Natural Farming How To: LAB (Lactic Acid Bacteria)
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- čas přidán 23. 08. 2024
- I show you how to make Lactic Acid Bacteria for the garden.
LAB is typically used at a 1:1000 ratio on your plants or soil as a spray. You can use Lactic Acid Bacteria in your animal water at a 1:500 ratio, once per week, to increase nutrient uptake from feed and general gut health.
![Let's Make Lactic Acid Bacteria [L.A.B]](/img/n.gif)
Your video is great for one simple reason. You get directly to the subject of your headline instead of wasting 5 minutes of our time talking about other stuff instead. Thanks for the info and nothing but the info.
Btw: how much to dilute for a soil drench?
You’re welcome! Soil drench is at 1:500. If you’re using it for a smelly pig pen or to spray down a chicken coop (or something similar) you can use up to 1:20. I usually change my ratios as the LAB gets older. Newer LAB is more potent.
Been a while since I made lacto. Thanks for the concise yet informative refresher course!
Thank you for commenting!
@@katesnaturalfarm6870 Just curious why you can't leave the rice in the mixture if it's just gonna go in the compost pile.
I used a 4mm hose and the principle of communicating vessels to get that liquid out of the jar. Worked great. Thanks for the video.
You answered the age old question of "who cut the cheese" , thanks 👍
Best instructional video I've seen in a good while! Wish you would make more videos! Love from Sweden
Brother you really deserve some subscribers and views keep up the good works
Thanks, your vlog isvery easy to follow. From the Phils
Thanks for the video. It was pretty fast and straight to the point.
beAuTiFuL 💜
Pro tip: Use a bit of sauerkraut juice and skip the ricewater step completely.
Couldn’t you also just add the milk to the rice water immediately after washing the rice instead of letting the rice water sitting for 2-3 days? I have done this and seems to work the same
Could you use just whey instead of milk? I have lots of whey from straining yogurt. As many have said, this video is straight to the point, clear, concise and quite wonderful.
Thank you! You could use the whey, yes. But the process would be different. That whey wouldn't have as much LAB present due to the lack of fat available for the LAB to eat.
Hello! Thank you for sharing this procedure….l have been looking for a natural way to make a good quality of cheese…
I grew up in a farm..but our milk was not pasteurized, so We used a kind of powder comercial culture …and it was very easy..to get a very firm and delicious cheese…
But here We can get only pasteurized or ultra pasteurized milk …making so difficult to make the milk curd…
a while ago l have been looking information, how l can produce the lactobacillus in home, in a easy process and today l saw your video and seem very interested, l never thought l could get them just with rice, rice is something l have in home always…
Also l have developed an lactose intolerance, so l have heard the lactobacillus break down the lactose.. making it possible people with that condition able to eat without the annoying consecuencias…that cause the lactose….
I am so exiting to try this experiment….and wondering as well if is possible use brown rice or necessary have to be white rice? Thank you guys again..l really appreciate..😄
That’s exciting! I hope it works out so well for you! Brown rice will work just the same. For brown rice, let the rice soak in the water for 5 minutes before you pour off the excess.
Did you try to spray lactic acid bacteria in compost did they decompose faster?.
i love this
Use a strainer to pour everything through...that will separate all nicely. Then pour through the nut milk bag...
I think I'll do my ferment in a glass bowl for easy "extraction" of the curd :)
That would work! 🤣
Do it in a milk jug upside-down. You can just open the lid and pour it out
Thanks for the info. 👍🏻
Thanks for watching! Hope it was helpful.
Well done, thanks 👍
Hm, when the curd is firm and whole couldn't you just drain of the luquid? Seems easier than trying to fenangle it out there. Another question Lacto Bacteria is the same stuff like fermenting cabbage right? But when I ferment foods I usually add a 2% salt solution so bad bacteria doesn't multiply. How are we sure that the rice water doesn't just breed the bad stuff? I would like someone to look at it under a microscope.
Better to buy a scope and do it yourself or best yet, trust life is not the enemy and but be thankful for the goodness that volunteers itself out of thin air to be of your good benefit.
the rabbithole of fermentation is vast...suffice it to say there are distinct species and strains of beneficial microorganisms, each preferring different hosts, so those which grow from the cabbage do so only on cabbage that is submerged in a salty brine, those which grow without salt that could harm you (perhaps, however keep in mind our ancestors have been safely eating/drinking fermented foods for since forever).
