A simple DIY cannamilk recipe
Weed milk might sound like something out of this world, but it’s really easy to make, and it will definitely get you high. The great part about cannamilk is that it can be used in every way you’d use regular milk, like in a bowl of cereal, along with a handful of cookies, or in baked goods to make potent marijuana edibles.
Milk is an excellent base of extraction thanks to its extremely high fat content, which binds perfectly to the powerful cannabinoids and stores them safely away in condensed form. Though cannabutter might be the most popular option, cannamilk offers more flavor and versatility where concerned. Since the cannabinoids like THC and CBD binds to the fat, that means this recipe can also be used to infuse heavy whipping cream, regular cream, coffee cream, or just stick to regular old milk. It’s entirely up to you.
Preparation time: 10 minutes
Cooking time: 90 minutes
Calories per serving: 100
- 7-10 grams of cannabis flowers
- 2 cups of milk
- Baking sheet
- Parchment paper
- Weed grinder
- Large saucepan
- Fine mesh strainer
- Jug with lid
- Cooking thermometer
Start by preheating the oven to 220°F.
Grind up the cannabis buds using a weed grinder or scissors. If you are doing this by hand, try to make sure that the pieces are close to equal size so that they decarboxylate evenly without burning.
Line a baking sheet or pan with parchment paper and scatter the cannabis grind across it.
Bake the bud pieces in the oven for approximately 20-25 minutes to decarb, which will activate the powerful cannabinoids.
Toss a large saucepan onto a burner and dump the decarboxylated weed into it.
Now pour in the milk, whisk the two ingredients together, then use a thermometer to track the temperature until it reaches 220°F.
Once it hits 220°F, you will need to maintain that temperature for 45 minutes, trying your best not to go above which will scald the milk, or below, or it won’t effectively extract the cannabinoids.
When the infusion is complete, remove the saucepan from the burner and allow the cannamilk cool down to safe handling temperature.
Place the jug on a clean surface and rest the fine mesh strainer on top to make the screening process easy.
Slowly pour all the weed milk through the fine mesh strainer. This should remove most of the pieces, but if it doesn’t, then you might want to run it through a second time for good measure. Leaving the bits behind won’t hurt you, but it will dramatically alter the taste and texture of the cannamilk, which will impact anything that is added as they won’t ever naturally dissolve.
If you are satisfied with the straining and is ready to put your freshly made cannamilk into storage, then make sure that it’s all in the jug, sealed with a lid, and then placed into the fridge to cool.