parabear
Member
OK, so edible potency is directly related to the fat content. Thus regular milk is a poor candidate as a consumable marijuana product on its own, however it is easy to add much potential to milk by adding some Heavy cream to the milk, which contains 12x as much fat as whole milk! This allows pot milk to be made of sufficient potency, as to make it easier to consume for those who prefer to not smoke, or need constant pain relief. Whole milk has an average of about 3.5% fat, and heavy cream has about 38-40% on average. thus 100 grams of heavy cream can potentially absorb as much THC as about 1200 grams of whole milk. When using heavy cream, the milkfat %age is a moot issue as far as the milk is concerned, as in 1000 grams the difference between whole and 2% milk is only 15 grams of fat... which one ounce of heavy cream nearly contains. This is why heavy cream is a very nice enhancement to the milk. I generally try to make it no more than a 4:1 milk to cream ratio, generally I run around 5:1 or 6:1. The 6:1 ratio gives me a good result with about 6 oz of pot milk. the 4:1, 4 oz is a good dose, and the 5:1, you guessed it, 5 oz. a 1:1 ratio would be slimy and thick as hell (would still have about 18% total fat) and one ounce would be a potent dose (POT CREAM SHOTS ANYONE????). One can tailor the end product in accordance to their preferences, either using a 10:1 ratio (the minimum I would recommend... would take abut a 10 oz serving, I personally won't go under 6:1) When I make it, I make it in at least pint batches, but no more than a quart. I also use the an appropriate amount of weed to the total fat content.... or kief. For sakes of edibles, BOMB ass kief is about 4 times more potent than bud. For a pint, I will use about an eight of mid quality bud, or a quarter of decent shake. I genreally relegate my harsh smoking, or dried out buds for edibles. Here in LA, CA, many dispensaries are clearing out inventories, and there are some major deals to be had. I shopped around a few and picked up an OZ at each over a few days, paying no more than $120 an ounch, and it is all decent stuff, including some bomb ass master haze and Afgoo. Needless to say, after making a bunch of other concentrates, maximizing my results (the remnants from kief and bubble hash used to make oil via ethanol extraction which I use a refluxing heated setup to speed and maximize output) I have plenty to play around with for edibles. Anywho, now you are either lost and stoned, or understand the principles of my process....
I make pot milk like this....
Double boiler (better temp control)
2 cups WHOLE MILK
1/2 cup HEAVY (WHIPPING) CREAM (more or less depending on desired potency)
Appropriate amount of THC containing material (for this amount, I would use 1/8th relatively potent stuff... not one hit quiter...smoke that!!!!, 1 gram of good quality kief or hash would also work. Ethanol extracted hash oil, with natural distilled grain ethanol, can be used, but i have never personally tried it... I would not recommend using any good hash on this...)
pinch of salt.... I mean, just literally, like barely any... it helps prevent the 'filmy' mouth feeling
1.5 teaspoons potent/double strength vanilla extract... helps subdue the 'weed' taste... if using cheap (do not use immitation!!!!) extract, use 2 teaspoons
2 table spoons sugar... smooth out the product
cooking thermometer that can measure down to 130 degrees Fahrenheit
strianer (DO NOT USE A COFFEE FILTER!!!! small strainers can be found at the dollar store. If you used kief, don't worry about straining, as the strainer will not stop the kief. The milk will have a semi sweet taste, that will be smooth and creamy. It also can have hints of flavor of the buds you use. I would not recommend using skunky weed.... because like a dead body, you can't hide a skunk.... hashy strains give a bit of a spice flavor, like some of the tea the village elders served my unit when I was in Afghanistan. Fruity tasting strains give a bit of an herbal flavored tea kind of hint to it. Minty and piney strains impart minty and cool notes in the aftertaste. skunk weed smells, and gives it a huge dirt taste... well more like dirt mixed with ground up herbal supplements... its nasty with skunky weed... if the buds have a clean green flavor, the milk will taste like grass.... sweet grass.... The salt just helps break surface tension of the fats, thus eliminating that filmy mouth feeling, and allowing better taste. It also mellows peppery strains slightly. Sugar smooths the palate of the product. Vanilla helps to make it taste better. add sugar and vanilla (or other flavoring materials... chocolate could even be used to make chocolate milk!!!) near the end of the cooking process, though one could add chocolate (actual solid chocolate) earlier to boost the fat slightly... one could use the milk for just about anything, from making ice cream, to drinking it straight to using it on cereal. the possibilities are endless. Baking, cooking, it does it all.
