Most of the recipes you’ll find on this blog contain canna-oil. I can’t scientifically prove it but I firmly believe that you get more bang for your buck from making canna-oil vs. canna-butter. It’s also super fast to make! You can’t always plan for everything in life – sometimes you want to make a batch of edibles and you don’t want to wait for the butter to harden. I can have this oil made in under an hour and a batch of brownies or cookies made in 30 minutes more.

Here is my step-by-step process to make canna-oil!

Hyphy Wifey’s World Famous Canna-Oil


Small saucepan
rubber scraper
coffee grinder that has only been used to grind marijuana (I bought this Mr. Coffee grinder at the supermarket and it is solely dedicated to grinding up marijuana – it is worth the small investment) OR spice grinder
oil (I prefer olive, vegetable or canola oil but you’ll want to adjust depending on what you’re making i.e. taste)
kitchen scale or digital scale (to weigh your marijuana)
(OPTIONAL) cheesecloth or mesh strainer, rubberband & small bowl/tupperware container


1) Find a recipe that contains oil in it!

2) Weigh out how much marijuana you want to put into your edibles – please refer here (or at the top of the page) for tips on dosage.

3) Break off the bud from the stems and place the buds into a coffee grinder that is SOLELY used for grinding marijuana – you do NOT want any coffee grounds mixed in! If a couple stems get in, it’s not a big deal…the stems do contain THC which will be extracted when heated with the oil.

Select the “MEDIUM” button and turn on the grinder for about 30-45 secs. I like to lightly shake the grinder while I’m doing it. Open the grinder slowly because the ground up marijuana will fly up a little bit. Grind 30 more seconds if you see any stems or big chunks. You now have what is called cannaflour. It should look like the consistency below.

**ALTERNATIVE: If you don’t have a coffee grinder, you can just grind the weed up in a spice grinder.

4) Measure out the amount of oil listed in your recipe and pour the oil in a small saucepan.

The minimum amount of oil you want to use is around a 1/4 cup. You run the risk of burning the oil if you use anything less then that. However, this will also depend on the size of your saucepan.  I use a saucepan that holds 1 quart (.9L) and it works perfectly. I wouldn’t recommend using a saucepan that is any bigger than that.

5) Pour your cannaflour into the saucepan with the oil. Use a rubber scraper to scrape out as much cannaflour from the grinder as you can.

6) Now this is where things get a little funky, depending on what kind of stove you have. There is a precise level of heat that is perfect for making canna-oil – keep the oil between 180-210°F. You can use a candy thermometer to measure the temperature in the oil. On my electric stove, that temperature can be reached exactly on the “1” setting. I just set my dial to “1” and let the oil cook for 40 minutes. I would imagine on a gas stove that it would be reached at the lowest your burner can go and still keep the flame. You don’t want to see any steam or smoke coming from the oil. The trick here is to get it to simmer.

Stir once or twice throughout the 40 minutes. If there are too many big or medium bubbles, lower the temperature. You’ll know they’re too big if the oil is starting to creep up the sides of the saucepan. The bubbles below are entirely TOO BIG. Do not let your oil look like this!


You want to be able to see the most tinniest of bubbles make their way to the surface. See those tiny flecks below? Those are the perfect size bubbles to have.

It will look like molten amber is bubbling to the surface but by the end of the 40 minutes, it will be a dark brown color.

Congratulations – you now have canna-oil!

7) Now it is the time to decide whether you want to strain out the plant matter from the canna-oil or leave it as-is.


This is where my method deviates from others you’ll find. A lot of people like to strain the plant matter from their canna-oil. This is mostly due to taste because the plant matter in the oil increases the weedy taste and smell of your edibles. However, I believe this plant matter is crucial to the potency of your canna-oil. Some will say the THC has been completely extracted into the oil and the plant matter can be discarded. I don’t know if that is or is not true but frankly, I don’t care and it doesn’t matter. What messes up the potency is the actual PROCESS of straining it through the cheesecloth or a strainer. It’s impossible to squeeze out all of the canna-oil from the cheesecloth or strainer. You will always have remnants left behind. Just like you leave remnants when you scrape it out of the saucepan. You will lose small bits of oil every time it enters another surface. This might not bother you if you have copious amounts of marijuana and money but I’m a frugal wifey and I don’t want to waste ANYTHING! Also, the coffee grinder method ensures that all the plant matter is ground up to a fine dust. If you make sure you grind up all the stems and big pieces, you won’t get a chunk of weed in your mouth when you bite into your edible. And if you use the right ingredients then you can minimize the weedy taste.

Despite this, some people are still just REALLY sensitive to the taste of weed so I understand why they would strain out the plant matter. To those people, I highly (haha) suggest using one of my canna-butter recipes or following the steps below to strain out the plant matter.

Ok, end rant – go on to Step #7 if you still want to!

You can use either cheesecloth or a small mesh strainer to strain out the plant matter.

photo (7)

mesh strainer method (above)

For the mesh strainer method, place an empty bowl or tupperware container on the counter with the strainer hovered above it (hold it with your hand so it’s stable). Pour the oil from the saucepan directly into the mesh strainer – the plant matter will stay in the strainer while the oil drips down into the bowl below. Use the rubber scraper to press down onto the plant matter to make sure all of the oil drips out. You can then discard the plant matter that is in the strainer.

photo (6)

cheesecloth method (above)

For the cheesecloth method, use an empty bowl or tupperware container. Place two sheets of cheesecloth over the top of container, slightly sunken in and wrap the rubberband around the cloth so it is fitted securely in place. You want to leave enough space in the container so the oil can drip in. Slowly pour the oil into the cheesecloth so it drips thru the cheesecloth into the container. Use a rubber scraper to press down on to the plant matter so the oil drips out completely. You can also take off the rubberband and  squeeze the cheesecloth into a ball which will cause more oil to drip out. The goal is to get as much oil out of the cloth as possible. Once you are satisfied, you can discard the cheesecloth with the plant matter contained.





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