small batch cannabis oil

How To Make Edibles & Cannabutter With Only 2 Grams Of Weed

Especially beginner canna chefs can find it challenging to make edibles without using their whole stash of marijuana. Yet making a small batch of ready-to-eat cannabutter is super easy! This recipe shares simple steps on how to make cannabutter with 2 grams of weed.

Over the ages, marijuana has been used recreationally and medicinally. Getting in your THC and other healthy cannabinoids with small-batch cannabutter is ideal, since these compounds bind to fat molecules in the body. This simply means you are making it easier for your body to absorb the stuff it loves.

As little as one or two grams of weed could effectively produce 1–4 ounces of pot-enriched butter, prime for cooking.

This recipe will turn one gram of dried flowers into approximately 1–2 ounces of finished butter. Double it so two grams of dry buds produce around 2–4 ounces of butter.

How to Make Cannabutter with 2 Grams of Weed


  1. 1–2 grams of your favorite weed strain, dried and ground (one gram for 1–2 ounces of butter, two grams for 2–4). Important—decarboxylate your marijuana first! Read here for some excellent tips on this process.
  2. 3–6 ounces of butter that has a high concentration of lipids (3 ounces to get 2 ounces of finished product, 6 ounces to get around 4 ounces of butter). This is the one time to ditch low fat if you want good results!
  3. Medium saucepan
  4. Wooden spoon to stir the pot
  5. ¼ cup of filtered or distilled drinking water to add during the cooking process (if needed)
  6. 220-micron pollen extraction bag, or a 1’x1’ piece of cheesecloth for straining
  7. Medium to large bowl into which you can strain your finished mixture
  8. Mold or container in which the butter can solidify

Let’s get cookin’!


  • Place the saucepan on the range top and set the temp to medium-low. Place the amount of butter you decided upon into the saucepan to melt. Once the butter starts to melt down, add the dried, ground, and decarboxylated marijuana flowers to the now-melting butter. Gently bring the mixture to a boil, then reduce heat to a lower setting and let it simmer.
  • You may notice the butter starting to reduce at this time. Be careful not to burn the mixture. You can stir in a little bit of water at a time to help keep the temperature lower so the butter doesn’t burn but will still be hot enough to decarboxylate the weed. Allow the mixture to simmer on low while stirring frequently.
  • When using one gram of weed, allow the butter to simmer for 35–45 minutes. And allow the mixture to simmer for 60–95 minutes when using two grams of ground dried buds, keeping it in mind to stir frequently.
  • During this time, prepare the strainer. Do this simply by binding the straining cloth of choice relatively tightly over the bowl. (Alternatively, you can get someone to hold the cloth while you slowly pour your butter mixture into it. You don’t want the cloth to collapse into the bowl!)
  • After approximately 15–20 minutes of cooking, the butter should begin to take on a greenish or brownish color. Anything darker than that most likely means you’re burning the butter or the weed. Adding a bit more water to the cooking mixture can remedy the situation. But don’t add more than 2 tablespoons in order to refrain from diluting the butter.
  • Once the butter has finished cooking, slowly pour the mixture through one of the suggested strainers, using the bowl to catch the hot liquid. It’s a good idea to repeat this step. Press any remaining flowers or mixture gently through the cloth with the wooden spoon, or wring out the cloth gently, if you choose.
  • After the freshly strained butter has had a chance to cool for 4–5 minutes, you can either leave it in the bowl to chill or pour it into a mold or container of your choosing. Cover the butter with the container’s lid or with plastic film wrap, then place it in the refrigerator for a minimum of 5–6 hours—ideally overnight. The longer you chill it, the better the chance it will set up properly.

Let’s Eat!

See? How to make cannabutter with 2 grams of weed need not flummox you!

The solidified end product is now ready for consumption. You can either eat it as is, or you can use it in any recipe that calls for a small amount of butter (2 ounces of cannabutter will cover ¼ cup – 4 tablespoons – 12 teaspoons, or multiply accordingly). Another idea would be to spread the cannabutter on freshly toasted bread and add fruit preserves. [1][2]

Bonus: How to Calculate the THC Dosage for Your Small-Batch Cannabutter

For the uninitiated—tetrahydrocannabinol, or THC, is one compound found in marijuana that gives you the sought-after “high.” Edibles can often be much more potent than expected, so knowing how to calculate your THC when you make cannabutter from 2 grams of weed is helpful.

Jessica Catalano, author and chef for a mountain retreat cannabis tour company, advises that you should start by knowing your strains. Some contain much higher levels of THC than others.

In an interview with The Cannabist , she explains that “every 1 gram of cannabis bud has 1,000mg of dry weight. If a strain has about 10% THC, ten percent of 1,000mg would be 100mg. So for cooking or baking at home, it is safe to assume that a gram of cannabis contains at least 100mg THC….Take the amount of ground marijuana, convert it to milligrams and divide it by the recipe yield to determine a per-serving dose of THC. A starting dosage for beginners is 5 milligrams per serving.” [3]

Small-batch cannabutter can also be an ideal gift, packaged beautifully. No matter what you use it for, this is one of the great ways to ingest marijuana.

Contrary to popular belief, it's possible to make smaller batches of cannabutter out of just 2 grams of weed. Learn more about the recipe and process now.

How To Make Canna Oil For Edibles

Making cannabis edibles at home is easier than people might think. If you have shopped at a cannabis dispensary, then you know firsthand that cannabis edibles can be expensive, especially if you need to purchase them on a regular basis. Medical cannabis patients often need to consume more cannabis than other people to treat their conditions and ailments, and look to edibles for relief, which can result in sticker shock. That’s why it’s a good idea to know how to make canna oil for yourself.

