Classic Butter
A straightforward butter infusion — 12 servings at a balanced 10 mg each. Great starting point for first-timers.
Recipe Planning Notes
Best for first-time or low-complexity batches with forgiving steps.
A rich, golden-green butter with a mild herbal aroma. Each tablespoon-sized portion delivers a balanced 10 mg dose — noticeable but manageable for most people. Effects typically onset within 45-90 minutes.
Use the calculator handoff below to review portion strength, batch scaling, and prep assumptions before cooking this recipe.
What to Expect
A rich, golden-green butter with a mild herbal aroma. Each tablespoon-sized portion delivers a balanced 10 mg dose — noticeable but manageable for most people. Effects typically onset within 45-90 minutes.
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 10 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 12 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 227g 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
- 227g (1 cup) unsalted butter
- Source material (amount calculated by BatchCraft)
- Cheesecloth or fine mesh strainer
- Parchment paper for decarb
How to Make It
- 1Decarboxylate: Preheat oven to 115°C / 240°F. Break source material into small pieces, spread on parchment-lined tray, bake for 35-40 minutes.
- 2Melt: Add 227g butter to a double boiler or saucepan on low heat. Keep around 90-100°C / 194-212°F.
- 3Infuse: Stir in decarboxylated material. Maintain temperature for 2-3 hours, stirring every 15 minutes. Do not let it boil.
- 4Strain: Pour through cheesecloth or fine mesh strainer into a heat-safe container. Let it drain fully — do not squeeze.
- 5Chill: Refrigerate until solid. Store in a sealed container with batch date and potency label.
Pro Tips
- ★Use unsalted butter for cleaner flavor — you can always add salt to your final dish.
- ★Don't squeeze the cheesecloth — it pushes through plant matter and makes the butter taste more vegetal.
- ★Water bath method: add a cup of water while infusing to prevent scorching. The water separates out when chilled.
Serving Ideas
Spread on toast, melt over popcorn, stir into pasta, or use as a 1:1 substitute in any recipe calling for butter.
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
- 227g (1 cup) unsalted butter
- Source material (amount calculated by BatchCraft)
- Parchment paper for decarb
- Cheesecloth or fine mesh strainer
Load this scaled batch into the wizard with pre-filled values
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🧈 Classic Butter recipe A straightforward butter infusion — 12 servings at a balanced 10 mg each. Great starting point for first-timers. Includes scaled batch math… Open the recipe and calculator handoff: /calculator/gallery/classic-butter-12x10/ #BatchCraft #EdibleRecipe #butter #infusions
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