Marijuana Cooking: Good Medicine Made Easy

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.

Step 1:

Fill a large pot about half full with water. Add marijuana. This process does not require the careful cleaning or grinding needed in methods I and II. You can even use stems and whole leaves. I use 1 ounce of marijuana for one pound of butter. If the final product turns out to be too potent for you, reduce the amount of herb. Increase if a more potent medicine is needed.

Step 2:

Bring to a boil, stirring once or twice. Reduce to a simmer and continue simmering for about 1 hour.

Step 3:

Add butter in proportion to amount of marijuana used. The butter does not need to be clarified. Slowly return to a simmer, stirring gently. Simmer for at least 1 hour. Remove from heat and allow to cool completely. Repeat the simmering/cooling process twice for the most potent butter. I usually do this over 2 days, covering the pot while it cools.

Step 4:

Now come the preparations for straining. Do this step right after the final simmering while the water is still hot. Use caution as the pot can be heavy. Find a second pot or bowl, at least as large as the first. Place a strainer or colander over the pot. Place a piece of cheesecloth over the strainer or colander. The cheesecloth can be eliminated, but I find it makes it easier to separate the herb from the water.

Step 5:

Slowly pour the butter/water/herb mixture over the strainer. Allow to cool.

Step 6:

When it is cool enough to handle, fold the cheesecloth around the herb and lift it out of the strainer.

Step 7:

Twist the cheesecloth bundle and press with the back of a spoon. To recover the maximum amount of butter, pour 1-2 cups of boiling water over the herb while it rests in the strainer. Allow to cool enough to squeeze out this additional water. Discard the herb.

Step 8:

Now we’re ready to refrigerate. Pour liquid into a pot that will fit in your refrigerator. Cover, let cool, and then refrigerate this water/butter mixture for at least 24 hours. The butter will harden on top of the water.

Step 9:

After the mixture has been refrigerated for 24 hours, it’s time to separate the butter from the water. Cut a pie-shaped piece of butter and remove it from the water.

Step 10:

Pull off remaining chunks of butter.

Step 11:

To dry the butter, place the chunks of butter on a towel (paper towels will work) and gently pat excess water off of the bottom of the chunks.

Step 12:

The surface of the butter that has been in contact with the water may be mushy. Gently scrape if desired. I save this mush to use in a recipe like the one for brownies, which will tolerate the addition of some water.

Step 13:

You will now have several chunks of beautiful light green butter. Place them in a small pan and melt until you again have a liquid.

Step 14:

For storage, pour liquid butter into measured containers: I use wide-mouth mason jars that contain one cup and recommend using containers that allow you to premeasure the butter according to your needs. Cover, cool, and refrigerate. If you do not plan to use the butter within the next week, freeze. Remove from refrigerator before using to soften.

Method IV: Whole Marijuana in Water with Coconut Oil

This method may be used for those who have dietary restrictions and do not want to use butter. Begin with a high-quality coconut oil. Because this oil is more expensive than butter, I usually make only 1 pound at a time, using a 1:1 ratio: 1 ounce of cannabis to a 14-ounce jar of coconut oil. This oil usually comes in 14-, not 16-ounce jars.

Step 1: Fill a small pot about half full with water. Add marijuana. Bring to a simmer, stirring occasionally, for up to an hour to break down the marijuana.