I published my first buckwheater blog post about a year ago. This anniversary and the most peaceful and wonderful of all holidays coincide this year. In order to properly to celebrate this grand happening, I needed to start some kind of tradition.
I pooled my strengths and lessons learned over the past year and concocted a seasonal treat that not only highlights and compliments the nuances of the herb, but also gets you sky high.
Let’s start with the extraction. There are a lot of opinions out there on how to extract, and I’m not sure if mine is the best. All I know is that it produced an extremely potent yet tasty oil that baked up beautifully in this lemon lavender coffee cake.
Thanks to my landlord for not minding my dank kitchen stank.
The Learning Curve
High fat means more extraction. THC is fat soluble, so high-fat oils such as coconut oil are best for extraction. Coconut oil also smells really nice and compliments the natural aromas of the ganja.
Don’t go too weak on the ratio. There’s no cheap way to make edibles. The usual ratio is 1 oz per pound of butter or 2 C of oil. This will give you a full blown body high, but if you just want a nice buzz you can decrease the weed. I suggest using a tasty strain of high grade ganja, like blueberry yum yum,which has purple speckles and a sweet, fruity aroma perfect for a spring-time treat.
Find a burner that fits. Be sure to use a burner that’s the same size as your pot, to ensure even cooking.
Low and slow. THC is suceptible to evaporation or burning. The best way to heat the oil safely, for a long period of time, is in a double boiler over low heat for at least 4 hours. You will have to stir occasionally and replace the water that boils out.
Beware before baking. Cooking butter changes it’s functionality in baked goods. While it may not have much of an effect on cookies and brownies, recipes for more complex, fussy bakes like breads and cakes will require altering to compensate. If you’re making something ambitious, be sure to substitute out only half of the butter for herb-infused fat. This improves both the flavor and the texture.
Save the leftover bud. I hear if you freeze it and recook it, you can make a weak butter. It’s worth the try.
And how was the high? “Superb body high. Feel a little trippy adn all together comfortable. I want to watch amovie and eat chicken.” [sic]
Yields 2 T herb-infused oil or butter
- 3.5 g herbs
- 2 T oil or butter
- a grinder
- double boiler
- wooden spoon
- cheese cloth
Grind the herbs and set aside. Bring the water in the sauce pan to a boil and add the oil or butter to the double boiler. Reduce heat to a low simmer and allow to melt.
Once the fat is melted, add 3 Tablespoons of filtered water. Sprinkle the herbs on top. Whisk to ensure that all the herb is saturated.
Allow to cook for at least 4 hours, stirring every 30 minutes. Remove from heat and allow to cool. Meanwhile, secure some cheesecloth over a mason jar. Pour oil over the cheese cloth. Squeeze the cloth to remove extra oil. Store in an airtight container in the fridge overnight, or in the freezer for 30 minutes. ‘