Many people prefer to consume cannabis via edibles as opposed to other consumption methods because the consumer/patient does not need to inhale anything into their lungs when they are ingesting cannabis from food.

For some patients, inhaling cannabis smoke or vapor is not an option as a direct result of the medical condition from which they suffer. Other patients may rely on edibles instead of alternative non-smoking methods such as topicals because edibles provide more relief.

Whatever the case may be, you should give strong consideration to making your own edibles. It can be a fun experience in addition to helping you save money.

Every cannabis edible starts with creating something to infuse the edible with. Cannabis-infused butter is a very popular route, although some people do not like to consume dairy either because they are lactose intolerant, vegan, or various other reasons.

Cannabis oil is a great alternative to butter, and is often far healthier than cannabis butter. It can also be used for more savory recipes where butter is not the ideal ingredient.

We will discuss below the factors to consider, as well as a recipe for how to make cannabis oil.

What’s The Best Oil To Use To Make Cannabis Oil?

When considering which oil to use to infuse with cannabis, it’s really up to personal preference. When oil is mixed with crushed, decarboxylated cannabis plant matter and heat is applied, the cannabinoids and terpenes will bond with the oil.

Olive oil is a very popular oil to use, as is coconut oil. The main thing to consider, beyond just taste, is the consistency of the final product. Cannabis-infused olive oil will be thin and runny, while coconut oil will have a better chance of remaining solid while at room temperature.

Coconut oil is a great option because it can also serve a dual purpose as a topical in addition to being used as an ingredient for cannabis edible recipes.

Cost is a big factor, in that not all oils cost the same amount of money. If you only have one type of oil that you can afford and it’s easily available in your area, it will work with decarbed cannabis flower just the same as any other type of cooking oil.

Easy Cannabis Oil Recipe

Whether you want to learn how to make canna oil in big or small batches, this easy recipe works. You can double or triple the amount of cannabis involved as long as you maintain the 1:1 cannabis-to-oil ratio.

For that matter, if you want to make a smaller batch, possibly because you simply don’t have a full cup of cannabis flower to use, the 1:1 approach works in those situations as well.

A larger batch will obviously require a larger slow cooker or crock pot. Also, the cleanup duty afterward will be greater, a larger container or more containers will be needed to store the final product, and it is more time consuming during the cheesecloth-phase of the process.

Equipment you will need:

  • 1 cup of cannabis flower
  • 1 cup of oil
  • Cookie sheet
  • Slow cooker
  • Cheesecloth
  • Container to store the finished product

Step 1 — The first thing you will want to do is grind the cannabis flower. After you have the cannabis flower ground up, you will want to decarboxylate it. Decarboxylation activates some of the cannabinoids in the flower, and helps ensure the preparer gets the most out of the cannabis flower used. It’s very easy to do — place the ground cannabis on a cookie sheet and bake it in an oven at 260 degrees Fahrenheit for 45 minutes.

Step 2 — Place the decarbed flower into a slow cooker with the oil and let it go for 6-8 hours, stirring occasionally to mix it around. Keep in mind, wherever you open the slow cooker to stir the mixture around, it is going to smell quite a bit, so do this by an open window or well-ventilated area. The longer end of the timeframe is preferred, however, it’s really up to how much time you have. The longer you let it simmer, the more time the cannabinoids and terpenes will have to bond to the oil. Hypothetically, you could let it simmer for 30 minutes and it will provide some level of usefulness, however, it will be more effective if you let it go for 8 hours.

Step 3 — Scoop the mixture out of the slow cooker and run it through the cheesecloth to separate the plant material from the oil. You will not want to do it immediately because the mixture will be extremely hot. Conversely, you also don’t want to wait for it to become room temperature, because it will be harder to separate the oil from the plant material. Waiting about 30 minutes is a good strategy, although it’s situation-specific, so proceed with caution to avoid getting burnt. Letting the mixture drip through the cheesecloth into a container or multiple containers is all that is left other than cleanup duty. A glass mason jar is a great option for storage.

Other Factors To Consider

Potency: One of the biggest factors to consider when making cannabis oil is potency or finding the ideal dose. Different consumers and patients have different tolerance levels and needs.

Novice and people who are starting to consume cannabis again after a long hiatus will want to stick with something that is less potent than a frequent consumer or cannabis patient who needs extra-strength oil to treat their condition(s).

The type of cannabis flower used will play a big role in this. Specifically, the amount of THC in the flower. If you want to have a lower potency, use a flower that is lower in THC, and, of course, if you want something stronger, use something with more THC.

If you are a novice and the final product is too potent, you can always dilute it by adding more non-infused cannabis oil to the finished product to make it less potent.

If you are on the opposite end of the spectrum, keep in mind that there’s not really a way to make the final product more potent.

Storage: Another major factor to consider is storage. After all, the finished cannabis-infused oil is a food product, so you will want to keep it refrigerated. That is particularly important to keep in mind if you are making a large batch.

Plan ahead to ensure you have enough space in your refrigerator. The last thing you want to do is exert a lot of time and use a lot of resources just to be scrambling at the end of the process to find a place to put it all.

If you miscalculate and end up having too much, you can always make edibles quickly to help clear up space in your fridge, although, you are kind of just kicking the can down the road because those edibles will then need to be stored fairly quickly.

Planning ahead by knowing which cannabis-infused edible recipes call for canna oil is something else to keep in mind. You don’t want to make a small batch of cannabis oil just to later find out that you should have made more.

Do your research, make a plan of attack before you start, and get after it. Happy baking!

Learning how to make canna oil for any recipe in your kitchen is easier than you think. Learn how to add cannabis to your favorite foods.