Canna-Cream Cheese

Cream Cheese

The recipe couldn’t be simpler: just let some cream cheese soften, whip it up with some cannabutter, and you’re good to go. The cannabutter imparts just the slightest herbal flavor to the cream cheese, yielding a genuinely tasty “schmear” that can be used for breakfast and beyond. This cannabis cream cheese can be used as a spread, to make cream cheese frosting, or in any sweet or savory recipe calling for cream cheese.

Time Required: 3 to 6 hours

Yields 6 Cups Cream Cheese

What You Need:

large saucepan
several sheets of cheesecloth
1 ounce cannabis, finely ground
1 gallon whole milk
1 quart cultured buttermilk
½ teaspoon salt
candy thermometer

  1. Pour milk and buttermilk into saucepan. Stir finely ground cannabis into milk mixture. Cook over medium heat, stirring occasionally.
  2. Heat mixture until the temperature reaches 170 degrees. Keep milk between 170 degrees and 175 degrees for 15 more minutes.
  3. Pour the mixture through cheesecloth to remove the waste. (optional)
  4. Return milk to pan and wait 15 minutes. The mixture should start to separate.
  5. Line a strainer with several layers of cheesecloth and set it inside a large bowl. Pour the mixture through the strainer to collect curds. Discard the leftover milk, or use it in other recipes.
  6. Rest the curds on the strainer at room temperature for 2 to 4 hours.
  7. Remove curds from the cheesecloth and place in blender. Add salt and blend until creamy. Store in refrigerator.