Recipe to make cannabis oil


#1

Hi Guys,

Marijuana-infused vegetable, peanut, or olive oil can be used in most recipes that do not require high heat for cooking, and it is especially good in uncooked salad dressings. Since you’re using so little oil in the dressing, a slight change of plan is necessary. If your goal is to consume the oil as part of, say, an infused olive oil and vinegar dressing, your oil will have to be more potent or you’ll also need to consume other marijuana-laced foods. So consider infusing the olive oil with your higher-grade “bud leaves” or even—the horror!—some of your tops. Olive oil is great for infusing with THC because you can dip breads and crackers into it and easily adjust both your dosage and your munchie cravings. To make a cooking oil, use peanut oil. Uses for cooking with cannabis oil include lower-heat baking and sautéing. Do not use cannabis oil of any type (vegetable, peanut, or olive) to deep-fry foods, because the temperature needed for deep-frying (375°F) is too hot for the THC. In particular, infused olive oil will smoke and deteriorate before that temperature is even reached.

1 ounce dried trim
2 cups vegetable, peanut, or olive oil

  1. Pulverize the trim in a spice mill.

  2. Heat the oil in a slow cooker on low. When the oil is hot, add the pulverized trim. Let the trim steep for 20 minutes, then let cool. Line a strainer with 10 layers of cheesecloth. Place the strainer over a medium bowl and pour the oil through the cheesecloth to catch the cannabis particles. Pour the oil into a jar, seal with a lid, and store in the refrigerator, where it will keep indefinitely.

makes 2 cups


#2

Has anyone used Coconut Oil! Organic, of course!


#3

@DieHigh55. I am bumping us over here in the recipe thread to give the Canna-coconut oil recipe. I could have sworn I posted this already but it didn’t come up when I searched. Any way this is the recipe from A book called Wake & Bake by Corinne Tobias. She refers to as green monster oil

  1. Combine the following in a crockpot on warm or low (warm is usually sufficient in most crockpots):

        1 Cup Coconut Oil [I like the big jug of unrefined Nutiva because 
         I use it a lot and the flavor/scent is  really delightful. If you don’t like
         the taste of coconut or you’d like to save some money, the refined    
         stuff is a bit cheaper and doesn’t have a tropical smell]
    
        1 teaspoon- 1 Tablespoon Sunflower Lecithin: If you reeeeallly don’t
          like the flavor of lecithin use 1 teaspoon. Otherwise, use 1 Tablespoon 
          per cup. 
    

*Try to keep oil near 160° for best results

  1. Add:

          1 Cup Organic Decarboxylated Cannabis (about 7g or 1/4 oz.) 
    

Stir every half hour or so.

After 8-12 hours of heating and steeping, turn off the crockpot and allow the oil to cool before moving onto the next step.

  1. Set up your strainer so it fits snugly in a container. Line with a large piece of cheesecloth.
  2. Slowly pour plant matter and oil into the strainer.
  3. Using a string or twist tie, gather the cheesecloth around the plant matter and secure.
  4. Squeeeeeeze that sh*t. (Save this satchel to make High Chai). A potato ricer works great for squeezing
  5. Pour oil into a pint jar and place in the fridge until cool. Seal with a lid. Store in refrigerator or in a cool, dark place.

Spread it on toast. Make recipes with it. Rub it on your achy body parts.

Looking forward tour results when you’re ready.


Thoughts From the Morning Garden - Continued
#4

Ah, this looks great! Thanks a lot!


#5

defintely good recipe


#6

Sounds like a good recipe. But I’m more used to cooking cannabis oil on this recipe. It seems to me so more reliable and there the proportion is more accurately sustained. Though I rarely cook it. More often I cook, something like weed fire crackers