Cannaoil Recipe: Make CBD-infused coconut oil at home!
Cannabis coconut oil has many uses. It can be used as a topical on sore muscles, mixed into your food, or tossed into your smoothie or coffee.
Why coconut oil?
Coconut oil is arguably the best oil for creating strong marijuana infusions, topicals and medicinal edibles because it has a high saturated fat content. That makes it capable of absorbing more of the medicine in your herb than butter or other types of oil. While butter has a saturated fat of about 60%, coconut oil is about 90% saturated fat.
Refined coconut oil is flavorless and does not affect most people with coconut allergies. (If you do have a coconut allergy, I recommend testing it on your skin first before consuming it, just to be sure.)
Why soy lecithin?
Lecithin is a key ingredient in cannabis infused coconut oil. Lecithin helps with absorption of cannabis oil into your intestinal walls and is used as an emulsifier. The small particles in your cannabis oil (or butter) are absorbed more easily, making it more potent and effective.
The Recipe:
Ingredients/Tools:
7 grams cannabis
Soy lecithin
1/2 cup REFINED coconut oil
Mesh filter or cheesecloth
Plastic container and baggies for storage
Small pyrex dish
Aluminum foil
Measuring teaspoon
Metal teaspoon
Rubber spatula/spoon
Instructions:
Decarb your herb: Decarboxylation is optional, but is part of the natural aging process and makes it much more potent. Pre-heat your oven to 215° F.
Grind herb finely in a food processor. Sprinkle evenly into a small glass pyrex dish. Cover WELL with aluminum foil, crimping up around the edges. It is important it is sealed well.
Place in oven at 215° F, for 30 minutes. After 30 minutes, remove the dish and let it cool, WITH the foil still on. Letting it cool down slowly allows any vapors to settle back into the material.
Add the oil (or butter) and heat: While you wait for the container to cool, Melt your coconut oil or butter in a pan on LOW heat. If using butter, clarify it by skimming the milk solids off the surface.
Now Remove your foil lid from the herb pan. Sprinkle 1/2 teaspoon of lecithin evenly over the surface of the decarbed herb. Then, pour the oil or butter over your herb. Mix it up, Cover with foil, and place back in the oven for 45 minutes at 215° F.
After 45 minutes, remove from the oven (leave it on) and allow the dish to cool for 10 – 15 minutes. Once the temp has dropped and you can comfortably touch the dish, you’ll carefully open it, then press and mash the herb with the back of a spoon. This helps break down the trichomes into the oil, so it can soak up more medicine. Now, add another 1/2 teaspoon of lecithin and stir.
Replace the foil lid, seal well, and put back in the oven for another 45 minutes. Then shut off the heat and let cool.
When finished cooling, freeze it for at least 2 hours (longer is fine). Remove from freezer, allow to thaw to room temp (or the shock will break your dish), then place back in the oven for just long enough to liquefy and thin out the oil, for better straining.
If you want extra “sleepy” oil, you can repeat the above heating and reheating process again.
Strain the oil out of the herb: Strain the herb out of the oil by running it thru a mesh (not paper) coffee filter, cheesecloth, or similar. Use a spoon to press on the herb to help press the oil out of it.
Your oil is now ready to use! It is best used mixed into no-bake style treats, pre-cooked food and drinks. (Heating the oil above 215 degrees after it’s been processed may begin to break down/destroy some of the medicine that your oil contains.)
Dosing
1/2 teaspoon of oil is the recommended starting point per dose. 1/2 cup of oil = 24 teaspoons (48 doses)
When eaten, it can take 30 minutes to an hour for you to begin to feel the effects of your cannaoil. You should continue to feel effects for several hours after consumption. CBD builds up in your body over time, so if you are using a little bit every day, you will notice lasting calming and pain-relieving effects from your efforts.
