Check out this recipe for some cannabis-infused cream cheese. You can add it to your favorite dish or simply spread it on some crackers, bagels, or whatever you favor and eat it like that. Then, sit back and wait for those effects to kick in.
This recipe will take around 3-6 hours to complete and will yield 6 cups of cream cheese.
- 1 ounce of finely ground cannabis
- 1 gallon of milk
- 1 quart of cultured buttermilk
- 1/2 teaspoon salt
- candy thermometer
- large saucepan
Instructions: Recipe for some cannabis-infused cream cheese
First, grab your large saucepan and pour the milk and buttermilk into it. Begin to mix this up. While mixing, pour in your finely ground cannabis. Stir all of it into the milk. Then, cook this on medium heat, occasionally stirring.
While cooking the mix on medium heat, stick in your thermometer to track the temperature. You should heat the mix until the temperature reaches 170 F (77 C). Keep the milk between 170 F and 175 F for an additional 15 minutes.
After cooking, turn off the heat and grab some cheesecloth. Pour the mix through the cheesecloth to remove all waste. Next, return the mix to the pan and wait for 15 minutes. After that, the milk should begin separating. Line a strainer with several layers of cheesecloth and set it inside of a large bowl. Pour the mix through the strainer to collect curds. You can now discard the leftover milk, or use it in other recipes.
You should now be left with curds only. Leave these to rest on the strainer for 2-4 hours at room temperature.
After the curds have rested, remove them from the strainer and place them in a blender. Add salt to the curds. Blend this up until it becomes creamy. Your cream cheese is now complete (and infused with cannabis)!
Eat it now or store it in your refrigerator. You can eat cream cheese alone or with several different foods. I love to spread cream cheese on crackers. What’s your go-to way of eating cream cheese?
For more cannabis-infused recipes, click here.