Scarfinger68 said:
I would like this recipe. I had a request by a friend to make some "oil". Never done it before but a recipe would be a great start
Thanks
Hey scar, good luck with the oil.
1/4oz herb or 1oz trim
1/2 cup of unrefined, organic, coconut oil OR butter
1 teaspoon soy Lecithin
Decarb your herb:
Pre-heat your oven to 215 Decarboxylation is part of the natural aging process of canna.
Chop up your herb as finely as possible with scissors or a grinder. Sprinkle evenly into a glass or ceramic dish.
Cover WELL with aluminum foil, crimping up the sides below the edge. It is important it is sealed well. Use another layer of foil if you want.
Place in oven at 215 f, for 30 minutes. Once your timer has gone off, shut off heat and leave the dish in the oven, open slightly and remove in 10 minutes. Letting it cool down slowly gently continues the decarbing process, while allowing any potential vapor to settle back into the material you'll be working with.
Once removed, preheat the oven again to 215 f.
Melt your coconut oil or butter in a pan on LOW heat, in a pan on the stove. If using butter, clarify it by skimming the milk solids off the surface.
Remove your foil lid from the herb pan carefully.. you'll be re-using it.
Sprinkle 1 teaspoon of lecithin evenly over the surface of the decarbed herb. Then, pour the oil over your herb. Give it a little mix. Cover with foil, and place back in the oven for 45 minutes at 215f. This will be your half-way heating point.
After 45 minutes, remove from the oven (leave it on) and allow the dish to cool for 10 - 15 minutes. Once the temp has dropped and you can comfortably touch the dish, you'll carefully open it, keeping the foil, then press and mash the herb with the back of a large spoon. This just helps loosen up that glandular material as it's breaking down, and helps expose it to the oil.
Replace the foil lid, seal well, and put back in the oven for another 45 minutes. Then shut off the heat and leave in the oven until reasonably cool... this will take about a half hour in a sealed still-warm oven.
When finished cooling, freeze it all for at least 2 hours (longer to get the center if you've made any more than a cup). Remove, allow to thaw to room temp or the shock will break your dish and waste all your precious oil, then place back in the oven for just long enough to liquefy and thin out the oil, for better straining.
Strain the herb out of the oil by running it thru a mesh coffee filter or similar.
You can now consume your oil. Keep in fridge for best freshness. Start with 1/3rd teaspoon to test potency.