How To Make Hash Butter Or Kief Butter

How To Make Hash or Kief Butter

How Do You Make Hash Butter, aka Kief Butter? from CannabisNet on Vimeo.

Hash and kief are extremely potent and concentrated forms of cannabis produced by extracting cannabis through screens or filter systems. Both these forms also have medicinal properties just like the plant form of cannabis, but are much more powerful.

WHAT IS KIEF

Many people prefer using kief or hash instead of cannabis butter because it’s stronger not just physically and mentally, but also makes for a more effective painkiller. It also has a different taste compared to using cannabutter, and is more suitable for making sweet edibles such as cookies and brownies.

Here’s a recipe for making kief or has butter for those of you who have extremely high tolerance and need stronger medicine.

Equipment:

Wooden or whisk spoon
Heavy sauce pan
Paper or kitchen towels
Heat resistant container with a cover for storage

hash butter recipe

Ingredients:

2 sticks of unsalted butter (best to get one with the highest fat content you can find, and organic if possible)
4 cups of water
hash: for a mild hit, use 2-3g per stick, moderate hit; 3-5g per stick, and 6 or more grams per stick for a very strong high

Reminders:

The hash or keif that you use must be completely dry. If there is any excess moisture, this will cause the butter to have a soupy consistency and it won’t solidify the way it should. Although it will still be edible and you can still use it if you make this mistake, be prepared to have a spongy and gummy texture in your cookie butter. Strange, but it will still work.
Lecithin granules are an optional ingredient. Some people prefer to add ¼ teaspoon of the stuff while the butter is being heated, and another ¼ teaspoon after it’s removed from the heat. Lecithin granules aid in the absorption process. If you decide to go this route, opt for the granules instead of liquid lecithin because they’re much easier to work with. Lecithin, as mentioned is only an optional step, and won’t change the taste but it also has the ability to improve the potency of your hash/kief butter.

CANNABIS BUTTER

Method:

Heat 2 cups of water in a pot on medium heat.
While the water heats, crumble your hash or kief into pieces as tiny as possible. This way, it will dissolve into the butter more effectively.
Place the two sticks of butter into the hot water, then reduce the heat to a small, low flame. Keep an eye on the butter because it’s crucial not to let it burn. Never allow it to boil because burnt butter is not what we’re after!
Use your wooden or whisk spoon to gently stir the water and butter mixture, until the butter has been completely dissolved.
Once the butter is melted into the water, add the crumbled hash into the mixture. The heat should be simmering, not boiling. Continue whisking.
You’ll notice that the butter mixture will eventually turn into a brownish shade of green; continue simmering for around 30 minutes on low heat. The longer you simmer your hash butter on low heat, the stronger your butter will be. Using a timer will help you keep track of your progress. As a general rule of thumb, anywhere around 1-4 hours will be just right to give you a super potent buzz with even a tiny bite of food infused with your hash butter.
Once the time is up, pour the hash butter into a heat proof container. Any Tupperware will do the trick. Cover it up with a lid and put it in the refrigerator to cool and solidify for at least two hours, although overnight is best.
After the refrigeration, you’ll see that the water has separated from the butter. Simply pour the water down the sink while you use a kitchen towel to hold your hash butter in place.
Use a kitchen towel to pat the butter dry and remove any excess moisture.

In your hands you now have possibly the strongest kind of cannabis butter on the planet! Hash butter can be stored in your refrigerator for as long as 2 months.

Have you ever made hash butter? How did you like it compared to cannabis butter?

How Do You Make Hash Butter aka Kief Butter?