MAKE YOUR OWN EDIBLES WITH BRADY'S BUDS

When making you butter you'll need to activate the cannabinoids of the plant through a process called decarboxylation. This process allows the conversion of cannabinoids like CBDA and THCA to CBD and THC by heating the plant material. 

It's important to note that cannabinoids like CBDA  have medicinal benefits that overlap the benefits of CBD so depending on your reasons for use decarboxylation may not be necessary. 

When we make butter we prefer to grind the flower (not too finely). Once you have ground the flower you will evenly spread over a baking sheet lined with parchment paper.

Preheat your oven to 200F (93c) then place the baking sheet into the oven and allow the flower to decarboxylate for about 75 minutes. 

225F for about 50min

250F for about 30min

We don't recommend going above 250F for this process.

Once the time is up your flower is now activated and ready for use!

Here's our method to make whole-plant infused butter using an easy to do stovetop, slow cook method. 

There are multiple ways to make your own but we'll be going with one of the easiest methods which is simmering butter and our flower over low heat. This method extracts the cannabinoids from the flower and combines it with the butter making it a rich whole plant infused butter.

You'll only need 3 ingredients for this recipe:
Butter | Decarboxylated Flower | Water

For this batch we're using:

1oz Hawaiian Haze
4 sticks of butter

8 cups of water

Step 1: In a large pot

Add water and butter to your pot. Once the butter has melted begin to add your decarboxylated flower.
We use the water as a buffer between the flower and butter so it doesn't burn.

Step 2: Set a timer
Once the mixture has come to a soft boil, keep it at a very slow simmer for a minimum of 1 hour and ideally up to five hours so you can make sure that all of the cannabinoids have infused into the butter.
Check back from time to time to make sure nothing has changed.  If you notice the water is burning off too fast then just add another cup of water into the pot.

Step 3: Allow cooling

After five hours simmer time, allow the mixture to cool slightly. Then, you will strain into a bowl through a cheesecloth. 

Easy tip: When we don't have a cheesecloth we use a clean T-shirt free of any dye or detergents.

**Refrigerate overnight and then you can easily drain the water out of the bowl. Now, your infused butter is ready to cook or bake with!