Phase 2 Making & Explaining LAB
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- Опубліковано 23 сер 2024
- Join us as we show how we make the Lactic Acid Bacteria (LAB) serum from rice water and whole milk. This process is totally natural and creates a LAB serum which when diluted with water is useful in helping fight plant fungal diseases, over time loosen and correct anaerobic soils, and when used with other KNF solutions it helps stimulate stronger plant growth. LAB can also be used to help control odors in livestock areas such as chicken coops and help re-balance compost piles that have gone anaerobic . LAB or the Lacto bacillus bacteria in the serum is the key microbe used in Bokashi fermentation.
Mixing dilutions for LAB: for soil drenches and plant foliar feeds use sparingly at 4 ml (scant tsp) per gallon of water. The soil drenches are applied at 7-10 day intervals. For compost piles we use 15 ml or 1 tbls per gallon of water. As a deodorizer also use 15ml/gallon. In Bokashi we have used a very strong dilution of 15 ml (1 tbls) per 250 ml of water in a spray bottle for application. For compost piles and as a deodorizer use as often as situation requires. For Bokashi spray the solution liberally as you fill your Bokashi pail same as you would use the purchased grain inoculant.
We are admitting right now that we have only been scratching the surface of KNF and our knowledge base in this is developing. There are quite a few knowledgeable practitioners with years of hands on experience, some with training going back to Master Cho in Korea that are great resources on UA-cam, Facebook, and various blogs.
For sure check out these two great resources on KNF
Chris Trump at naturalfarming... and at his UA-cam Channel / @biomei.solutions Chris has studied under Master Cho and used KNF on his large scale Macadamia Orchard in Hawaii.
Drake or Eric Weinert , studied with Master Cho in Korea & Hawaii, is a leader in Hawaiian KNF. UA-cam: / @pureknfdrake Facebook KNF Group: / koreannaturalfarming
Both of these folks have many great videos on KNF Solutions & Practices.
If interested the U.S. licensed distributor of EM-1 Inoculant is Teraganix. www.teraganix....
Check out Chris Trump showing how to make cheese from your LAB curds!
• How to: Cheese from L....
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While growing up in the 60s we had goats, and a cream separator, we used to make whole, skim milk, cottage cheese, the whey got dumped in a oak rain barrel, and we had spring water a 100 feet from the house, so we watered our garden with a syphoning system, we had an amazing garden, we didn't worry, stress ratios, but to this day, the garden is still growing amazing wild tree, house has long rotted away, a land developer bought out 250 acres, but when I go visit my rooots, I still see a garden in my minds eye.
That is a beautiful memory! Thank you for sharing...☺️
💖
A few years ago I saw it treat a fungal infection in a commercial cucumber greenhouse operation, it was a success, the guy paid big $ for it. Saved his crop, was a hydroponic operation, fed to thru water system.
I've watched some of the other video's and yours is the most detailed I've seen. Thank you!
Glad it was helpful! Thank you for joining us.
Thank you for sharing such thorough information and the steps so clearly. I found the visual images of the LAB process from day 1-5 super helpful. I was unsure if my solution was going to work but thanks to your video I can see it is progressing as it should, so I just have to wait a few more days.
Glad it was helpful!
@@BareMtnFarm your videos are very helpful, indeed!
Good evening my friend stopping by to support your channel and sending you best wishes may your channel grow abundantly
Thanks so much @The Bull's Garden for the kind words and support!😀
I use a mixture of rice and potato wash to make my lactobacillus, i get fantastic results with it, to store longer term in the fridge mix 1 to 1 ratio with brown sugar or molasses.
Thank you for sharing your recipe I'll give it a try next time I make LAB
wow, I would have never thought of adding potato wash to my mix. GREAT! Thanks! Just one question: Why do you use potatoes?
Superb teacher. Really appreciate the care you take in making it easy to understand. Thank you.
Thank you so much for your kind words. We hope that our videos are helpful. Thanks for watching.
