Really baked goods: Making medical marijuana-infused foods at home for yourself
There's no shortage of manufacturers creating medical marijuana edibles, but sometimes the best medicated food comes out of your own kitchen. To help get you cooking, I've compiled some basic formulas for making infused oil, butter and tinctures, and also collected a few recipes from people in the local cannabis community. The recipes are for making small batches too, so you don't have to use a lot of herb to get started.
Ganja mojito anyone?
With all of the methods, dosing isn't exact and more of a general recommendation. Finding your own comfort zone with edibles takes time and it is best to start out with light doses and small quantities and build up over time.
A quick note on where to find trim to cook with: If you've got a caregiver, ask them if they have any laying around you can use or if they can save you some on the next harvest. You can also purchase shake and trim at some dispensaries for around $50 an ounce.
For this method - one I adapted from recipes passed on through ganja-friendly kitchens and friends - you'll need a mesh strainer, a colander, cheesecloth, a quarter stick of butter and a pot in which to boil water. The rule of (sticky green) thumb is a quarter ounce of herb for every quarter stick of butter. You can add more or less herb depending on your tolerance, or just thin out the ganja butter with regular butter when cooking.
Bring the water to a low boil and add the stick of butter. Return the mixture to a low boil, then add in the pre-ground ganja and allow to simmer, stirring regularly. (Yes, it's a drawn-out process, but it's important not to let the butter burn.) After an hour, remove the mixture from the heat and pour it through a metal strainer into a large bowl, removing the herb. Put the bowl in your fridge to chill, so that the butter floats to the top and solidifies in one large mass. After a few hours, remove the now-solid ganja butter from the water put the it in the cheesecloth to squeeze out the remaining water.
Made like this, one stick can be enough medication for up to a dozen people, depending on tolerance.
Grind three to six grams of any strain of your choosing down to shake and set aside. On medium-low heat, bring four ounces of cooking oil to temperature in a small nonstick pan being careful to not go over 200 degrees. (Regular vegetable oil works best for all-round cooking, but you can infuse any oils you want this way, including olive oil for salad dressings.)
Test the oil by throwing in a small chunk of leaves; when it begins to bubble and sizzle like french fries, you're ready to go. Drop in the shake and cook on low for about 45 minutes. Allow the mixture to cool, then strain the oil from the fried ganja through a mesh colander or reusable coffee filter. What you're left with is uber-potent oil good for eight-to-twelve individual doses - or use it all at once in something large, such as a cake or sheet of brownies.
Non-alcohol glycerin tincture
If making it is too much effort, there is always pre-made tinctures like these from Dixie.
The formula to remember is one gram of herb for one ounce of glycerin. Infusing it takes time: You either have to steep the herb and glycerin in a slow cooker overnight, or let it infuse at room temperature for about a month and a half, then cook it for about an hour at 200 degrees. Either way activates the THC, and after you strain the mix, the tincture is super-potent. It's a perfect way to medicate stealthily -- either with a few drops on its own or mixed in a fruit drink.
Now that you've got the basics, below are a few ganja-infused sweets and treats recipes from folks around the Colorado cannabis community to try out: