DIY- Cannabis infused cheddar cheese recipe

Marijuana edibles are a unique and exciting addition to any gathering, allowing both smoking and non-smoking friends to gather together and enjoy the ultimate relaxation that comes from hearty doses of THC. They can be offered tastefully alongside a variety of un-infused options to allow guests the ability to properly manage their consumption with ease. The trouble is that most popular cannabis edibles recipes are boring and consist of easy to complete 30-minute desserts. If you are looking for something a little more elegant to wow guests with, than cannabis infused cheese but be the perfect choice. You will need all of the same tools that you would typically want on hand to make cheese including a press to cut the time required down to a mere two or three days’ worth of preparation. Below the cannabis infused cheddar recipe, you will find a list of inspirational starters to experiment with.

Cannabis cheddar cheese recipe

You can alter the strength of this marijuana-infused cheddar cheese by adding more cannamilk, but the amounts called for here seem to efficiently deliver the effects of THC without negatively impacting the taste.

Ingredients

• 2 tablespoons of salt
• 1 liter (4 cups) of cannabis milk
• 7 liters (1.8 gallons) of white whole milk
• ½ teaspoon of liquid animal rennet
• ½ teaspoon of mesophilic culture
• ½ cup cold non chlorinated water

Tools

• 1 large stock pot
• 1 cooking thermometer
• 1 whisk
• 1 long edged knife
• 1 large mixing spoon
• 1 cheese press
• 1 colander
• cheesecloth
• stovetop
• 1 large sanitized sink or basin
• 1 small bowl or cup
• 1 cutting board

Instructions

1. Dissolve the animal rennet inside of the cold water in a separate dish.
2. Pour both the cannamilk and regular milk to a large stock pot.
3. Cook the mixture over medium heat and use a thermometer to determine when the temperature reaches 90 F.
4. Once you have a consistent reading of 90 F, you can add the mesophilic culture and use a whisk to ensure the powder is thoroughly dissolved.
5. Remove the stock pot from the hot burner and allow one hour for the milk to ripen.
6. Whisk the dissolved rennet into the ripened milk and continue to mix the ingredients for approximately five minutes.
7. Cover and leave the milk at room temperature for another 2 hours, or until curds form enough that you can cut them with a long knife.
8. Use the long knife to slice the curds into cubes that measure approximately ¼ inch thick. You will never get all of them perfectly even, but a consistent size does help the process.
9. Cove the pot and let the freshly cut cheese curds sit for another 15 minutes.
10. Place the stock pot filled with curds on a burner and set it to medium heat.
11. Continue to cook the mixture until it reaches 102 F.
12. Try to maintain the temperature of 102 F for 45 minutes and during that time use a mixing spoon to keep the cheese curds from clumping together.
13. Line a colander with cheesecloth and slowly pour the content of the pot into it. You will want to be sure the colander is placed over a basin or sink to contain spillage.
14. Allow the cheese curds to drain for 15 minutes and stir them gently to help the remaining liquids run out.
15. Flip the cheese curds onto a clean cutting board and slice them into five sections with a long knife.
16. Fill a container or sink with water that is 102 F. Dump the curds back into the pot and place it into the water.
17. For the next two hours, you will need to try to maintain the water temperature at around 102 F and turn the sections once every 15 minutes.
18. Once two hours have passed, your cheese curds should be shiny and firm. Now you can cut them into ½ inch cubes.
19. Put the cheese curds back into the stock pot and immerse it once more in a warm 102 F bath of water.
20. Continue the temperature-controlled water bath for 30 minutes, stirring the curds every ten minutes to keep them from clumping.
21. Line your cheese press with a layer of cheesecloth and gently set the curds into it.
22. Now wrap the edges of the cheesecloth around the top of the cheese curds and press it under 10 pounds of pressure for 15 minutes.
23. Remove the cheese block from the press, flip it over, and give it a fresh cheesecloth wrap before pressing under pressure at 40 pounds for approximately 12 hours.
24. Remove the cheese block once more and give it a fresh new layer of cheesecloth wrap before pressing it under 50 pounds for at least 24-26 hours.
25. Remove the freshly made block of cannabis-infused cheddar cheese and refrigerate until you are ready to use it. Freshness should be maintained with a plastic wrap or airtight container.

Inspirational starter ideas

Now that you have made an entire wheel of marijuana-infused cheese, you are likely pondering the ways that it could be used to entertain. There are literally millions of cheese dishes out there, but here are a few simple ideas to help get you started.

Lasagna, grilled cheese, cheese and crackers, baked potato with cheese, cheese sticks, macaroni and cheese, cheese buns, cheese fondue, chicken cordon bleu, pizza, poutine, eggplant Parmesan, cheddar chicken, cheddar cheese puffs, bacon cheddar muffins, tacos, or as a topping for any sandwich you can think of.