THE SECRETS OF ADDING CANNABIS
In this section we will discuss the various methods of infusing cannabis into recipe- ready cannabis products. Let’s get started. First, let’s take a look at the marijuana you intend to use; is it free of molds? Brick-weed or other bud with mold on it is not a good source for cannabis edibles. In-fact it could make you sick, especially if you already have a compromised immune system. Second, look closely for any foreign materials such as, dirt, insects, pollens, and spider webs in fresher, outdoor cannabis. All foreign materials must be removed before using in recipes.
LIQUIDS & BUTTER
1. WATER
To make green water you will need the following:
1. 2 4 Quart Pots 2. Two 2 quart drink pitchers 3. A pile of cannabis stalks and/or stems 4. A fine mesh strainer or coffee filter 5. Water
1.Fill both of the 4 qt. pots ¾ of the way with the stems and stalks. They should be layered to fit as many as possible, but not necessary.
2. Now, fill one of the pots with water just over the stems and place on the stove. Set the stove to low and simmer until almost boiling (about 10-15 minutes).
3. Turn off stove and let cool down.
4. Now, pour the boiled water into the second pot.
5. Add more water as necessary to just cover the fresh stems and throw away the boiled stems.
6. Set on stove again and simmer for 10-15 minutes or until almost boiled.
7. Turn off stove and let cool.
8. Use your strainer and pour the water into the 2-2quart drink pitchers. Now you have 2 pitchers of green water or tea ready to be used in any recipe you need water for! The green water will keep in the refrigerator for a week. Those of you who wish to make your water extra potent can repeat steps 4-8. Use your water to make Ice Cubes, Kool-aid, etc.
2. MILK
You will need the following: 1. A half-gallon of whole milk 2. A 4-quart pot 3. A pile of stems and/or stalks or, 1/4oz of quality cannabis, or, 1-½ grams of kief /hash 4. A fine mesh strainer or coffee filters 5. A funnel
1. Layer the stems in the pot to fit as many as possible, ¾ full. If using buds or hash/kief, skip this step.
2. Pour milk into the pot, and place on the stove.
3. If using buds or kief, add to the milk now
4. Set the stove to very low and simmer for 30-45 minutes, stirring often to mix evenly.
5. Turn off and let cool.
6. Place strainer or coffee filter inside the funnel and set on top of milk container. Now pour the milk into the strainer .(pic) If you used kief, it is not necessary to strain the mixture. Your cannabis milk will keep in the refrigerator until it’s use-by date is up. Use in any recipe calling for milk, or by itself. Use your imagination!
3. OILS
You will need: 1. 2 and ¼ cups of extra virgin olive oil or other quality oil. 2. 25 grams of shake and/or bud trim, OR 7grams of buds, OR 2-3 grams of kief/hash. 3. A fine mesh strainer 4. A small container with a lid 5. A medium sauce pot.
1. First, pour oil into sauce pot and place on the stove.
2. Now, pour and stir in the shake, buds, or kief/hash.
3. Turn on stove and set to very low.
4. Simmer for twenty minutes, stirring often. Do not let boil. Boiling burns the THC and makes the oil taste awful.
5. Turn off stove and let cool.
6. Pour oil through strainer into container with lid and place in refrigerator. The oil will keep for 6 weeks. Use as you would regular oil in recipes.
*To use stems for this recipe they must be of high quality, and relatively fresh. No brick (dirt weed) stems.
1. Fill up your pot with your stems, as many as possible, breaking if needed.
2. Fill your pot with oil, just covering the stems.
3. Turn on stove and set to very low.
4. Simmer for 15 minutes. Do not let boil. Boiling burns the THC and makes the oil taste awful.
5. Turn off stove and let cool.
6. Pour oil through strainer. Throw away used oily stems.
7. Repeat steps 1 thru 5. Use new stems! Repeat 1 thru 5 agian if extra strength is needed.
8. Pour oil through strainer into container with lid and place in refrigerator. The oil will keep for 6 weeks. Use as you would regular oil in recipes.*
4. BUTTER
There are many different ways to make green-butter. I will explain the method that I use. You will need: 1. 1 pound of quality, high-fat butter. I prefer to use whipped butter. 2. 25 grams of shake, OR 7 grams of buds, OR 2-3 grams of kief/hash 3. One medium sauce pot 4. A frying pan or skillet that will fit the pot in it. 5. A fine mesh strainer. 6. A small container with a lid
1. Put the frying pan or skillet on stove and add 1inch of water.
2. Put the sauce pot into the frying pan/skillet. (A crockpot on low will work fine)
3. Place the butter in the sauce pot and turn the stove to low.
4. Stir until butter is melted.
5. Now, stir in the shake, buds, or kief/hash.
6. Turn stove to very low and simmer for 15-20 minutes, being careful not to let boil.
7. Turn off stove, cover pot, and let sit for 2-6 hours, or until butter hardens.
8. Turn stove on again to very low.
9. Simmer until melted, then turn stove off and let cool.
10. Pour butter through mesh strainer into container with lid and place in refrigerator. Green butter will keep in the fridge for about 2 weeks or the freezer for longer. If it has gone bad, it will have small black mold spots.
