All You Need to Know About Infused Butter

Infusing butter is one of the best known and most popular ways to cook with cannabis. This is due to the high fat content of butter and its tremendous versatility.


Infused butter, also known as magic butter, is a dairy product enhanced with herbs, particularly cannabis. Infusing butter allows you to incorporate the beneficial compounds of the herb into various recipes easily.

How to Make Infused Butter

Difficulty Level: Medium
Time Needed: 4-5 hours (including resting and cooling time)


With POT by NOIDS:

Without POT by NOIDS:

  • Mesh strainer or cheesecloth

  • Baking sheet

  • Parchment paper

  • Saucepan, stock pot, double-boiler, or slow cooker

  • Container for the butter


  • 1 cup of unsalted butter (2 sticks) or vegan butter

  • 1 cup of water

  • 1 cup of your favorite herbs



  1. Decarboxylate Your Herbs: Use POT by NOIDS. Check our blog or YouTube for tips.

  2. Infuse: Add the butter to the decarboxylated herbs, set it to infuse, and let it cook again.

  3. Cool: Put your infused butter in the container and refrigerate for a few hours or overnight.

Without POT by NOIDS

  1. Decarboxylate Your Herbs:

    • Preheat your oven to 110-120ºC (230-250ºF).

    • Spread the herbs on a baking sheet lined with parchment paper.

    • Bake for about 50 minutes, ensuring the herbs are not too close to the heating elements to prevent burning.

  2. Melt the Butter:

    • In a saucepan, stock pot, double-boiler, or slow cooker, melt the butter. Be careful not to burn it.

  3. Add the Herbs:

    • Once the butter is fully melted, add the decarboxylated herbs.

  4. Simmer:

    • Let it simmer on a low heat (70-90ºC or 160-200ºF) for 2-3 hours. Do not exceed 90ºC (200ºF).

  5. Strain:

    • Place a mesh strainer, cheesecloth, or coffee filter over a jar and pour the infused butter through it. Discard the herb remnants.

  6. Cool:

    • Refrigerate the mixture for a few hours or overnight.

Tips for Making Infused Butter

  • Ratio: Stay below a 1:1 ratio of herbs to butter.

  • Separating Butter and Oil: After cooling, the butter may float on an oily layer. Remove the butter and discard the oil.

  • Storage: Store in a tightly sealed glass container in the fridge for up to one month, or freeze for up to six months. Do not microwave to thaw.

  • Scent: Infused butter has a herby scent, depending on the amount and strength of the herbs used.

  • Skin Use: While you can technically use infused butter on your skin, it's better to use a different butter, like Shea butter.

  • Safety: Keep infused butter out of reach of children and pets.

Inspiration for Infused Butter Recipes

Stay tuned for recipe ideas on our Instagram account.

Why Use POT by NOIDS?

Using POT by NOIDS makes the process hassle-free and precise, saving you time and effort compared to traditional methods. It ensures even decarboxylation and infusion, reducing the risk of burning your herbs.

For more details, read about POT by NOIDS on our blog.