I prefer to use ghee to make my canna-butter, which is full-fat butter, without any milk solids, and the best brands are made by a simmering process which gives it a lovely slightly nutty flavor. The fats absorb the power of cannabis in a beautiful way! Use it in place of butter in any recipe; it’s delicious in a bulletproof coffee. You can use regular butter, if you prefer. This recipe also works to make canna-coconut oil– simply replace the ghee with coconut oil and follow the method given here, then use it to make canna-honey!
The strength of your canna-butter will vary based on a number of factors, such as percentage of THCA in the raw flower, how much of that is converted in to THC in your decarb’ing process, and then the percentage of absorption through the infusion. However, if you follow this method you will certainly have a good starting point. Try half a teaspoon as a dosage test, and adjust your recipes based on the strength of your infusion and desired effect.