Сannabis infused oil – Cannabis Media Blog
cannabis infused oil

Сannabis infused oil

Cannabis coconut oil can serve as a cannabutter alternative and is an important staple recipe for any cannabis consumer to master alongside cannabis-infused olive oil.

Making infused cannabis coconut oil is a fairly straightforward process that uses both heat and fat to decarboxylate the cannabis flower and extract the cannabinoids from the plant.

This process extracts a full-spectrum of cannabinoids and other plant compounds from the plant.

The final product is a cannabis-infused oil that can then be used to make more specific cannabis recipes like the ever-popular cannabis brownie, cannabis chocolate chip cookies, and more.

Decarboxylate The Flower

Before getting started, it is important to note that consuming dried or raw cannabis flower buds will provide little to no intoxicating effect at all.

cannabis infused oil

nfusion is often the most challenging part of cooking with cannabis and the reason why many people turn to their vaporizer in defeat. I’m here to tell you that you can do this! Not only is it doable, but it’s worth it.

If you haven’t yet discovered the wonder that is cannabis-infused eating, I’m excited for you because you’re in for an adventure. The experience from start to finish is significantly different from common inhalation methods. The effects are typically longer, stronger, and slower to set in.

For this reason, always start with a low dose and see how an edible affects you—especially if you’re cooking your own as it is impossible to calculate their potency.

Cannabis-infused oil is probably the most versatile medium and a great place to start, since it can be used for baking desserts, sautéing veggies, frying up your morning eggs, or putting in your salad dressing. In addition, as is the case with cooking anything at home, you have complete control over its preparation. Does peanut oil hold a special place in your heart? Make cannabis-infused peanut oil!

Recipe for cannabis cooking oil

Ingredients:

  • 1 cup of ground cannabis flower (or less for milder potency)
  • 1 cup of cooking oil of your choice

Note: When making canna oil, you want to use a 1:1 ratio of cannabis to oil. 

Choosing the right cooking oil base for your canna oil

Picking the right oil for infusion comes down to your flavor preferences and the dishes you plan on cooking. Oils will have different consistencies at room temperature, so be sure to put thought into how you will be storing and using your oil.

Many oils work well with baking too! So you might want to choose an oil that will have a flavor and consistency that works for multiple recipes. For example, if you are looking for an oil that can be used in a stir fry as well as a pie crust, coconut oil is a great option. It adds great flavor to veggies and remains solid enough at room temperature to hold up as a pie crust.

If you are looking for an oil with a mild flavor, vegetable and canola oil are going to be great options. They are also very versatile and work with most recipes calling for oil.

If you want something a little more robust in flavor, you can infuse olive or avocado oil. Both stand up well to the cannabis flavor and can be stored in your pantry. One of the most surprisingly delicious deserts I ever had was an olive oil ice cream. So feel free to get creative!

Materials needed:

  • Strainer or cheesecloth
  • Grinder (a simple hand grinder works best; appliances like blenders and coffee grinder pulverize the cannabis, resulting in edibles with bad tasting plant material)
  • Double-boiler, slow cooker, or saucepan, etc.

Directions:

  1. Grind the cannabis. You can include the entire plant, just the flower, a little bit of both—this is all a matter of preference. Just keep in mind that anything small enough to fit through the strainer will end up in your finished product, so again, do not grind your cannabis into a fine powder.
  2. Combine oil and cannabis in your double-boiler, slow cooker, or saucepan, and heat on low or warm for a few hours. This allows for decarboxylation (activation of THC) without scorching (which destroys the active ingredients). In all cases, a small amount of water can be added to the mixture to help avoid burning, and the temperature of the oil should never exceed 245°F. Cooking can be done a variety of ways:
    • Crock pot method: Heat oil and cannabis in a slow cooker on low for 4-6 hours, stirring occasionally.
    • Double-boiler method: Heat oil and cannabis in a double-boiler on low for at least 6 hours (8 is better), stirring occasionally.
    • Saucepan method: Heat oil and cannabis in a simple saucepan on low for at least 3 hours, stirring frequently (a saucepan is most susceptible to scorching).
  3. Strain and store the oil. Do not squeeze the cheesecloth; this will simply add more chlorophyll to your oil. All remaining plant material can be discarded or used in other dishes if desired. The oil’s shelf life is at least two months, and can be extended with refrigeration.

Note: Be cautious when using the oil to prepare dishes that require heating. Do not microwave and choose low heat whenever possible.

Tips for reducing odor when making cannabis oil

The trick for reducing odor is using the right tool for decarboxylation. The steam produced during cooking might not give off a pungent odor at first, but it gets stronger with time. It takes hours for the oil to finish, so you can imagine that the odor can build, and, if you are in the same room the whole time, you may not notice the gradual increase in dankness.

