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How to Make Infused Cannabis Cooking Oil

How to Make Infused Cannabis Cooking Oil

How to Make Infused Cannabis Cooking Oil

If you’re new to the world of infused cooking, welcome! Cannabis-infused eating is a wonderful way to enjoy the benefits of cannabis without the need to smoke. And for those with dietary restrictions or allergies, making your own goodies at home is often a better bet!

Cannabis cooking oil is one of the easiest methods of infusing food because of its versatility. You can use infused oil in baking, salad dressings, stir fries, or any other recipe that requires oil.

When choosing an oil, it is dependent on what you plan on making. Coconut and olive oil are the most common choices; coconut oil has a milder taste and can therefore be used for more dishes, whereas olive oil is the staple cooking oil for most kitchens.

The following cannabis cooking oil recipe is courtesy of Leafly.

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

Hardware:

  • 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, 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 to a fine powder.
  2. Combine oil and cannabis in your double-boiler or slow cooker, and heat the two together on low or warm for a few 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 4-6 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.
    Note: whatever method you choose, temperature of the oil should not exceed 245°F.
  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 you have the wherewithal. The oil’s shelf life is at least two months, and can be extended with refrigeration.

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