Simmer an eighth of an ounce of finely ground cannabis flowers and a pint of heavy cream in a double boiler with a slightly cracked lid for about two hours and lets it sit overnight in the refrigerator before straining for a potent, consistent cannabis cream. Use only heavy cream because its high fat content makes it more stable and less likely to curdle as it simmers than milk or light cream. (Heavy cream will curdle if you let it boil, so watch your pot closely.) The fat also sucks up fat-soluble THC from the cannabis, which is good to remember if you’re stirring this cream into coffee or substituting it for non-infused cream in recipes.
Ingredients:
- 1/8 ounce cured, well-trimmed cannabis flowers or trim
- 1 pint (2 cups) cream
What You'll Need:
- Double boiler
- Fine mesh strainer
- Cheesecloth
- Airtight glass container
Directions:
- Using a wooden spoon, combine cannabis and cream in a double boiler.
- Bring to a simmer, watching carefully so the cream doesn’t boil.
- When it has just about reached boiling, reduce heat.
- Cover with lid, leaving a slight crack, and simmer on low for about 2 minutes.
- Remove from heat and let cool to room temperature.
- Label pan and place, covered, in refrigerator overnight.
- The next day, place cheesecloth inside a strainer and pour cream through strainer into a bowl. Squeeze cheesecloth and compost cannabis.
- Store cream in a labeled airtight container in the refrigerator until the cream’s expiration date.
