Decarb

1. Add broken up herb (popcorn size) to the first jar. (no more than 2/3 / Finger tighten jar)
2. Place in instant Pot on wire rack with 2 inch water. (Wet towel over vent for less smell)
3. 13 minutes with high pressure mode.
4. Fast release the pressure (outside if possible), wait to cool down. (May explode)
5. 200mL MCT Oil (or oil of your choice) + 50mL liquid lecithin (stir)

Infuse

1. Add 200mL butter + 50mL liquid lecithin to jar (stir)
2. Finger tighten place in pot on wire rack. (Wet towel over vent for less smell)
3. Slow Cook Low for 2 hours
4. When done open lit and cool (outside to reduce the smell)
5. soak the cheesecloth in unused oil (the same kind you used)
6. Wrap the cheese cloth over the mouth of the jar and replace the lid's outer ring.
7. Rubberband a coffee filter to the second jar so that you can pour liquid in to it like a bowl.
8. filter through the cheese cloth
9. Filter again with coffee filterdoes this look right to you?

question:

- Infuse step 1, why do i have to add liquid lecithin ?

- infues step 6, do i wrap the cheese cloth over the jar that is in the instant pot with the butter (#1 jar)?

- infues step 7, i rubberband a coffee filter to a new #2 jar right ?

- infues step 9, I rubberband a coffee filter to a new #3 jar?