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Thank you ladies.

 

I've been using the coconut oil for baking by making it up in fairly concentrated batches and then measuring it out as a number of doses according to the number of slices/cookies etc, and then making up the difference in the butter/oil requirements of the dish with whatever's in the recipe.  Not noticing the taste of the coconut oil, just the hash a little bit, and have been finding this to be an accurate way of getting the right dosage in every feed. 

 

Definitely keen to make use of the trash from my next grow, and to see how the effects differ.

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Finally got around to doing the low cholesterol cook up... "I canna believe it's not butter" is what it surely should be called Ford. :D

 

This recipe replaces the butter with a combination of light olive oil and coconut oil in a 4:1 ratio. These oils are cholesterol free, but coconut is still full of saturated fats so I only use enough to solidify the olive oil at fridge temperature.

 

Olive oil isn't as good a carrier for cannabiniods as butter so I double cooked the oil. After simmering the olive oil and canna for 24 hrs, I strained off the oil and then put it back into the slow cooker with a fresh load of canna leaf plus the coconut oil and repeated the process.

 

I then went through the straining and washing process the same as I would for butter.

 

Once the washing was finished and the oils solidified, I beat the mixture with a fork... I would have added some lecithin to aid the process but the cupboard was bare. Not to worry it fluffed up nicely and took on the appearance of regular canna butter. 

 

Strength? Well, I am still to sample the mixture... had too many people in the last few days to try it out... but will be back in a few hours with potency review.

 

post-20731-0-63998600-1419651089_thumb.jpg

 

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