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
50 grams cannabis
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. -
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.
