Making cannabis oil at home is straightforward when you use the "low and slow" method. This technique ensures a consistent extraction of cannabinoids, resulting in a high-quality base for all your homemade cannabis edibles. While you can strain the mixture after 4 hours, a longer cook time often yields a more thorough result.
Ingredients
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1 cup Coconut oil, olive oil, or your preferred cooking oil.
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1 oz (28g) Decarboxylated cannabis buds OR 2 oz (56g) decarboxylated trim or shake.
Kitchen Tools
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Crockpot (Slow cooker)
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Cheesecloth
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Fine-mesh strainer
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Glass container with an airtight lid
Step-by-Step Directions
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Warm the Base: Turn your crockpot to the lowest setting and add your oil.
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Combine: Add your ground, decarboxylated cannabis to the oil. Stir thoroughly to ensure the material is fully coated.
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Low and Slow: Cover the crockpot with the lid and set your timer for anywhere between 4 and 24 hours.
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Pro-Tip: Stir the mixture every 30 minutes to 2 hours to maintain an even distribution of cannabinoids.
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Strain: Once the time is up, carefully filter the oil through a fine-mesh strainer lined with cheesecloth into a clean bowl.
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Store: Transfer the finished product to a glass container with an airtight lid.
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Shelf Life: Keeps in the refrigerator for 2–3 weeks or in the freezer for up to 6 months.
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Ready to put your activated cannabis to work?
You’ve unlocked the full potential of your material, now it’s time to apply it to the kitchen. Our Stoner Strategies Cannabis Cookbook Series by Ava Tyler is the ultimate resource for turning your perfectly activated material into professional-grade cannabis edibles. From dosing guides to gourmet techniques, learn how to elevate your home, cooking experience today.
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