ice cream or milk recipe using trim
- Thread starter Jodon
- Start date
questiondj42
Well-Known Member
It's the same concept. Instead of simmering the ground bud, you'll use trim. So, simmer trim in milk for at least 20 minutes. Use a double boiler to avoid scalding the milk.
You'll also need to fashion a press to get all the milkfats out of the plant material.
You'll also need to fashion a press to get all the milkfats out of the plant material.
Jodon
Active Member
im more or less looking for a ratio, i see around 5 grams of bud in alot of recipes,would also like to know the maximum the fat is able to hold if anybody knows, i want max potency stuff without waste.
also not sure what you mean by a press, wouldnt a cheesecloth be enough? squeeze really tightly? thats how i seen it and i dont see it being much harder than butter
questiondj42
Well-Known Member
Butter acts much differently under heat than milk and cream do. Butter is a solid that turns liquid. Milk and cream are already liquid. It's much, much, much, much thicker. I'm of the mindset that, use as much as you can afford. Containing the plant matter in cheese cloth is sufficient, but to reclaim the maximum amount of milk or cream, you'll need to press it out of the cheese cloth. I do it between two bowls.
Jodon
Active Member
price isnt the problem, i have too much to use so as much as i can afford would be pounds...
questiondj42
Well-Known Member
Sounds like you'll be doing some experimenting then to get the right dosage/flavor ratio. 10g / quart is probably a good place to start. You may be able to get away with using slightly less material per batch by making a custard. The addition of the egg fat may help carry more THC. But that's sheer speculation.
fumble
Well-Known Member
I usually use my standard dose amount for everything I make - makes things easy to remember for me. I use 150 grams popcorn trim (usually dry ice hashed first) to 64 oz butter (coconut oil, grapeseed oil, milk, cream, etc) If you are making ice cream, I would do either whole milk or heavy cream, or even both.
very simple...grind and decarb material to be used. Place in container with milk, cream, etc. Simmer over low heat for an hour then shut off. You will want to watch close to make sure it does not boil, as it will happen very fast and go all over your stove. You will want to strain it while it is still hot or at least warm for best return. You can use a few layers of cheesecloth in a mesh strainer set over a big bowl to pour most of it through. When you get down to where the material is, if you don't have some sort of press, you will want to squeeze it out through the cheesecloth in small batches - if you try to do it all in one squeeze, you wont get all your milk back out of the material.
If not going to use immediately, cool by placing bowl in an ice water bath and stirring often until cool enough to put in fridge. There are many things you can make now besides ice cream
very simple...grind and decarb material to be used. Place in container with milk, cream, etc. Simmer over low heat for an hour then shut off. You will want to watch close to make sure it does not boil, as it will happen very fast and go all over your stove. You will want to strain it while it is still hot or at least warm for best return. You can use a few layers of cheesecloth in a mesh strainer set over a big bowl to pour most of it through. When you get down to where the material is, if you don't have some sort of press, you will want to squeeze it out through the cheesecloth in small batches - if you try to do it all in one squeeze, you wont get all your milk back out of the material.
If not going to use immediately, cool by placing bowl in an ice water bath and stirring often until cool enough to put in fridge. There are many things you can make now besides ice cream
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