Along with cannabutter, cannabis infused oils are a popular cooking medium for those who want to get high on marijuana edibles or the oil itself.
Any oil will do for making canna oil. But, the most popular ones are olive, canola, and coconut. Although I love olive oil, for this How-To I’m going to use coconut oil because I also want to try it in another way, besides just eating it all. Another benefit of using coconut oil – it masks the taste of marijuana.
The infusion process is simple. The plant material releases THC in the oil while being heated. Fattier oils happen to absorb more THC. Coconut oil contains around 90% of saturated fats. Thus, it’s considered the best for absorbing most of the THC.
Even though this recipe is not a rocket science and you don’t have to own a Ph.D. in culinary arts, there’s still plenty of room for mishaps. One of the most common mistakes is overheating cannabis. If that happens, THC is basically burnt out of the oil. You might end up with a low potency oil. In the worst case, the oil won’t get you high at all.
The reason I’m mentioning this is that I actually overheated mine while making it. It still works. But, it doesn’t meet my potency expectations. It could have been stronger.
Let’s get to cooking.
To Cook Canna Oil You Will Need:
Directions to Cook Canna Oil:
1. Grind or cut the buds finely. Be careful not to make them in a powder, or it’s going to be difficult to filter them out of the oil.
2. In the slow cooker or the rice cooker heat the coconut oil on low temperature for a couple of minutes before adding marijuana to it.
3. Add your marijuana little by little to the oil, until you have added all of it. Stir while adding to make sure that all of it is covered in oil.
Note: You can add stems and leaves too if you want your canna oil to produce a calming and relaxing effect.
4. Cook on low heat for 4-6 hours, occasionally stirring.
5. Allow the canna oil to cool down before filtering it. Otherwise, you might burn your hands accidentally. You know, stoner clumsiness.
6. Put three layers of cheesecloth on the container you’re going to store your canna oil in. Secure it with a rubber band.
7. Pour the oil through the cheesecloth. Wrap the marijuana leftovers in the cheesecloth and press out the excess oil. Congrats, your canna oil is officially ready!
You can store the canna oil in a room temperature for two months in a dark and cool place. Or you can extend its shelf life by storing it in a fridge.
Recommendations on Canna Oil
It’s said that coconut oil is stronger than butter. But, just like butter, the effect takes around an hour to appear and is long lasting. Depending on the dosage it can last up to 12 hours. So, be careful!
Concerning the uses of canna oil, there are numerous. You can add it to your food while cooking or simply add it as a condiment that will guarantee a nice high. You can use it as a lubricant in your bedroom, and heck how excited I am about that. You can also put it in capsules for easier dosage and more enjoyable use.
Don’t be afraid to experiment with the uses of your canna oil. Especially, in the kitchen.
- Posted by zionista
- On June 28, 2017
- 0 Comments