Infusion Methods

Equipment

Steps

1. 1

   Melt 1 cup unsalted butter with 2 cups water in a saucepan over very low heat. The water prevents scorching and is discarded at the end.

2. 2

   Add your decarboxylated, coarsely ground cannabis. Stir to combine.

3. 3

   Maintain 160–180°F for 2–3 hours — a barely-there simmer with occasional small bubbles. Stir every 30 minutes. Never let it boil.

4. 4

   Strain through cheesecloth into a glass jar. Press the plant material firmly to extract all liquid. Discard the spent cannabis.

5. 5

   Refrigerate for 2–3 hours until fully solid. The butter floats on top of a layer of water.

6. 6

   Lift out the solid butter disc and discard the water underneath. Your cannabutter is ready to use.

Equipment

Steps

1. 1

   Melt 1 cup refined coconut oil in a saucepan over very low heat. (Refined is neutral-flavored; unrefined adds a coconut taste.)

2. 2

   Add your decarboxylated, coarsely ground cannabis. Stir to combine.

3. 3

   Maintain 160–180°F for 2–3 hours, stirring every 30 minutes. Do not exceed 200°F — THC degrades above this point.

4. 4

   Strain through cheesecloth into a glass jar. Press firmly. Discard plant material.

5. 5

   Allow to cool. Coconut oil solidifies below 76°F — this is normal. Use as-is solid or gently melt before measuring.

Equipment

Steps

1. 1

   Combine 120ml MCT oil and your decarboxylated, finely ground cannabis in a small saucepan or double boiler.

2. 2

   Hold at 160°F for 1.5–2 hours, stirring frequently. MCT oil is much thinner than butter — watch the heat carefully, it rises faster.

3. 3

   Remove from heat and allow to cool for 10 minutes.

4. 4

   Strain through fine cheesecloth into a measuring cup, pressing firmly. Transfer to an amber glass dropper bottle.

5. 5

   Label with date and calculated potency per ml. Hold under the tongue for 60 seconds before swallowing for faster onset (15–45 min vs. 1–2 hours).

Equipment

Steps

1. 1

   Combine 120ml food-grade vegetable glycerin and your decarboxylated, finely ground cannabis in a slow cooker.

2. 2

   Set to lowest heat setting (~160°F). Cook for 24 hours, stirring every few hours. (Alternatively: double boiler at 160°F for 4–6 hours.)

3. 3

   Allow to cool slightly, then strain through fine cheesecloth, pressing firmly to extract all liquid.

4. 4

   Transfer to dropper bottles. Label with date and estimated potency.