Infused oil is a great way to add cannabis into any meal!. You can cook with it a verity of different ways, make emulsions, or just simply drizzle on any dish. You can infuse oils with a verity of different herbs too, so its a fun one to get creative with! This recipe can be used for any oil of your choice. This includes coconut oil which can be used for topicals! Remember, the stronger the cannabis, the stronger the oil, so be mindful of your ratios!
2 cups of a 20% strain (28g used) is around 175mg per tbsp – 58mg per tsp.
Cannabis Ingredients:
- 1 ounce (28g) of decarboxylated cannabis, finely ground
Ingredients:
Supplies:
- 2 cups (16 fl oz) of oil ( I recommend olive, coconut, sesame or avocado)
- Cheesecloth
- Glass Storage Vessel
Yield: 2 cups
20% strain = 200 mg per gram
Recipe:
- Grind up the cannabis fairly fine. You can use a blender or food processor to do so.
- In a medium sauce pan, heat the oil over low-medium heat. Add the ground cannabis.
- Keep at a low simmer for about 3 hours, with occasional bubbles. Its import to make sure the oil doesn’t come to a boil.
- When the top looks glossy and thick, remove from heat and let cool for a few minutes before straining.
- There are various way you can go about straining the oil, but i prefer to use a fine-mesh handheld strainer lined with cheesecloth.
- Prepare a bowl or heat proof container and carefully pour oil through the strainer into the vessel. This may take a bit with the cheesecloth, so be patient and work slow! Repeat this step if needed.
- Let the oil cool to room temperature. About an hour.
- Pour into glass vessel with a sealed lid and store in the fridge for up to 6 months.
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