1 pound butter ( salted or unsalted )
1 to 2 ounces of shake ( leaves & trimmings )
1 fine strainer ( or piece of screen, pantyhose, etc. )
1 large kettle (electric skillet or crockpot can also be used)
1 gallon of water
Put the water into the cooking appliance and add the shake. Cook until simmering, then add the butter ( cut into quarters ).
Simmer for 2 - 3 hours, until almost all of the water evaporates, gently stirring occasionally.
( This will really stink the place up - take the necessary precautions by doing it when unexpected company is not likely to show up )
Let cool for 30 minutes or so, then strain liquid into bowl and place in refridgerator. ( Some people will strain this several times, as each additional straining produces a finer quality of butter )
When mixture is cold and mostly solid ( 30 - 60 minutes ), remove from the fridge and pour the remaining water off, leaving the butter intact. Put in microwave appx. 30 - 60 seconds, until just soft enough to scrape into a storage container. ( If a microwave is unavailable, scrape butter into a small saucepan and heat over low heat until it is just soft enough to scrape into a storage container )
Keep the cannabutter stored in the fridge - may be kept stored for several weeks.
* This recipe makes 1 to 1 & 1/2 cups of smooth cannabutter.
** Cannabutter may be used as the substitute for cooking oil in many recipes.