• Break decarbed cannabis into small pieces but DO NOT GRIND.
  
• Prepare double boiler by adding the appropriate amount of water. Add 4 cups of milk and decarbed cannabis. Heat on medium until temperature reaches 175 - 180° F, stirring frequently. Turn heat to low and maintain this temperature for 30 minutes, stirring frequently.
  
• Remove double boiler from heat and place in a sink with a few inches of cold water. Stir frequently until temperature lowers to 108 - 112° F.
  
• Strain the mixture into the incubation container of the yogurt maker. Squish all of the liquid out of the cannabis by pressing the cannabis against the strainer with the back of a spoon.
  
• Place a few tablespoon of the milk into a small container. Stir in one package of yogurt starter.  Whisk this mixture into the the milk. Make sure the yogurt starter is thoroughly mixed in.
  
• With the lid on the yogurt incubation container, place into the yogurt maker. Set the timer according to the package instructions from the yogurt starter- usually 4 to 6 hours.
• After the culturing period, the the yogurt must be sufficiently cooled by refrigerating for up to 6 hours.
• To begin the straining process, place cheesecloth inside of a strainer and place over top of a bowl that holds the strainer suspended off the bottom a few inches. Pour chilled yogurt into the cheesecloth/strainer and place in fridge for 24 hours to separate the whey.
  
• Place strained cannabis yogurt into container on top of fruit bottom. Store in fridge for up to one week.
  
• Place whey into container and store in fridge for up to 3 months.
  

Fruit Bottom

• In a nonstick frying pan, mix fruit, sugar, vanilla and lemon juice. Cook on medium heat until mixture becomes thick and bubbly, stirring occasionally.
• Remove from heat. Cover the bottom of 5 containers with the mixture while it is still warm and workable. Cool, then place in refrigerator to chill thoroughly.
  
• Top with yogurt.