I always thought that would be a bad idea. For edibles I prefer to remove all plant matter after extraction. That way only a little bit of off taste remains. With particles this fine you cant strain them away easily. But then maybe most of the kief just melts away? Anyone tried this?

[–] LanternEverywhere@kbin.social 2 points 8 months ago (2 children)

Hm, maybe you can make a food where the weed taste would actually complement the flavor of the dish you're making, like for example putting it in a basil pesto

[–] riodoro1@lemmy.world 5 points 8 months ago

Weed doesnt really taste that great, but maybe in a pesto the taste would be lost.

What I do recently is boil the weed prior, get rid of the resulting „tea” and then rinse it a couple of times with boiling water. Takes a lot of those water soluble plant compounds and doesn’t take away too much of the fat and alcohol soluble goodness. After drying I’ve made quite a potent oil out of it which ended up looking greenish like olive oil and honestly wasn’t too bad on a pizza or a croissant.

[–] leah@lemm.ee 2 points 8 months ago

Oooh, pesto, you may be on to something there.

[–] leah@lemm.ee 1 points 8 months ago

That's kind of what I was thinking. I've made canna-butter before, but I could never strain out all the bits. But that was with shake, not pure kief.