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how to make cannabis infused oil

How to make cannabis cooking oil

Infusion 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.

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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.

Now get cooking! I suggest finding a few of your favorite recipes and see if an infused-cannabis oil could work. Experimenting with different recipes is half the fun, and here are a few of our favorite recipes to get you going:

  • Martha Stewart’s “to-die-for” pot brownies: A classic done right!
  • Cannabis-infused mayo: From ranch dressing to aioli, mayo is the base to some of your favorite condiments!
  • Cannabis-infused coconut roasted citrus shrimp: Feeling fancy?
  • Cannabis-infused chocolate hazelnut spread: Find a dessert or savory snack this doesn’t make taste better, I’ll wait.
  • Canna-oil vinaigrette: Balsamic vinaigrettes are great too!

Next up: Learn how to make infused coconut oil!

This post was originally published on September 19, 2013. It was most recently updated on March 20, 2020.

Learn how to make cannabis oil to use when baking desserts, sautéing veggies, frying up your morning eggs, or in your salad dressing in 3 easy steps.

How to Make Cannabis Coconut Oil (canna Oil)

Introduction: How to Make Cannabis Coconut Oil (canna Oil)

Cannabis coconut oil is a really versatile way to consume cannabis. It’s great taken alone or baked into all kinds of edibles – most strains of cannabis beautifully complement the flavor of coconut oil! Canna oil makes medicating super accessible, too – you can use indica, sativa, or even high CBD strains to get the desired effect you want.

It’s also super easy to make, and a great way to use up excess trim, kief or hash from harvest. In this instructable I’ll show you my favorite way to do it – simmering on the stove top! But I’ll tell you how to do it in a crockpot too.

This is a very fast and no-fuss version of canna oil – through lots of reading and quite a few experiments I really don’t believe it’s necessary to simmer it for-ev-errr and over complicate it. This method will give you a potent, tasty and fancy canna oil.

Step 1: What You’ll Need

tools:

  • cheesecloth
  • metal strainer/sieve
  • bowl or large measuring cup
  • jar or bowl to store the canna oil

materials:

  • decarboxylated cannabis (buds, trim, kief, hash – 40 grams)
  • unrefined coconut oil (2 cups)

We’ll talk a little about dosing on the next step.

Unsure how to decarboxylate cannabis? Click here to find out!

Step 2: Dosing + Strains + Expectations

(Pictured above – Doctor Who water hash, Doctor Who in bud form – so purple. Doctor Who sugar leaf trim)

What I’m using for this batch:

  • 2 cups unrefined coconut oil
  • 40 g Doctor Who trim, decarboxylated

This is a fairly strong dose – about 1.5 g of trim per tablespoon of canna oil. The medibles this canna oil makes will be used primarily for combating migraines so stronger is better!

Guidelines for dosing:

I recommend using anywhere from 0.5-1.5 g of trim/bud/hash/etc per tablespoon of oil. If this is your first time experimenting with canna oil, try using 16 grams of cannabis to 2 cups of oil.

When using buds, it’s okay to use less than you would if you were using trim as there will be more trichromes present and therefore more THC. If I was using buds instead of trim in this batch, I probably would have used 0.5 grams of bud per tablespoon of coconut oil.

For more information on dosing cannabis, I really recommend picking up a copy of The Ganja Kitchen Revolution by Jessica Catalano. The book includes a very nice dosing chart and explains how to demystify making edibles with the right amount of THC for you.

This article on The Cannabist also includes a helpful way of figuring out the THC content in edibles.

What to expect when using canna oil:

Cannabis taken orally a totally different beast – it can take you much longer to feel it, and the effects can linger much longer on average. Canna oil is often quite potent and can make you super sleepy, so never try a new dose when you have obligations later. 😉

You can try to combat sleepiness by using only sativas in your canna oil, or by choosing a strain high in CBD. But it might still make you a teeny bit tired (edibles always do that to some folks!), so always use caution.

What to do if you take too much canna oil:

If you ever take too much while trying to figure out the proper dose, don’t worry! You may feel anxious or wonder why you ever thought this was a good idea – but I promise it will pass and the benefits are worth it.

Your best bet is to drink a glass of water and lie down. Sleeping is always the best possible way to handle having a bit too much cannabis.

If sleep seems unreachable, try dimming the lights and putting on music or the TV. You can try talking to someone too. Whatever relaxes you! Just keep in mind that it will pass in a few hours at most.

Step 3: Combine the Coconut Oil and Cannabis and Simmer

Combine the cannabis and coconut oil in a small saucepan over the lowest heat you can manage.

Once the coconut oil has melted, let the mix simmer uncovered (stirring ever so often) for an hour.

HEY! If you’d like to do this in a crockpot you definitely can. Just let it go on low for a couple hours. It’s not necessary to take it longer than that.

If your canna oil turns out super green or not green at all, that’s fine. The green-ness relates only to the chlorophyll present, not how strong the canna oil is.

Step 4: Strain

For straining, use cheesecloth in a sieve over a large measuring cup. A sieve normally isn’t fine enough on its own! It won’t matter too much if you end up with particulates in the oil, but it always looks nicer without them.

Place two layers of cheesecloth in the sieve and put it over the measuring cup.

Pour the hot oil and cannabis mixture into the cheesecloth.

Let it drip for an hour or so and then squeeze the rest out by hand.

You can use the processed cannabis in other things once you’ve squeezed out the oil, but it shouldn’t have much THC left in it at all. One of the most awesome ways is to mix it with softened butter – you end up with an awesome cannabis compound butter that you can use on toast or maybe even put a dollop on a steak or under the skin of a chicken.

However, don’t feel bad if you just compost it or throw it out – nearly all the good stuff is in the canna oil now!

Step 5: Cool and Store

Pour the canna oil into a glass jar or bowl and leave uncovered until room temperature and beginning to solidify. (Leaving it uncovered is very important because we want to avoid condensation forming in the jar)

Once entirely cooled, close the container and store in the fridge or in a cool dark place. This will keep for up to a year!

See how dark it is before and how light it is when it solidifies? That’s what it should look like if you don’t simmer it too long and you’re not too rough with it. If you poked it a ton it might be more green.

Step 6: Using Cannabis Coconut Oil

You can consume this coconut canna oil on its own or use it in edibles!

If this is your first time trying it, I recommend taking 1/4-1/2 tablespoon by mouth to start. Wait at least 3-4 hours before taking more. How you feel after this will let you know if you need to increase or decrease your dose. It will also give you a baseline for edibles.

If making edibles, try using recipes you’ve made before. Knowing how many cookies, muffins, slices of cake, etc. that a recipe produces will allow you to figure out about how much THC per serving there is. (Because we know we’re using a certain amount of cannabis per tablespoon of coconut oil – you can determine the strength based on the amount of oil you used in the recipe and how many servings it makes)

Another good thing to keep in mind: you can even do half canna oil and half butter if you need the edibles to be a little less strong.

How to Make Cannabis Coconut Oil (canna Oil): Cannabis coconut oil is a really versatile way to consume cannabis. It's great taken alone or baked into all kinds of edibles – most strains of cannabis beautifully complement the flavor of coconut oil! Canna oil makes medicating super accessible, t… ]]>