Learn how to make Homemade Marijuana Infused Cheese Recipe in Cannabasics #23
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2-3 grams dried cannabis flower ground
1 quart whole milk plus 2 – 3 tablespoons
1 cup cultured buttermilk
2 teaspoons lemon juice, or as needed
3/4 teaspoon salt
Grind and decarb cannabis flower for 2 hours at 220 degrees Fahrenheit
Infuse ½ the milk and cannabis in double boiler for 1 – 2 hours on very low heat. Strain through cheesecloth and squeeze cannabis flowers dry.
Take infused milk and add more milk until quantity reaches ¼ gallon or 1 quart.
Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C). Pour buttermilk and lemon juice into milk and remove from heat. Stir gently with a wooden spoon; the curds and whey will begin to separate. If mixture doesn’t curdle, add another teaspoon of lemon juice. Let milk mixture sit for 10 minutes.
Place a colander over a stockpot and line the colander with 4 layers of cheesecloth. Ladle cheese curds into prepared colander. Let drain for 5 minutes.
Gather the cheesecloth and tie at the top with twine or string. Tie cheesecloth bag to a wooden spoon and hang it over the stockpot. Let drain for 30 minutes.
Cut off tied top of cheesecloth. Unwrap the drained cheese and turn out into a bowl. Mix salt into cheese with a wooden spoon. Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate overnight.
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