Edibles are best consumed on an empty stomach. It is also very effective for those seking pain relief, relaxation, sleep, and other physical symptoms. On an empty stomach effects will start in about 15-60 minutes depeding on method consumed, with faster effects when consumed warm straight.
In double boiler, set up the boil pot, in saucepan place weed, milk cream, salt. Place in double boiler with thermometer inside. once mixture hits 130 degrees, stir slowly, and also reduce heat to medium. Watch the temp creep up towards 140 degrees, when it hits 140, turn to low, and slowly increase temp till you get to 140 and it remains stable.
Once at 140 and stable, stir every 5-10 minutes GENTLY (you don't want to churn it... then you have chunks) for at least 30 minutes up to an hour. If using bud make sure you break it up about as fine as you would for a joint. you do not want the temp to breach 150 degrees or remain in the upper 140s for more than a few minutes... once heated to 140, keep it above 125, and not under 135 for more than 2 minutes, unless done. 1/8th i find makes this amount about as potent as possible in about half an hour.
2 table spoons sugar
I make pot milk like this....
Double boiler (better temp control)
2 cups WHOLE MILK
1/2 cup HEAVY (WHIPPING) CREAM (more or less depending on desired potency)
Appropriate amount of THC containing material (for this amount, I would use 1/8th relatively potent stuff... not one hit quiter...smoke that!!!!, 1 gram of good quality kief or hash would also work. Ethanol extracted hash oil, with natural distilled grain ethanol, can be used, but i have never personally tried it... I would not recommend using any good hash on this...)
pinch of salt.... I mean, just literally, like barely any... it helps prevent the 'filmy' mouth feeling
1.5 teaspoons potent/double strength vanilla extract... helps subdue the 'weed' taste... if using cheap (do not use immitation!!!!) extract, use 2 teaspoons
2 table spoons sugar... smooth out the product
cooking thermometer that can measure down to 130 degrees Fahrenheit
strianer (DO NOT USE A COFFEE FILTER!!!! small strainers can be found at the dollar store. If you used kief, don't worry about straining, as the strainer will not stop the kief. The milk will have a semi sweet taste, that will be smooth and creamy. It also can have hints of flavor of the buds you use. I would not recommend using skunky weed.... because like a dead body, you can't hide a skunk.... hashy strains give a bit of a spice flavor, like some of the tea the village elders served my unit when I was in Afghanistan. Fruity tasting strains give a bit of an herbal flavored tea kind of hint to it. Minty and piney strains impart minty and cool notes in the aftertaste. skunk weed smells, and gives it a huge dirt taste... well more like dirt mixed with ground up herbal supplements... its nasty with skunky weed... if the buds have a clean green flavor, the milk will taste like grass.... sweet grass.... The salt just helps break surface tension of the fats, thus eliminating that filmy mouth feeling, and allowing better taste. It also mellows peppery strains slightly. Sugar smooths the palate of the product. Vanilla helps to make it taste better. add sugar and vanilla (or other flavoring materials... chocolate could even be used to make chocolate milk!!!) near the end of the cooking process, though one could add chocolate (actual solid chocolate) earlier to boost the fat slightly... one could use the milk for just about anything, from making ice cream, to drinking it straight to using it on cereal. the possibilities are endless. Baking, cooking, it does it all.
Edibles are best consumed on an empty stomach. It is also very effective for those seking pain relief, relaxation, sleep, and other physical symptoms. On an empty stomach effects will start in about 15-60 minutes depeding on method consumed, with faster effects when consumed warm straight.
In double boiler, set up the boil pot, in saucepan place weed, milk cream, salt. Place in double boiler with thermometer inside. once mixture hits 130 degrees, stir slowly, and also reduce heat to medium. Watch the temp creep up towards 140 degrees, when it hits 140, turn to low, and slowly increase temp till you get to 140 and it remains stable.
Once at 140 and stable, stir every 5-10 minutes GENTLY (you don't want to churn it... then you have chunks) for at least 30 minutes up to an hour. If using bud make sure you break it up about as fine as you would for a joint. you do not want the temp to breach 150 degrees or remain in the upper 140s for more than a few minutes... once heated to 140, keep it above 125, and not under 135 for more than 2 minutes, unless done. 1/8th i find makes this amount about as potent as possible in about half an hour.
2 table spoons sugar
and the info is badass.... some people REALLY don't want to do more Fat than they have to. 
