This stuff really works for me
Marihuana Infused Oil Recipe (from http://mmchelp.ca/recipe_list.html
Makes about 1 litre of infused oil.
During the cooking and straining process you can loose approximately 1/4 to 1/2 cup of oil.
What you need to make marihuana infused oil
Heavy duty pot with lid or crockpot
1 litre of Olive or Grape Seed Oil
2 ounces of dried marihuana
4 cups of water
Lint free cheese cloth
Large glass or plastic container
Electric coffee grinder
Process for making marihuana infused oil
Step 1 - Grind Marihuana
With coffee grinder, grind dried marihuana into a very fine powder; the finer the better.
This allows the THC to flow easily through the cooking process.
Step 2 - Cooking Process
Fill the pot with 4 cups of water.
Bring to a boil.
Stir in 1 litre of Olive or Grape Seed Oil.
While stirring add the finely ground marihuana.
Reduce to a gentle low heat setting.
Cook the oil solution on low heat for 10-17 hours.
The longer the solution cooks the better, yet, do not go over 17 hours as the oil might burn.
During the cooking time, make sure the oil has not reduced too much. If it has, it is important to add a little water to account for water loss.
After the cooking process is complete the oil solution needs to cool at room temperature for about 1/2 hour.
Once cooled pour the oil solution into container.
Step 3 - Straining Method
Place your container filled with the oil solution into the freezer.
Leave in freezer 4 to 5 hours, or until the solution has solidified.
A solid green jelly forms on top of the frozen solution. This is the infused Olive oil.
Take the container out of the freezer.
Start scooping out the “Green jelly” into a plastic or glass container. It is important to remove only the green oil.
You will find that the solution has layered during the freezing process, leaving the water on the bottom, dried marihuana in the middle and the oil on top.
The marihuana has now very little, if any THC left in the dried product. The THC has now been infused into the oil.
Remove all the green oil and place into your glass or plastic container.
Let it sit at room temperature, or place the container in a shallow sink of hot water. This will help the oil return to a liquid form.
Once the oil has returned to a liquid, you can start to strain it.
To strain the oil, place your cheesecloth over another glass or plastic container and pour the oil through the cheesecloth.
This will remove all sediments in the oil. Your oil is now ready to be packaged.
The oil can be poured off into 4 oz. bottles
You can also pour the marihuana infused oil into “gel capsules” for easy ingestion.
The oil is great for topical use. You can use the infused oil for baked products in place of butter (if your recipe calls for 1 cup of butter, use 1 cup of infused oil), and is great on salads.
The oil must not be left at room temperature for more than 30 days. Refrigerated, the oil will keep indefinitely. When the oil is placed in a cold temperature it will solidify; leave it at room temperature and it will return to a liquid form.
Thank you to David Macleod for taking the time to write this step by step recipe.
Please Note: * Amounts of marihuana ingested that will be most beneficial can vary from person to person. Start small and be patient until you find what works best for you.