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Lacto Bacilli: process and discussion
- Thread starter jaykush
- Start date
I've used the whey from making yogurt.
I think the rice water detail just comes from the fact that the folks who invented the recipe eat rice every day and always have rice wash at their disposal.
The milk is your filter; I'll bet most kinds of sugars diluted in water would work as your big "net" to catch environmental micro-beasties.
B
BugJar
most good homebrew shops should have pure cultures of lactobacillus
I personally use bokashi for Lacto
I personally use bokashi for Lacto
Hey LAB heads, after starting use LAB in my homemade fertiliser i am so happy and the plants to..
One Q for ya all.
I just made a new batch of LAB culture and have some in the frigde but i wanter to turbcharge 1 off the batches so i toke of the LAB water and add almost 50-50 water -molasse.
Its been outside in 15liter container and gas productions is strong and pH is dropping now 5.2 so everything seam fine- what i dont like is that it has formed a gel like substance - does anybody out there had the same exp and i guess it ok to use ?
What you say ????
One Q for ya all.
I just made a new batch of LAB culture and have some in the frigde but i wanter to turbcharge 1 off the batches so i toke of the LAB water and add almost 50-50 water -molasse.
Its been outside in 15liter container and gas productions is strong and pH is dropping now 5.2 so everything seam fine- what i dont like is that it has formed a gel like substance - does anybody out there had the same exp and i guess it ok to use ?
What you say ????
B
BugJar
if it is on the surface it might just be regular fermentation byproducts
50/50 sounds pretty insane let us know of the effects when used
50/50 sounds pretty insane let us know of the effects when used
C
Carbon.Chains
Hey, figured I'd post this in the LAB thread.
I haven't read the whole 34pages, but still did a good bit of research, I hope my question hasn't already been answered.
My LAB culture has been all the way through.. strange
The rice water was almost smelling like sewage water. Here's a picture of it.
I suspect the smell came from fermenting rice that I found in the bottom of the container after throwing away the excess (I didn't have nearly enough milk).
But anyway, the smell wasn't too strong, so I went along. It has been 3days or so since the addition of milk, and it reeks of yeast. But L.Bacilli is supposed to inhibit yeast growth right? Hence why I'm calling this strange... :
I try to let it sit undisturbed, but couldn't resist poking through the thick crust.
Does this all look normal and I'm just being paranoiac or is there something wrong?
Hope the images aren't too small, they were huge at first, and I may have re-sized them a wee bit too much..
thanks,
c-c
I haven't read the whole 34pages, but still did a good bit of research, I hope my question hasn't already been answered.
My LAB culture has been all the way through.. strange
The rice water was almost smelling like sewage water. Here's a picture of it.
I suspect the smell came from fermenting rice that I found in the bottom of the container after throwing away the excess (I didn't have nearly enough milk).
But anyway, the smell wasn't too strong, so I went along. It has been 3days or so since the addition of milk, and it reeks of yeast. But L.Bacilli is supposed to inhibit yeast growth right? Hence why I'm calling this strange... :
I try to let it sit undisturbed, but couldn't resist poking through the thick crust.
Does this all look normal and I'm just being paranoiac or is there something wrong?
Hope the images aren't too small, they were huge at first, and I may have re-sized them a wee bit too much..
thanks,
c-c
C
Carbon.Chains
If anyone's wondering, the smell went away. Nonetheless, I threw it out, as I don't have a microscope to be sure, and found pre-made cultures cheaper than the price of the milk...
I wonder if you followed the directions to a T. It's a pretty easy process, hard to go wrong.
Sewer sounds weird, but you should smell some sour funk for sure.
Good luck!
Sewer sounds weird, but you should smell some sour funk for sure.
Good luck!
C
Carlos Danger
Just doing this for the first time. My milk seems to have separated after only two days. Will this material separate further, or was 5-7 days a long estimate?
Edit: definitely finished. I separated the serum from the cottage cheese. Not bad stuff to eat either.
Edit: definitely finished. I separated the serum from the cottage cheese. Not bad stuff to eat either.
palmero
Active member
Potatoe water (peeled potatoes stored some hours in cold water b4 cooking).
Jay, thx 4 this thread, now I have my homemade botteled nutrients.
Following your advice, steeping for one to two years:
Great results. (Plz chek PH!).
Try lentils or beans with young plants, amazing...
Next experiment for me: Malt / Sauerkraut
Peace and respect
fishwater
Member
When I was a kid, milking the cow and seperating the milk every morning and night, I had 10 gallons of skim milk every day.. sometimes it would sit in the basement and ferment a bit.. making some good cottage cheese...
That liquid made my mothers strawberry's and the chili garden grow like a mf.....
That liquid made my mothers strawberry's and the chili garden grow like a mf.....
I am currently working on a lacto batch using raw milk. I started with brown rice water. I sprayed the fresh raw milk (diluted 1/10 with water) on my plants , it removed the fungus gnats and early stages of powery mildew. The lacto should be ready in 2 weeks.
C. Breeze
Member
Outstanding source of lacto is the spent grain from your local craft / micro brewery. At the brewery where I started we give it mainly to farmers but I use it in my soil. You can use it as an amendment or you can simply add water to spent grain swirl it and use it- no need to make it into a tea or anything else. I also like buttermilk as a good source. I water with a few tablespoons of buttermilk added to the water a couple times during flower usually.
The new lacto batch has been applied and is working well. The fungus gnats are still gone and no new powdery mildew.
il19z8rn4li1
Member
ill bump it too 
Making my LAB and BIM today
going for BOTH for diversity.
Making my LAB and BIM today
going for BOTH for diversity.
Tactical Farmer
Member
Trying a new L.A.B method, using both salt and molasses.
When making lacto feremented food, salt is whats recommend for feeding the bacterica at a heavy rate 4 -12 tbsp per gal.
Thats alot of salt, but the bacteria loves it.
Gonna use pink himulian salt + sea salt + molasses.
Raw cow milk will be the starter.
Adding organic cabbage, yucca root, aloe plant material.
Fermenting in a sealed 5 gal bucket with an airlock vent.
When making lacto feremented food, salt is whats recommend for feeding the bacterica at a heavy rate 4 -12 tbsp per gal.
Thats alot of salt, but the bacteria loves it.
Gonna use pink himulian salt + sea salt + molasses.
Raw cow milk will be the starter.
Adding organic cabbage, yucca root, aloe plant material.
Fermenting in a sealed 5 gal bucket with an airlock vent.
smoketrichs
Member
Will this also work with Lactaid brand milk? seeing as how the lactose has been removed...
il19z8rn4li1
Member
give it a try and let us know.
Not sure why you wouldnt just go with the already perfected
procedures...
but hey, Im always for experimentation
