How Many Grams of Kief Per Stick of Butter?

You may favor THC edibles over smoking marijuana. This is understandable if you are concerned about the health of your lungs. However, the cost of edibles can add up. With that in mind, you might want to dabble in making your own edibles. A popular way to incorporate cannabis into your diet is with cannabutter, but first you have to know how many grams of kief per stick of butter.

What is Cannabutter?

Simply put, cannabutter is butter that has been infused with cannabis. Cannabutter can be spread on toast, whipped into a mash of potatoes or cauliflower, or used in a batch of brownies. Really, anything that you put butter in or on can benefit from cannabutter. So, why not make your own at home?

Cannabutter can be made with decarboxylated marijuana leaves and buds. However, making it with hash or kief is the preferred method by cannabis foodies. Hash and kief are very potent and concentrated forms of cannabis with powerful medicinal properties. The cannabis is extracted through a dry ice screening method. Because kief is concentrated, you may be able to use less in your butter recipe.

Another benefit of using kief in cannabutter is that it tastes a little better than the buds and leaves. Most of the plant material is removed, so you don’t get that “weed” flavor.

Making Cannabutter and How Many Grams of Kief Per Stick of Butter to Use?

Kief cannabutter is a potent edible. It will go a long way with pain management. It is important that the kief that you use is completely dry with all excess moisture removed so that the butter will solidify. Some recipes call for lecithin granules as an ingredient that is an aid in the absorption of the THC in the kief. This is optional.

How many grams of kief per stick of butter depends on how strong you want your product to be. In general, 3 grams of kief per stick of butter is a good ratio. So, here’s a recipe to try.

Easy Cannabutter with Kief Recipe


  • 2 sticks unsalted butter
  • 2 cups filtered water
  • 3 grams dacarboxylated kief (5 grams for stronger butter)


1. in a saucepot over medium heat, bring the water to a boil. While the water heats, crumble your kief into pieces as tiny as possible so it will dissolve better.

2. Add the butter to the hot water and reduce the heat to a low flame. Don’t allow the butter to boil or burn. Using a non-reactive wooden spoon, gently stir the water and butter mixture, until the butter has completely melted.

3. As soon as the butter has melted, add the crumbled kief into the pot. Continue to stir as the mixture simmers. As soon as it begins to turn a shade of greenish brown, allow it to simmer over low heat for approximately 2-1/2 hours until it is creamy and shiny. Stir occasionally.

4. Pour the butter into a heat proof container and allow it to cool. Once cooled and solidified, cover the container and place it in the refrigerator

5. When the butter is cold you will notice that the water has separated from the butter. Simply cover the jar with cheesecloth or a strainer and pour the water off. Pat off any excess moisture with paper towels.

6. Store your kief cannabutter for up to 2 months in the refrigerator.