Bhang Stove Top

poplars

poplars

Well-Known Member
so I've been expirementing with stove top bhang (aka cannabis infused milk, you can go into more complex def. you want, but keep it to yourselves because I'm just all about the actual product here . . . )


so right now I used 11 grams to 1 cup of 2% milk, it has 5 grams of fat to 1 cup, which is ea sily enough to catch all the THC in 11 grams ground of dank indica.

so I cook it on low flame on the stove top for about 1 hour and 20 mins with a plate covering the pan or something.

then I strain the material, then I filter it through a coffee filter as there tends to be extra stuff in there from the bud you probably dont' want to consume; the insolubles.

anyways, I'd love to start discussion on this because I find it very effective, I can take small shots of this recipe right here and get a hella hella nice stone for 4 hours, comes on strong and fast because of the lecithin in milk (for vegans you can use soy milk too; it has lecithin and good milk fat.)

do you guys think 1 hour and 20 mins stove-top is enough to decarboxylate the THC and absorb it all into the fats of the milk?

and is heating milk for the specified time going to make it spoil faster?


either way, this seems to be a pretty badass recipe, hope this thread yeilds good discussion and great success to all who dive into it.
 
poplars

poplars

Well-Known Member
so I'm also expirementing with cooking the bhang on the stovetop by heating it to the simmer, then turning off the heat and letting it sit, then reheating it, and try doing this for 2 and a half hours.

I'll let you guys know what happens.

but you all should try this too.
 
shnkrmn

shnkrmn

Well-Known Member
Maybe you should get a candy thermometer and dial in the temperature to just the right level so you get max extraction without destruction. But how long to cook it is a matter of long, arduous experimentation :)

I'm interested.

Edit: your on again off again method might breed bacteria . . . .
 
poplars

poplars

Well-Known Member
I don't think I need a candy thermometer.

see there's a certain temp you want to keep the milk so it doesn't form a layer on top . . . . it's like perfect simmer. so as long as you keep it at perfect simmer you're doing all you can do, can't really dial in the optimum temp.


the simmering temp is obviously good enough because I get high as fuck off of this, the only thing in question here is the cook time, perhaps an extra hour will get the rest out in theory.
 
poplars

poplars

Well-Known Member
well I too am concerned about bacteria, but from my understanding as long as I don't let the temperature drop much lower below simmering (we're talking I wont let it drop more than 8 degrees . . . ) there shouldn't be any growth.
 
poplars

poplars

Well-Known Member
eh hahahaha I'll pass on that. but theoretically if they millk at the same temp for hours to make cheese then I can do this with no issues but maybe slightly thicker milk! :D
 
DawgMountain

DawgMountain

Active Member
I've been wanting to make Bhang for some time. I'm finally getting some cuttings were I can try this. We are thinking of making Bhang Cocoa milk. The recipe I have is for Bhang tea from India. They use a mortar and grind the weed with the warm milk.
 
gogrow

gogrow

confused
For the few times that I attempt edibles, this is the way I go... Not the exact same process, as my mind changes all the time, but always in milk, as I've yet to find anything that has a better flavor afterward; I've gotta say, cooked pot tastes like shit and grass most of the time, but in the milk it is tolerable... and great with a little cinnamon and/or nutmeg and honey :)

I'm going to be trying to make up a little cup of nitetime goodness this evening with about 3/4oz of stems.... we'll see how it goes.
 
poplars

poplars

Well-Known Member
yeah if they had hella crystals on the stem then there will definitely be enough for one person ;)
 
gogrow

gogrow

confused
poplars said:
yeah if they had hella crystals on the stem then there will definitely be enough for one person ;)
Click to expand...
I suppose we're about to find out :) Alot of it is shwag stems, but I pick those stems sparsely, so hopefully it will work out right. Regardless, it will all go into the compost, so the only thing I stand to lose is a litte bit of time.
 
dam612

dam612

Well-Known Member
y not use whole milk? more fat for better absorption. Also ide double boil the milk so as to not burn the mixture (pot of water boiling with another smaller pot w/ milk-weed mixture)
 
gogrow

gogrow

confused
dam612 said:
y not use whole milk? more fat for better absorption. Also ide double boil the milk so as to not burn the mixture (pot of water boiling with another smaller pot w/ milk-weed mixture)
Click to expand...
was looking into the double boiler thing just now... I think I'm gonna wait til tomorrow as I only have milk, no heavy cream :(
 
poplars

poplars

Well-Known Member
you don't need whole milk as 2% fat is enough.

I've got it so strong that a small 1 ounce shot got me high as hell for 4 hours, why would you need higher milk fat if 2% is already capable of that?

that's just the way I see it..
 
gogrow

gogrow

confused
poplars said:
you don't need whole milk as 2% fat is enough.

I've got it so strong that a small 1 ounce shot got me high as hell for 4 hours, why would you need higher milk fat if 2% is already capable of that?

that's just the way I see it..
Click to expand...
I used coconut milk.... shit came out rich and tasty :) got me and the wife stoned
 
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