@@BareMtnFarm As a single guy I commonly find that the whole milk I bought 3 months ago forms it's own LAB "middle" layer. Is there a problem with just using that source and leaving the rice out of it? Thanks for your thoughts.
Thank you Tony, among many I watched yours is the best and you’re one and only to give so detailed response to comments 👌👍👏👏 will surely follow you on YT and Insta. 😀🙋♀️🌱🌿
I appreciate that! @Feza Kara So glad its been helpful!
btw awsome video ..the time u take to explain and relaxed mannor in witch u deliver ur info make it easy to watch and learn from you
Thanks for putting the uses and dilution rates in the notes..
Thanks for the photos of each day of separation. Here in the subtropics it only takes one day. The only way I know that it is ready is due to those pics. Thanks.
Thanks
You are welcome. Thank you so much.
Thanks for making it seem so easy! Was thrilled to see that you succesfully used this directly for bokashi. Will definitly try!
Look forward to learning some new tricks! 😄👍
Yeah most folks think you need EM to make Bokashi but as it turns out the LAB portion of EM dominates in the anaerobic conditions of the Bokashi Bucket and the Lactic Acid production either kills off the other EM microbes or forces them into dormancy. So we just use a spray of 2 tablespoons LAB serum to 1 quart of water in spray bottle. We spray material when putting it into our kitchen compost bucket then spray again when we transfer the compost bucket contents to the Bokashi Bucket every 3 days or so. Pretty easy and cheap.
@@BareMtnFarm what is the difference in the steps?? my pasta/pearl barley water is currently fermenting and im planning on adding milk and gathering the middle just as you have here.. seems like the same stuff to my small brain
I just strain the cheese kerd squeeze it to get as much liquid out of it then add salt mix it round and its ready to eat its good on roast potatoes and salads etc
That's a pretty neat idea. I wonder how it work on top of a pizza? 🤔
is this the stuff that is supposed to be good for teeth
I'm sure she loves you making that in her nice flower vase lol... :)
@John Murner I had to bargain some to get to use it!😉
Very interesting video series. I hope you share one using it.
Thanks for watching @Rondi Anderson. We will followup on showing some of the uses of LAB.
thumbs up, clear instructions and very informative keep up the good stuff brother👍🏼
Much appreciated! Stay safe!
Great stuff! Thanks for the help.
Glad it helped!😀
Great video and well explained.
Thank you!
I am an agronomic soil scientist. A word of caution about aqueous vegetative extracts "compost tea". First: the finish extract contains very little, if any, nutrient value in lab analysis. When compared to groups receiving an equal amount of water on the same schedule the two groups are indistinguishable. Secondly: these malto-lactic fermented solutions can be dangerous. E. coli, salmonella and even cholera have been incubated this way with deadly consequences in Korea and Taiwan.
any explanation as to what went wrong ?
@@rv3145 Not sure. I spent weeks in the hospital with cholera.
Thanks!
You are welcome.
nice, thank you!
Our pleasure. Hope it is helpful. Thank you for watching.
Thank you for the explanation.
Glad it was helpful!
Will it out compete powdery mildew/ rust on pumpkin leaves in a bokashi anaerobic composter ?
I am producing LAB , just through anaerobic fermentation, a bucket half full of corn and wheat, cover with water.I feed the chickens with the corn , Now, I am gonna mix that liquid at 10% to treat alternatira nad streptococus to water my orchard. I wikk see how it works
Hi @j j sound interesting. I have experimented with LAB and Calcium as a foliar for apple scab. Seems promising on a crabapple tree that nearly gets defoliated every year by scab. Definitely slowed down the disease.
Was that really a gallon of milk? Our gallon milk containers here look a lot different. That looked like one of our half gallon containers.
@ Bare Mtn Farm It seperated within 30 - 35 hours (less than 2 days,) everything went well except for a slight orange (very slight) hue to the cheese part - and my liquid was the same colour as usual. i did this succesfully maybe 3 times over my years of hobby level gardening (no orange colour at all everytime) however, now i intend to feed our new pup "Blue" (Blue Moon is his full name because his colour is rare for his breed
I have an ice tea jar with a spigot at the bottom. Couldn't I simply put it in there and then drain the liquid from the bottom and maybe put a coffee filter over the spigot so no solids are lost?
