Sunflower Lecithin in Cannabutter?

Anywhere from a tablespoon per cup up to a 1:6 ratio of lecithin to oil. If you use water in your crockpot wait until after you've strained it and removed the water.

 

I personally use the tablespoon to cup ratio.

I wouldn't worry about water in a crockpot. Water is used to help regulate temperature and to prevent you from scorching your butter. Those are problems you encounter more frequently when infusing on ranges, or using other methods without controlled temperature settings. If taste is something that matters to you, water in your infusion can also diminish the flavor profile of your butter. And if you do use water, make sure you get every last drop out, since water in your butter can facilitate bacterial growth.

Also, for more potent cannabutter, you might want to consider clarifying your butter before infusing.

-NKOTB

 

You can add lecithin by melting the oil then stirring it in.

I still don't know why so many still use water in their oil extractions.
It is counterintuitive, messy, time consuming, and after the first time using that method I will never go back.

@NKOTB that comment about bacteria reminds me...the time I used water, I had made 2 pounds with clarified butter in water. I recall having 1/2 cup of leftover butter in my fridge aftre a couple months that I left on my counter a few hours to soften up for my cookie recipe, and it had a distinctive off smell SOUR...so I had to toss it.

 

You simply put your butter with water into the refrigerator. Excess water will go to the bottom and butter will go to the top and solidify. Then you take the butter, sans water, add the lecithin and give it a little heat until the lecithin dissolves.

-NKOTB

 

1/6th lecithin to oil

Water = Bad
Crockpots = Bad
Long Cooks = Good for sleep
I want none of the above.

"Wake'n Bakester, post: 24761345, member: 1092266"]You can add lecithin by melting the oil then stirring it in.

I still don't know why so many still use water in their oil extractions.
It is counterintuitive, messy, time consuming, and after the first time using that method I will never go back.

Exactly......

@Nematode128
Here is my simple direct oil method I've used for years to make my high strength medication.

Decarb everything you intend to eat or drink
240 F for 40 minutes ( uncovered in oven)

5 grams of Kief, Hash, Concentrates, Powdered Buds.
2.5 teaspoons Coconut oil ( any cooking oil works )
1/2 teaspoon Lecithin.
Heat 220 F for 20 minutes
Freeze (optional)
Heat 220 F for 20 minutes. (skip if no freeze)
Done

Fills 30 (0) sized capsules @ 80mg with concentrates.
25mg with powdered buds.
Or
Add the finished tablespoon of Canna Oil to the oil called for in any baked good, Blend well, Add dry ingredients and cook normally.



BNW

 

I'm not sure of the exact science, but I think it would be better to have the lecithin in while infusing, for maximum effectiveness with binding THC to fat molecules. Just one more reason why I don't use water in my infusions.

But the lecithin can still help, even after infusing, by packaging the THC and making it more evenly distributed and easily digestible by your body.

One very important note, whatever you do, do not put lecithin, water, and oil/butter in at the same time. Lecithin is an emulsifier and will cause the oil and water to mix.

-NKOTB

 

IME water actually interferes with the oil extraction process and your not getting all you can from your starting material. Same with straining. Unless your flat out allergic to the actual plant material your wasting material by straining.


I'm a medical user and High THC is what kills my pain so I make the strongest possible meds I can. Tested forward and back. Side to side I can't get it any more potent then this.
This is not recreation this is keeping me from screaming in agony. It just happens to have one hell of a wicked stone that comes with the package.


Back from decarb the Kief has darkened a bit and it's had the whole neighborhood smelling of something delightful.

The usual amounts of oil and lecithin.

WOOOOHOOOOOOO !!!!
BNW

 

Yeah, when I said same time before, I meant you never want to have all three together, ever. It causes the water and oil to mix, and you will not be able to get any water out. I really cannot stress this point enough.

Using that method, skip the lecithin until after you made your butter with your herb. When you're done cooking, refrigerate your butter for about an hour and separate out any water remaining. Once you have your water-free butter, put it in a sauce pot on a burner on low heat, just enough to melt the butter. Cut the butter up into smaller pieces to allow it to melt faster. Once your butter is melted, that's when you will add the lecithin, and stir on low heat until completely dissolved.

-NKOTB

 

Freeze over night. Mix your material with oil and lecithin and put it into preheat oven at 220F (105C) for 20mins and you are good to go!

Sent from my Redmi Note 4 using Grasscity Forum mobile app

 

I'm not either of those users, but I can tell you liquid, granules, or powder is fine.

-NKOTB

 

I'm not entirely familiar with those caps, but you definitely want to dissolve your lecithin in your oil. This will help to ensure it gets more evenly distributed in your medium.

-NKOTB