Marijuana Cooking. Bliss Cameron

       Step 8

Method II: Ground Marijuana in Oil

       Step 1

       Step 2

       Step 3

       Step 4

       Step 5

      This method is less time consuming and lower in fat than the butter method, but something is lost with regard to flavor when using the oil infusion as opposed to the butter infusion.

      Step 1: Place 6 cups of canola oil in a Crock-Pot.

      Step 2: You do not have to clarify it. Set the Crock-Pot on low and allow it to heat up until the Crock-Pot is too hot to press your hand against. Prepare the marijuana leaf as described in method I, (4 ounces), then pour it into the Crock-Pot and stir.

      Step 3: Let sit for 3 days, reheating the mixture each day, and straining as in method I on the third day, as follows.

      Step 4: Pour through a strainer into a large measuring bowl.

      Step 5: Press the remaining oil out of the leaf material.

      Step 6: Discard the leaf material. Here is how the finished oil looks:

      You can keep the finished oil in a canning jar or any other suitable tightly sealed container in the refrigerator for up to 8 weeks.

Method III: Whole Marijuana in Water with Butter

       Water Extraction

      The following uses water with the marijuana and butter. Simmering the cannabis in water helps to break down the active ingredients. Because THC+ is only soluble in fat or alcohol, these active ingredients end up in the butter and the water can be discarded with no reduction in potency. This method also retains the cream in the butter as the butter is not clarified. This helps to produce a richer cookie, such as a shortbread, if that is important to the patient. It also eliminates the need to grind the marijuana. It does, however, require a larger pot and the need to refrigerate for an additional 24 hours. If time is a consideration, you may want to stick with method I.