How To Make Cannabis Cheddar Cheese

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Cuisine: European
Keyword: Cannabis, Cheddar, Cheese, How, make, to
Calories: 200kcal


  • 4 cups (1 L) Cannabis milk
  • 1.8 gallons (7 L) fresh, raw milk
  • 1/4 tsp (1.25 ml) mesophilic culture
  • 1/2 tsp (2.5 ml) liquid animal rennet
  • 2 Tbsp (30 ml) fine sea salt


  • Pour both milks into your stockpot and heat it over medium heat until it reaches an even temperature of 90 degrees Fahrenheit.
  • Sprinkle the mesophilic culture over the surface of the milk and whisk it in, making sure that it is thoroughly combined and dissolved.
  • Let the cultured milk ripen for 1 hour.
  • Slowly pour the diluted rennet into the milk, whisking continuously as you add it and for at least 5 minutes after all the rennet has been added.
  • Let the milk set for 1 to 2 hours untill a curd develops firm enough for you to cut cleanly with a knife.
  • Use a long knife to cut the curds into 1/4-inch cubes. The cubes do not have to be perfectly even, but they should be approximately the same size.
  • Let the curds sit for an additional 15 minutes.
  • Gradually raise the temperature of the milk until it reaches 100 to 102 degrees Fahrenheit.
  • Stir the curds with a long-handled spoon every few minutes to prevent them from matting or clumping. Do this for 30-45 minutes. And you will see the curds will begin to shrink considerably.
  • Pour the contents of the pot through your cheesecloth-lined colander. Rest the colander over a clean sink, basin, or the empty stockpot. Drain for 15 minutes stirring accosionally.
  • Turn the curds onto a chopping board and cut them in 5 evenly sizes. And put them back in the pot.
  • Fill a sink or basin with 102°F water and place the pot and curds into it. Keeping the temperature of the curds right around 100°F, turn the slices every 15 minutes for the next 2 hours. This is the cheddaring process and will give your cheese its unique flavor and deliciousness.
  • After 2 hours, the curds will be shiny and very firm. Remove them from the pot and cut into ½-inch cubes. Place back in the pot, cover, and place in the sink filled with 102°F water.
  • In 10 minutes, stir gently with your fingers or a wooden spoon. Repeat twice more.
  • Remove the pot from the sink and add salt. Stir gently once more.
  • Line the cheese press with a piece of cheesecloth and carefully place the curds into the press. Wrap the cloth around the cheese and press at 10 pounds of pressure for 15 minutes.
  • Remove the cheese from the press, unwrap, and flip the cheese. Re-wrap using a fresh piece of cheesecloth, and press at 40 pounds of pressure for 12 hours.
  • Remove the cheese from the press, unwrap, and flip the cheese. Re-wrap using a fresh piece of cheesecloth, and press at 50 pounds of pressure for 24 hours.


Calories: 200kcal | Fat: 20g
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