In this section we will discuss the various methods of infusing cannabis into recipe- ready cannabis products. Let’s get started. First, let’s take a look at the marijuana you intend to use; is it free of molds? Brick-weed or other bud with mold on it is not a good source for cannabis edibles. In-fact it could make you sick, especially if you already have a compromised immune system. Second, look closely for any foreign materials such as, dirt, insects, pollens, and spider webs in fresher, outdoor cannabis. All foreign materials must be removed before using in recipes.
LIQUIDS & BUTTER
1. WATER
To make green water you will need the following:
1. 2 4 Quart Pots 2. Two 2 quart drink pitchers 3. A pile of cannabis stalks and/or stems 4. A fine mesh strainer or coffee filter 5. Water
1.Fill both of the 4 qt. pots ¾ of the way with the stems and stalks. They should be layered to fit as many as possible, but not necessary.
2. Now, fill one of the pots with water just over the stems and place on the stove. Set the stove to low and simmer until almost boiling (about 10-15 minutes).
3. Turn off stove and let cool down.
4. Now, pour the boiled water into the second pot.
5. Add more water as necessary to just cover the fresh stems and throw away the boiled stems.
6. Set on stove again and simmer for 10-15 minutes or until almost boiled.
7. Turn off stove and let cool.
8. Use your strainer and pour the water into the 2-2quart drink pitchers. Now you have 2 pitchers of green water or tea ready to be used in any recipe you need water for! The green water will keep in the refrigerator for a week. Those of you who wish to make your water extra potent can repeat steps 4-8. Use your water to make Ice Cubes, Kool-aid, etc.
2. MILK
You will need the following: 1. A half-gallon of whole milk 2. A 4-quart pot 3. A pile of stems and/or stalks or, 1/4oz of quality cannabis, or, 1-½ grams of kief /hash 4. A fine mesh strainer or coffee filters 5. A funnel
1. Layer the stems in the pot to fit as many as possible, ¾ full. If using buds or hash/kief, skip this step.
2. Pour milk into the pot, and place on the stove.
3. If using buds or kief, add to the milk now
4. Set the stove to very low and simmer for 30-45 minutes, stirring often to mix evenly.
5. Turn off and let cool.
6. Place strainer or coffee filter inside the funnel and set on top of milk container. Now pour the milk into the strainer .(pic) If you used kief, it is not necessary to strain the mixture. Your cannabis milk will keep in the refrigerator until it’s use-by date is up. Use in any recipe calling for milk, or by itself. Use your imagination!
3. OILS
You will need: 1. 2 and ¼ cups of extra virgin olive oil or other quality oil. 2. 25 grams of shake and/or bud trim, OR 7grams of buds, OR 2-3 grams of kief/hash. 3. A fine mesh strainer 4. A small container with a lid 5. A medium sauce pot.
1. First, pour oil into sauce pot and place on the stove.
2. Now, pour and stir in the shake, buds, or kief/hash.
3. Turn on stove and set to very low.
4. Simmer for twenty minutes, stirring often. Do not let boil. Boiling burns the THC and makes the oil taste awful.
5. Turn off stove and let cool.
6. Pour oil through strainer into container with lid and place in refrigerator. The oil will keep for 6 weeks. Use as you would regular oil in recipes.
*To use stems for this recipe they must be of high quality, and relatively fresh. No brick (dirt weed) stems.
1. Fill up your pot with your stems, as many as possible, breaking if needed.
2. Fill your pot with oil, just covering the stems.
3. Turn on stove and set to very low.
4. Simmer for 15 minutes. Do not let boil. Boiling burns the THC and makes the oil taste awful.
5. Turn off stove and let cool.
6. Pour oil through strainer. Throw away used oily stems.
7. Repeat steps 1 thru 5. Use new stems! Repeat 1 thru 5 agian if extra strength is needed.
8. Pour oil through strainer into container with lid and place in refrigerator. The oil will keep for 6 weeks. Use as you would regular oil in recipes.*
4. BUTTER
There are many different ways to make green-butter. I will explain the method that I use. You will need: 1. 1 pound of quality, high-fat butter. I prefer to use whipped butter. 2. 25 grams of shake, OR 7 grams of buds, OR 2-3 grams of kief/hash 3. One medium sauce pot 4. A frying pan or skillet that will fit the pot in it. 5. A fine mesh strainer. 6. A small container with a lid
1. Put the frying pan or skillet on stove and add 1inch of water.
2. Put the sauce pot into the frying pan/skillet. (A crockpot on low will work fine)
3. Place the butter in the sauce pot and turn the stove to low.
4. Stir until butter is melted.
5. Now, stir in the shake, buds, or kief/hash.
6. Turn stove to very low and simmer for 15-20 minutes, being careful not to let boil.
7. Turn off stove, cover pot, and let sit for 2-6 hours, or until butter hardens.
8. Turn stove on again to very low.
9. Simmer until melted, then turn stove off and let cool.
10. Pour butter through mesh strainer into container with lid and place in refrigerator. Green butter will keep in the fridge for about 2 weeks or the freezer for longer. If it has gone bad, it will have small black mold spots.