Putting it in milk is what makes it so you get lacto bacteria. Before you do that, it’s a ton of different (including bad) bacteria, but none of those can feed on milk (or at least not as fast as lacto bacteria), so when you put it in milk, the lacto bacteria multiplies rapidly and dominates the environment. The other bacteria can’t compete, and they die (or at least remain in very small quantities that can’t hurt you.
Read more.
@@ThrobbingBoxthanks
I grow bacteria like a mad man in my laboratory 😅
Thank you so much I have learnt
How do you store the lab longer term? Breathable lid or closed?
Thank you 🙏
if you were to leave a bucket of cracked corn in water for a day change the water again and let it sit you will get lactic acid to. most any grain you will learn the smell
cool, thanks for the info!
Thnx alot the video was really need to cure my chickens
How long does the LAB lasts in the refrigerator ?
Thanks a lot
Most welcome
Hi. Great video. You keep it very simple.
Do you have any suggestions on a vegan milk replacement? I would use it to make cheese but my daughter is allergic to milk and soy.
I would research the lactose content of the final product. It might be fine for your daughter.
I am not a doctor, that is not medical advice.
This is a very interesting video. It's gonna help me a lot in my research project. Please how do I introduce LAB into wastes (like groundnut shell waste) for the production of lactic actic acid and how will I know if the Lactic acid is formed?
I don't know about other methods of producing LAB.
What about just using the whey from raw milk kefir? No water to start. Just milk. The fat and curds stay together nicely on top. I was directed here from World Composting where he added LAB to his worm bins. I drink a smoothie every day from kefir, my dogs LOVE it, I’ve made pickled veggies and fruit sodas, but never thought about adding to worm bins!
You know, I’m sure it would work! However, you might have a different strain of lactobacillus than would be collected with the rice water and used in milk…. I don’t know! You should experiment and let me know!
i want to know too! 🙏🏼🤙🏽
Thank you for making and sharing this video. Can I use that curd as it is for a yogurt starter? - PS I also agree ith R Rogers (below)
I ‘m not sure if you would create a yogurt or skip to a cheese. Depends on the type of bacteria you collect.
you can make cheese FROM yogurt! keep studying, fermented foods rule.
Excellent. And of course, both are edible right? I've been looking for something to get more lacto in my guy and just drinking a bit now and then would be so much easier than fermented veg, etc. ?
Don't compare it with fermented vegetables , because this rice water was fermented in the absence of salt it contains gram Positive as well as Gram Negative bacteria . But fermented vegetables contains mostly gram positive bacteria
@@sciencetoday3629 Gotcha. Yeah, should have thought about that. Thanks.
very simple way for make it / use it. du u ever see before anaerobic tea made from rise water & molasses?
I have seen that! I don’t like to spread anaerobic bacteria so I don’t practice those methods.
@@katesnaturalfarm6870 inst this lacid lacto bassilus a anaerobic process?
What is the different between (EM) Effective microorganism and (LAB) Lactic Acid Bacteria ?
that was my question! having made EM several times, this looks to be 100% samesame
Instead of taking the curd out, is there any reason you couldn't just skip that step and go straight to pouring the whey into the first filtration?
This is how I was taught. I believe you get a cleaner end product removing curd, but I also agree that would be quicker easier!
Hello afther you make the solution how much water do you use to dilute it in liters?
Thank you.
Can you write down the specific amounts of material required, just to get more accurate results.
It isnt that kind of recipe. Think about it like the bacillus is simply super saturating the media/water.
Just like making sugar water/sweetener/etc. you can figure out the molar mass, and use the best calibrated instruments. But in reality, you add until it falls out of suspension. So for making lab, as long as theres a starting culture, and enough food, they will multiply until they cant. Any left over food can/will be used later.
What can I do with the left over rice wash water that has been fermented? I have more than a cup left. Is there anything that it can be used for.
Give it to your chickens! You can do many things!
Could I spray this into my yard to help the clay soil?
Not sure exactly how it would effect the clay soils… however, it wouldn’t hurt. I would say you probably want to add liquid compost tea or Liquid IMO in Korean Natural Farming. You’d be adding fungal life to the soil which would increase the soils ability to turn carbon material into organic matter which would help the clay!
...nice video mate... you could of just poured out the LAB while keeping the curd in the jar...its what i do ..no need for that mess lol cheers! :)
My teacher taught me this way and he says don't get smart just do it the way you're taught! 😅
Does your rice water smell kind of like yogurt before you add the milk?
