Easy 2 gram weed butter

Finely grind, or use your hands to break up the weed as small as possible
Using a foil lined baking tray, bake the ground weed at 120ºC (245ºF) for 30 minutes to make the psychoactive compounds edible, stirring it half way through for even cooking (a process known as decarboxylation)
Melt the butter in a sauce pan over medium/low heat on the stove
Add the weed you just cooked to the butter, stirring regularly for half an hour on a low heat, being careful not to let it get too hot and go brown or burn
Note 1: if your butter does brown while cooking, it's likely still useable, but will just give caramelized flavours to your dish. If the butter gets hot enough to start smoking or burn, the THC from the weed will go up in smoke and not be left in your butter (at that point I suggest you open a window or strap in and enjoy the ride)
Note 2: if you are worried about your butter burning, you can add a couple of tablespoons of water which will act as a temperature stabilizer and boil off before your weed gets too hot, continue to add water as needed during cooking and you can pour off any excess water after your butter sets in the next step
Take it off the heat and optionally strain the mixture with a cheese cloth or small mesh sieve/strainer as you pour it into a sealable container - personally I don't mind the bit of extra texture, flavour, or THC left behind from the unstrained plant matter
Place your sealed or covered container into the fridge until you want to use your weed butter

2 grams of marijuana100 grams of butter (half a cup)Optional: cheese cloth or a strainer

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