Lecithin is the key ingredient in infused coconut oil. Lecithin helps with the
absorption of herb oil into your intestinal walls and is used as an emulsifier. The
small particles in your herb oil are absorbed more easily, making it more potent
and effective. Sunflower Lecithin is a popular type to use.
DIRECTIONS:
For a 1/2 batch-14grams(1/2 oz) decarbed herb with 2-21/2 cups coconut oil.
For a Whole batch-28 grams(1oz) decarbed herb with 4-5 cups coconut oil.
Use 1 tablespoon lecithin for both sizes.
The infuser is preset to run at 160℉for one hour. When the temperature reaches
128℉ the mixing blades will turn on for 20 second intervals as the temperature
continues to 160℉ and then to the end of the cycle. You may also set your own
time and temperature. When the cycle has finished, follow the directions in the
STRAINING section of this manual.
If you are not experienced with using coconut oil infusions, use very small doses at
first and wait a long time (5 hours) to really judge potency. Coconut oil with lecithin
can produce very potent infusions. You can gradually work your way up to the right
levels for you. It is easy to overdo it and it is an unpleasant experience. In general,
the directions we provide here are a good starting point but experimenting a bit
with time, temperature, and potency will give you the best results in the long run.
BUTTER FUNCTION
Butter infused with herb (infused butter) is one of the mainstays in making edibles
and is still probably the most popular infused product. As with coconut oil, it is the
saturated fat in butter that makes it all works. If you like butter and are used to
using it in your recipes, infused butter will work well for you.
DIRECTIONS:
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