This cannabis yogurt has a thick and creamy consistency. Because the whey is strained off over the course of 24 hours, there is no need to use thickeners or stabilizers.
- 4 cups Milk Use goat’s milk or homogenized 3.25% MF
- 1 package Yogurt Starter
- 3-5 grams Decarboxylated cannabis Small nugs
- 4 cups Fresh or Frozen Berries
- 1/2 cup Granulated sugar
- 1 tsp Vanilla extract
- 2 tbsp Lemon juice
Break decarbed cannabis into small pieces but DO NOT GRIND.
Prepare a double boiler by adding the appropriate amount of water. Add 4 liters of milk and decarbed cannabis. Heat on medium until temperature reaches 175 – 180° F, stirring frequently. Turn heat to low and maintain this temperature for 30 minutes, stirring frequently.
Remove double boiler from heat and place in a sink with a few inches of cold water. Stir frequently until the temperature lowers to 108 – 112° F.
Strain the mixture into the incubation container of the yogurt maker. Squish all of the liquid out of the cannabis by pressing the cannabis against the strainer with the back of a spoon.
Place a few tablespoons of the milk into a small container. Stir in one package of yogurt starter. Whisk this mixture into the milk. Make sure the yogurt starter is thoroughly mixed in.
With the lid on the yogurt incubation container, place into the yogurt maker. Set the timer according to the package instructions from the yogurt starter- usually 4 to 6 hours.
After the culturing period, the yogurt must be sufficiently cooled by refrigerating for up to 6 hours.
To begin the straining process, place cheesecloth inside of a strainer and place over the top of a bowl that holds the strainer suspended off the bottom a few inches. Pour chilled yogurt into the cheesecloth/strainer and place in the fridge for 24 hours to separate the whey.
Place strained cannabis yogurt into a container on top of the fruit bottom. Store in the fridge for up to one week.
Place whey into container and store in the fridge for up to 3 months.
In a nonstick frying pan, mix fruit, sugar, vanilla and lemon juice. Cook on medium heat until mixture becomes thick and bubbly, stirring occasionally.
Remove from heat. Cover the bottom of 5 containers with the mixture while it is still warm and workable. Cool, then place in the refrigerator to chill thoroughly.
Top with yogurt.
What Type of Milk to Use
Full fat milk makes creamier, thicker yogurt. Goat’s milk is traditionally used for making Greek yogurt and has excellent results. Additionally, people that are sensitive to cow’s milk may have an easier time digesting goat’s milk.
You can substitute a portion of the milk used in the recipe for cream. Depending on how rich you like it, you could use 1 cup of whipping cream and 3 cups of homogenized.