How to Make Sous Vide Cannabutter

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Posted on March 22, 2018 in Breakfast, Desserts, Dinner, Snacks

In French sous vide means vacuum. However, besides vacuum sealing sous vide cooking gives best results because it is accurately temperature controlled. Temperature is set at low degrees to give best results. Since sous vide cooking ingredients are all sealed they retain most of their natural juices and flavour.

Preparing sous vide pot butter could be an interesting way to retain all of the juices in the cannabis. For sous vide you have to simply place the plastic bag filled with ingredients in a water bath, combi oven or any other oven that can hold the temperature for a long period. The food will cook in this temperature and will be ready at the targeted time keeping in mind the required temperature. Making basic weed butter is easy but sous vide pot butter needs a little bit of time so it is best to prepare it before actual use.


  • ½ oz swag dirt weed
  • A cup of water
  • 1 lb unsalted butter

Kitchen equipment:

  • Canning jar
  • Blender
  • Strainer
  • Immersion circulator
  • Spoon


Making basic weed butter is not rocket science and you will be able to make it very easily. Follow the instructions carefully for best results. The pot butter can then be adapted for use in various marijuana based foods.

Take a blender and place the swag dirt weed in the blender. Pour some water and puree with a blender.  If the pureed water thickens pour more water into the blender. Take a canning jar, place a strainer over it and pour the pureed pot into the sieve. Make sure you have got all the ingredients out of the blender. Strain it thoroughly by pressing down with a spoon. The best pot will pour into the jar. Throw away the cannabis waste that is left behind in the sieve.

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Chop the butter and place it in the jar along with the pureed and strained residue. Seal the canning jar. Place the tightly sealed jar in an immersion circulator and adjust the heat to just below 85°C and allow it to cook for 6 hours. An immersion circulator gives constant temperature.

You could also use a water bath with computer controlled heater to warm the water.  Cook the pot butter just below boiling point for 8 hours. Refill the water bath if required.

Once the ingredients are cooled the solidified butter will rise to the top. Spoon it out from the jar as and when required. If you are not using the butter frequently you can even freeze it as the cannabis particle in the pot butter could cause mould to form. The butter freezes very well and can be sliced off when needed for cooking.

You can use the butter to make cannabis meals like roasted chicken. Place about five tablespoons of the prepared sous vide pot butter below the skin of the chicken and place it in the oven for half an hour.

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