Rice water can smell like yogurt, yes. You don’t want it to be super sour or putrid smelling however. Sweet yogurt smell would be almost perfect!
Hi everyone does someone has a variant of creating the lab without milk ? Would appreciate it.
Hi! What if grows a little mold on top? Is it bad should I start over? I’m only growing it for my compost
Big jar with a spigot near the bottom for not getting the curd along with.
Good idea
If you just let the milk get sour by itself wouldnt it be same effect?
Not exactly. It produces a different bacteria.
Can u replace the rice wash water with any starchy water from washing vegetables, potatoes, plantains &/or taro??? Whenever I cook taro, I clean n rinse them first and the water from rinsing them gets really starchy...When you mentioned that the starch water is the food for the lactobacillus, it reminded me of the water from letting taro, or plantains or even potatoes, sit in water for a while to rinse off xtra starch...Another thing it reminded me of was how if you stab the trunk of a banana or plantain tree, it squirts out a lot of liquid, which contains starch
Each one of those example will work! But you’ll get different results from each.
There’s another KNF solution we use potatoes for called JADAM.
Look that up and give it a shot!
Hello. Can I make yoghurt with this LAB? Thanks for your answer and greetings
I think you would find yogurt would be difficult to make, because these LABS would be so strong. You should try! Most likely it will over ferment and go to cheese.
hi, thanks for the info. may i know how many times a day can I add LAB to my chicks" water?
There’s no need to add it more than once a day!
Will the whey in overfermented kefir or yogurt do the same purpose?
Can I use LAB for food preservative
Can the LAB bacteria be frozen?
Whats’it used for?
Can I use UHT/long-life milk?
I’ve heard of some folks trying that. I don’t know the success rate. Try that experiment! Would love to know how it turns out!
I have a big pig farm and i am wandering could this bacteria neutralize the smell of maunure if i put it in? And is it toxic for pigs ?
It's not toxic to living organisms at all from my understanding. You can feed it to your livestock, pets, and even eat/drink it yourself. It definitely cuts down the smell in litter boxes (I use pine pellets for litter...which does a great job with smell to begin), and in my brooder for newly hatched chicks. It also changed the smell of my compost pile when I wet with it instead of pure water lol. Much more pleasant, even though the pile didn't 'stink' to begin with.
Can’t you skip the step of rice water?
If lactobacillis is everywhere in the air then why not just use milk alone and let it ferment?
Thanks for your videos
That’s a great question! You can totally do that if you have the right conditions/milk.
The rice helps us single out the particular bacteria we’re looking for. The Lactobacillus can feed on the poor food of the rice wash and then be placed into the milk for a quick and total takeover by the lactobacillus!
If you have raw milk available to you, try it with that. It will naturally separate and create beautiful curd and whey.
If it has been pasteurized, it won’t work the same.
I'm curious if you have a cheese recipe you'd recommend? I don't want the curd to go to waste. Thanks!!
I don’t have a recommendation but it would be nice to use the curd! I would just add salt to taste!
to make cheese, experiment with straining time of the curd. around 24 hours in a cheesecloth-lined colander is a good starting point, then transfer to a bowl, salt to taste, then to a sealed container in the fridge and you have fresh cheese aka farmers cheese aka chevre, if it’s made from goat’s milk.
for firmer cheese, let more whey drain for longer, for softer, let drain for shorter duration.
I made a 'solid' but soft cheese with it last night. I let mine strain for about 3hrs under about 10lbs of weight, in cheesecloth, over a colander in the sink. Once strained to your satisfaction, simply put it in a pan over medium heat (I broke it up into the smallest crumbles it would make in the pan as it was heating lol), and stir continuously. It will literally melt into a soft, almost pizza dough consistency. Add your salt to taste, and then press it into whatever mold you like. I just used a medium tupperware bowl. Put it in the fridge until cold and voila, instant cheese. It's solid enough to hold its shape easily, but will crumble into large sections if you squeeze it. I'm sure if you strained it longer it would be more firm, and less firm with shorter straining time. It's very strong, with a sour milk aftertaste (not unpleasant at all, just took a few bites to get used to). Excellent in a garden salad with ranch lol.
Raw or boiled and cooled down milk, which is better?
Both work!
