|Prep. Time||Cooking Time||Ready In Time|
|5 mins||60-70 mins||65-75 mins|
The amount of cannabis in the recipe is not absolute. You can adjust the amount of cannabis according to the potency desired in your marijuana milk and your personal preferences. A general rule of thumb I have found to work well is 7 grams of cannabis per quart of milk. Since there are 4 cups to a quart, if you would like to make 1 quart you would need 1/4 of 7 grams, or 1.75 grams. If you have a scale these quantities should be easy to weigh out.
If you’re a vegan, you can still create this recipe. Just opt for the Cannabis almond milk alternative!
How to make Marijuana Milk?
7 grams ground cannabis
1 quart whole milk
Container with lid
Rubber band that is big enough to stretch around your Tupperware
Pour milk into a saucepan and place on medium heat. Warm up the milk but do not boil it. You ideally want to keep the temperature below 200 degrees F, as this is when THC begins to break down.
When the milk is warm enough (but not boiling) sprinkle your cannabis and stir softly. If you have a food thermometer add the weed when the milk is around 150 degrees F.
Let the milk simmer with the cannabis for at least 60 minutes. Stir every now and then to make sure that the milk does not stick. This will also help keep the temperature from getting too high.
Use 2 sheets of cheese cloth to cover the lid of your Tupperware. Put the sheets over the lid of the Tupperware and secure them by fastening them with a rubber band.
Strain the milk by pouring it in the container (letting it pass through the cheese cloths). Strain all milk from the cannabis.
Remove the cheese cloth sheets and place the lid. Let the milk cool and put it in the fridge.