Step 1

Grind the cannabis to a medium/fine course. It's ok to use entire plant, just the flower, a little bit of both — this is all a matter of preference. Anything small enough to fit through the strainer will end up in your product so be careful grinding.

Step 2

Combine oil and cannabis in your double-boiler or slow cooker, and heat the two together on low or warm for a few hours. Cooking can be done a variety of ways (see note below on times): in a slow cooker on low; in a double-boiler on low; or in a simple saucepan on low for at least three hours, stirring frequently (do not scorch). In all cases, a small amount of water can be added to the mixture to help avoid burning. Note: whatever method you choose, temperature of the oil should not exceed 245°F.

Step 3

Strain and store the oil. Do not squeeze too hard on the cheesecloth; this will simply add more chlorophyll to your oil. All remaining plant material can be used for composting or discarded. Keeping the oil in your pantry will last for at least 2 months, cans be extended in refrigerator. Keep out of the sunlight.