KATE'S NATURAL FARM.....What you didn't mention is how to use it for your farm. You need to educate us and what beneficial value does it give us. What is the ratio? I would like to use it for my vegetable and flowering garden. Pls. respond...Thanks
Finally, why do others use sugar to make this?
Thank you for your comment! Although you might think everything should be handed to you on a silver platter, this is the exact lesson I wanted to give on MY youtube channel. You seem competent and able to do research on your own for any more information you might want or need that wasn't provided in my video.
You can use this at a 1:500 ratio. I have never heard of anyone using sugar to make LABS.
Thank you!
Whoa what a dill hole response!! Yeesh.. Finding the dilutions actually isn’t super easy as all either say 1:1000 or 1:500 (that’s a pretty big difference lol). And neither a practical “1 tbs per gallon.” Expecting an answer to how to use the stuff you are showing how to make is far from outlandish. I might’ve subd or checked out your other videos before finding this reply. Good riddance
FYI the “sugar” the commenter hs to be referring to is simply brown sugar or molasses. It can be mixed at a 1:1 ratio by weight and is meant to preserve the LABS for a longer period than a few weeks. As a bonus, the mixture also doesn’t have to be stored in the fridge
Are u use for roots or leaf?
Both!
You should gingerly pour out the l.a.b. Solution leaving the cheese in the jar to pour into a separate container
I was taught to do it that way!
Hi, the LABS dilution can be mixed with synthetic poultry vitamin to feed my chicken?
That would be fine! Add it just before you feed.
I’m currently working on my first batch! But when the rice wash is ready confuses me. It has been sitting for 4 days now and smells slightly like vinegar. I’m not sure what the sweet smell is supposed to be like. Some people say it’s only good when it smells sweet, others say it needs to smell like sake. So is it safe to move onto the next step if it smells a bit on the sour side?
If mine gets to the sour side I start over with the rice.
The point of the rice is to slightly ferment with lactobacillus that are strong and feed on the starch in the wash water. When it begins to smell sour, likely other bacteria and microbiology have begun to ferment it further (towards alcohol and then vinegar) and maybe even eat each other! We only want the strong lactobacillus so sweet smell is the best for transferring.
@@katesnaturalfarm6870 i left it standing for a couple more days just to test out how the smell would adjust and it began to smell like cheese! is that normal? i have seen no information about the rice wash smelling cheesy on the internet, either way i assume its been sitting for too long if it smells like that right?
If you live in tropical place, 2-3 days is enough, it will smell vinegar like when it goes past 3 days.. The temperature of where you are also affect the first step
The Weedy Garden has a fun video on this topic. He's down in Australia where it's relatively hot, and he stores his for 7 days straight. He also lets his sit in the milk for 7 days as well. Mine ran for 6 in the rice water stage and hit the 'almost sour' stage of fermentation as well. The good thing is, once you put the milk in, the lactobacillus out competes all the other bacteria, and excretes lactic acid, which kills off anything else that survived that long. The net result no matter how far along you went (unless you let it mold, from my understanding)...is pure lactobacillus...by nature of the process itself. As I said, mine was slightly sour (similar to a light cheese, or maybe dark beer) smelling and seemed to work great (the cheese is tasty as well). Next batch I make I'm going to monitor more closely for smell, and see if starting a little earlier affects the flavor of the cheese.
Have you have negative results from using it at stronger ratios than most recommend, my mom used to dump whey in a rain barrel and it wasn't any ratio, she watered the garden with it, no real reason just not wanting to waste anything, she was hungry in WW2 in Europe. Thanks
No negative effects I’ve heard of. Just being efficient with the amount you use is all!
@@katesnaturalfarm6870 I get milk from a dairy, so I make it 30+ gallons at a time, I dumped some on the manure pile full strength, and then watered it with a heaven mister sprinkler to soak it in. So will see what happens, I did a test in a corn patch, in AZ, so our corn is done, I didn't notice anything, plant growth, more or less earth worms.
So it is a crap shoot, I'm trying to build soil out of poor dirt, started with 1% organic matter in dirt, got lots of alfalfa, chips, and worms came en-mass, so hopefully I get Humas happening.
@@johac7637 i can relate, just keep adding carbon aka wood chips, leaves, and eventually if you can shade it, you will build a “forest floor”
What species of lactobacillus is this? Is it L. Casei? Thank you!
It’s several species. Whatever you capture! The idea is diversity, but controlling wether or not you let the bad guys win.
