trying to make bhang for shivaratri

[stonedstoner]

Hello everyone. I am planning on making some bhang for shivaratri this year. I want to make some very potent bhang and i want to make a lot of it. I've read the recipe from this site http://icmag.com/ic/showthread.php?t=95393&highlight=bhang but it sounds a little wasteful of weed. they say to use an ounce of ganja for what seems to be only enough bhang for 2 people. I don't doubt that the bhang would be potent if you're putting that much ganja in it, but i feel like not all of the thc could be extracted into the milk and that the discarded plant matter still would have a lot of thc in it.

is there a more efficient method of making bhang? making a method using cannabutter and milk or something?

i'm going to be using mostly leafy bud shake from outdoor norcal bud and some nugs too. I want to make enough for about 10 extremely potent servings, how much ganja would I need to use?

 

[midwestganja]

Yes theres better methods I will wait for the experts to chime in, I cant recall the exact ratios but I seem to remember something around 1oz to a gallon of cannamilk?

 

[Haps]

You can use a quart of whole milk and a half oz of good weed/trim, if it is leaf, at least an oz, and it will not be as good. The most important thing is to deoxicarbolate the herb first. After grinding, heat it to 320 for five minutes, and it will make a stink like a weed factory, so be ready for that. Then add the herb to the hot milk and simmer for an hour. Strain and cool. I pour this into small plastic cups and freeze for future use, a 3oz cup will be like tripping, I usually take half a cup and finish it later.

Now, the herb will still have milk in it. I add water and reheat and restrain. You can do this up to 5 times before the milk is mostly gone. You can mix it with the full strength, or keep doses for lighter highs.

Using this method, I get over fifteen doses of bhang lassa out of a half oz, or roughly a month supply for myself. I add sweetner and maple syrup to make it palletable. Have fun.
H

 

[tintala]

SHIVARATRI START FEB 23rd this year IN NEPAL

SHIVARATRI START FEB 23rd this year IN NEPAL

at PASHUPATHINATH TEMPLE in KATHMANDU.

 

[jaysplifferton]

good info. that sounds very straight forward. (aside from covering up the weed-in-the-oven smell).

 

[otherwhitemeat]

I tried the recipe above and it was horrible. I never had the original Bhang so I have no frame of reference. Boiling weed in water and using the water is just gross. The water gets you nothing but bitter tastes. I tried again, and my second attempt (more a fusion of several recipes) was MUCH better. I liked because I just used ingredients I had around the house.

Skip the boiling water step, it's a waste. I tried this with Hash and with BHO dissolved in a small quanitity of ethanol. It tastes much better than using flowers or trim. I am going to post more on my use of ethanol diluted BHO in cooking shortly, the taste is barely noticeable and it gets you quite messed up. But there are some tricks to cooking with alcohol and warm milk to keep it from curdling.

1. I cooked about 1/2 oz frosty trim (alternately 1-2g of hash) in about 2 cups of whole milk, low heat. Bring milk to a boil, add your weed, use a candy thermometer to keep the temp around 180 or so, more like a simmer. Don't let it boil and skin over.
2. Add spices. I didn't have garam masala so just ground about 5 cloves, some nutmeg, and cinnamon with about 1/4 cup of crushed almonds in a mortar and pestle. Use some of the milk to grind into a paste, them dump into the pot. I also added about a TBS of Bourbon Vanilla.
3. Simmer 30 minutes then let cool for 10 minutes, strain through a fine sieve. Use the pestle or a spoon to squeeze and grind the milk through the sieve. Discard the sludge. Sieve again with a finer mesh, resuable coffee fliter works well.
4. Chill the milk mixture for a few hours, then combine 50/50 with whole milk yogurt. Garnish with a fresh frosty leaf if serving to guests.

You can make the milk and just down it, though the hash/BHO based infusion is much milder and tastes better. The yogurt helps to kill the taste a bit but makes the mixture thicker and harder to down. At any rate, my first run (with the flowers) tasted horrible like brownies or cookies and I had to work to control the gag reflex. We tried making hot chocolate with the hash based mixture and the taste of weed was barely detectable, we preferred this to the bhang like recipe. Both got us really high, kind like popping a few valiums.