Myślę, że sposób drugi jest o wiele lepszy od pierwszego. Ogólnie niewiadomo jaka chemia jest zawarta w ryżu i ile jest na nim innych bakterii, sporowców, grzybów, itd. Grzyby kefirowe jednak dają w miarę stabilny produkt. Dla mnie ten pomysł SUPER!
since the curds are inoculated with lactobacillus can you use them to make bokashi or in place of bokashi for a ferment? Thanks for the awesome video as well. Btw man I love the eye bolt set up in the kitchen, I would do the same. Can't wait until I am able to get my beds going well enough to be able to feed myself completely except for when i want to go out.
If you use skimmed milk, nearly no curds will form. Skimmed milk is the residue of making butter from milk. In German it is called Buttermilch 'butter milk', in Dutch 'karnemelk'.
the curds aren't just fat though, it's the casein protein (which is roughly 80% of the total protein) and in full fat milk the protein and fat content are basically equal. Having said all that you would probably get about half of the amount of curds so definitely less.
The rice trials have taken a back seat for a while, while we work on different projects, but will be back. This rice is just commercial brown rice we buy in bulk.
As far as I'm aware, the drinks are pasteurised before bottling so won't be a live culture. They won't work. But you can buy kefir grains fairy cheaply online, I've seen them on eBay for example.
@@CairnOfDunnCroftPermaculture I don't think Kefir is pasteurized in the US, I don't know about the rest of the world. They state they have billions of live active bacteria on the label.
![Let's Make Lactic Acid Bacteria [L.A.B]](http://i.ytimg.com/vi/vgB_5_xKpdo/mqdefault.jpg)
Myślę, że sposób drugi jest o wiele lepszy od pierwszego. Ogólnie niewiadomo jaka chemia jest zawarta w ryżu i ile jest na nim innych bakterii, sporowców, grzybów, itd. Grzyby kefirowe jednak dają w miarę stabilny produkt.
Dla mnie ten pomysł SUPER!
The curds are amazing for your animals too!
Absolutely yes!
Ive been making it for 3 years. Rice Milk Molasses a dark spot & a little time..voila! My plants love it!
Fantastic!
since the curds are inoculated with lactobacillus can you use them to make bokashi or in place of bokashi for a ferment? Thanks for the awesome video as well.
Btw man I love the eye bolt set up in the kitchen, I would do the same. Can't wait until I am able to get my beds going well enough to be able to feed myself completely except for when i want to go out.
@@fattdamon1980 definitely worth a try!
If you use skimmed milk, nearly no curds will form. Skimmed milk is the residue of making butter from milk. In German it is called Buttermilch 'butter milk', in Dutch 'karnemelk'.
Can you recommend me a video?
the curds aren't just fat though, it's the casein protein (which is roughly 80% of the total protein) and in full fat milk the protein and fat content are basically equal. Having said all that you would probably get about half of the amount of curds so definitely less.
@@user-mj7yy5dh2r a video for what?
@@user-mj7yy5dh2r No, but you just can replace the two liters of full fat milk that he uses in the video, by two liters of skimmed milk.
@@JorgeTabletas thank you for the information
Thank you..
Thanks!
Wait. I use the rice water for my skin too. My plants like it?
Yes, soil microbes love carbohydrates. But in this example I'm using it as a feedstock for lactobacillus.
What rice are you using here, is it from the varieties you're growing on site?
The rice trials have taken a back seat for a while, while we work on different projects, but will be back. This rice is just commercial brown rice we buy in bulk.
Hi Cairn, can I just buy Kefir drinks and add milk to it to make the Labs? Thanks.
As far as I'm aware, the drinks are pasteurised before bottling so won't be a live culture. They won't work. But you can buy kefir grains fairy cheaply online, I've seen them on eBay for example.
@@CairnOfDunnCroftPermaculture I don't think Kefir is pasteurized in the US, I don't know about the rest of the world. They state they have billions of live active bacteria on the label.