So we’re all familiar with cannabutter but have you met cannabutter’s exponentially potent cousin, kief butter?  That’s right kief, gram for gram, is far more potent than bud so if you happen to have some lying around turning it into butter is one of the best and most simple things you can do with it.  The recipe below will show you just how to do that.

What you’ll need:

• 5g finely ground kief (also called hash, bubble hash, kiff, pollen)
• 3/4 lb butter (1.5 cups or usually 3 sticks)
• Cooking thermometer
• Small sized cooking pot or sauce pan
• Heat resistant storage container
• Optional: 1/4 tsp of Buy on Amazon

Kief Butter Recipe

1. Dice the butter into smaller pieces and heat them in the pan/pot until liquid.
2. Use the thermometer to constantly keep the temperature between 260-280° F.  DO NOT let the butter or pan exceed 280°.  If you exceed 280° just remove the pan from the heat until you’re back between 260-280° F and be sure to adjust your heat before placing it back on.  There shouldn’t be any browning or smoking.
3. Once the butter is completely melted you may notice a thick, foamy layer on top.  Carefully spoon off this top foamy layer and discard.  This will help keep your finished product more stable and consistent.  This will also reduce your volume of butter which is ok.
4. Now that you’ve clarified your butter and stabilized your heat you can slowly mix in your finely ground kief.  Stir it in to an even consistency, making sure to keep it in the 260 to 280 range.
5. Remove it from the heat after 1 minute.
6. OPTIONAL: Add your lecithin, this will help keep your finished product more consistent.
7. Let it sit off of the heat for 30 minutes.  This time will vary based on many factors but you will eventually start to notice a thick sediment at the bottom.  You want to give it a final stir while it’s still liquid (but close to room temp) and then pour it into your storage container.
8. Store your magical kief butter in your fridge, or better, freezer for up to 6 months and put it on anything you want!

I also highly recommend the following recipes:

Coconut Oil Kief Capsules

Kief Tincture

Kief e-Juice

Heatless Bud Tincture – at the bottom of the page

TIPS:

Making magic butter or any kind of edible is typically trial and error.  Everyone uses different varieties of ingredients, everyone’s heat settings are different, everyone’s bud/kief is different and everyone’s ability and effort will always be unique.  That being said there are some best practices to keep in mind when preparing AND consuming your edibles,

1. Keep written notes of everything.  Note everything including the amount of every ingredient you used, the temperature you wound up in, the time it took to sit, any additional ingredients you decided to add, how much you consumed and how it made you feel, etc and learn what works best for you. You can more accurately adjust your dosages if you know what you’ve already tried.
2. Store your finished product in pre-measured containers.  This will make it easier to portion out your new kief butter in your next recipe that calls for it.  For example, if you know you stored your butter in 1/4 cup containers then you’ll know you need two of them if your next recipe calls for 1/2 cup.
3. When consuming, take it slow.  Edibles typically don’t hit instantly like smoking and can sometimes take hours to kick in – or not.  Start with a little and don’t adjust until you’ve given it time.
4. As always, be safe and enjoy.  Your notes will help you do this.
5. A brilliant company invented a kitchen gadget which simplifies the whole process of making kief butter.  Check out the Magical Butter Machine here.