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How to make cannabis cooking oil

Hello everyone and welcome back to our cannabis kitchen! Today we’re going to be making cannabis cooking oil which is very versatile and above all it’s easy to make. It can be made with any base oil such as sesame, olive or canola and all we need to make it today is the reason we’re all here: cannabis as well as cheesecloth, a sauce pan or a slow cooker.

Quick note: While it is difficult to calculate the exact potency of the homemade edibles we love to make, cooking oil is easier to measure out than cannabutter. You can add a lot to a salad dressing and it’s also easier to measure out when dropping a little bit in a skillet to cook your meals with.

Types of base oils

As we mentioned earlier, there are a few different types of base oils we can use for our infusion and they are as follows:

  • Canola
  • Vegetable
  • Coconut
  • Olive
  • Avocado
  • Sesame
  • Peanut

Fun fact: oils have different consistencies at different room temperatures so make sure you store your oil according to your personal preferences. And speaking of personal preferences: while we did mention quite a number of base oils above, it truly just depends on your preference; for a more mild flavour we recommend canola or vegetable oil but if you want to add a kick to your confections, you can use a sesame or peanut based oil.

And now it’s time to get to the juicy part of our blog entry today

Ingredients

  • 1 cup cooking oil of your choice
  • 1 cup (7 to 10 grams) of ground cannabis, decarboxylated

*When using this recipe, we recommend a 1:1 ratio of oil to cannabis. You can increase the cannabis potential or lower it (depending on your preference) by either increasing or lowering the cannabis ratio accordingly.

Directions

Firstly we need decarb our cannabis. The reason we recommend doing this first is because the process of decarbing turns the THCA in the plant into THC which is the psychoactive compound that gives us the cannabis high. We’ll be setting our oven to 275°F, placing our buds in a baking pan and let it heat for 30 to 40 minutes.


Secondly, we’re going to break up our cannabis; while you can break it up with your hands, you can save a lot of time by using a grinder. Don’t grind it into a fine powder though, we don’t want any of it to fit through the strainer / cheesecloth.

Thirdly we’ll be heating up our oil and decreed cannabis and adding them to our slow cooker (or saucepan, double boiler) and let it simmer on low for about 2 t o3 hours while making sure we maintain the oil at a temperature of 160°F to 200°F.


Lastly we’re going to strain our oil by putting the strainer or cheesecloth over the container for our mixture to pour through it. In order to avoid adding more chlorophyll to our oil and make it taste more vegetal, we’re going to refrain from squeezing the oil out and voila! Your new cannabis-infused oil is ready to go and it’ll stay fresh for up to two months but this can be extended via refrigeration.

And there you have it, the base for many food recipes to come! We hope we’ve expanded your cannabis knowledge library with this article and we can’t wait to see you next time! 

Remember … stay green!

Ps. Look forward to a few incredible spooky Halloween recipes we have prepared for you in October.

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