This straightforward recipe for making cannabis infused oils in your slow cooker is so simple you’ll wish you tried ages ago.
The Benefits of Using a Slow Cooker
Easy-peasy – You no longer have to spend the whole day stuck in the kitchen keeping an eye on the stove to make sure the oil doesn’t boil – with the slow cooker method you simply set it up, switch it on and go to bed and in the morning, your oil is ready- what a pleasure!
No Smell – The second big benefit is that the smell is almost non-existent. The slow cooker method contains the odors so you don’t have to suffocate in clouds of incense for fear of the neighbours smelling your herb.
Ingredients
500 ml oil (coconut/olive/almond/etc)
Water
You can use as much or as little as you like. The basic math is a 1:10 ratio of cannabis to oil. IE: 10 grams of cannabis to 100 ml coconut oil.
Equipment
Blender/scissors
2 x Container with lid (preferably glass not plastic) or bowl, string and wax wrap
Pantyhose
Bottle (for storage)
Method
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Put the slow cooker on to the ‘low’ setting and fill 2/3 with water.
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Put the cannabis in the container with the oil and pour the oil over the cannabis.
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Using the blender or scissors, chop the cannabis up into small pieces – not too fine but ensure there’s not large stalks that might rip the pantyhose later.
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Seal the container tightly or cover it in wax wrap and use the string to keep it secure.
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Place the sealed container in the slow cooker.
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Put the lid on the slow cooker and leave it to cook for 4-8 hours
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Once it’s finished cooking, switch off the slow cooker and remove the container from the water.
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Ensure the container is wiped dry of moisture on the outside before opening.
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Cover the opening with pantyhose and make a sieve over the top – ensure it is well secured.
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Pour the oil out through the pantyhose into another container.
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Once all the oil has been drained into the new container, seal this container and store it in a cool dark place.
Of course! What would you like to know?
Excellent! So pleased it was helpful!