Hey everyone I'm Mudd. Yesterday I made my first batch of cannabutter. So yes I'm a noob but what I made turned out great so I jotted every step I made down. I got the recipe from Laurie Wolf. A canna-cook. So if your like me you looked at 1000 recipes and your head is spinning. Follow this plain and simple and you will have good cannabutter to cook with. You'll need: -between 1/4 and 1/2 oz of high grade medical cannabis. (Grinded up)I used purple Kush. -2 sticks of butter - 1qt water - Med sause pan - cheese cloth First grind up the bud. Not to a powder just so it won't strain through cheese cloth. Then I decarbed my bud. I put the bud evenly on a baking pan with sides. I put the bud in the oven for 40 mins on 240 degrees. When your bud is just about done in the oven. Pour the qt of water into your pot. You will want to have 1 1/2 - 2 inches of water in the bottom. Bring water to a boil, once boiling add your butter sitcks and let melt completely. Once the bud is done in the oven, reduce the heat on the stove to barely a simmer and add your cannibis. Now don't ever let your mixture come to a boil. Sense it was my first batch I kept a very close eye on it. You want it so low you see a heat buddle once in a while. Very low. I let my mixture stew for 3 hours uncoveted stiring often. I also had a meat thermometer and checked the temp every now and again and I tried to keep the temp about 205-210°F. Remember, water boils at 212°f. You will know when it just about ready Cuz mine turned from watery on the top to a glossy thick look. After stewing for 3 hours I put my cheese cloth over my Tupperware bowl and secured the top with a rubber band. I poured the mixture through the cloth. After pouring it through, pull up cheese cloth on all four sides and squeeze extra butter out. I used a slotted spoon and another spoon to squeeze it out sense it was still pretty hot. I let the butter cool to room temp. Then I put it in the freezer for 30 mins to get the butter to start to solidify. You want to take it out after 30 mins Cuz I was told that the water will freeze and the butter won't. After in the freezer for 30 mins I put it in the fridge for 8 hours. After 8 hours I ran a knife around the rim and the butter on top slid off in a big chunk. And I made brownies with the butter and they turned out awesome. Very potent. Like I said. I'm a noob but I just wanted to write this because I must have read 30 recipes and my head was spinning. I'm new but what I made worked. Hope this helped. P.s, I ate half of one of my brownies and typed this whole thread on my phone keyboard.