How to Make THC Infused Oil

As legalization expands, THC-infused products have become more readily available – from tasty edible treats like brownies, cookies and granola to beverages – though it should be noted that inhaling THC differs significantly from smoking or vaping; not only is the timeframe longer for its effects to reach your brain via digestion (between 30 minutes to two hours, per the Gronhermen 2003; Huestis et al 2007), it requires precise dosing using tools like food scales and silicon molds in order to achieve consistent dosage every time!

THC is lipid soluble, meaning that it binds with fats found in food or drinks you consume. To create THC-infused oil, mix decarboxylated cannabis with your chosen carrier fat in either a double boiler or makeshift one using heatproof bowl and saucepot and heat gently over low to medium heat for at least 60 minutes to six hours while occasionally stirring the mix. Keep an eye on its temperature so it does not exceed its smoke point of approximately 200 degrees Fahrenheit.

Once the infusion is finished, allow it to cool before refrigerating or storing for use. Oils should last two months in room temperature storage or two months when refrigerated; when keeping refrigerated make sure your THC potency estimate per 1/4 cup, tablespoon, or teaspoon is clearly labeled.

Infusions can be used in almost any recipe that calls for oil, including baked goods, scrambled eggs, salad dressing and hair and body wash. You can even use infused butter instead of regular butter in baking or as an addition to coffee beverages – adding rich flavor without changing its consistency! Infusions may even replace cooking oil when used at high heats for stir frying or roasting vegetables!