Making Angel Butter

Angel Butter is fresh Cannabis Plant Material, slowly simmered in Coconut Oil to release hemp sap.  The ‘Marijuana High’ is controlled by separating the flower buds, where THC is highly present, from the Plant Material.  Plant Material tests have found high amounts of Cannabinol, CBD and many other plant cannabinoids.  The full range of Cannabinoids may be the key to the effective medical use of Cannabis.

Making Angel Butter is a simple, tedious process.  However, Angel Butter requires significant planning & logistics. Logistics require the cook to have access to fresh, organic cannabis leaves and input on grow planning and methods.  The cook must either be a grower or involved in the cannabis grow.

This recipe is based on 8 liters of Coconut Oil in a 20 quart pot.  This size allows the leaves from a 5 foot high plant to fill the pot.  Smaller batches should follow the same procedure, though they may process quicker.

How to Make Angel Butter

  1. Pour Coconut Oil into the Stainer-Pot no more than 50% full.  Save the containers.
  2. Place fresh cannabis leaves in the strainer of the pot.  Fill & press into the Coconut Oil until the Coconut Oil is just covering leaves.
  3. Cook at 212 degrees Fahrenheit for approximately 24 hours to simmer off the moisture in the leaves.  The fresher the leaves the longer required.  Be patient; 18 hours minimum, 36 hours maximum.
  4. Every few hours, press the cannabis leaves back into the Angel Butter to drive out the moisture.
  5. Continue until no moisture bubbles appear when pressing the leaves into the oil and the leaves are dry but not burnt.
  6. Remove from the stove and place in ventilated area to drain.
  7. Lift the strainer from the pot to let the Angel Butter drain from the leaves back into the pot.  Let the strainer drain back into the pot for approximately 12 hours.   If you have a mechanical press, you may reduce the drain time and increase the recovery rate.
  8. Remove the leaves and dispose the flammable safely.
  9. Wipe off the strainer and inside the pot for cooked leaves.   Place the strainer back into the pot for the next batch.  If  ‘almost black after the 5th batch, go to step 11.
  10. Repeat Steps 2 through 9, until the green of the Butter is almost black.  If not almost black, repeat steps 2 through 9 one more time.
  11. Using a strainer with a screen, pour off the Angel Butter into the original containers.  Label and date the containers.  Store in a cool, dry place.


 Logistics of Making Angel Butter

  • Fresh plant material is the key to Angel Butter.  After picking the leaves, submerge the leaves in Coconut Oil ASAP even if not cooking immediately. Leaves can be refrigerated at least 24 hours if kept cool.  Refrigeration can extend freshness, several days.
  • Use a Hot Plate with Cast Iron Element for better temperature stability. If using kitchen stove, ceramic cook tops are preferred
  • This recipe uses a 20-24 quart canning pot with full sized strainer to hold the leaves when cooking.  Stainless Steel is recommended ; do not use a coated surface such as enamel or teflon.
  • When cooking or draining Angel Butter, ventilation is essential.   Vapor contains a mix of cannabinoids that will give you a headache in high concentration.  Be considerate of neighbors when venting.
  • The area to drain the strainer must be ventilated but not cold. Warmth improves the draining recovery rate.  Normal (gravity) draining recovers approximately 70% of the Coconut Oil volume as Angel Butter.
  • Coconut Oil is flammable.  If coconut oil is spilled or boils over on a hot conventional stove burner, the risk of fire is significant.
  • Angel Butter leaves make an excellent, aromatic BBQ/bonfire starter. If saved as a fire starter, use a container with a lid to keep out moisture.
  • Angel Butter will stain everything it touches with a deep rich, dark green color.