Most people have made cannabutter for cooking but cannabis infused oil is another great way to cook with with cannabis, just like cannabutter, cannaoil is easy to make and can be substituted in may recipes. From brownies to drizzling over a pasta, cannaoil is a versatile way to cook with cannabis.
- 6 cups vegetable or canola oil
- 1 oz of your favorite weed from your local dispensary. If you’re using trim or shake, 2 oz will be needed. The more potent your weed is the more potent your oil will be.
- Medium Saucepan
- Wooden or Large Cooking Spoon
- Fine Metal Strainer
- Container With a Tight Fitting Lid
Grind up your cannabis. I typically start with shake, but if you have some buds, you can break them up and then grind them. When grinding a 1/2 oz or more, a coffee grinder is a great tool to use. Just make sure it is clean!
Add the ground buds to the oil just a little bit at a time, stirring in between.
In order for the THC in your cannabis to decarboxylate properly, you need to take your time making it so be patient. Simmer your oil on low heat for 45-5o minutes, stirring frequently.
Remove from heat and let your oil cool for at least 30 minutes. Once it has cooled, pour the oil through a metal strainer to filter out the plant matter.
Press the wooden spoon against the remaining marijuana in the strainer. This will help you get all the cannaoil out of it. Once you’ve done this, you can throw away or compost the stuff left in the strainer.
Your oil is ready to use now in a tasty brownie or other culinary concoction. Just a friendly reminder, when you cook with cannabis, go slow. While your edibles will be delicious, they can be potent, so start with a little. You can always have more.
Your cannaoil should be refrigerated and stored in an airtight container. If you store it properly, it will last for up to 2 months. Just like with any edible, go slow when you begin eating them. You can always have more!
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