Well done👍🏻 🙏✝️
Thank you so much. We appreciate you watching and commenting.
Loved it...Thank you✍️👍🙏
Glad you enjoyed it and thanks for watching!
Glad I watched, just have a sheet of paper with basic recipe and instructions. Question are we meant to use rain water to wash the rice?
oh please do that! That would increase the variety of good bacteria that the final LAB solution will contain. Some say you should put the rain water under full sun for 2-5 days, in order for the sun to clean it.
There seem to be several different Lacto Bacillus varieties, what your take on it, or do you know which this is. ??
Tim is the cheese edible? Or is there a way to process it to eat?
Is it normal for it to smell up the room? It does not smell foul, It just smells like cheese. But Very strong.
Awesome vid. Thanks so much! My rice wash has only been sitting for 24 hours and has separated and smells sweet. But a smaller jar of it (which is more full), doesn’t smell sweet yet (but is also separated. Should I just let them keep sitting?
Hey my friend was wondering if I can make Em1 with the wey of keifer I've been using it for my garden wanted to know your opinion on the subject though
Thanks...a few more details than in other sources
No matter how well I strain it as soon as I store it a white layer forms on from the curd. How can I prevent it. I think it should stay clear for proper usage.
Thank you for the info. I am new to KNF, and enthousiastic about what i've seen so far. Could you als consume LAB yourself as a probiotic?
Would you dilute this for composting, or do you use it as it is?
Manu thanks for your explanation. Very clear. May I seek your advice on the dosage (in ml per litre of water) and the frequency of application for use in foliar sprays and via a drip irrigation system for vegetable cultivation
I use a 1:500 dilution, 2ml per liter. Frequency of application is about every 7 days. I tend to use this only during the vegetative stage or when the plant is experiencing a fungal infection problem. I also try to avoid more than 3 applications to avoid starting a problem of disrupting things. Just a matter of balance.
@@BareMtnFarm Thank you very much.
Hello, on my first attempt the smell was more sour, closes thing that came to mind was an old marker or old/wet rag :S Is that ok or did I leave the rice water too long? Thanks!
Thanks so much new subscriber! What do you do with left over rice wash? Just dump it? Also- what dilution do you use for finished product in garden, not sure I caught that info. Thanks for any and all info!
Thanks for a really useful and informative video. I'm definitely going to try this. Could live yoghurt containing Lactobacillus be used as an alternative?
I added that to the milk + rice wash. It contains many different kind of Lactobacilli, such as L.Casei which will grow together with the ones from the rice wash. If you used organic, non-pasteurised milk, you have even a variety of LB. As far as I know my mix contains: Lactobacillus Casei, Lactobacillus Bulgaricus, L. acidophilus and some other stuff
@@Dave_The_Beatmaker thanks for the info. That's really interesting
@@lizf751 You are welcome. Furthermore I would like to try rain water that has been sitting under the sun for 2-5 days for the rice wash instead of just tap water. This will increase the amount of different bacteria cultures as well. Remember, what are the base ingredients for the famous EM1? LAB + Yeast Bacteria + Photosynthetic Bacteria. You can combine those as well in your solution. As the uploader said. LAB is just the base solution :) If you add yeast with milk, you will have yeast bacteria in your LAB solution as well. You can also add Photosynthetic Bacteria in that solution as well before you let it ferment. Then you have something similar to EM1.
Other channels I've watched didn't use the baster to seperate the rice wash. They poured the rice wash into the milk as is
@Ezway Ocho we went with using only the rice water wash between the top skin layer and the settled residues at the bottom. First the top layer could contain other bacterias that the LAB in the center solution has already dominated or pushed aside. These other bacterias could generate off balance in the form of odors, colors or taste if your using the curds. Same holds true of the residue that has settled out at the bottom. Now all that being , I will guess that you may get many batches that work just fine pouring it all in and then get some that turn funky colors or just plain stink. We just want to increase the odds of success in our favor.
