I love taking edibles. But what I don’t always love is the time it takes to make infusions. Let’s face it, it’s kind of a project. While I’ve found that it’s a mostly hands off process, it is time consuming. That’s why I like to make multiple infusions at once.
In this episode of Pot Lunch with Lo, I’m going to show you how I make a moth (or more) of infused ingredients in just one afternoon. all in all, this process takes about 3 hours with plenty of time to chill and smoke.
For this round, I made 1 cup of butter, 1 cup of liquid coconut oil, and about ⅓ of a cup of tincture.
Tools you will need
- Baking sheet
- 3 mason jars
- Large sauce pot
- Mesh strainer
- Cheese cloth
- Tin foil
- Tea towel
- Unsalted butter
- Liquid coconut oil
- Everclear or other high proof grain alcohol
- Preheat the oven to 240 degrees Fahrenheit.
- Roughly break up the flower and spread in an even layer on the baking sheet. If you’re using separate strains for each infusion, make sure to mark and separate them in some way. Cover sheet with tin foil. Bake for 45 minutes. Turn off the oven and let the cannabis come to room temperature before uncovering the pan.
- Add butter and/or oil to a mason jar. Top with decarboxylated cannabis flower. Loosely seal the jar with the lid.
- Place the mason jar inside of a sauce pot. Optional, rest jar on a tea towel. Fill the pot with enough water to come past the butter/oil and flower, but not so much that the jar is floating.
- Bring water to a boil. Allow it to boil on the stove top for 1.5-2 hours. Make sure water doesn’t completely evaporate. If it does look low, add hot water only.
- While the fats are simmering, place decarboxylated flower in a small mason jar. Add enough everclear to just cover the flower. Using the end of a wooden spoon or rubber spatula, mash the flower for three minutes.
- Strain cannabis from the alcohol using a cheesecloth lined mesh strainer. Add the flower back into the jar, cover with more alcohol, then repeat the mashing for an additional three minutes.
- Strain cannabis from the alcohol again. Add all of the alcohol to a small sauce pot and gently simmer on stove top for about a half hour or until the alcohol has reduced by half. Store in an airtight container in a cool dark place.
- When the butter and/or coconut oil are ready, turn the stove top off and allow the jars to cool enough to touch.
- Once cool enough to touch, open the jars and strain out the flower using a mesh strainer lined with cheesecloth. Store liquid oils in bottles. Amber or dark bottles are best, but as long as it is air tight and stored in a cabinet, it should be fine. Butter should be poured out into smaller molds for easier use. But any shallow container should work well. Store butter in the fridge once it had solidified.
Pretty easy, right? You can watch the full method on my YouTube channel or embedded in this page down below.