This rosin puck cannabutter recipe turns your leftover decarbed rosin chips into a fully infused ghee or butter using the POT by Noids infusion device. If you’ve pressed rosin and have rosin pucks sitting around, don’t throw them away — they still contain cannabinoids and make excellent infused butter. This guide covers the full process in 5 easy steps, plus a quick Butter Vault review at the end.
What You Need for the Rosin Puck Cannabutter Recipe
- Decarbed rosin chips (rosin pucks from previous pressing — must be decarboxylated first)
- 103–113g of ghee or regular butter (approximately 1 stick)
- POT by Noids infusion device
- Oven mitt (the glass body gets hot)
- Butter Vault by Noids (for storage) — optional but convenient
Note: This rosin puck cannabutter recipe requires your rosin chips to be decarbed first. If you haven’t decarbed your rosin pucks yet, watch the Decarb Rosin Puck video before starting this one.
5 Steps to Make Rosin Puck Cannabutter
Step 1 — Add Decarbed Rosin Chips to the POT by Noids
Remove the infusion canister from the POT by Noids and load the decarbed rosin chips inside. The device has measurement markings on the side, so you can track how much material you’re using. Adding the rosin chips first makes it easier to pour in the butter without disturbing the chips.
Step 2 — Add Ghee for Cannabis Infusion
For this rosin puck cannabutter recipe, ghee (clarified butter) was used rather than regular butter. Ghee works great for this POT by Noids butter infusion because it has a higher smoke point and a cleaner fat base. Add approximately 103g of ghee — that’s just under one standard stick (113g). Pour the ghee over the rosin chips in the canister. Put the lid on and load it into the device.
Step 3 — Set the POT by Noids to THC Mode and Start
Plug in the POT by Noids and set the infusion dial to the THC diamond setting (for THC-dominant material). The device measures internally and automatically manages the temperature — no manual monitoring needed. It does not have a built-in timer display, so just walk away. The decarbed rosin chips cannabutter process takes approximately 1.5–2 hours. You’ll know it’s done when the pulsing green light turns to a solid white light, and the device beeps.
Step 4 — Press and Strain the Infused Butter
Once done, switch the device to the power-off position and carefully remove the canister (use an oven mitt — the glass is hot). Place the strainer attachment on top and press it down to filter the spent rosin chips from the liquid butter. The decarbed rosin chips cannabutter will come out as a dark, fully infused liquid.
Step 5 — Pour into Butter Vault and Refrigerate
Pour the strained infused butter directly into the Butter Vault Noids review container — a stainless steel storage unit with a metal lid designed for easy scraping. Put it in the freezer to harden quickly, then transfer to the fridge. Once hardened, you can use the metal lid to scrape small portions onto toast, into recipes, or anywhere you’d use regular cannabutter. This rosin puck cannabutter recipe produces a noticeably cannabis-flavored butter, so dose carefully.
Rosin Puck Cannabutter Dosing Notes
The potency of your rosin puck cannabutter recipe depends entirely on the THC percentage of your original rosin and how much material you used. Since rosin pucks have already had most of the concentrate extracted, they are lower potency than fresh rosin — but still active and worth using. Use an edible dosage calculator to estimate your cannabutter’s strength based on your starting rosin’s THC percentage.
Butter Vault Noids Review
The Butter Vault by Noids is a compact, stainless steel butter storage container designed to work with single-batch infusions from the POT by Noids. It holds just over one stick of butter. The highlight feature: the metal lid doubles as a butter scraper, letting you portion out small amounts directly onto toast without getting into a jar. The bottom is silicone for stability. It’s not a required part of this rosin puck cannabutter recipe, but it makes storage and daily use genuinely convenient.
Frequently Asked Questions
Do rosin pucks need to be decarbed for cannabutter?
Yes — for edibles like this rosin puck cannabutter recipe, your rosin pucks must be decarboxylated first to activate the THC. Fresh rosin pucks still contain THCA, which isn’t psychoactive until heated. The POT by Noids butter infusion process alone doesn’t provide enough heat to decarb the material — decarb your rosin chips separately before infusing.
Can I use regular butter instead of ghee for cannabis infusion?
Yes — regular unsalted butter works fine for this POT by Noids butter infusion. Ghee has a cleaner fat base and longer shelf life, which is why it was chosen here, but the infusion process is identical. Use the same 103–113g ratio regardless of which fat you choose.
How long does rosin puck cannabutter last?
Stored in a sealed container in the fridge, rosin puck cannabutter lasts 2–4 weeks. In the freezer it can last several months. The Butter Vault Noids review container keeps it fresh and easy to portion. Keep it away from light and heat for the longest shelf life.
References
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