Makes 1 1/2 cups
In a medium saucepan over medium heat, combine the cannabis, coconut oil, and water. Bring to just below boiling, 200°F to 210°F [95°C to 99°C], without stirring. We recommend using a candy thermometer for precision. Adjust the heat to low. Keep the mixture at this temperature for 4 hours. Using a rubber spatula, scrape down the sides of the pan if you start to see bits of herb sticking to it. The liquid will be at a constant gentle simmer. A few bubbles will break through the fat layer, but the mixture should never come to a rolling boil. If you notice the water getting low from evaporation, add 1 cup [237 g] hot tap water to prevent the mixture from burning.
After 4 hours, remove the pan from heat and let cool for 10 minutes.
Place a fine-mesh strainer over a large bowl and line the strainer with cheesecloth. Carefully pour in the cannabis-oil mixture. Use a rubber spatula to scrape out the pot, making sure you get all the oil and herb particles. With the spatula or the back of a ladle, press the mixture against the strainer to squeeze out all the liquid you can. Gather up the cheesecloth and give it another good press against the sieve to make sure you get out as much liquid as possible.
Discard the leftover debris. (If you are making a larger batch, you may find it helpful to use a potato ricer to efficiently compress the cheesecloth-wrapped herb.)
Pour the oil-water liquid into a tall container—make sure the container isn’t too wide or your oil block will be too thin and difficult to remove. Use a rubber spatula to clean the bowl; make sure you get every last bit—that’s liquid gold in there! Cover and refrigerate for 24 hours.
Once the mixture cools, the oil and water will separate. Remove the oil block from the container and pat dry with a paper towel. You may have to cut around the edges or lightly push down on the sides to loosen it. If your block breaks while pulling it out, don’t worry. Just make sure to get all the solid oil pieces out. Use a small strainer to scoop up any remaining oil bits.
In a small pot over low heat, melt the canna oil. Once melted, immediately turn off the heat and pour the oil into the glass jar and seal the lid. Label the jar with the date and contents. Refrigerate for up to three months, or freeze for up to six months.
VARIATION
Use this recipe with other oils that solidify in the refrigerator. When making canna oils we recommend using oils with a high smoking point (avocado oil, grapeseed oil, peanut oil, canola oil, or vegetable oil). Oils with lower smoking points (olive oil, sesame oil, walnut oil, almond oil) can often taste bitter and burnt using this infusion method. For these more delicate oils, we recommend the sous vide method of infusion (see facing page). Note the recipes in this book that call for Canna Coconut Oil have been tested and dosed specifically using this infusion. Substituting another type of oil infusion in our recipes may not give you the same dosage because different oils absorb cannabis at different levels.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (821g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2932 | ||
Calories from Fat: 2932 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 340.2g | 454 % | |
Saturated Fat 294.3g | 1471 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 19mg | 1 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2932
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