Vikerus Forrest
Active Member
So I looked up the recipe but something seemed a little off, been in culinary arts so I figured... Why not kick it up a notch?
3 cups Whole Organic milk
1-3oz fine quality trimmings and those throw away buds
1/3 tsp ground cardamom
1/4 tsp ground ginger
1/2 tsp ground cinnamon
10-15 cloves by taste preference (I use 16
)
1 tbsp of your favorite liquor or vanilla
1 cup boiling water
6 tbls sugar or more to taste (I like it spice and just enough sweet to cut the bitter)
In a pot place all the weed and pour half the milk with seasonings mixed in over that, let come to just before simmer and sit there mashing the living hell out of the green stuff. Took me 20 minutes to get it to a fine shredded state with a straight edge against the bottom of the pot. What ever you got will work. Do Not Pre-Grind The Trim You Will Loose So Much THC.
Let the milk come to the softest of simmers and keep there while stirring/mashing constantly for 20 mins. This is important. While you stir pour in the liquor or vanilla. Turn the heat down to low and stir until it stops bubbling. Let this sit for at least an hour on low, keeping an eye on it so it doesn't simmer again. Stir once in a while if you can be bothered
Repeat step one, squeezing off all the milk with cheese cloth. This time do not let sit for an hour. Simply bring to a simmer over 20 mins while you stir and mash. The milk should be the same color as the first batch or close.
Pour off and now heat up the water.
When the water starts to boil plop your cheese cloth with drained plant matter in the water and press with the back of a spoon for a good 10-15 mins. Turn off the heat after 5 mins or so. The water should be a nice healthy green maybe with a sheen of oily residue over the top. This is the good stuff we missed with fat extraction. Oil might not bind to water, but hot water does strip oils off a plant
Pour everything back in the pot sans our cheese cloth ball of waste plant matter, be sure to squeeze out every little bit of water. You will notice at the end more and more of it is oil dripping off. The green stuff left over should be slightly damp but not enough to create a drop when you squeeze. I've got a grip strength of 150lb which did it. So get creative if you have trouble with such things, two upside down pans smashing the ball in between would do it.
Dissolve all the sugar and enjoy! It's potent so watch yourself and keep indoors or at least out any heavy machinery.
3 cups Whole Organic milk
1-3oz fine quality trimmings and those throw away buds
1/3 tsp ground cardamom
1/4 tsp ground ginger
1/2 tsp ground cinnamon
10-15 cloves by taste preference (I use 16
)1 tbsp of your favorite liquor or vanilla
1 cup boiling water
6 tbls sugar or more to taste (I like it spice and just enough sweet to cut the bitter)
In a pot place all the weed and pour half the milk with seasonings mixed in over that, let come to just before simmer and sit there mashing the living hell out of the green stuff. Took me 20 minutes to get it to a fine shredded state with a straight edge against the bottom of the pot. What ever you got will work. Do Not Pre-Grind The Trim You Will Loose So Much THC.
Let the milk come to the softest of simmers and keep there while stirring/mashing constantly for 20 mins. This is important. While you stir pour in the liquor or vanilla. Turn the heat down to low and stir until it stops bubbling. Let this sit for at least an hour on low, keeping an eye on it so it doesn't simmer again. Stir once in a while if you can be bothered
Repeat step one, squeezing off all the milk with cheese cloth. This time do not let sit for an hour. Simply bring to a simmer over 20 mins while you stir and mash. The milk should be the same color as the first batch or close.
Pour off and now heat up the water.
When the water starts to boil plop your cheese cloth with drained plant matter in the water and press with the back of a spoon for a good 10-15 mins. Turn off the heat after 5 mins or so. The water should be a nice healthy green maybe with a sheen of oily residue over the top. This is the good stuff we missed with fat extraction. Oil might not bind to water, but hot water does strip oils off a plant
Pour everything back in the pot sans our cheese cloth ball of waste plant matter, be sure to squeeze out every little bit of water. You will notice at the end more and more of it is oil dripping off. The green stuff left over should be slightly damp but not enough to create a drop when you squeeze. I've got a grip strength of 150lb which did it. So get creative if you have trouble with such things, two upside down pans smashing the ball in between would do it.
Dissolve all the sugar and enjoy! It's potent so watch yourself and keep indoors or at least out any heavy machinery.
Mainly it just takes some time for correct fat extraction when you are talking 4-6% milk fat.
