Black lives matter to me as a business and as a person. And we know that ultimately the all mighty dollar has the power to create (or destroy) this movement. Why not support with your consumer dollars black owned CBD and hemp businesses. That’s one way to stick it to the man. Show your solidarity by keeping the dollar in black spaces.
As the article says…
Consumers hold power. The power to decide where your money goes is one small piece of our impact on the world. Cannabis justice is racial justice. It is necessary to back up your buying behavior and social media statements with both action and accountability. It is also important for all entrepreneurs to continue the momentum of this movement and to share Black stories outside of the Black Lives Matter civil rights uprising, including year-round.
We all love food! And consuming cannabis in that medium is more popular then ever. So why is it that we can seem to overdo it so often with edibles. I know that 100 percent of any person that has tried edibles has had a over done experience. And even the most confident pot head can have a trippy experience when dealing with consumables. Why is that? Read the article and find out.
Pictured above is: The Green Baker Marshmallows infused with TGB cannasugar
Have you ever wondered if those 3 or 4 month old edibles you got while on a trip to Colorado are still good, this article will answer that question.
I know I’m not the only one guilty of leaving out or forgetting about an edible in the fridge for a long time. And wondering, ‘Will it still get me high?’ Well according to the author thats not the right question to ask. Read the full article to find out.
Cheese infused and inspired by Super Gabe Ozbourne will make a wonderful partner on any cheese board.
As a cheese lover and cannabis consumer, the fantasy of an cannabis-infused charcuterie plate drove me to discover whether or not you could infuse cannabis into cheese.
The short answer is, yes. Yes, you can infuse cheese with cannabis, and today I’m going to teach you how. The following recipe makes a farmhouse or farm-style cheese, which I chose for its simplicity. This creamy, lactose-rich type of cheese require very few ingredients and is perfect atop crackers and breads.
Below is a short list of the ingredients and accoutrements you will need to start your journey as a novice infused cheesemaker.
Next, grind your cannabis into a medium fine consistency.
Place your cannabis in a small oven-safe bowl or dish and bake at 220 degrees for 30-60 minutes (or until the bud is nicely toasted and light brown throughout). Generally speaking, the more surface area the better, so a tray/baking sheet may work better than a bowl.
Prepare your double boiler by filling your sauce pot almost half full of water. Bring water to a boil and place glass bowl on top. This type of indirect heat will infuse your milk without scalding its delicate fats and proteins. Add your decarbed cannabis to the glass bowl and slowly pour in 2 cups of whole milk. Place a lid on your double boiler and let the milk infuse for at least 2 hours, stirring periodically to prevent a film from forming.
Strain your milk mixture through several layers of cheesecloth, squeezing the contents of all residual milk. This infused milk can be added to coffee, poured over cereal, or used in a variety of other recipes.
Add your cannabis-infused milk and the rest of your whole milk to a sauce pan. Place milk on medium-low heat and bring contents to about 175 degree Fahrenheit or right before it begins to simmer. At this point, pour in your half cup of buttermilk to add acidity and fat content to our milk mixture. (Remember, THC binds to fat, which is why fat is such an essential ingredient to cannabis edible infusion.)
Immediately add two teaspoons of lemon juice to your milk + buttermilk mixture and remove it from the heat. This will begin the curdling process, where the milk will separate in to curds (our future cheese) and whey (residual milk liquid leftover). This process should take about 10 minutes and leave you with a thick formation of curds atop the liquid whey.
Now we separate our curds and whey. Place several lays of cheesecloth over a strainer and place that strainer (or colander) over a bowl. Gently spoon your curds out of your bowl or pot. Do not smash them down just yet. Simply let the curds and whey separate, getting as much of the fatty curds as possible. Although your whey mixture might only have 1/10th of the potency as your fatty curds, save it for re-purposing in smoothies, pancakes, or sourdough bread.
Tie your cheesecloth tight with food-grade twine, then tie it to a wooden spoon and suspend it over a bowl for 30 minutes to drain the cheese of any excess liquids. After 30 minutes, open your cheesecloth and season your freshly made fromage blanc. At a minimum add salt, but feel free to customize your fresh cheese with herbs, spices, nuts, and berries. Pack your fresh cheese into a ramekin or serving bowl, cover, and let rest overnight. This will allow the cheese to gain a richer depth of flavor and be generally easier to serve.
Serve with a light drizzle of olive oil and cracked pepper, and bam, you’ve made homemade cheese! This creamy cheese can be used like a ricotta or cream cheese, so feel free to add it to or spread it on all sorts of foods. As with all edibles, dosage control is imperative. Start with less and enjoy your cheese over an afternoon. This will give you a better sense of the cheese’s overall potency and won’t be a total gut-bomb.
Once you’ve reached your desired color immediately pour the hot caramel into the bottoms of the ramekins, portioning it equally. Quickly and carefully swirl each ramekin to coat the bottom evenly. Set aside at room temperature to let the caramel harden.
For the Custard:
Combine the milk, cannabis cream, canna sugar, and salt in a heavy bottomed saucepan and bring to a simmer over medium heat. Remove the pan from the heat.
In a separate large bowl, whisk the eggs, egg yolks, and vanilla together.
While constantly whisking, slowly add the hot milk mixture to the eggs. Doing this slowly is called ‘tempering’ the eggs.
Strain the mixture through a fine sieve to remove any lumps.
Divide the custard evenly between 8 ramekins.
Pour the hot water from the kettle into the baking pan until it comes one-third of the way up the sides of the ramekins (be careful not to splash water into the custards).
Bake the custards for roughly 35 minutes or until the edges are set but the centers still jiggle slightly when gently shaken.
Note the custards will set firm once they have completely cooled down.
Carefully transfer the ramekins to a wire rack and cool completely. Cover the ramekins with cling wrap and refrigerate for at least 12 hours or up to 3 days.
To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn’t release right away, gently shake the ramekin from side to side a few times to help it out.
Serve as is in the caramel sauce that comes from the ramekin. Add a little cream and fruit if you want to go crazy. Heaven!
Cover and store the flan in the fridge for up to 4 days.