Tillie Doyle
Making cannabis cooking oil is an easy but time-consuming process. It can be made with any base oil such as sesame, olive, or canola, and the key steps are decarbing, heating, and straining. The first step is decarbing, which involves heating cannabis buds in an oven to turn THCA into THC, the psychoactive compound that causes a high. The cannabis is then mixed with oil and heated on low for several hours to extract cannabinoids and terpenes. Finally, the oil is strained through a cheesecloth into a container and stored in a cool, dark place. Proper storage helps maintain potency and freshness.
| Characteristics | Values |
|---|---|
| Oven temperature for decarbing cannabis | 240-245°F (115-120°C) or 275°F |
| Baking time | 30-40 minutes |
| Cannabis to oil ratio | 1:1 or adjusted according to preference |
| Oil type | Sesame, olive, canola, or any base oil |
| Cooking temperature | 160-200°F (71-93°C), ideally 180°F (82°C) |
| Cooking time | 2-6 hours |
| Storage | Airtight container in a cool, dark place |
| Shelf life | 2 months, extendable via refrigeration |
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What You'll Learn
Decarboxylation: turn THCA to THC. Preheat oven to 240-275°F. Bake for 30-40 mins
Decarboxylation is a crucial step in the process of making cannabis cooking oil. This process turns the inactive cannabinoid THCA into THC, the psychoactive compound that causes the cannabis high.
To decarboxylate your cannabis, first preheat your oven to between 240°F and 275°F (some sources recommend a narrower range of 240°F to 245°F). Place your cannabis buds in a baking pan and put them in the oven for 30 to 40 minutes.
After this, you will need to break up the cannabis. You can do this with your hands, but it will be quicker to use a grinder. Be careful not to grind it too finely, as you don't want any of it to get through your strainer or cheesecloth in the next step.
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Grind cannabis, but not too fine
When preparing cannabis for cooking, it's important to grind it beforehand. Grinding cannabis increases the surface area of the plant, enhancing the extraction of flavours and active compounds. This results in a more potent product.
However, it's crucial not to grind the cannabis too finely. The ideal grind size for cannabis intended for cooking is around 1-2 mm square pieces. This ensures that the cannabis is broken down enough to allow for even extraction of compounds and flavour without becoming so fine that it falls through the strainer or cheesecloth used during the cooking process.
Additionally, grinding cannabis too finely can lead to a powdery texture, which may not be desirable for cooking purposes. It is also important to consider the amount of cannabis being ground. Overstuffing a grinder can lead to an inconsistent grind, so it is recommended to break apart larger buds by hand before placing them into the grinder.
There are various tools that can be used to grind cannabis, including electric grinders, manual grinders, scissors, and hands. Electric grinders offer convenience and speed, but they may over-process the cannabis, resulting in a powdery texture. Manual grinders, such as a pestle and mortar or a specialised cannabis grinder, provide more control over the grind size but require more physical effort. Using scissors to cut the buds into small pieces in a shot glass is another option, although this method may not yield a consistent grind. Breaking apart the cannabis with your hands is the most basic method, but it can be uneven and cause a loss in potency due to trichomes sticking to your skin.
By grinding cannabis to the appropriate size, you can ensure efficient extraction of compounds and flavour without compromising the functionality of your cooking equipment or the final texture of your infused oil.
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Heat oil and cannabis on low for 2-3 hours
To make cannabis cooking oil, you'll need to heat the oil and decarbed cannabis on low for 2-3 hours. This process helps to slowly infuse the oil without burning the cannabis or degrading its valuable cannabinoids and terpenes. The ideal temperature range for this process is between 160°F and 200°F (71-93°C).
It's important to maintain the oil's temperature within this range to ensure that the cannabinoids, like THC and CBD, are activated but not destroyed. You can use a thermometer to monitor the temperature closely. This method can be done in a slow cooker, crockpot, double boiler, or saucepan, depending on your preference.
The slow-cooking process is crucial for extracting the active ingredients effectively and ensuring optimal potency and flavour. It's important to note that exposing cannabis oil to high heat can burn out the THC, leaving you with plain cooking oil. Therefore, when cooking with cannabis oil, it's best to avoid high temperatures and instead use it in sauces, dressings, or recipes that require lower heat.
Additionally, the type of oil you choose for infusion depends on your flavour preferences and intended dishes. Oils like canola and vegetable oil have neutral flavours, while sesame, olive, or peanut oil have more distinct tastes that might not suit every dish. Keep in mind that the amount and potency of the cannabis used will determine the potency of the oil, but you won't be able to measure exactly how much THC is in it.
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Strain oil with a cheesecloth
When making cannabis-infused cooking oil, the final step is to strain the oil to remove any solids. This can be done using a strainer or cheesecloth. Here is a step-by-step guide to straining oil with a cheesecloth:
- Place a strainer or funnel over the container that will hold your strained oil. The funnel method is popular for deep frying as it helps to direct the flow of oil.
- Secure a cheesecloth over the strainer or funnel. You can use binder clips to hold the cheesecloth in place.
- If desired, place a wire mesh strainer or a fine mesh metal sieve on top of the cheesecloth for additional filtering.
- Slowly pour the oil through the cheesecloth. Pouring slowly will help to avoid messes and splashing.
- Allow the oil to drain through completely.
- If you are reusing the oil, such as for deep frying, you can rinse and wash the container that held the unstrained oil with hot water.
- To get more oil out of the cheesecloth, you can squeeze it, but this may add more chlorophyll to your oil, making it taste more vegetal. An alternative is to run the remaining material under hot water and let it sit to harden before giving it a final squeeze.
- Discard the cheesecloth and any solids, and your cannabis-infused cooking oil is ready to use! It will stay fresh for up to two months and can be stored longer via refrigeration.
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Store in an airtight container in a cool, dark place
Once you've made your cannabis cooking oil, you'll want to make sure it lasts as long as possible. Proper storage will help maintain the potency of your canna-oil, so it stays fresh for longer.
To do this, you should store your canna-oil in an airtight container. Glass containers are ideal, but any airtight container will do. Be sure to label and date the container so you know exactly what's inside and when it was made.
Next, find a cool, dark place to store your oil. A pantry is a great option for this, but any cupboard or drawer will work, as long as it's not too warm or bright.
By storing your canna-oil in an airtight container in a cool, dark place, you'll be able to maintain its freshness and potency until you're ready to use it. Your oil should last for up to two months, but you can extend its shelf life by refrigerating it.
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Frequently asked questions
The first step is to decarb the cannabis. This involves turning the THCA in the plant into THC, which is the psychoactive compound that causes the cannabis high.
Preheat your oven to 240-275°F (115-120°C). Place your buds on a baking pan and heat for 30 to 40 minutes.
Break up the cannabis with a grinder or your hands. Don't grind it into a fine powder, as you don't want it to fit through the strainer or cheesecloth.
Heat up your oil and decarbed cannabis in a slow cooker, saucepan, or double boiler. Simmer on low heat for 2 to 6 hours, maintaining a temperature of 160-200°F (71-93°C).
Store the infused oil in an airtight container in a cool, dark place to maintain its freshness and potency. It will stay fresh for up to two months but can be refrigerated to extend its shelf life.
