Hey guys! I thought I would share how I make canna caps without smelling up the house. This will be especially helpful for those of you who need discretion. I am a baker by trade, so most people won’t have everything I am using, but there are some ways around it.
Why Make No-Smell Cannabutter?
One of the biggest challenges in making cannabutter at home is the strong smell that often accompanies the process. For many, this can be a major inconvenience or even a deterrent. Whether you’re living in an apartment with sensitive neighbors or just prefer to keep your cannabis activities private, this odorless cannabutter recipe is the perfect solution.
What You’ll Need
First thing I do is get a 1/3 pound of high-quality European butter. You will want the highest fat content you can find. Clarify the butter by dicing it into chunks and slowly melting it on the stovetop. As it bubbles slowly, you will notice a white film on top. Using a spoon, gently scoop off these milk fats until the butter is clear but not browning.
Next, use a coffee grinder to chop up your bud or trim. To make potent caps, I use 1/2 oz bud to 1/3 cup clarified butter.
Preparing the Herb
If you have a vacuum sealer, this is when you will vac seal the herb. If you don’t have one, you can get by with a heavy freezer zip bag and boiling water. To do this, put the herb in the bag and zip it closed except for the last inch. Slowly lower the bag into the water. The pressure of the water will force the air out of the bag. When the bag gets almost fully submerged, zip it closed the rest of the way.
Decarbing the Herb
Next step is to set a sous vide to 200 degrees. If you don’t have a sous vide machine, you can get by with a candy thermometer and a pot of water. Just get the water as close to 200 degrees as possible. Put the vac-sealed herb in the 200-degree water for 90 minutes.
Infusing the Butter
After the bud has decarbed, take it out of the bag and add it along with the clarified butter to a small mason jar. Put the jar back into the 200-degree water and let it go for 3.5 hours.
Straining and Storing
After it is done cooking, let it cool down but not harden. At this point, I will strain it with cheesecloth and squeeze with a handheld fruit juicer.
Voila! You just made no-smell cannabutter without smelling up the neighborhood!
I use a small child medicine syringe to fill size OO gelatin caps. Store them in the fridge.
Tips and Tricks
I’ve tinkered around with different times and temperatures at least a couple dozen times over the years. This is the best time/temp ratio I have found. There are quite a few steps here, so please feel free to ask any questions.
Conclusion
Making cannabutter doesn’t have to be a smelly, inconvenient process. With this odorless cannabutter recipe, you can enjoy all the benefits of cannabis edibles without any of the hassle.
This article was inspired by Ozark Hill Person
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