In my last ‘How to make’ recipe, I explained the ins and outs of Cannabuttter. Now Id like to share how to make Canna-oil, as many readers may be interested in making edible treats, but not a clue where to begin. Oil is the most versatile medium for cooking and can be used in so
In my last ‘How to make’ recipe, I explained the ins and outs of Cannabuttter. Now Id like to share how to make Canna-oil, as many readers may be interested in making edible treats, but not a clue where to begin. Oil is the most versatile medium for cooking and can be used in so many recipes.
Picture yourself sautéing your favorite vegatables, making homemade dressing mixed with balsamic for a perfect salad , or making your favorite soup and you’re getting medicated at the same time. Pretty great image right? Well lets make it a reality
When planning to make cannaoil, you need to determine which oil you want to use. The oils I’ve used are olive, coconut and vegetable. THC is released into the oil during the heating process, and the oils with a higher fat content absorb the most THC from the plant. Coconut oil is my favorite for desserts and most edibles i make, just remember there will be an added coconut flavor if used, which could essentially benefit your palate if you’re trying to mask the taste of the herb.
Just like cannabutter, if you want to make top quality stuff, the key is “low and slow”
- 1 oz cannabis flower and/or dried, ground, and trimmed, cannabis leaf
- 2 cups cooking oil of your choice
- Strainer or cheesecloth
- Grinder (blender, coffee grinder, food processor, etc.)
- Double-boiler, slow cooker, saucepan, etc.
- Lidded Jar/Pourer
- Grind the cannabis. You can include the entire plant, just the flower, a little bit of both — this is all a matter of preference. Many experienced cannabis edible chefs like to use the entire plant, in part for conservation but also for the health benefits the more fibrous parts of the plants have been linked to. The more inactive parts of the plant that are included, the stronger the cannabis flavor for the same level of potency. Just keep in mind that anything small enough to fit through the strainer will end up in your finished product, so you’ll probably want to remove any hard stems at the bare minimum.
- Combine oil and cannabis in your double-boiler or slow cooker, and heat the two together on low for hours. This allows for decarboxylation (activation of THC) without scorching (which destroys the active ingredients). Cooking can be done a variety of ways: in a slow cooker on low for up to three days (minimum of 6 hours), stirring occasionally; in a double-boiler on low for at least 6 hours (8 is better), stirring occasionally; or in a simple saucepan on low for at least three hours, stirring frequently (a saucepan is most susceptible to scorching). In all cases, a small amount of water can be added to the mixture to help avoid burning.
- Strain and store the oil. All remaining plant material can be discarded or used in other dishes if you have the wherewithal. The oil’s shelf life is at least two months, and can be extended with refrigeration.
Good luck in your future cannabis recipes. Please share any feedback or photos in the comments below.