Marijuana Seeds Canada

Weed Cheese

I know this can be an intimidating recipe to begin with and I’m sure you’re thinking that cheese is not something easy to do. But, guess what! It’s super simple! As long as you can get your hands on to the right cultures and rennets or just simply some cultured buttermilk and you are well on your way in making your own Weed Cheese! Wouldn’t that be awesome?! Cheese infused with Cannabis has a lot of applications to it! Add it on your burger, pizza or simply just on bread for grilled cheese! All then becomes instant edibles! Now this recipe is for making a Simple Weed Cheese, otherwise if you have any other cheese making procedures handy, I’m pretty sure this will work seamlessly too. For this to be successful we have to make sure we make the base properly. As you know all cheeses start with milk. So for all types of weed cheeses recipe variations will also most likely have to start with Cannabis Milk! (See our Cannabis Milk Recipe). So what are we waiting for? Let’s get this going and create a legit and potent Simple Weed Cheese!

Weed Cheese Recipe


Things you’ll need

  • Stock pot

  • Kitchen Thermometer

  • Wooden spoon

  • Colander

  • Cheesecloth

  • Plastic basin

  • Cheese Press (or any improvised versions)

How to make Weed Cheese

1.) Make Cannabis Milk (See our Cannabis Milk Recipe)

2.) In a stock pot pour both Cannabis and Raw Milk and place on the stove over medium heat and allow it to reach and stay exactly at 79-80 degrees F and check by using the thermometer.

3.) Add Buttermilk and Lemon juice and remove mixture from the heat.

4.) Gently stir the milk mixture until you will notice it to curdle and separate (Add another tsp of lemon juice if the mixture is not forming curds). Set aside for around 10-12 mins.

5.) Line your colander with cheesecloth (4 layers) and place over the plastic basin. Ladle cheese curds onto the cheesecloth and allow it to drip for 5-10 mins.

6.) Get the corners of the cheesecloth and tie them together with a string to seal.

7.) Tie the cheesecloth with the curds inside on the wooden spoon and hang it inside your empty stock pot (make sure to leave some space at the bottom for the skim to drip). Set this aside for another half an hour. (At this point you can use a cheese press if you have one)

8.) Remove this from the wooden spoon and open the cheesecloth. Pour the Weed Cheese curds in a bowl and sprinkle your fine sea salt evenly on top. Mix the curds to incorporate it well.

9.) Transfer Weed Cheese curds into your preferred serving bowl and cover with some cling film or plastic wrap and refrigerate for about 12-24 hours. Viola! (Enjoy your own homemade Weed Cheese by spreading on crackers or bread!)