Cannabis decarbed? Check.
Carrier chosen? Check.

Once you’ve chosen your cannabis carrier, it’s time to infuse it! 

Here, we’re outlining the two most simple ways to make cannabutter or cannaoil, step-by-step. If you’re more of a visual learner, see the video at the end of this post; it covers four different infusion methods (using four different carriers)! 

Hot tip: The following recipes make 12 fluid oz. of infused oil or butter.  ½ tsp = 1 standard serving. However, all cannabis strains differ, so use this potency calculator to determine the perfect serving for you!

 

Method #1: SLOW COOKER Style (works best with butter)

 

Cannabutter in the crockpot

 

What you’ll need:

  • Slow cooker
  • Spoon
  • Cheese cloth or strainer
  • Storage container

Ingredients:

  •  ¼ – ⅛  oz. decarboxylated cannabis flower
  • 2 sticks (1 c.) unsalted butter

What to do:

1) Warm it up
Turn the heat to the high setting. When the butter melts, add your decarboxylated flower. At first, you’re going to want to watch the mixture very closely, checking with a kitchen (aka “candy”) thermometer until the temperature reaches just under 200ºF. As you monitor the pot, feel free to skim off any of the cloudy milk solids that rise to the top. This isn’t imperative, but it removes the lactose, clarifying the butter. It won’t harm the THC potency. What it will do is make your butter nice and smooth with a clean (clarified) appearance. 

TIP: Water can be added to prevent scorching. If you’re still getting acquainted with your slow cooker’s temperature settings, mix ¼ c water to your first batch to play it safe. 

2) Turn it down
Just shy of 200ºF, turn your cooker’s setting down to low. Ideally you want the pot’s temp to hang out around somewhere between 160ºF and 190ºF. And now, the waiting begins…

3) Wait it out
Your cooking time will vary drastically due to the fact that not all cannabis is created equal. (And neither are all slow cookers, for that matter!) And because this is the slow cooker method, expect 5-10 hours of cook time, at a minimum. 

4) Watch for it…
“What, exactly, am I watching for?” 

Great question! 

The top layer in the pot will eventually change from a watery consistency to a thick one. When the top layer of your infusion looks glossy, like glass, it’s a good indicator that its done. (See pic at the beginning of this section for reference.) Cooking it longer than necessary won’t hurt anything, so you don’t need to be a hawk. A good rule of thumb is to set a timer to go off every hour, so you can check to be sure you’re staying within the ideal temperature range (not above 200ºF). Just leave your thermometer in the pot for an easy peek.

5) Strain it through
When the top layer of your infusion is good and glassy, line a sieve with cheesecloth and position it over a jar or bowl. Pour the infusion into the sieve, filtering the liquid through, and catching the solids (this will take 5-ish minutes). Using the back of a spoon, press the solids to get out all the remaining butter. Don’t press *too* hard as that soggy cannabis isn’t going to be tasty, and you don’t want it sneaking into your finished product. (Send the solids to the compost!) 

6) Cool it off
Let the infusion cool on the counter for about 30 minutes. Then, cover it tightly and refrigerate overnight.

7) Wrap it up
In the morning, you should find a solid block of butter. Drain any remaining liquid, and absorb any excess moisture with a paper towel. Store in your favorite airtight container (we love these molds by Magicalbutter.com). 

8) Label it
Mark your magical creation with a “CONTAINS CANNABIS! 21+” warning. Include the date, the potency, the strain used, and any other notes you think you (or others in your household) will want to remember.

Your butter should keep in the refrigerator for up to 2 months, or in the freezer for up to 6 months.

 

The finished product

Hot tip: If you don’t have a crockpot, you can use your stove top as long as you maintain all the appropriate temperatures. You know that age-old wisdom, “A watched pot never boils?” Well, in this case, forget that. When it’s cannabutter you’re cooking, you watch that pot!

 


 

Method #2: SOUS VIDE Style

 

What you’ll need:

  • A Sous vide circulator machine (as detailed in Part 1)
  • An airtight canning jar
  • Cheese cloth
  • Sieve or funnel
  • Storage container

Ingredients:

  •  ¼ – ⅛  oz. decarboxylated cannabis flower
  • 2 sticks (1 c.) unsalted butter, OR 1 c. of oil

What to do:

1) Mix it up
Measure oil/ butter and place it in a canning jar. Add your decarbed cannabis and mix well. 

2) Tight, just right
Close the jar lid until it’s just secure enough to be closed. If it’s over-tightened, the jar might crack. You should be able to easily re-open it with your fingers, no force needed.

3) Let ‘er float
Place the jar in large pot of water. You want the water to cover the jar, and to flow freely around the jar.

4) Set it (and forget it)
Set your sous vide circulator to 185ºF and place it in the water according to the manufacturer’s instructions. Once temperature reaches 185ºF, cook for four hours, maintaining the water level throughout. 

5) Remove it
When complete, remove the jar with tongs or a towel and let cool for 5-10 minutes.

6) Strain your strain
Line a sieve with cheesecloth and position it over a jar or bowl. Pour your infusion into the sieve and filter it through to catch the solids (this will take 5-ish minutes). Using the back of a spoon, press the solids to get out all the remaining butter/oil. Don’t press *too* hard as that soggy cannabis isn’t going to be tasty, and you don’t want it sneaking into your finished product. (Send the solids to the compost!) 

7) Cool down
If you’ve just made cannaoil, you’re done! It can be poured into your container of choice and stored in a cabinet for 2-3 months. If you’ve infused butter, let the infusion cool, then cover it tightly and refrigerate overnight.

8) Wrap up
In the morning, you should find a solid block of butter. Drain any remaining liquid, and absorb any excess moisture with a paper towel. Store in your favorite airtight container (we love these molds by Magicalbutter.com). 

9) Label it
Mark your magical creation with a “CONTAINS CANNABIS! 21+” warning. Include the date, the potency, the strain used, and any other notes you think you (or others in your household) will want to remember.

Your butter should keep in the refrigerator for up to 2 months, or in the freezer for up to 6 months.

 


 

Method #3: AUTO Style

There’s a gadget for everything…

Remember when we talked about the Nova as a simple way to decarb your cannabis? If that wasn’t enticing enough, you can purchase it with a special “sleeve” that will take care of the infusion step, too. Insert mic drop.  (You will have to reduce your batch size if using the Nova, as it is small and won’t hold more than a cup of liquid.)

The Nova isn’t the only gadget on the scene that can robo-infuse your food. The Levo will also handle an infusion, while the Levo II handles both the decarb and infuse stages. 

Levo appliances are to cannabis what Keurigs are to coffee. They even look like little k-cup machines. Both their appearance and price point are higher-end than the Nova, so it comes down to your preference. Both brands get the job done.

The Levo II

 


 

So there you have it. Multiple ways to prep your choice strain of cannabis flower for customized DIY edibles. Deciding what to make is the fun part! These 6 recipes were some of our first favorite creations, and more summer-inspired infusions are in the works.

 

 

It’s always nice to have a side-kick in the kitchen…. 

Don’t forget to share the complete Edibles Guide with your favorite canna-cohort!