@@BareMtnFarm Awesome! Thank you for your thoughtful response.
I know I'm a bit late to the party, but I tried to make LAB like you showed it. I'm currently in the milk phase day 5 . Since 3 days it's just smelling like rotten milk, the separation is "milky water" on top everything else on the bottom and a thin film on the surface... I used milk with a fat content of 1,5% and wasnt expecting much "cheese" but you mention no odor and thats throwing me off a bit now. Is it time to call it a fail and try again?
Apologize for this response being probably too late for you. But the material shouldn't smell as if it's rotten milk. Something went wrong in the process and you were right if you did discard it. I would recommend using regular whole milk I've seen to have the best result with that.
Hi! Can you use this right away after it's processed or is there a withholding time? Thank you!
Yes, you can use it right way, Thank you for your question.
I want to try this in my worm bins. Have you ever tried it in yours? Thanks for the video.
I put kefir whey in milk, let it sit for 10 days and found a few black spots on the top. Not sure if it's mold...Should I start again?
Hi @Nadine Ross Yeah black spots of mold are not a good indicator. especially if it smells sour or off putting. Best to retry.😀
If milk has gone sour, can it be used for this?
I'm going to make up a liter of solution for bokashi (15ml to 1 liter of water) and store it in a spray bottle to spray the contents of bokashi bucket. Can the 1 liter spray bottle stay out or does it have to go in fridge since there's no brown sugar in it?
Thank you in advance!
I have a question, my LAB I made 2 days ago is separating, but theres a couple spots of green mold on the cheese. Will the serum still work? Thanks!
If the green mold is on the top or near the top of the curd that's forming your LAB will be fine. Small spots here and there will really have no impact on the LAB serum which is underneath. However I would dispose of the curd once you're finished by running it through your compost pile or a bokashi bucket.
i would add the lab first, then the milk so it stirs itself
Love you videos. I learn so much. Question how do you store the inoculant you have left over, that you did not mx with milk?
Actually we could refrigerate it for several weeks, but since its so easy to make we typically just add our extra to our bokashi compost.
Hello, thanks for the video.
When we store it in the fridge, do we cover it with paper towel or a solid lid?
Thank you.
We use a paper towel because it ís still a living thing. Thank you for your comment and for watching.
Thanks for this video and others! I let my rice water/milk mixture sit for three days and just separated the curds from the whey but the whey looks pretty cloudy with some of the loose curds. Is this okay or should I have left it to separate more?
Hi Bonnie Hamilton we have found that if you have good separation of the curd and the whey before harvesting it you can sometimes have a little cloudiness in the whey. This can easily settle out by putting the jar of LAB in the fridge with a paper towel cover for a day or so. the sediment usually settles at the bottom of the jar. You can then decant a clearer whey/LAB serum but its not imperative to remove the sediment.
Would collecting the whey from raw milk kefir serve the same purpose? thank you
If someone can answer, do you use the whey to start another batch with milk, or do you start off with the rice water again ? - cheers
Yes you could use the whey but we usually start again with the rice water. So both ways work. Thanks for watching and your question.
Would LAB be useful in speeding up decomp of Mushrooms Substrate blocks?
Hi there! Thanks for the great video! I wanna ask what happen if the odor become sour? Can it still be used for plants? Thanks
Hi @Fatimah Irma If the odor becomes like spoiled sour milk I wouldn't use it as there are other bacteria that gained a foothold ahead of your LAB. I would discard the batch and start from the freshest milk available.
Thank your very much great video . Can I use whey from making cottage cheese using buttermilk as starter? Can I also use my sourdough starter?
Thank you very much
Making LAB now. Added milk yesterday.
What useful thing can I do with the remaining fermented Rice h2o ?
Also did you post an update ?
Rinse your hair with it or give to plants 🌱
Sort of a random question but what brand is that funnel? It seems perfect for this application
Hi @Dan Hughes Not sure of the brand. I got it at a NAPA Auto parts store.
