How do I make infused MCT oil?

1. 01

   Decarb the flower. Break it up coarsely by hand or with a grinder, spread it in a single even layer on a parchment-lined sheet, and bake at 240 °F for 30–45 minutes.

   This converts THCA into THC — without it, most of what you have stays inactive. 240 °F converts 85–95% of what is available. Longer is not safer: past the peak, THC starts turning into CBN and the loss does not come back. Set a timer.

2. 02

   Combine the decarbed flower with the MCT oil at about 28 g per cup.

   1 oz flower per cup of fat is the conventional starting point, not a rule. Using half that gives you a gentler infusion, which is often what you actually want.

3. 03

   Hold it at 160–190 °F for 2–4 hours, stirring occasionally.

   This is a long warm soak, not a simmer. Above about 200 °F you start boiling off terpenes and pushing THC toward CBN — if it is bubbling, it is too hot. Sealed, so nothing evaporates off. Also the low-smell option.

4. 04

   Strain through cheesecloth into a jar. Let it drip on its own — do not squeeze the cloth.

   Squeezing forces plant particulate into the MCT oil and is the single biggest cause of a grassy-tasting infusion. What is left in the cloth is not worth what wringing it costs you.

5. 05

   Cool, then store it cold and dark. Label it with the date and the strength you calculated.

   Light, air and heat all degrade it slowly. An unlabeled jar of infused MCT oil in a shared refrigerator is how people get dosed without consenting to it.

• Never solidifies, so it will not work in a no-bake recipe that depends on setting.
• Nearly flavorless, which suits drinks and tinctures far better than olive or coconut.
• The usual choice for a dropper bottle if you want to avoid alcohol; slower to take effect than a true tincture.

That depends entirely on your flower, and this page cannot tell you. What it can tell you is the shape of the answer: of the cannabinoid you start with, decarb activates most of it and this method transfers roughly 63–84% of that into the MCT oil.

Put your own numbers in and you get a range in milligrams per tablespoon, with the assumptions printed beside it — then every recipe here rescales itself to match.

Is MCT oil better than coconut oil?

For dosing by the drop, yes — it stays liquid and pours consistently. For baking, no; coconut oil sets and MCT does not, so anything relying on solid fat will behave differently. They are not interchangeable despite coming from the same source.

Can I use it in a tincture instead of alcohol?

You can, and it is the standard alcohol-free option, but it is technically an oil infusion in a dropper bottle rather than a tincture. It extracts less than high-proof alcohol and behaves like an edible rather than absorbing under the tongue.