Making cannabis-infused milk, also known as “canna-milk,” is a relatively simple process. Here’s a basic recipe:
1 cup whole milk (you can use any milk, but higher fat content helps with THC extraction)
3.5-7 grams of ground cannabis (the potency depends on the amount and THC content of the cannabis you use)
Cheesecloth or fine mesh strainer
Airtight container for storage
1. Decarboxylation: Preheat your oven to 240°F (115°C). Spread the ground cannabis evenly on a baking sheet lined with parchment paper. Bake it in the oven for about 30-40 minutes. This process activates the THC in the cannabis and makes it more bioavailable.
2. Infusion: In a saucepan, pour 1 cup of milk and add the decarboxylated cannabis. Heat the mixture on low heat, ensuring it doesn’t boil. Simmer for about 45 minutes to 1 hour, stirring occasionally. This helps to infuse the THC and other cannabinoids into the milk.
3. Straining: After simmering, remove the saucepan from the heat and let it cool slightly. Place a piece of cheesecloth or a fine mesh strainer over a clean container. Pour the milk through the strainer, which will filter out the plant material, leaving you with the infused milk.
4. Storage: Once strained, store the cannabis-infused milk in an airtight container in the refrigerator. Make sure to label it clearly and store it away from children or anyone who shouldn’t have access to it.
Remember, dosing with cannabis-infused milk can be tricky as potency can vary widely based on factors like the cannabis strain’s THC content and your body’s reaction. It’s advisable to start with a small amount to test its potency and effects before consuming more.
Additionally, cannabis laws and regulations vary across regions, so ensure you’re complying with local laws and guidelines regarding the use and possession of cannabis.