How to Make Cannabis Compound Butter

It’s been a while since I have tossed some good pot recipes out. In that light, I want to share with you all an extremely versatile and long lasting method that many of the culinary greats swear by: Compound Butter. For our purposes, of course, we will be talking about Cannabis Compound Butter. It is a marginally time consuming process, but you can make a ton at the same time and it will last a long time if refrigerated, even longer if frozen.

For the sake of some variety and consistency, I will cover two basic compound butters: herb butter and soft cheese butter. Here, “herb” butter is not just weed butter. It is still cannabutter, but the herbs are actual culinary herbs. A compound butter is essentially just butter mixed with some sort of supplementary ingredient added in.

For Our Herb Butter:

• 1 lb of cannabutter (strength is up to you.)
• ½ to 1 cup of herb mix

You can really use any of your favorite herbs, but for a little starting place, I like to use a mix of rosemary, thyme, oregano (just a little) and some fennel frond. You’ll want the herbs reasonably dried out after you chop them – too much moisture in them may lead to spoilage.

To “dry” herbs, just spread them out on a plate or sheet pan and put them in the refrigerator for a while, until they feel mostly dry. DO NOT attempt to speed-dry your herbs in the oven, they will toast and steam and just fall apart. If they won’t fit in the fridge, just put the plate or sheet pan in the oven (with the oven turned off) so that they can dry undisturbed.

Let your cannabutter soften at room temperature for a bit. It doesn’t need to be liquidy, but you don’t want it to be a brick (especially if you don’t have an electric mixer).

If you have a mixer, toss the softened butter into the bowl with the herb mix and whip together until it’s homogeneous. If you don’t have a mixer, it’s the same process but you’ll need to do it by hand.

For Our Soft Cheese Butter:

• 1 lb of cannabutter (strength is up to you.)
• About 8oz of your favorite soft cheese.

Here I like Gorgonzola. It’s a pretty soft cheese with a great sharpness on your tongue. I have also made outstanding compound butters with cream cheese, marscapone, and certain soft goudas to name a few. This could work with a hard cheese as well, but I would recommend grating hard cheese to get the pieces small enough to blend well with the butter. For instance, parmesan butter is amazing, but you’ll want small granules of parm so that the flavor is well distributed.

The rest is the same as above. Toss the butter and cheese into the mixer (or use your hands and a spoon) and let it whirl for a bit until it’s consistent throughout.

Compound butters are great as single-serving flavor enhancers. A small slice added to a baked potato or piece of fish/meat can send the experience to another level. Compound butter also stores very well. A tightly sealed container in your fridge will likely last for weeks; if you opt to freeze your compound butter, it will last for months.

Check out other posts from Weedist’s Great Edibles Recipes series!