Infused coconut oil will remain fresh for one month in the refrigerator. It may be tempting to press or wring the remaining drops through the filter, but this often presses through more plant matter than oil, so squeeze at your own risk. Carefully strain the mixture through a cheesecloth or fine mesh sieve. Cannabis, decarbed in the oven beforehand, only needs to simmer for about 30 mins.ģ. You can then infuse up to 550 milliliters of oil or butter (or over two cups) at once in the food-grade stainless steel canister. Oils for infusion include: Canola Vegetable Coconut Olive. You can decarboxylate up to 1.5 ounces of herb at once. Let the mixture simmer for 2-3 hours, stirring occasionally. Bake it in the 215F oven for 30 minutes to activate the cannabis. Oils with high saturated fat contents are a great base oil for infusing with cannabis concentrates, such as coconut or avocado oil. Sugar thermometers are designed to rest in saucepans to measure temperatures like these.Ģ. The mixture must exceed 230° F to decarb the cannabis, but should not exceed 245° F. This puts more distance between the oil and the heat source, reducing the danger of scorching, which will not only harm the flavor, but also damage the cannabinoids. If possible, a double boiler is recommended by placing a heat-proof bowl over a pot of boiling water. Combine the coconut oil and ground cannabis into a saucepan and bring to a low simmer. So fewer cannabinoids are lost in the cooking process, and the eating process, making coconut oil a far more efficient delivery system than butter or olive oil.ġ. Not only does this mean these fats aren’t being tucked away in your waist, but the cannabinoids infused in those fats are also more efficiently metabolized. These medium chain acids are much easier for the body to break down, and most are absorbed in the liver and put straight to work producing energy. The result is that most of these fats are stored in the body as fatty tissue, where energy can be drawn from later.Ĭonversely, coconut oil is composed of “medium chain fatty acids” like lauric and caprylic acids. These long chain fats are difficult for the body to break down, in part because only a few enzymes in the body are capable of it. Most of the saturated fats we talk about are categorized as “long chain fatty acids,” including myristic acid and palmitic acid, found in milk and palm oil respectively. Saturated fats don’t enjoy very good press regarding health risks, but there is some nuance to this argument.
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