How do I make infused ghee?

1. 01

   Decarb the flower. Break it up coarsely by hand or with a grinder, spread it in a single even layer on a parchment-lined sheet, and bake at 240 °F for 30–45 minutes.

   This converts THCA into THC — without it, most of what you have stays inactive. 240 °F converts 85–95% of what is available. Longer is not safer: past the peak, THC starts turning into CBN and the loss does not come back. Set a timer.

2. 02

   Melt the ghee gently over low heat until it is just liquid.

   Just liquid, no hotter. There is nothing to gain from taking it further and terpenes to lose.

3. 03

   Combine the decarbed flower with the ghee at about 28 g per cup.

   1 oz flower per cup of fat is the conventional starting point, not a rule. Using half that gives you a gentler infusion, which is often what you actually want.

4. 04

   Hold it at 160–190 °F for 2–4 hours, stirring occasionally.

   This is a long warm soak, not a simmer. Above about 200 °F you start boiling off terpenes and pushing THC toward CBN — if it is bubbling, it is too hot. Sealed, so nothing evaporates off. Also the low-smell option.

5. 05

   Strain through cheesecloth into a jar. Let it drip on its own — do not squeeze the cloth.

   Squeezing forces plant particulate into the ghee and is the single biggest cause of a grassy-tasting infusion. What is left in the cloth is not worth what wringing it costs you.

6. 06

   Cool, then store it cold and dark. Label it with the date and the strength you calculated.

   Light, air and heat all degrade it slowly. An unlabeled jar of infused ghee in a shared refrigerator is how people get dosed without consenting to it.

• Pure fat, so a cup of infused ghee is stronger than a cup of infused butter made from the same flower. Do not swap them one-for-one without re-running the numbers.
• Keeps for months without refrigeration, unlike cannabutter.
• Cleaner flavor than butter, but it will not brown or foam the way butter does, so it behaves differently in baking.

That depends entirely on your flower, and this page cannot tell you. What it can tell you is the shape of the answer: of the cannabinoid you start with, decarb activates most of it and this method transfers roughly 63–84% of that into the ghee.

Put your own numbers in and you get a range in milligrams per tablespoon, with the assumptions printed beside it — then every recipe here rescales itself to match.

Is ghee better than butter for infusing?

Technically yes — more fat per cup to hold cannabinoids, no water to carry chlorophyll across, and a longer shelf life. The catch is that recipes written for butter expect its water content, so a straight swap changes how things bake.