Potent Butter
Small batch, high strength — 6 servings at 50 mg. Only for experienced users with established tolerance.
Recipe Planning Notes
Best for experienced cooks who want stronger batches or tighter process control.
A small, intensely concentrated batch of butter. At 50 mg per serving, this is a high-dose formulation — effects will be strong and long-lasting (4-8 hours). Only for users who have built up tolerance over time. Start with half a portion if unsure.
Use the calculator handoff below to review portion strength, batch scaling, and prep assumptions before cooking this recipe.
What to Expect
A small, intensely concentrated batch of butter. At 50 mg per serving, this is a high-dose formulation — effects will be strong and long-lasting (4-8 hours). Only for users who have built up tolerance over time. Start with half a portion if unsure.
Scale This Recipe
Resize the batch and keep the calculator handoff, shopping list, and summary aligned.
BatchCraft scales the source material with the recipe so your target 50 mg per serving stays stable. If you keep the original 1x source amount and only stretch the tray, per-serving strength changes fast.
Recipe Summary
Kitchen Dosing Reference
Based on 6 total portions in this batch.
Assumes 1 tbsp is about 14.2g of infused fat.
Useful for dosing sauces, toast, and baking add-ins.
Pantry Check
Mark what you already have and copy only the remaining items for this batch size.
Prep Plan
Use this as your quick kitchen brief before heat, timers, and cleanup start competing for attention.
Before You Start
- Clear counter space and label a finished-storage container before you start.
- Measure 113g of Butter and confirm your target yield.
- Set out a scale, strainer setup, and a written potency label for the final batch.
- Prepare a low, steady heat source and avoid boiling during infusion.
- Line your straining vessel before the hot infusion is ready so you can move quickly.
Time Blocks
- Prep window: 15 min
- Infusion / extraction window: 2-3 hours
- Total active project time: 3-4 hours
- Before starting, read the full method once and confirm storage space is ready.
Batch Snapshot
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Ingredients
- 113g (1/2 cup) unsalted butter
- Source material (amount calculated by BatchCraft)
- Cheesecloth or fine mesh strainer
- Double boiler or heat-safe bowl over simmering water
How to Make It
- 1Decarboxylate: Preheat oven to 115°C / 240°F. Break source material into fine pieces for maximum surface area. Bake 35-40 minutes.
- 2Melt: Add 113g butter to a double boiler. Keep temperature at 90-100°C / 194-212°F — precise temp control matters at this concentration.
- 3Infuse: Add decarbed material. Hold at temperature for 2-3 hours with frequent stirring (every 10 minutes). Do not let it boil.
- 4Strain: Filter through cheesecloth into a small container. With this much source material, strain twice for cleaner butter.
- 5Chill and portion: Refrigerate until solid. Divide into exactly 6 equal portions. Label clearly with the high potency warning.
Pro Tips
- ★At 50 mg, precise portioning is critical — use a kitchen scale to divide into equal servings by weight.
- ★Label this batch clearly as high-potency to avoid accidental overconsumption.
- ★Consider starting with half a portion (25 mg) and waiting 2 hours before deciding on more.
Serving Ideas
Best used in small portions — spread a thin layer on crackers, stir half a portion into a drink, or use precisely measured amounts in baking. Less is more.
Substitutions
No Double boiler? Use Slow cooker on low
Set to low/warm for 2-4 hours, stir occasionally
No Double boiler? Use Mason jar in simmering water
Finger-tight lid, simmer for 2-3 hours
No Cheesecloth? Use French press
Pour infusion into French press and plunge to strain
No Cheesecloth? Use Fine mesh strainer + coffee filter
Slower but effective
Switch butter to coconut_oil
Flavor: Cleaner flavor with less dairy richness and a more neutral finish.
Potency handling: Usually similar or slightly more efficient because saturated-fat content is higher.
Texture: Firmer when chilled and a bit more structured in baked goods.
Best swap when you want dairy-free batches or longer shelf life.
Shelf Life
Based on Butter carrier
Shopping List
- 113g (1/2 cup) unsalted butter
- Source material (amount calculated by BatchCraft)
- Cheesecloth or fine mesh strainer
- Double boiler or heat-safe bowl over simmering water
Load this scaled batch into the wizard with pre-filled values
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Beginner Edible Safety Pack
Everything a first-timer needs: onset expectations, warning signs, dosage ladder, and a safe-start checklist.
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- Pre-session checklist
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