Jay,
Do me a favor and try it. I would like an opinion of someone with more expertise to give an opinion. Reading up, it sounds like the lauric acid(hope I finally got that right) actually inhibits the LB though I felt I was getting the same positive benefits from the final product.
why bother growing weed when you can buy it?
you mean like yogurt? or sourdough? or a kind of pickle I used to make called nuka zuke (in a medium inoculated with the bacteria living on my hands)? Kimchi, salame, choucroute? Cheese? Really this is not that hard, and it's an established practice shown to be safe for thousands of years of human gastronomy.
look out, things may get contaminated by B. subtilis. Then you could wind up with natto.
there is no need to be scared of nature.
I often go hiking and end up in a different destination then I started with. I'm a voodoo gardener, but it works. I'm trying to find out why. Anybody can just go to the store. Besides we would not have had this pleasant conversation otherwise.I was just thinking.. why go to all that bother of making something that may or may not be what you're trying to make when you can buy it in a pure culture form. Both wYeast and White Labs vend pure Lacto cultures.
mgk
I often go hiking and end up in a different destination then I started with. I'm a voodoo gardener, but it works. I'm trying to find out why. Anybody can just go to the store. Besides we would not have had this pleasant conversation otherwise.
Besides I did end up with LB. Perhaps not the same concentration, but the properties were the same. Anything I might have lost in process was compensated in other ways from the other benefits of the cc milk.
Okie Dokie.. I was just trying to introduce another line of thought, but you obviously know way more about it than I do.. I stand corrected.
mgk
you mean like yogurt? or sourdough? or a kind of pickle I used to make called nuka zuke (in a medium inoculated with the bacteria living on my hands)?
there is no need to be scared of nature. much of it is tasty.