If you’ve ever made edibles before, chances are you know that it can be a tedious and lengthy process. However, making edibles from home offers a sense of satisfaction, like “yeah, I did that.”

But if you’re not up for the challenge, opt for the best edibles in the game courtesy of go-getting cannabis brand Lume Cannabis Co.

Their edibles take an entire lab to create and are carefully designed with the most potent and pure cannabis extract on the market. 

The beautiful thing about homemade edibles is that once you whip up our cannabutter or canna-oil, you can substitute regular oil and butter in any recipe with your cannabis-infused creation.

Below, you’ll find a recipe for both cannabutter and canna-oil, and we’re leaving the rest up to you. Feel free to use your cannabis-infused butter or oil with any recipe your heart desires. 

For both recipes below, you’ll need to start by decarboxylating your cannabis. This activates the psychoactive components within the weed to get your high going.

Directions

1. Preheat oven to 240 degrees Fahrenheit, nothing more, or you could ruin your bud.
2. Grind your weed into a baking pan and disperse evenly.
3. Cook for 30-40 minutes or until golden brown.
4. Remove pan from oven and cool
5. Place baked weed in a food processor or blender and mix until coarse.

Ingredients

• 1 pound unsalted butter
• 2 cups water
• 1 ounce decarboxylated, ground cannabis
• 1 cheesecloth
• Strainer or sieve
• Plastic wrap
• Bowl for temporary storage
• Storage container for long-term

Directions

1. Boil the butter and water in a large saucepan until the butter melts.
2. Add cannabis.
3. Simmer the mixture on low-medium heat for five hours, stirring every 90 minutes. Do not let the mixture boil.
4. You may have to add splashes of water throughout this process if the water begins to evaporate.
5. Line the strainer or sieve with the cheesecloth and pour the mixture into the bowl through the cloth. You can press on the cheesecloth to push the butter into the bowl.
6. Cover the bowl with plastic wrap and refrigerate for 3 – 24 hours. The mixture will separate into butter and water.
7. Once cooled for hours, discard the water and move the butter into your long-term storage container.

Ingredients

• 6 cups olive or canola oil
• 1 ounce decarboxylated, ground cannabis
• Saucepan
• Strainer or sieve
• 1 Cheesecloth
• Large bowl
• Storage container for long-term

Directions

1. Heat oil on low until it begins to emit a scent.
2. Add cannabis one pinch at a time, not all at once. Stir in between each pinch.
3. Stir the mixture until evenly dispersed.
4. Simmer on low for 45 minutes, stirring occasionally.
5. Remove mixture from heat and cool. You’ll have to come in contact with the oil, so it shouldn’t be hot to the touch. 
6. Strain the mixture through the cheesecloth into the bowl. Press the cheesecloth to push all oil through.
7. Store in your long-term airtight container in the refrigerator for up to 2 months.