MNF: Making my own LAB

[KD]

Decided to stop reading and watching how to make my own Lactobacillus Serum and actually do it so here goes

Gear:

2 Glass Jars
2 Coffee Filters (only needed 1)
String
Rice
Water



Method:

I put a bit of rice in a jar...



Added some warm water from the tap (dechlorinated would have been better but I didn't think. It'll evaporate in 24 hours. Should just take a day or 2 longer to make)...



Swished it round a bit to wash the rice...



Then slowly poured into another jar, being careful not to get rice in there...



Finally put a breathable lid on in the form of a coffee filter and tied it in place with string...



It's now sat by an open window, out of direct sunlight, in a dimly lit spot. Once it smells sweet I'll be back with the rest of the process

[KD]

Roughly 48 hours later I have this...





Now it smells quite sweet and doughy. Always follow your nose!

I added 100ml to a larger container...



And 1000ml of fresh, full fat milk...



Covered with a cloth and put back on the shelf in the warm room...



This next part should take between 3 to 7 days. With the warmth in that room, I'm going for 3 days. This should make me 2000 ml of serum once I add brown sugar to it to make it stable at room temperature. See you in a few days

[KD]

Day 2

[KD]

Day 3



Starting to seperate:

[Guest]

Day 3



Starting to seperate:

Nice one @KD

I placed mine near an open window for a little time, in my theories the airbourne yeasts and microbes (indiginous biology) can get in there and help alomg with the process.

You can keep the curd and make cheese apparently. That is one thing I need to start doing so there is less waste.

[KD]

Day 3



Starting to seperate:

Nice one @KD

I placed mine near an open window for a little time, in my theories the airbourne yeasts and microbes (indiginous biology) can get in there and help alomg with the process.

You can keep the curd and make cheese apparently. That is one thing I need to start doing so there is less waste.

That is for the same reason mate. I'm planning on making this into cheese too. Love a bit of cheese with tomatoes, garlic, balsamic vinegar and olive oil

[Guest]

Day 3



Starting to seperate:

Nice one @KD

I placed mine near an open window for a little time, in my theories the airbourne yeasts and microbes (indiginous biology) can get in there and help alomg with the process.

You can keep the curd and make cheese apparently. That is one thing I need to start doing so there is less waste.

That is for the same reason mate. I'm planning on making this into cheese too. Love a bit of cheese with tomatoes, garlic, balsamic vinegar and olive oil

That sounds very Spanish, fresh garlic?

[KD]

Nice one @KD

I placed mine near an open window for a little time, in my theories the airbourne yeasts and microbes (indiginous biology) can get in there and help alomg with the process.

You can keep the curd and make cheese apparently. That is one thing I need to start doing so there is less waste.

That is for the same reason mate. I'm planning on making this into cheese too. Love a bit of cheese with tomatoes, garlic, balsamic vinegar and olive oil

That sounds very Spanish, fresh garlic?

Yeah and a pinch of sea salt. It's a Spanish Tapas dish I like

[Guest]

Yeah and a pinch of sea salt. It's a Spanish Tapas dish I like

I remember having some once in Spain. Years ago now.

[KD]

Day 4



Day 5 - separation complete!



After taking out the curds and pouring the serum into another container...



Then super saturating with brown cane sugar, the process is complete!



Thanks for stopping by