4 pounds of Baked Butter or margarine at a time.
Heat the butter or margarine and powdered pot together in the crock pot on low for at least 12 hours but ultimately for 24 hours, covered. Allow the butter or margarine to cool then strain through a strainer, lined with a layer of cheesecloth, into a large bowl. Twist the pulp left in the double layer of cheesecloth to get out all the liquid butter or margarine that you can. Refrigerate to quicken cooling. When cool, cut into large pieces, then place Baked Butter or margarine in sandwich bags for freezing in ½ cup quantities.
I personally don’t strain the butter or margarine when it’s done, if not out of abject laziness then for the added fiber in my diet. The only thing you have to be careful of, if you choose not to strain, is that a ½ cup of butter or margarine with the powdered pot in it does not actually measure a ½ cup of butter or margarine. I measure ½ a cup plus a dollop, if you will, to even out the score.
It used to be that people would use “shake” or low-grade pot for making Baked Butter. However, more recent studies show that the superiority, potency and staying power of the final product are greatly improved by using good pot as opposed to “shake.” In Canada we’re able to purchase some wonderful, hydroponically grown pot, which is my personal preference.
To begin, you will need the pot and the butter.
Place ingredients into a small crock pot on low heat.
Grind the pot to a fine powder using a coffee grinder.
Allow ingredients to melt together, then simmer for over 24 hours.
Over a bowl, pour the ingredients into a strainer.
Squeeze the liquid through, and let the Baked Butter cool.
This Baked Butter or margarine will keep a long time in the freezer and you can use it just as you would use any butter or margarine in any recipe, be it a savory or sweet recipe. You can enjoy it in smaller amounts spread on your toast, on your pancakes or drizzled over popcorn. Each person only needs about 2 teaspoons of Baked Butter or margarine to get totally baked.
An infusion with a real kick!
INGREDIENTS
2 cups of olive oil
½ ounce of good pot ground to a powder (grind the pot up by using a coffee grinder)
Place the powdered pot and oil in a regular crock pot. A mini crock pot (1½-quart) is the best. Regular size crock pots are only good if you’re making a lot of ‘Oregano’ Oil at a time. Make sure the heat on the crock pot is set at the lowest it can go.
Heat the oil and powdered pot together in the crock pot on low for at least 12 hours but ultimately for 24 hours, covered. Allow the oil to cool then strain through a strainer, lined with a layer of cheesecloth, into a large bowl. Twist pulp in the double layer of cheesecloth to get out all the oil that you can. Refrigerate to quicken cooling. When cool cut into large pieces, and place ‘Oregano’ Oil in sandwich bags for freezing in ⅓ cup quantities.
I personally don’t strain the oil when it’s done if not out of abject laziness then for the added fiber in my diet. The only thing you have to be careful of, if you choose not to strain, is that ⅓ of a cup of ‘Oregano’ Oil with the powdered pot in it does not actually measure ⅓ of a cup of ‘Oregano’ Oil. I measure ⅓ a cup plus a bit more, if you will, to even out the score.
It used to be that people would use “shake” or low grade pot for making cannabutters and oils. However, more recent studies show that the superiority, potency and staying power of the final product are greatly improved by using good pot as opposed to “shake.” In Canada we’re able to purchase some wonderful, hydroponically grown pot, which is my personal preference.
This ‘Oregano’ Oil will keep a long time in the freezer and you can use it just as you would use any butter or margarine in any recipe, be it a savory or sweet recipe. You can enjoy it in the same regard that you would any other oil. Olive oil is the main cooking oil in countries surrounding the Mediterranean Sea.
Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing. Some baking calls for oil instead of butter or margarine, in which case you could use ‘Oregano’ Oil.
N.B. You can substitute canola, peanut, sunflower, corn, vegetable or coconut oil for the olive oil.
Bringing a whole new meaning to the concept of milk and cookies
INGREDIENTS
½ ounce of good pot ground to a powder (grind the pot up by using a coffee grinder)
10 cups of milk (use whole milk or half-and-half, as it’s the fat that brings out the THC)
Place the powdered pot and milk in a regular crock pot. Set the crock pot on high until the milk is just about to boil, then turn the temperature down to low.
Crock pots take an hour or two to get to the boiling stage, so you can always speed up the process by heating up the milk in the microwave or in a pot on the stove before adding it to the crock pot with the weed.
Heat the milk and powdered pot together in the crock pot on low for at least 10 hours, stirring every hour.
When the milk is infused, it will become a medium brownish color, not unlike coffee mocha or the color of a Brown Cow. If the milk is still a beige color, keep it cooking for longer.
Allow the milk to cool then strain through a strainer lined with a layer of cheesecloth into a large bowl. Twist the pulp in the double layer of cheesecloth to get out all the liquid. Refrigerate once the milk has cooled. Store in the refrigerator.