Using kitchen devices with rubber seals on their lids will allow you to lock in the majority of the odor during the cook. Finding a crock pot or pressure cooker with this feature is easy. The seal allows you to be strategic in where and when you open the lid.

Whether you take it outside or put it under your kitchen vent, not allowing the odor to fill your space is paramount when it comes to discretion. But accidents happen! If you find yourself in a situation where your space is too pungent, check out our article on how to get rid of the cannabis odor.

How to cook with your weed oil

Now that you have successfully infused your oil of choice, be sure to try a little before you make an entire meal. You want to make sure the dosage is right so the meal is delicious as well as enjoyable afterward.

You also want to be sure not to scorch the oil while cooking (just like when you are making the oil). It would be a shame for all that hard work to go to waste and to be left with a cannabis-tasting creation without any of the effects.

Crockpot Cannabis Coconut Oil Recipe

This easy, step-by-step beginner’s guide will teach you how to make cannabis coconut oil at home. It is perfect for anyone who wants to learn how to make a dairy-free, plant-based, cannabis-infused coconut oil that can be used as a base for many cannabis-infused recipes and self-care products.

Ingredients

  • 16 ounces 1 pound, approximately 2 cups organic, virgin unrefined coconut oil
  • 1 ounce cannabis flower pre-decarb
  • 1 teaspoon liquid sunflower lecithin optional

Instructions

  1. Lay a clean tea towel down on the bottom of the crockpot. This will create a buffer between your mason jars and the crockpot, potentially preventing any jar moving or cracking during cooking.
cannabis infused oil
  1. Fill your crockpot with enough warm to hot water to cover the top of the mason jars you plan on using by an inch to create a water bath.
  2. Place the digital instant-read thermometer into the water. Start the crockpot heat on high. When a temperature of 185° F is reached, turn the crockpot to low.
  3. While the water bath is heating in the crockpot, measure and decarb the cannabis flower in the oven at 240° F for 40 minutes. Click here for a full cannabis decarboxylation tutorial, if needed.
  4. Evenly divide the coconut oil between the mason jars you plan on using. You can either use pint-sized or half-pint sized jars, it’s you’re preference, just be sure they fit in your crockpot. No matter the size, be sure to leave a 1/2 inch headspace from the top.
  5. If you plan on using sunflower lecithin, add it to the mason jars now.
  6. Evenly divide the decarbed flower between the coconut oil filled jars. Wipe the rim of the jars with a clean paper towel and place the lid on. Tighten the metal ring to finger-tip tightness, it does not have to be tightened all the way. Do not tighten too tightly.
  7. Once the water bath reaches a temperature of 185° F, carefully place the jars into the water bath.
  8. Place the lid on the crockpot and leave alone to infuse for 4 hours.
  9. After 4 hours, carefully remove the lid, followed by the jars from the hot water. Set them aside to cool.
  10. Once cool enough to handle, you will want to strain the cannabis oil through a paper filter and funnel or cheesecloth to separate the plant-matter from the coconut oil.
  11. Save the leftover cannabis pulp for use in future recipes. Then return the prepared cannabis coconut oil to whatever jar you would like to store it in. We use a mason jar.
  12. Store the prepared cannabis coconut oil in a cool, dry place. It will last longer if stored in the refrigerator and even longer if stored in the freezer.

Notes

**Yields: ~1 pound / ~16 ounces / ~2 cups

*We recommend you sanitize your jars by keeping them submerged in the 185° F crockpot for 10 at least minutes. This step is not necessary, but good practice for safety and hygiene.

*Sometimes the mason jar will float when placed in the water bath. This is no need for concern, simply put something heat and water safe over the top of the jar to weigh it down, a clean rock works well.

*If you are storing the oil in the fridge or freezer, never use the microwave to soften it, as the heat will destroy important cannabinoids.

2 thoughts on “Сannabis infused oil”

  1. Hello. I have a question. I have 14 grams of flower and I want to use it to infuse oil. how much oil should i use for that amount of flower? It will be my first time making it and I don’t want to mess up. Thank you.

  2. Here’s my recipe: put your cannabis into the oil(I use about a gram of flower per liquid oz of oil) (crumbled as fine as you can get it) and cook for about 3 – 5 hours. I have a wire mesh strainer that I use. I line it with about 4 layers of coffee filters and let the oil drain through it over night. In the morning your oil will have a very pretty green color. You then take the oil and use it as you would any other oil. You can bake with it, make salad dressing. Hope you’ll find my tips useful.

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