Learn how to make Homemade Marijuana Infused Cheese Recipe in Cannabasics #23 Save 10% in the RuffHouse Smoke Shop with the code: "CANNABASICS": http://www.ruffhousestudios.com Subscribe here: https://www.youtube.com/user/RuffHouseStudios?sub_confirmation=1 Ingredients: 2-3 grams dried cannabis flower ground 1 quart whole milk plus 2 - 3 tablespoons 1 cup cultured buttermilk 2 teaspoons lemon juice, or as needed 3/4 teaspoon salt Directions: Grind and decarb cannabis flower for 2 hours at 220 degrees Fahrenheit Infuse ½ the milk and cannabis in double boiler for 1 - 2 hours on very low heat. Strain through cheesecloth and squeeze cannabis flowers dry. Take infused milk and add more milk until quantity reaches ¼ gallon or 1 quart. Heat milk in a heavy-bottomed saucepan over low heat, stirring regularly, to 175 degrees F (79 degrees C). Pour buttermilk and lemon juice into milk and remove from heat. Stir gently with a wooden spoon; the curds and whey will begin to separate. If mixture doesn't curdle, add another teaspoon of lemon juice. Let milk mixture sit for 10 minutes. Place a colander over a stockpot and line the colander with 4 layers of cheesecloth. Ladle cheese curds into prepared colander. Let drain for 5 minutes. Gather the cheesecloth and tie at the top with twine or string. Tie cheesecloth bag to a wooden spoon and hang it over the stockpot. Let drain for 30 minutes. Cut off tied top of cheesecloth. Unwrap the drained cheese and turn out into a bowl. Mix salt into cheese with a wooden spoon. Transfer cheese to a ramekin, cover ramekin with plastic wrap, and refrigerate overnight.