2 quarts whole fat milk (soy, goat, cow, coconut, etc.)
See Tips for making canna milk on the side bar.
This blog is for Legal Medical Marijuana Patients and Caregivers for the purpose of providing Tried and True cannabis edibles. All recipes in this blog are adjusted for high-altitude.
Whether you use canna milk, budder or tincture the potency will depend on the strain of cannabis and on the patient so be safe and start with the minimum serving size until you know how it affects you, which can take thirty minutes to one hour.
Cow, soy, rice and coconut milks, all work well for canna milk. They contain lecithin; an emulsifier that holds the cannabinoid oils and helps your body absorb the cannabinoid’s faster.
Crock-pots work best when filled half to two-thirds full. This canna milk recipe works best in a 3 or 4-quart crock-pot.
To freeze canna milk; Once milk has completely cooled fill an ice cube tray with the finished product, when frozen dump cubes into a freezer-safe container.
Or do what I do; save those spaghetti jars that are identical to canning jars, they hold 3 cups of canna milk. You can use the lid that came with the jar (Not Ragu) or buy a box of canning lids, make sure you wash them first. After the milk has completely cooled in the refrigerator, make sure the lid is on tight and put in the freezer until ready to use. Be sure to thaw it out in the refrigerator and not on the counter.
THC starts evaporating at 392 degrees F so you do have to watch your temperature, especially when stove top cooking. That also means frying and sautéing, which is usually a higher temp than 392, would not be the best way to use your cannabis. There aren't too many baking recipes (none that I can think of) that use a temp higher than 375, which is still safe. There are savory recipes that call for a higher temp but you can easily lower the temperature and adjust the cooking time.