Recipe: Infused Butter & Oil

An important note before we start: The first and most important step in making your own edibles is decarboxylating your product. If you do not decarboxylate (also known as “decarbing”) your cannabis before starting your recipes, you may not end up with the desired end product. Some recipes state that you are decarbing the cannabis within the process of the recipe, but if you start with decarboxylated cannabis, you increase your chances of achieving the desired results. 

Decarboxylation is the process in which THCA (tetrahydrocannabinolic acid) is converted to the well-known and much respected compound, THC (tetrahydrocannabinol). This conversion occurs by applying heat to cannabis at a certain temperature for a certain amount of time. If you smoke cannabis, the conversion happens when the plant matter is ignited, before inhaling. If you are not igniting and inhaling the cannabis, you still need this conversion to happen for you to feel the effects through digestion.  

CANNABUTTER 

Ingredients: 

• 1 pound (2 cups) unsalted or salted butter, or substitute non-hydrogenated margarine 

• 1 ounce cannabis buds, coarsely ground or broken into small pieces 

Instructions:  

1. Melt the butter on low heat in a double boiler or slow cooker.  

1. Add the cannabis and simmer on low-med heat (200-220*F) for at least 2 to 3 hours, stirring frequently.  

1. Carefully strain the mixture while warm, press or squeeze the plant matter, to obtain all of the oil.  

1. Pour the oil into an airtight container, let completely cool before securing lid. Store in the refrigerator for up to 60 days or can be frozen until ready to use. 

Alternate ways to portion your Cannabutter while still warm, for ease of use: 

1. Pour directly into ice cube trays and refrigerate. Once butter is solid, remove from trays and either wrap well with plastic wrap or place in air tight container. Ice cube trays on average are approximately two tablespoons per ice cube. 

1. Line mini loaf pan with plastic wrap, pour directly into individual loaf sections. Once butter is solid, remove from pan and either wrap well in plastic wrap or place in air tight container. Mini loaf pans on average are approximately ¾ of a cup. 

CANNACOCONUT OIL 

Ingredients: 

• 1 ounce cannabis buds, coarsely ground or broken into small pieces  

• 14 ounces of coconut oil 

 Instructions:  

1. Fill a large stockpot halfway with water and add your cannabis. Simmer over low-med heat, stirring frequently for at least 1 hour.  

1. Add your coconut oil and return to a simmer for an additional 2 to 4 hours, stirring frequently.  

1. Remove from heat, cool then cover.  

1. Let the coconut oil mixture sit for two days in a covered pot at room temperature. Then, reheat the mixture until the oil melts.  

1. Carefully strain the mixture while warm, press or squeeze the plant matter to obtain all the oil.  

1. Refrigerate the mixture for several hours or overnight. The oil will solidify on top of the water. Separate the solidified oil from the water by hand.  

1. Pat oil dry with paper towel or a clean dish towel, then melt the Cannacoconut Oil in a sauce pan over low heat until it is liquid.  

1. Pour into an airtight container, let completely cool before securing lid. Store in the refrigerator for up to 60 days. 

CANNABIS OIL 

Ingredients: 

• 3 cups oil of your choice (ex: olive, vegetable, etc.) 

• 1 ounce cannabis bud, coarsely ground or broken into small pieces 

Instructions: 

1. In a double boiler or slow cooker, heat oil on low-med heat for a few minutes until it starts to warm and becomes slightly aromatic. 

1. Add the ground cannabis.  

1. Simmer on low-med heat (200-220*F) for 2 to 3 hours, stirring frequently. 

1. Remove the mixture from heat and allow it to cool.  

1. Strain the mixture, press or squeeze the plant matter to obtain all the oil.  

1. Pour the oil into an airtight container, let completely cool before securing lid. Store in the refrigerator for up to 60 days.