Try using a combination of 1 cup of butter and 1 cup of oil in this sauté method to give it a rich and hearty flavor. Try using it when sautéing shrimp and enjoy the caramelized cannabis flavor. It is so-oooo scrumptious.
- saucepan or small stockpot
- strainer (medium to fine)
- small catch pot
- potato masher or stiff spoon
- kitchen gloves (plastic or non-powdered latex)
- airtight jar or bottle with lid
- 2 cups of cooking oil (olive, canola, peanut, vegetable, etc.) or substitute 1 cup with butter
- 1/4 ounce to 1 ounce of ground marijuana buds; 1 ounce results in maximum strength marijuana oil. See the 1:4 ratio chart (below) for lower strengths. Maximum strength may not be possible if using leaf trim/shake due to saturation volume. Only use as much leaf trim/shake as can be saturated by the oil.
- Weigh desired amount of plant material on scale.
- If using buds, break the buds up into small chunks.
- Combine oil and plant material in a saucepan or small stockpot.
- Sauté over medium heat for 20 minutes.
- Strain the oil from the plant material into a separate container using a medium to fine strainer or appropriate colander.
- To maximize yield you may want to strain the remaining plant material again.
- Be sure to allow the material to cool before handling. Use gloves to avoid possible psychoactive effects.
- Wrap it in cheesecloth and squeeze the remaining oil from it.
- Discard the leaf material.
- The finished oil is a beautiful color green.
- Using a funnel, pour the oil into a clean, airtight container (such as a bottle, jar or food storage container with a lid.)
- Be sure the storage container is completely dry to avoid the growth of molds.
Yield: 2 cups
The shelf life of marijuana infused oils is 4-6 months in a dark and cool pantry away from heat and up to a year if refrigerated.
If your cannabis oil grows mold, there is either too much water content in the herb or moisture in the jar. Use dry buds or wilt and dry the leaf before using.
Always endure oil is stored in an airtight container.