Learning how to clarify butter for edibles is one of the smartest things you can do before making cannabutter or any cannabis-infused recipe. Clarified butter has a higher smoke point, a longer shelf life, and fewer impurities than regular butter — making it the ideal fat for edible infusions. In this guide, Fordee walks through the full process on the stovetop using simple tools you already have at home.
Why Clarify Butter for Edibles?
When you clarify butter for edibles, you remove two things: water and milk solids. Both of these can interfere with cannabis infusion — the water dilutes your infusion, and the milk solids can burn at lower temperatures and shorten shelf life. Clarified butter:
- Higher smoke point — approximately 450°F (232°C) vs about 300°F for regular butter
- Longer shelf life — up to 6 months at room temperature, and up to a year refrigerated
- Cleaner infusion base — purer fat means better cannabinoid uptake during infusion
- Cheaper than buying it — a pound of regular butter costs far less than the equivalent clarified butter or ghee at the store
Clarified Butter vs Ghee: What’s the Difference?
Clarified butter and ghee are both made by removing milk solids from butter, but they are not exactly the same thing. When you clarify butter for edibles, the process stops before the butter browns. Ghee goes one step further — the butter is cooked until the milk solids brown slightly before straining, giving ghee its nuttier, richer flavour. For cannabis edibles, either works well. Clarified butter is more neutral in taste; ghee adds a slight nutty quality.
How to Clarify Butter for Edibles: 5 Easy Steps
Step 1: Gather Your Supplies
For this batch, Fordee uses 500g (just over a pound) of regular butter. You’ll also need:
- A medium saucepan or pot
- A Pyrex or heat-safe interim container (half-litre/half-pint)
- A final storage container with a lid
- Cheesecloth and a rubber band
- A spatula for stirring
- A spoon for skimming
Step 2: Melt the Butter
Add the butter to your pot and turn the heat to high to bring it up to temperature faster. Once it starts to melt, drop the heat to medium-low. Use a spatula to break the butter into smaller pieces and stir regularly. If you’re not comfortable with high heat, start on medium-low from the beginning — it just takes a little longer. The whole process from solid to clarified takes about 15 minutes of active stovetop time.
Step 3: Skim the Milk Solids
As the butter melts and heats, a white foam (milk solids) will rise to the surface. After about 15 minutes, turn off the heat and remove the pot from the burner. Use a spoon to skim as much of the foam off the top as possible and discard it. You don’t need to get every last bit — the cheesecloth straining step will catch the rest. When you clarify butter for edibles, thorough skimming gives you a cleaner final product.
Step 4: Let It Settle
Pour the skimmed butter into your interim Pyrex container and let it rest undisturbed for 1–2 hours. During this time, any remaining milk solids will sink to the bottom. You’ll notice the top layer becoming beautifully clear and golden — that’s the pure clarified butter. Do not pour the white sediment that settles at the bottom — pour only the clear liquid off the top.
Step 5: Strain and Store
Secure a double layer of cheesecloth over your storage container using a rubber band. Slowly pour the clear butter through the cheesecloth, leaving the milk solid sediment behind in the Pyrex. Discard the solids and the cheesecloth. Seal your container — your clarified butter is ready to use. Store it at room temperature for up to 6 months, or refrigerate for up to a year. Once you clarify butter for edibles this way, you’ll never go back to using regular butter for cannabutter.
Using Clarified Butter for Cannabis Infusion
Once you clarify butter for edibles, you’re set up perfectly for making cannabutter. The higher smoke point means less risk of degrading THC during infusion, and the pure fat content results in a more potent, better-tasting final product. Use your clarified butter in any cannabutter recipe — including the AVB cannabutter recipe Fordee covers on this channel. Check the video description and pinned links for the full clarified butter cannabutter tutorial.
Frequently Asked Questions
Why should I clarify butter for edibles instead of using regular butter?
Regular butter contains water and milk solids that can reduce the potency and shelf life of your infusion. When you clarify butter for edibles, you remove these impurities and create a purer fat base with a higher smoke point — resulting in a more efficient, longer-lasting cannabutter.
Can I use ghee instead of clarified butter for edibles?
Yes — ghee works just as well as clarified butter for edibles. The main difference is that ghee has a slightly nutty, browned flavour from the cooking process. Both have the milk solids removed and both have a high smoke point. Choose based on your taste preference.
How long does clarified butter last?
Clarified butter stores at room temperature for approximately 6 months and can last up to a year in the refrigerator. This is significantly longer than regular butter because the water and milk solids — which cause regular butter to go rancid quickly — have been removed.
How much butter do I need to clarify butter for edibles?
You can clarify any amount you like. Fordee uses 500g (just over a pound) in this tutorial. Keep in mind that you’ll lose roughly 20–25% of the volume in water and milk solids during the process, so 500g of butter yields approximately 350–400g of clarified butter.
References
- Ghee vs Butter: What’s the Difference? — Healthline
- Clarified Butter — Wikipedia
- About Cannabis — Health Canada
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