A
apep
Hey burney your using the aspirin with your Lacto? Just wondering why.
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Lacto Bacilli: process and discussion
- Thread starter jaykush
- Start date
taking another crack @ this but got some Q's
im up to step 4 were i got the rice wash water smelling sour. i did this near a stream, in a bush, down a trail, up in the mountains.=)
i screened this and used a small portion to go ahead and culture pure lacto bacilli..
i was wondering if i can do any thing with the other portion of collected microbes from the rice wash?? and how would i store it?
thanks
im up to step 4 were i got the rice wash water smelling sour. i did this near a stream, in a bush, down a trail, up in the mountains.=)
i screened this and used a small portion to go ahead and culture pure lacto bacilli..
i was wondering if i can do any thing with the other portion of collected microbes from the rice wash?? and how would i store it?
thanks
I'm pretty new at this myself. I've been storing it in a glass jar with a cloth cover held on with a rubber band in the fridge. It seems to be okay when I take it out and use it. I suspect it goes dormant in some fashion.
NUG-JUG
Member
Ok after reading this whole awesome thread I started making some lacto B. I have a hole in my backyard I'm ammending lasagna style for next year, with greens\browns\greens\compost etc. I'm sure this will help.
First pic-Rice wash day 5
Second pic- Milk added, turban on, ready to ferment
Third pic-5 days after adding milk.
Fourth pic-same
It looks like it may be done a little early? This is the first time I've made some. Is that cheese stuff usually pretty solid? It's still sitting so should I let it go another day or two? It smells really good..
First pic-Rice wash day 5
Second pic- Milk added, turban on, ready to ferment
Third pic-5 days after adding milk.
Fourth pic-same
It looks like it may be done a little early? This is the first time I've made some. Is that cheese stuff usually pretty solid? It's still sitting so should I let it go another day or two? It smells really good..
NUG-JUG
Member
Cool, findin my cat to give her a treat...
NUG-JUG
Member
Ok I'm on my second Lacto-B trip, and this time it's hot out! 95 today. My question; Is it possible to overdo it with the thickness of the rice wash? I'm asking because it's day 5 of the milk stage, and it isn't smelling as great as the last batch as it's a little sour. I made a really thick rice wash (lots of dust) and let it go the full 7 days.....I'll tell you what when I smelled that stuff I had to step on the porch and steel myself for a second..
anyway i went ahead and added the milk. Now like I said it's not smelling as good, but not horrendous so the lacto bacteria are rocking I hope. Should I wait a couple days? It looks the same as the pics I posted of my last try. Oh I forgot there's some rice kernels at the bottom that didn't get strained out, maybe they're rotting?
anyway i went ahead and added the milk. Now like I said it's not smelling as good, but not horrendous so the lacto bacteria are rocking I hope. Should I wait a couple days? It looks the same as the pics I posted of my last try. Oh I forgot there's some rice kernels at the bottom that didn't get strained out, maybe they're rotting?
N
ngen
Oh yeah i made some of this awhile ago, awesome stuff, have only applied (foliar) once or twice but definitely makes a big difference.
My advice, don't wash that much water with rice! by the time you add the milk and molasses you'll have to find a gallon container if your like me.
and nug jug, i cannot believe that your last batch even smelled tolerable!
My advice, don't wash that much water with rice! by the time you add the milk and molasses you'll have to find a gallon container if your like me.
and nug jug, i cannot believe that your last batch even smelled tolerable!
NUG-JUG
Member
Well it should smell ok after the 5-7 days of milk being added right? That's why they spray it on dead bodies. I made the rice wash so thick that it stank to the high heavens. I think it will be ok though..maybe there's just that much more lacto b now.
N
ngen
Maybe my wash was really thick the time i did it as well, i still try and keep my nose as far as possible from my jar with it in it though.
i feed some more lacto to my plants (they are near a 'Y' in a stream) and they got covered by fly's looking to eat up some of that sticky molasses.
and pseudopod, if you have a microscope, maybe start an extraction, after the first 7 day period split it into a control group (milk) and a variable (yogurt). check the microbial life afterwards. Everyone here appreciates the scientific method.
NUG-JUG
Member
At least most everyone...I sure do! The same lacto B cultures that are in milk are in yogurt i believe. I don't worry about the speed since in hot weather the whole process takes ten days sometimes. We are fermenting so it will always take some time.That's funny about the flies and molasses. I have just one plant out by a drainage ditch, and there's flies around there all the time already.
NUG-JUG
Member
But the point to waiting is so that the live culture multiplies. That's why you dilute it so much at the end. One part Lacto-B culture to 20 parts water is your base, then you dilute that for each gallon you use. If you diluted it before it multiplies then there might be a lot less lacto beasties hanging around??
It all depends on how "alive" the yogurt is, I guess. No way to tell without a 'scope, though.
Again, this would never make sense for most farmers, but it might be worth looking into for small gardens. If you could add yogurt to some water, shake it up, and inoculate soil/spray plants with it, it would be pretty nice to know.
Again, this would never make sense for most farmers, but it might be worth looking into for small gardens. If you could add yogurt to some water, shake it up, and inoculate soil/spray plants with it, it would be pretty nice to know.
NUG-JUG
Member
Ya it might be worth a try. Especially if it was instant, you could do it all the time. I wish i had a microscope too...
for large farmers yogurt would be 10x or more expensive than making this. IF i wanted to i could make 50 gallons of lacto b culture for under 10$, then once diluted i could make more than 1000 gallons. more than enough to treat at least an acre of crops.
if your too lazy to make the lacto b culture mentioned here, and try to find short cuts and such. simply forget about even using lacto b.
if your too lazy to make the lacto b culture mentioned here, and try to find short cuts and such. simply forget about even using lacto b.
NUG-JUG
Member
lol jaykush more or less says this a few times throughout this thread. he's right though. you have to find joy in the process and be patient . I'm not just making this because i need to, i want to, and it's fun explaining to my friends what the F#!^$ that white glurp is on my shelf.
T
tonto
so does using this stuff make a markable difference in yield, taste or does it just make plants more resilient to disease's, mold etc
