Cooking With Cannabis: DIY Edibles at Home

Your Kitchen, Your Cannabis Lab

Making your own edibles is a rewarding and cost-effective way to enjoy cannabis. The key to any good edible is a good infusion. This guide will teach you how to make the most basic and versatile ingredient: cannabis-infused butter (cannabutter) or oil.

Step 1: Decarboxylation (Don't Skip This!)

Before you do anything else, you must decarb your cannabis. This process activates the THC. Without it, your edibles won't be psychoactive. Check out our full guide on how to decarb cannabis here.

Step 2: Choose Your Fat

THC is fat-soluble, so you need to infuse it into a fat. The two most common choices are:

• Unsalted Butter: The classic choice for cannabutter. Great for baking.
• Coconut Oil: A popular vegan alternative. Its high saturated fat content makes it excellent for cannabinoid infusion.

Dosage Calculation (A Rough Guide)

Dosing homemade edibles can be tricky. Here's a simple formula to estimate potency:

(Grams of flower x %THC x 1000) / (Servings) = mg THC per serving

For example, if you use 3.5 grams of flower that is 20% THC to make 1 cup of butter, and then use that butter to make 16 brownies: (3.5g x 0.20 x 1000) / 16 = ~43mg per brownie. This is very potent! Beginners should aim for 5-10mg per serving.

Infusion Method: The Slow Cooker

This method is easy, requires minimal supervision, and keeps the temperature low and stable.

1. Combine Ingredients: In a slow cooker, combine 1 cup of your chosen fat (butter or oil) and 1 cup of water. The water helps to regulate the temperature and prevent the butter/oil from scorching.
2. Add Cannabis: Stir in your ground, decarboxylated cannabis. A common ratio is 7-14 grams of cannabis per 1 cup of fat.
3. Cook Low and Slow: Set the slow cooker to low and let it infuse for 4-6 hours, stirring occasionally. Do not let it boil.
4. Strain: Line a mesh strainer with cheesecloth and place it over a glass bowl or jar. Carefully pour the hot mixture through the cheesecloth.
5. Squeeze: Once it's cool enough to handle, bundle up the cheesecloth and squeeze out every last drop of oil. Be careful, as it will still be hot.
6. Cool and Separate: Place the bowl or jar in the refrigerator for a few hours. The cannabutter/oil will solidify on top, and the water will separate at the bottom. Carefully lift the solid layer of butter/oil off the water. Discard the water.

You're Ready to Cook!

Your homemade cannabutter or oil is now ready! You can use it in any recipe that calls for butter or oil. Just remember to label it clearly and store it in the fridge. Always start with a small serving to test the potency before going back for seconds.