They also sell them at Home Depot in the tools aisle
Hello, greetings from Serbia! I love your videos and I tried making LAB several times but I didn't succeed. I followed every single step and I failed, 3 times 😊 Everything goes well until I pour the inoculant into a jar of milk. After a day of inoculation everything turns into one big curd and no separation happens. I used the right proportions, washed the jars thoroughly, did everything accordingly, but it just never separated. Do you have any ideas what could have gone wrong here?
That's an interesting result. Usually curd formation starts 2-3 days after inoculation. So if you're using raw milk that hasn't had the cream separated it may have alot of LAB in it prior to inoculation. Also, I wasn't sure how long you let the process continue. You could be getting curds to begin forming but it may take several additional days for whey separation to occur.
@@BareMtnFarm Thank you for responding. I tried making LAB with unpasteurized store bought milk(2,8% of fat), but I'm not sure about the cream. Also, I let it sit for 3-5 days just to see if any separaton would happen and I could see very small amount of liquid in the bottom, but I wasn't sure if that was lab and if i should use it, so I threw it away. I'll keep trying 😊, but maybe next time I'll use different type of milk.
What happens if you get bits of skin or sediment in your milky mixture?
Doesn't hurt anything. Just seive it out. Thank you for your question
Hello! Thank you for the video..l have this question..is LAB the same that bulgars bacterium ?
I'm not too familiar with this term so I'm guessing your referring to a specific strain used in making Yogurt called Lactobacillus bulgaricus. Although this strain may be present in homemade LAB it is just one of many that may be present. So the question is would the whey by product of making yogurt work the same as the general multi-species homemade LAB. Probably, but such a rich serum's higher value would be as an inoculant for making some fantastic yogurt I would think.
can humans consume LAB?
Would this stay fresher if frozen measured amounts in individual containers, then thawed out before use? thank you
Freezing the bacteria may do more harm than good. You might damage it, the longer it is in the freezer.
I think mine has either went bad or something went wrong.
I used pot to ferment, milk went from normal to firm. But it remained all together.
On the bottom there's a layer of soft mush, upper layer was firm, but no clear fluid.
As I'm straining it there's slimy clear fluid it's not runny as regular whey.
It doesn't smell sour, or bad sour, it has almost fruity citrusy milk smell
Any thoughts on my project?
Use glass next time
You made yogurt if you add alittle more rice wash water next time or even to this batch and wait another 24 hours it will separate .
you can put your non separated mixture in the fridge and as long as it doesn't smell bad you can eat it , it tastes just like unsweetened yogurt
Can you use other grains besides rice?
I just made some of this, and I am about ready to decant the lab and use the curds. When I put the rice wash into the milk, i just poured the whole thing in, top scum and all, why is that an issue? is just a risk of molds?
There are other bacteria on the surface of the rice wash that may interfere with the process and cause off odors or contamination. That being said it maybe one of those issues where 9 out 10 times everything is cool but that 10th time...whoa that is not what I expected!
hey i did step two in this proses yesterday adding my watter and my milk together , now i went at a 5/1 insted of ten to one and my milk was not sour but it was outdated by a day or 3 ....my issue is that it finished /i think today ...seperated compleetly andim not sure if its still good or not...???if any info pls help
I saw another video where they used molasses to store it, have you used molasses to stabilize it ??
Hi @Shaman King we haven't tried molasses. The process of supersaturation is using the stronger affinity of the sugar molecule to bind to water molecules such that it basically creates an environment that the LAB can't compete in and so the LAB molecule goes dormant and encapsulates itself. In a sense it is in suspended animation until water becomes available again. Molasses itself contains water so it is very difficult to get to a supersaturated state because with each addition of molasses your also introducing more water. Now that being said you may be able to lower the available water down low enough to slow the metabolism of the LAB down I'm just not sure you would get the same length of shelf life as in using brown sugar.
When storing tge LAB in the fridge does the lid need to be breathable or can it be sealed, thanks.
