Article by Lift
Looking to take your cannabis-infused meals to the next level? The Cannabis Kitchen Cookbook is packed with gourmet ideas. Here, contributor Robyn Griggs Lawrence shares her recipe for a set-and-forget method to craft your own cannabis butters and oils—the perfect bases for a wealth of homemade cannabis-infused edibles.
Don’t have a slow cooker? Try our stovetop method instead.
1/4- to 1/2-oz dried and cured cannabis
1/4 lb room temperature butter or 1/4 cup oil
Coffee grinder, or mortar and pestle
Slow cooker with settings below 180˚F
Wide-mouth Mason jar (250 mL size)
Narrow wooden spoon
Fine mesh strainer
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
Place cannabis in coffee grinder or mortar and pestle and grind until almost a fine powder. Set aside.
Fill slow cooker to three-quarters full with water and set on low.
Place butter (or oil) into jar. Set jar in slow cooker water until butter has melted, then remove. Using a wooden spoon, scrape out all cannabis from grinder and combine with liquefied butter. Stir gently until cannabis is well integrated. Seal jar with tight-fitting lid.
Place jar back into slow cooker, cover and let simmer on low in the water bath for about 8 hours.
Carefully remove jar from slow cooker and let cool slightly. Meanwhile, place cheesecloth inside fine mesh strainer and place strainer over bowl.