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May 18, 2016 8:25 AM

Homemade Cannabutter: Oil or Water?

Recently, we have shared our recipe of homemade cannabutter that involves using water. But is water an essential part of every cannabis butter recipe or can we get on without it? Let us find out.

Since there are a lot of marijuana patients who prefer to eat weed-infused edibles rather than smoke pot, we are always ready to help them cook a special, delicious, and potent meal. Butter is the key ingredient for cooking a lot of dishes; that is why pot butter is very popular. While there are various nicknames for weed infused butter, marijuana devotees usually call it “cannabutter.” Cannabutter is a magic ingredient that can easily make any dish highly effective. It can also provide pain relief and make consumers feel as excited and euphoric as if they smoked the best sativa strains. However, even such pure sativa strains as, for instance, Green Candy strain cannot provide you with an unforgettable taste and smell like a chocolate brownie can.


A lot of marijuana patients make cannabis butter with the help of water. In our recipes, we recommend to use it too. However, water is not necessary for this purpose. For instance, Jessica Catalano, a marijuana chef and the author of the book The Ganja Kitchen Revolution, says that she does not use water to make cannabis butter. According to the chef, the water method makes cannabutter change its texture to one that is almost gritty; this can make the cannabutter inadequate for baking. Moreover, the chef points out that since residual water in the oil may promote the bacterial growth, the cannabis butter made with the help of the water method should be consumed immediately. Nevertheless, this method is still quite popular among marijuana devotees. Let us find out why.


According to Jessica Catalano, there are several obvious reasons, why a lot of marijuana enthusiasts and cooks use water for making cannabis butter. First of all, water helps to separate trim and oil. When you cool down the cannabis butter, the layer of oil thickens and rises above the water. Secondly, water helps to reduce plant flavor. Moreover, water is great for clarification, because it lets all the loose plant material stay at the bottom. Finally, water method is easier. It lets the layers separate naturally while cooking with oil requires using a mesh strainer. So, as you see, the water method is rather efficient.

While water method is common, oil one works pretty well too, especially if you want to save special weedy flavor in your dishes. Since the tastes differ, you can choose any method you like. Jessica Catalano recommends to choose the method you like most and not to fear to experiment.