Just found out it needs to have breathable lid in fridge from Chris Trumps video.
The guy I watched make it only soaked the rice for 10 min, I soaked it 10 min and then added it to the milk. I did use Nikishi short grain rice so there was a lot of 'stickiness' to the rice to wash out. I put in a jar and a fermentation lid on. It seperated and looks right. It looks yellowish below the curd.
Do u think it will work okay without fermenting the rice water first?
I wonder if I should just order some EM. I need to get this biochar done.
Hi @Jenny Simon There are natural LAB on the rice grains themselves. The objective of letting the rice wash ferment is to culture these LAB up to a larger dose before adding it to the milk. However, that being said it appears you had enough inoculant to get the process to work so I 'm guessing your solution should be fine.
@@BareMtnFarm thanks so much! I have been worrying. I have apple trees that need planting. It's time to harvest the lacto now. Still looks good.
hello sir,i just wanna ask a question,why it is needed to remove the curd?thank u..more power
Hi @Neb Airtusa Well, two reasons; usually the curd form a nice intact layer above the LAB whey solution so you need to break it to get to it to pour it off. Second, the curd is actually quite delicious as a soft cheese. Great in salads, or mixed with seasonings.
Sounds alot like Bacillus Theurengensis. Only it’s not a novel microbe.
how much water is added to EM1
for me, overnight- 2 days to separate
Wow! really fast...must be warm in your neck of the woods.
me too. my room temp is 72F and the milk curd separate after 2 days
How do I make EM1 from this solution you have just made???
Hi @Sanctus TV EM1 is a proprietary formulation mostly of Lactobacillus casei, the photosynthetic bacteria Rhodopseudomonas palustris, and the yeast Saccharomyces cerevisiae. In the LAB its predominantly Lacto Bacillus species in the whey extract, mostly only species that would be common to your geographic area. So its not technically possible to make EM1 from LAB made in this method.
hi sir.. i tried it at home the curd is in the bottom not in the top in 3 days.. but why?..
Hi @Hezzar Dale Araneta That's interesting, I haven't had that happen with the curd before. I would be curious about the type of milk you used. We use full fat Whole Milk. Skim or no fat might yield a different result
Same has happened to me.
Keeping an eye on it.
I used Homogenised pasteurised organic full cream milk.
Mine did this. Useable?
Mine is at this stage right now on day 4. Used my neighbours cows milk pasterurized and cooled. Going to see if it flips by day 5 otherwise just going to separate and see what it's like.
can I add bad milk in rice water?
Hi @Muhammad Aqib Nizamani I wouldn't use any spoiled milk. Spoiled milk contains many other bacteria that aren't necessarily helpful to plants or could make folks sick. These bacteria already dominate the spoiled milk and your LAB rice wash inoculum may not be able to grow and out compete the already established colonies of undesirable bacteria.
@@BareMtnFarm I've made that mistake, that whey smells stink sour and bad. I'm lucky that I've not used on plants. Thankyou so much for your support. 🙏🌹😍
Can evaporated milk?
Hi @Ezway Ocho Not sure what effect it has on the lactose in evaporated milk. It is definitely more expensive relative to the volume. Have you thought about using powdered/dry milk if you can't get fresh? I have heard it will work too.
Do you consume it?
Hi @Leanne Aurora Mystic Auld You can consume this LAB serum there is nothing in it that should harm a normal healthy person. However, I wouldn't want to give any advice or representations regarding the benefits of using it, the daily dosage to consume or anything else as each individuals own health issues are the paramount concern here. LAB has been used for livestock in their water supply but primarily our focus here is using LAB on plants and soil.
why is my labs turning green?
Hi @Chibuikem Nzerue I can't be certain here but a green color to me would indicate the solution somewhere along the line got contaminated with algae spores that may have gotten a chance to germinate grow/reproduce in the milk solution particularly if the fermenting was in a warm light place . Just a guess here though I would discard this and try again. be sure to keep the rice wash stage and the milk ferment stage away from natural and direct light. U.V. light can be an effective sanitizer and kill the process. Hope this helps!
