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Prep Time:

5 minutes

Cook Time:

4 hours


25 mg / tablespoon



About the Recipe


  • 4g fine grade cannabis, coarsely ground

  • 2 cups 474g ghee or butter

  • 2 cups 454g tap water


  • Large stockpot and lid

  • Wooden spoon

  • Gram scale

  • Herb grinder

  • Measuring cup

  • Strainer/sieve

  • Large bowl

  • Paring knife

  • Medium pot

  • Silicone molds

  • Storage container(s)


  1. In a large pot, over lowest heat setting, add all ingredients. Stir slightly with wooden spoon and cover with lid.

  2. Stir every 10-20 minutes for 4 hours.

  3. Remove pot from stovetop and strain out flower. Pour water and ghee mixture into a large bowl and refrigerate overnight to allow the water to separate from the ghee.

  4. With a knife, cut the butter out of the bowl and place in a medium pot over low heat, until just melted.

  5. On a baking tray, place the silicone molds. Pour melted, infused ghee into molds and refrigerate until firm.

  6. Pop ghee out of molds and store in airtight container in fridge or freezer for up to 12 months.

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