What about all the other bacteria in the rice water ,,,,, They do not feed on the milk,,,,, What I'm picking up is the milk feeds the specific lactobacilus acidopolis,, thereby allowing the other bacteria to be Pushed aside or overwhelmed,,
That’s correct
I am PhD student and i am working on lactobacillus. Can i send this mixture for lypholisation to make powder?
how long it can be stored in fridge (without brown sugar added). Thank you for sharing!
Until your nose says it’s putrid! It will be different for everyone. I’ve had some last 4 weeks before it went bad.
@@katesnaturalfarm6870 it's me again.. I followed your directions. How often I can spray my plants? Thank you, Peace from Overseas!
@@HASHHASSIN Once a week but if you added molasses/brown sugar the shelf life of LABS will be 6 months to year if you put in the cold/warm temp. You need to ferment it again if you're adding molasses/brown sugar before you can use it.
@@yoriichi3347 if I keep it in fridge (not in freeze) without molasses (max 1 week or 2) do I have to re-ferment it again?
@@HASHHASSIN yes adding molasses/brown sugar it extending it's shelf life.
What would any small pieces of curd do to harm the LAB. ?
It’s best to remove it because it could expedite the LAB becoming rancid.
Can I use this to reduce ammonia in my fish tanks?
Totally
Who can I use this bectera for cooking bread to keeping for long time and what is the quantity can be used
I don't know!
Might be a silly question but would lactose-free milk work? Are the bacteria just consuming the fats and such in the milk or is lactose essential?
They are specifically consuming the lactose (hence being called lactobacillus), so lactose-free milk won’t work. They are special bacteria in that they have the enzyme lactase as part of their cellular machinery, so they use it to feed on lactose. Other bacteria without this advantage can’t feed on lactose.
Can we give it to our pigs, Sir?
Sure can! They love it.
Once you have the lab how much do you dilute it with water for the garden or compost pile?
Up to you on how you use it. We diluted it 1:20 for farm application.
Can quinoa be used in place of rice? (Rice tends to have higher arsenic levels that ide prefer to avoid.)
I have heard of many other grains being used as a substrate for collecting mycelium.
For Rice Wash Water, the goal is to have a very poor food for the lactobacillus. I’m guessing quinoa wash water would be fine! Let me know how it works!
@@katesnaturalfarm6870 sure thing!
Janice - I had a very sick chicken - tried to make this and it looks so easy - I bought some organic white rice and copied above but the curds were sloppy and thin after 4 days of ferment - it all just fell into a mush; and I didn't get that nice separation - do you. know what I could have done wrong - anyone?
Hi Gary, sometimes it is difficult to make this! Make sure the rice ferment takes place somewhere away from other ferments of any kind (sour dough, cheese). Next, try to make sure that the milk you’re using is placed in a similar location with no other ferments around. Make a video of yourself putting it together and post it. I’ll watch it to see if I can catch anything out of the ordinary!
@@katesnaturalfarm6870 Thank's for that reply - much appreciated - I have a kefir ferment going on in the same area! Plus to that I think I made a mistake with the ratio and had too much rice water to milk. Doing it again today. The chuck died after a very aggressive chicken I had attacked her she went to another home - the new owner said she even faced up his cockerel!
@@garyalderson5132 any update on your LAB??
who the fuck is janice?
hi! can i use a plastic jar instead of a breakable one?
You can use plastic if it is HDPE plastic. It lessens the chances, greatly, that you have any leaching of chemicals into your solutions. I would, however, recommend that you do any fermenting in glass or ceramic and store the solutions in plastic if you have to.
Please try to browse and identify Indonesian Natural Farming called Jakaba That have been invented by Abah Junaidi Sahidj , and have been proven . Hopefully you Will get interested.
What is it?? I live in Indonesia. I just started gardening a week ago
@@endgamefond Cari Jakaba Abah Junaedi Indonesian Natural farming. Labs lactid acid bacteria salah satu kompemonen bakteri baik mempercepat pengomposan sama kandungan di Yakult, Yoghurt, EM 4
Hi, since mik is pasturised where is the bacteria coming from, and can I use plant milk?
The bacteria isn’t coming from the milk itself, but the environment. Much like a SCOBY for kombucha, yeast for sourdough, etc… pasteurized or not it will work! Airflow around the jar is important as it is fermenting.
And now, how do you apply it on the plants?
Use it 1:1000 in water on plants early in the morning or late at night.
