Hi ES

Just a couple of quick pointers that might help:

Firstly, I'm a little curious you're using lard, is that due to a particular recipe requirement?

The reason I ask is because lard is not particularly high in saturated fat (about 40-ish percent), and generally contains more monounsaturated fat (40 to 50-ish), and that's not really the most efficient conductor.

I'd be tempted to suggest using regular butter and clarifying that instead (just heat on low till it froths and skim two or three times till it's a clear oil - store in the fridge till needed, keeps for more than a year).

Do you have a particular 'space' product in mind, i.e. sweet or savory, cakes, biscuits etc?

Let me know and hopefully we can help get some good canna-butter going for you (an ounce certainly gives you plenty of options).

One last thing, how good on a scale of 1 to 10 is your shake (1 being mostly stems, 10 being small bud leaves with lots of trichs)?

Cheers :thumbsup:
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