Bare Mtn Farm thanks so so so much. This clears so much up. I will be sure to throw it away and be more careful and sanitary while adding the milk. I was sus of the solution yesterday anyways, so I did another rice wash immediately. This is the second day and I’m in a warm climate so I will check on it. Love your channel too. Bye!!!
Can EM1 be used for bokashi composting instead of the LAB serum?
Yes @Jenny Ryu As a matter of fact EM1 contains a fair amount of LAB and that's why it works with it quite well.
Do you then add 1 oz to a gallon of water?
When you are to foliar spray your plants, I read elsewhere. Hope it helps.
Hi @Debbie Cowell and @Lovice Medina We use LAB in a foliar feed at a dilution of 1:1000. So think of this as a scant teaspoon per gallon of water or 4ml. We have found if used around a ten day rotation during mildew season when the plants are growing vegetatively that it does a good job as a preventative.
powder milk in your soil?
Hi @dace villen Powdered milk can be used to create the LAB solution but its the diluted LAB from the whey liquid that is used on the soil and plants.
why not just use rennet to make the cheese from the milk, it only takes 30 minutes. then use the whey and add it to the rice water.
Hi @didoy francisco I'm not sure we would get a good culture of LAB it the rennet technique. My thinking is this. The rice water wash cultivates a variety of bacteria with LAB type being well represented. The lactose in milk is the feed source that allows the LAB to out compete the other rice wash bacteria and become dominant in the curd as well as in the whey. If you apply the rennet whey to the rice water there is probably very little lactose available in the whey so the other bacteria in the rice wash could become dominant and you wouldn't get the LAB dominant solution you're shooting for. Now, not being a microbiologist I will humbly set my thoughts aside if the view under a microscope proves a good solution of LAB present using the rennet technique. Great Question!
can this also be consumed by human?
Hi @Rey Jose Edmilao. Yes the LAB is generally is not harmful. However, Not being in the medical field, and having no understanding at all about what a persons personal health situation is I can't give you any information regarding consumption amounts or any interactions it may have. That being said you have to use your own judgement of what is right for you.
@@BareMtnFarm perfekt definied. everythings easy or not, if your mind is free of judgement would be good for the wohle thing but everything is ok as it is, because of that what it is, how it developed and so on. Greez
good job showing how to make it but you did not explain the ratio of mixture when you use it with all the different methods you mentioned....I believe that ratio to be 5,000 to 1...but look it up on Chris Trumps website to confirm..........
Hy, can I use water from boiled rice to make lab
Hi @algo we use the water from washing the rice because the wash water contains carbohydrates from the surface of the rice as well as some of the dormant LAB bacteria to start the innoculant. Use water that has been boiled would have sanitized the water and you probably wouldn't get the right result.
@@BareMtnFarm thank u for the information bro.
The more fat content of the milk the more curd less fat more LAB serum
We have done both nonfat and whole milk. Serum production for us was about the same but we enjoy the curds so we went to whole milk.😀
You do not need lactose to cultivate lactic acid bacterias . Does variety of bacterias produce lactic acid when they digests carbohydrates. Lactose it's a carbohydrates as starch is on rice . Stuff like TOFU it's soyabean lacto fermented !
Absolutely agree @void main {void} I have seen many examples of Lactobacillus species serum being produced on soy or like you mentioned TOFU is a great example of the curd produced during fermentation. I think the key here is just like you say that the various species of LAB can consume many types of carbohydrates. The name "Lacto" doesn't mean its food source it refers to the bacteria's ability to create lactate from its carbohydrate food sources.
@@BareMtnFarm whatever this class of microbes it's crucial for digestion and humanity in humans so it make perfectly sense that they can be used as pathogens control and enzymatic digester for plants and animals.
i'm pretty sure you can eat that fermented cheese
ask yourself what you buy to eat if it make sense or not but not cause of this cheese but if you are eating the chemical meals it could be new experience for your body, but please without fear