@@katesnaturalfarm6870 can you use immediately? Or do you need to wait for a certain amount of time before using the LAB infused water?
Good morning sir chief, can I use it LAS to my compost materials? Tnx?
I'm guessing you're asking if you can use it in compost. ABSOLUTELY! This will help begin to break everything down and keep pathogenic bacteria at bay.
There's visible growth on my rice water. Is that normal?
What color?
@@katesnaturalfarm6870 I got rid of it and started again , and this time there was no growth. But it was green and yellow
Greece subtitles please.
What if I don't wanna use milk coz it's kinda pricey here. How to substitute it??
You can try any other milk, but cow milk is the best
can we use this liquid for lypholisation and can make powder of this.?
I would bet someone in a lab could do that somewhere! It would be very useful if you could do this at home.
What kind of milk? And can I use a coffee filter?
Any kind of milk! You can try a coffee filter
i always store my rice water.....i cook rice every morning....and keep the rice water in a bucket....then at 10 am i usually make my smoothie....i use yogurt in my smoothie....and i wash my blender only with water....i combine the water with the rice water from earlier.....sometimes i let the water sit especially after it rains....when i need to water...i just use that water....
Thanks for sharing!
Janice - Do you use the cooked rice water or the washing rice water??
@@garyalderson5132 whattt i use a rice cooker....so there's no residual water........i use the water used for waahing the rice
Another source says storing it in the fridge will have it last for 6 months..
You can store it in the fridge absolutely and that helps. In my experience, mine is always too strong and the LAB start to eat themselves and produce rancid product.
what about the arsenic content of rice?
Haven't considered that and I'm not sure. I know it's too low for much of it to hurt us anyway but I wouldn't know
Which tipe of rice used for make rice wash.
Some type of white rice is best!
Is it safe to consume this water?
I would consult a doctor! 😅
Can I use spoiled milk to make lactic acid???
If it’s rancid, no. It’s the wrong kind of bacteria at that point and you don’t want to propagate it all over your garden!
@@katesnaturalfarm6870 thanks beloved appreciate your insight
Jar with A spigot mate! no mess
Hi, you say that any kind of milk can be used. Does that include Lactaid?
I know you can use nut milk and bean milks even! However, I have not tried this myself.
MILK
That opens up my question if we feed it if we feed it soy milk it's good it's going to feed a different strain of bacteria?? ?? There's videos out there where they do not use milk at all and they grow all of the bacteria,, The milk just makes the one strain outgrow all the others ,, But I do need a better source for this knowledge
@@katesnaturalfarm6870 The bean water would be like the rice water
@@katesnaturalfarm6870 I'm pretty sure the milk is just there to feed one strain and let the other starve,,,, That way you get concentrated amount of one bacteria that you want
hi. may i know how to properly preserve the serum?
Yes! Add equal parts brown sugar by weight to the liquid. You might notice some activity at the sight of bubbles. If so, add a dash more brown sugar!
Have you made some yourself?
What else can i use if i dont have a cow?
If you don’t have access to any kind of milk you might be out of luck! Here are some suggestions I can think of.
- cow milk
- Goat milk
- sheep milk
- camel milk
- oat milk
- nut milks
Is the milk room temp?
Yes!
Can you eat the curd?
Yes, it makes delicious cheese...if you like crumbly and slightly sourish cheeses.
Can I use 🥔potato wash water instead of rice🍚
Give it a shot!
My weigh sunk to the bottom of the jar is that not good?
I’ve had that happen several times. The weigh, typically, sits on top because of the captured gasses that are produced during fermentation. If yours doesn’t smell rancid/sour its probably fine. However, when the rapid fermentation occurs that traps gasses, we know the ferment was very strong and therefor have a great colony of bacteria present!
@@katesnaturalfarm6870 the whey is the liquid...it should be at the bottom every time. I've never had curds anywhere but floating, and maybe a small layer that grew on the container bottom.
What is the shelf life of lactic acid bacteria? TQ
Depends! You can put it in the fridge for a week maybe more. You could also add brown sugar in equal parts to the weight of the liquid. This would make it shelf stable as long as storage conditions were kept reasonable. No direct sun, cool, some air flow!
@@katesnaturalfarm6870 TQ
What if I left the rice water out for 10 days?
It is probably sour at this point? If it’s sour, it’s gone too far and you’re beginning to breed the bad bacteria. I would start over.