Making cannabutter with shake is surprisingly effective and economical. The process begins with decarboxylation – baking the cannabis at 245°F for 30-40 minutes to activate THC. After grinding, combine one cup of shake with one cup of unsalted butter and water, then simmer at 160-200°F for three hours. Strain through cheesecloth, cool, and refrigerate. No need for premium buds here; shake delivers the same potency at a fraction of the cost. The details make all the difference.
Transforming ordinary butter into a potent cannabis infusion isn’t rocket science, but it does demand attention to detail. Cannabis enthusiasts have discovered that shake – those leftover trim, leaves, and popcorn buds makes for perfectly good cannabutter without the hefty price tag of premium flower. Economical? Yes. Less effective? Not necessarily.
Don’t let the price of premium flower deter you – shake transforms into potent cannabutter with the right attention to detail.
The process begins with decarboxylation. Fancy word for baking your weed. At 245°F for 30-40 minutes, the magic happens, THCA converts to THC, and CBDA becomes CBD. Skip this step and you’ll end up with expensive, ineffective butter. Nobody wants that. Shaking the tray every 10 minutes guarantees even heating. Some cannabis chefs swear by lower temperatures for longer periods. They’re not wrong.
After decarbing, coarsely grind the shake. Too fine and you’ll get gritty butter. Too coarse and extraction suffers. Balance matters. The standard ratio is straightforward: 1 cup butter to 1 cup ground cannabis (about 7-10g), plus 1 cup water to prevent scorching. Unsalted butter works best – why complicate the flavor profile? Understanding the different cannabis strains and their unique properties can help you select the best shake for your desired effects.
The infusion requires patience. Combine ingredients in a saucepan, double-boiler, or slow cooker. Maintain 160-200°F. Higher temperatures burn cannabinoids. Lower temperatures don’t extract efficiently. Three hours is ideal. Some go longer. Their choice. Vegan butter substitutes can be used effectively as long as they have sufficient fat content, since cannabinoids need fat molecules to properly bind.
Straining comes next. Cheesecloth or a fine strainer removes plant material. Don’t squeeze – that introduces bitterness. Let the mixture cool, then refrigerate. The butter solidifies on top; discard the water below.
Dosing remains the wild card. Shake varies in potency. Thorough mixing helps facilitate even distribution. Test with small amounts first. Commercial test kits exist, but they’re not lab-grade accurate. It’s particularly important to start with a low dose and wait at least 45 minutes before consuming more to avoid overwhelming effects.
Store your creation in an opaque, airtight container. Refrigerated, it lasts two weeks. Frozen, several months. The resulting butter substitutes perfectly in recipes. Just remember: effects take 30-90 minutes to kick in and last much longer than smoking. Plan accordingly.
Frequently Asked Questions
How Strong Will My Cannabutter Be if I Use Shake?
Cannabutter strength from shake? It depends.
THC percentages in shake vary wildly – typically lower than premium buds but unpredictable. One pound of butter with seven grams of decarboxylated shake creates… something.
Without knowing the exact THC content, it’s guesswork at best. Shake from dispensaries might list percentages. Home growers? Good luck.
Lab testing would reveal the truth. Most shake-based butter ends up milder. That’s just reality.
Can I Use Old or Dried Out Shake for Cannabutter?
Old or dried shake remains perfectly viable for cannabutter. Despite its lackluster appearance, this cannabis byproduct still contains the essential cannabinoids needed for infusion.
Might need a longer cooking time, though. Storage matters – poorly kept shake equals weaker butter. The decarboxylation process is still non-negotiable, even with aged material.
What shake lacks in visual appeal, it makes up for in economic sense. Not pretty, but gets the job done.
How Do I Mask the Grassy Flavor in Shake Cannabutter?
That grassy flavor in shake cannabutter? It’s fixable. Add warming spices like ginger and cinnamon to balance it out.
Some folks use water processing – soaking the cannabis first removes excess chlorophyll. Proper straining matters too. Seriously, get all that plant matter out.
Temperature control during infusion? Essential. Keep it between 160-200°F.
And hey, freezing individual portions not only preserves your butter but maintains consistent dosing. Chemistry meets cooking.
What’s the Best Shake-To-Butter Ratio for Potent Results?
For truly potent cannabutter, a 1:1 ratio of shake to butter delivers knockout results.
Industry standards suggest one pound of unsalted butter per seven grams of decarboxylated cannabis.
Want stronger stuff? Bump it to 1¼ cups ground flower per cup of butter.
Milder effects? Cut back to half-strength with 3-4 grams per cup.
Can I Freeze Cannabutter Made With Shake for Later Use?
Absolutely. Freezing cannabutter is a no-brainer for preservation. The psychoactive goodies stay intact for at least six months when properly stored, no potency lost.
Smart users portion it before freezing. No need for constant thawing.
Airtight containers are essential. Light is the enemy.
When it’s time to use, thaw gradually. Microwaves? Hard pass. They’ll destroy those precious cannabinoids faster than a drug dog at a music festival.
