Directions (slow cooker):
- Grind the herb using a hand grinder (you don’t want it to be powder fine—think dried oregano).
- Add butter or oil to a slow cooker. If using butter, add 2 cups of hot water (some people choose not to add the water if using the slow cooker method since the chance of scalding is very small; however, as a precaution, use water the first time and as you get to be a butter-making expert, adjust your method to suit your needs). Turn the heat to the low setting and add the ground herb. Cover the cooker. The infusion is finished when the top layer changes from watery to glossy and thick, 8 to 24 hours (the length of cooking time depends partially on the herb that you’re using; know that cooking for a longer time won’t hurt the butter, just in case you need to leave the slow cooker on overnight or while you’re at work).
- Set a sieve over a medium bowl and line the sieve with cheesecloth. Pour the infusion into the sieve and let it sit until all of the butter or oil is filtered, about 5 minutes. Wrap the ends of the cheesecloth over the herb and use a rubber spatula to press on the solids to extract all of the liquid (discard the solids). CannaOil can now be transferred to a jar and stored at room temperature for up to 3 months. For CannaButter, cover the bowl tightly, and refrigerate the strained butter for at least 3 hours or overnight.
- The next day, lift out the solid block of butter and discard any liquid remaining in the bowl. Pat the solid butter block with a paper towel, then wrap the butter in two layers of plastic wrap and store it in an airtight container in the refrigerator for up to 2 months or in the freezer for up to 6 months.
*Be patient in determining your dose. We recommend 5-10 mg to start; do not have more before waiting for the full effects (approx. 2 hours). Effects can last 6-8 hours, A high tolerance for smoking does not necessarily translate to high tolerance for edibles. Always remember to “start low and slow” to find the minimum effective dose for you.