Infused Canna-Oil
- , by Ann Gregg Gerstner
- 2 min reading time
Making elevated recipes at home does not have to be a scary venture. The following recipe is a great, elevated fat compound to use in other recipes, both savory and sweet.
Do you have a favorite recipe - elevated or not? We’d love to share it with our community! Feel free to connect with us at brainforest420somewhere@gmail.com and we’ll share your recipe far and wide.
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Prep Time: 15 min.
Cook Time: 3-4 hours
Ingredients:
- 1 cup of carrier oil (such as coconut, olive, or vegetable)
- 7-10 grams of decarboxylated cannabis flower or trim
Tools:
- Double boiler or slow cooker
- Cheesecloth or fine mesh strainer
- Mason jar or airtight container for storage
Directions:
- First, decarb your cannabis. BF’s easy-to-follow decarb recipe can be found here.
- Heat your chosen carrier oil in a double boiler or slow cooker on low heat. Warm the oil, but do not boil it. Add the decarbed cannabis to the warm oil. Stir to combine.
- Allow the cannabis & oil mixture to infuse over low heat for 2-4 hours. Stir occasionally. Keep temperature between 150-170°F to avoid overheating & damaging the cannabinoids.
- Remove the oil from the heat & let it cool slightly. Strain the infused oil through a cheesecloth or fine mesh strainer into a mason jar or airtight container. Squeeze out as much oil as possible from the cannabis material.
- Seal the jar or container tightly & store it in a cool, dark place until ready to use.
- Use the infused oil in your favorite recipes, such as gummies, beverages, or salad dressings.
Enjoy responsibly!