The butter-to-flower ratio
There is no single correct ratio, because the right answer depends entirely on the potency of what you are starting with and the dose you want to end up at. The traditional one-ounce-per-pound figure comes from an era when flower tested around 8% THC. Apply it to modern 25% material and you get butter roughly three times stronger than intended.
Work backwards from the dose instead:
- Decide your target milligrams per serving.
- Multiply by the number of servings the batch will produce.
- Enter weights above until the total matches.
A useful reference point: one cup of butter is 16 tablespoons. If a recipe calls for a cup and makes 24 cookies, each cookie gets two thirds of a tablespoon.
Making it
- Decarb first. 30 minutes at 250°F. See the decarb calculator.
- Melt butter with water. Equal parts butter and water. The water buffers the temperature and stops the milk solids scorching.
- Add material and hold at a low simmer. 160–190°F for two to three hours. It should never boil.
- Strain through cheesecloth. Do not wring it out — squeezing forces chlorophyll through and makes the butter bitter and green.
- Chill. The butter sets on top of the water and lifts off cleanly. Discard the water.
Storage and labelling
Cannabutter keeps for about two weeks refrigerated and several months frozen. Freezing in a tablespoon-portioned ice cube tray makes dosing trivial later, because each cube is a known quantity.
Label everything with the date and the milligrams per tablespoon. The print button above produces a batch card with those figures and a QR code that reopens this calculation, which is considerably more reliable than remembering what you did three weeks ago.