only way to test the temperature of the weed)

Decent digital scale that weighs both grams and ounces

Paint-straining bags or cheesecloth

Large bowl

Strainer

Rubber gloves

Directions:

1. Decarboxylate the cannabis: Preheat the oven to 250°F. Put the cannabis in a small, heat-proof baking dish and place in the oven. After 15 to 20 min­utes, check the temperature of the cannabis with your digital temperature gun; once it has reached 250°F, let it bake for 30 minutes, checking the tem­perature frequently. (In addition to decarboxylating, you are removing any moisture left in the plant material.) If it goes over the correct temperature for too long, it will burn, the THC may convert into CBN, and you will lose potency. (See the chart on page 000 in Appendix A for information about cannabinoids.) Remove from the oven and set aside to cool. If not using im­mediately, store the cannabis in an airtight container in a dark place for up to 2 months.

2. Melt the butter in a small saucepan over medium-low heat. Add the decarbed weed and bring the temperature of the butter up to 190°F. Cook for 30 minutes, using the digital temperature gun to check the temperature of the butter frequently and make sure it does not go over 200°F. DO NOT LEAVE UNATTENDED! (If by chance it does go over 200°F for a few minutes, don’t worry, it isn’t ruined. The THC is still in there. But exces­sive heating causes degradation of THC and may convert it to CBN, one of the cannabinoids responsible for the sedative effects of cannabis, or result in vaporization of the compounds. Inadequate heating isn’t good either, as it causes the majority of the cannabinoids to remain in their acid form and thus unactivated. The density of the product, and the time and temperature of the oven, can also prevent some conversion, which results in unactivated cannabinoids. Adding the decarbed cannabis to the butter or coconut oil and heating it again assures a better conversion.) Mostly, you want to keep everything at a simmer, not a boil. Just turn down the heat and watch it.

3. Take the saucepan off the heat and let it sit for 10 minutes.

4. It’s now time to press. Place a strainer over a large bowl. Place a paint strainer or cheesecloth into the strainer, folding down the sides. Spoon the infused butter into it. Using a large spoon or potato masher, press as much as you can through the cloth. Then, using your hands (rubber gloves help here!), squeeze the bag. Press out as much of the precious liquid as you can. Measure the amount you have left. Normally, there is about a 25 percent loss; this is not a loss of THC. Make up the difference with regular melted butter.

5. Buddha Budda can be stored in an airtight container for up to 8 weeks in the refrigerator. It also freezes well, so make more if you have the bud and freeze the extra batch in an airtight container for up to 6 months.

Reprinted by permission of Penguin Random House from Sweet Mary Jane by Karin Lazarus.  Marijuana is a controlled substance whose use is strictly regulated in North America and elsewhere.  The Publisher does not advocate or encourage anyone to break the law and is not responsible for any damage or injury resulting from the use of these recipes.

Photos: Povy Kendal Atchison, Sweet Mary Jane, Karin Lazarus and Penguin Random House