Small Cannaoil Infusions
Decarb your bud or kief - Preheat oven or toaster oven (toaster oven preferred) to 240°F.
Place in a small mason jar or small oven safe container and cover with double folded tin foil. Make sure it's well sealed.
Place your bud into the oven for 40 mins. When done, let cool.
Preparing Oil/Butter - Set a pot of water to boil. If using butter, melt the butter first. Pour oil or butter into the French Press.
Add 1/2 tsp of soy or sunflower lecithin (optional)
Add your cooled, decarb bud or kief to the oil and put the plunger into the press. Leave the plunger just above the oil. Place the French press into the boiling water. You want the water to go just above the amount of oil you have. Adding to much water, the press will fall over.
Turn the heat to medium and let simmer for 2 hours for bud and 1/2 hour for kief. Top up the water as needed.
When your infusion is one, push down the plunger an pour out the oil or butter into a cup.
If you added lecithin, let the oil cool for 15 mins on the counter. Using a whisk, whisk vigorously for 1-3 mins. until fully emulsified.
Pour into a glass jar or container and store in the fridge for up to 2-3 weeks or in the freezer for up to 6 months.