Simple Butter and Oil Infusions




¼ to 1/2 ounce dried and cured cannabis
Distilled water
¼ pound butter or 8 ounces oil, room temperature
French press
Crockpot with settings below 180 degrees Fahrenheit
Pyrex dish or cookie sheet lined with parchment paper
Wide-mouth Mason jar
Narrow wooden spoon
Fine mesh strainer
Medium-size mixing bowl
Ice cube trays (optional)
Freezer bag (optional)
Sharpie and labels
Preheat oven to 240 degrees Fahrenheit.
Place cannabis in French press and cover with distilled water. After 12 hours, press cannabis and empty water. Repeat for 24-48 hours until water runs clear.
Drain water from cannabis, squeeze out excess water, and chop cannabis coarsely. Spread out cannabis on Pyrex dish or baking sheet. Bake for 40 minutes. Remove and let cool.
Fill crockpot three-quarters full with water and set on low heat.
Combine cannabis with oil or butter in Mason jar and screw on lid. Stir gently until cannabis is well-integrated.
Place jars in crockpot, place lid on crockpot and let simmer on low in the water bath for about 4-8 hours.
Remove jar from crockpot and let cool slightly.
Place cheesecloth inside fine mesh strainer and place strainer over bowl.
Carefully pour the butter or oil through the strainer, scraping out as much as you can from the jar.
Once all the liquid is in the bowl, wrap the cheesecloth around the cannabis solids and squeeze out every last drop of oil. Tie the cheesecloth around the solids and compost.
Once butter or oil is cooled but not starting to solidify, pour into airtight, labeled containers and store in the refrigerator for up to two months or the freezer for up to six months. If you’re freezing the infusion, you can pour it into ice cube trays and place inside a labeled gallon-size freezer bag so you can pop out single servings as you need them.