I was just reading an article that says that microwaving milk enlarges the fat cells. I was just wondering... If I put some ground up bud in the milk and threw it in the nuker then put it into some tea, would it get me high? Does anyone have a recipe?
Cannabis milk 1. Put milk (soy or dairy) and cannabis into a double boiler 2. Cook on medium heat for half an hour, stirring often 3. Strain cannabis from milk and discard 4. Store milk in an air tight container in the fridge ---------------- That's the recipe I found, but I'm a little sketchy about the milk being heated up slowly. Wouldnt it go sour?
Yeah I couldnt find anything cuz I was looking for "weed milk" and i changed it to "cannabis milk" and it went right away.
you dont wanna nuke it unplug the microwave and never use it again! but the slow methods the way u wanna go when i saw the title tho i was thinking hemp seed milk..god that stuffs gooood altho, with the recipe u posted..i disagree with the straining & discarding parts dont strain..just drink it
Hemp seed milk? Oh damn, that does sound delicious. Do you buy that somewhere, or is there a way to make it?
I used heavy cream one time (you want the highest fat content possible). Just bring it close to a boil, put in the weed, and keep it hot for around half an hour stirring occasionally (keep it moving), strain and put it in your choice of beverage. It tasted kindof nutty. I found that it works really well with some expresso, but i haven't steamed the canna-milk yet for fear of doing some damage to the THC.
Today is a truely epic day in my kitchen there is a pound of home grown weed (not great not bad) two Gallons of milk and a full cheese making kit!!!! Anyone for Muncheese?
and its done a simple hard cheese using bud milk. i used a pint of whole milk to which i added a tub of extra thick double cream and heated in double boiler ver gently for about 2 hours with half an oz of bud then filltered through a fine nylon seive. then added the cooled canamilk to about 6 pints of chilled full fat cows milk and gently raised the temperature to 28 degrees centigrade before adding starter (available from all good cheese shops) and maintaining the temperature at 28 for half an hour and stirring occasionaly at the end of this half hour we added 4ml of vegetarian rennet and stirred in well! then began to slowly raise the temperature to 38 degrees at 38 degrees we lifted the milk out of the water bath and left to stand for about half an hour for the curds to form up and then chopped them to release the whey which was drained off. at this point you have fresh cheeese much like a indian paneer cheese which we tested and found to have a very profound effect even from a small ammount about 20 minutes later then we salted the curds with about a teaspoon on salt and mixed it in throughly then pcked into moulds for pressing! the cheeses are now being pressed to remove the moisture and will be turned once oa day for three days before being opened up and vacuum sealed for about three months to mature!!
