We often show how to make easy cannabis infused dishes and sweets such as cannabis Peanut butter or cannabis Brownies. But for those that call themselves a true Cannachef, lets take this to another level. A cannabis infused cheddar cheese that will impress any friends or guests that comes over for a marijuana cheese and cannabis wine pairing.
Be well prepared before making this recipe, while it is not as hard as it looks. It does take a lot of steps and is quite a process. Making cannabis cheese is fun if you want to take your skills to another level and is very much worth it when you see the end product. Only 1/8 of the milk is Cannabis milk, which will make sure you don’t get a strong cannabis flavor.
- 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 dissolved in 1/2 cup (125 ml) cool, non-chlorinated water
- 2 Tbsp (30 ml) fine sea salt
- Large pot
- Long knife (curd knife; does not need to be sharp)
- Cheese wax
- Cheese press
- 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.
- Remove the cheese from the press and air-dry for 2 to 3 days, until smooth and dry to the touch.
- Wax the cheese and age at 55° to 60°F for at least 60 days. (Click here