You gotta be thee most successful person i kno at growing anything. When you started you had no hair, when it was done in 3 days, you had a full beard & head of hair. Then no hair again, bruh. Who needs Bosley when we got L.A.B. 😉👍
Great video Chris. You should do a video showing how it is actually used/applied in the garden; there does not seem to be many videos showing how to actually implement it in gardens.
I read that its 30ml of LAB juice for every Liter of water? I imagine that it differs depends on the strength/pH of the culture you made. Probably not a good idea to pour it straight onto potted plants at least. If someone has some actual experience with this though please chime in!
GREAT VIDEO, I should have watched this video first, my LAB has been stored in fridge without breathable cloth...its been sealed in the fridge 4 weeks now, I wonder if its dead, changed, can be revived, or do I have to start over...how could one tell, by smell?, it still looks same, can I just feed it a little sugar and put a breathable cover on to bring it back or will it have starved without oxygen for too long? The original video I watched recommended checking out this channel to make cheese from the curd luckily so I am glad I found your channel.
Hi Chris yesterday I was keen to produce some FPJ, some one had mentioned that you should use the most abundant plant on your land for It, I remember when watching you using banana flowers I decided to use stinging nettle. Yesterday having chopped them up I did not have a scale to weigh it and the sugar meanwhile I had prepared some lab the cheese on top was not smelling good but the whey smelt alright, so I added it to the stinging nettle the next day having got my scale I tried to see what had happened in the bucket, a lovely fruity smell greeted me. Now I have the scale I have weighed the stinging nettle I am adding the same weight of granulated sugar to it and allow it to ferment for my FPJ. I am going to save that whey that dripped from the stinging nettle into a jar and use a little added to rain water to water my lettuce, stinging nettle is high in nitrogen, will see what happens. I have some chopped up comfrey leaves to do FPJ with granulated sugar as you do. I have done other experiment it would be to long to talk about it. Thank you very much for your great videos very helpful.
Hey Chris! you have some awesome videos first off. I just have a couple questions. 1) where do you store your rice wash water in the first stage? in the shade? somewhere warm? in a cool place with no temp flux? I live in Nor cal and its pretty cold up here. our LAB took about a week and a half to separate into serum. Second, Dr.Cho's KNF manual says to mix milk and rice water at a 3:1. in your opinion why do you do a 10:1? Thank you, Greg from Brotherly love organics
Thank you! I live in Hawaii too and have tried 3 times to make LAB. Last time I ended up with something that smelled like acetone after I added the brown sugar. I must have fermented it too long.
me either..i stabilized it with equal part of brown sugar and it wasn't smell as alcohol but after ten days leaving in dark place and room temperature it starts smelling ethyl alcohol..the rerason why?? seems the fermentation keeps going on even after adding brown sugar..someone knows the reason?? thanks
@@matteoturetta5400 u need more sugar.. brown sugar.. it has osmotic pressure that molasses doesnt.doesn't.. that's the key.. more sugar. Attaches to the water. It makes like a fake desert for the microbes to be dormant
I like all your how to make videos. Would appreciate you telling when , how ( soil, foliage) and why these are used. May be include in the description.
This is great. I already have my LAB on the fridge, and I'd like to ask if someone knows whether this is suitable for self consumption, as I read somewhere else that it restores the intestinal fauna. In that case, what ratio should I mix with water? Thanks in advance to anyone that could answer my doubt. Have a great day.
Just drink it as is! I haven't ever made curds & whey this way, but it is the same as when you ferment with kefir, yogurt, etc, and I've done heaps of that. The only difference is that doing it with a culture, you are controlling the species you are culturing. As long as it smells and tastes good, it is fine to consume.
Hey Chris thank you so much for make these videos! I've learned so much from you and can't tell you how much I appreciate you spreading the knowledge. Anyways, I made my first batch of labs and kept it in the fridge cause I didn't have any brown sugar available at the time. After about a month it went sour on me, I'm guessing it was spoiled. I used a cheese cloth but still had little bits of curd still floating and it seemed like it continued to separate even in the fridge cause it formed a layer at the bottom and top again. Did I possibly not let it separate Long enough in the first place? Or maybe I didn't strain it enough? Anyways I realized this video has been there for awhile so I don't know if you'll see this but, again thank you so much brother!
Thanks so much for this, it's really helpful. I'm keen to try and use products locally available and that I can produce. Will this work with potatoes? And other starchy vegetables?
Every time I make kefir and let it go a bit too long, I get separation that reminds me a lot of the whey here. I know it's not official KNF, but I use it in my gardening sometimes. I use LAB prepared the right way too, but I wonder how they would compare on a microscopic level.
Dose your AP system with it to outcompete pathogens like pythium, e coli, etc as well as improve fish health. A website called, I think dudegrows has instructions on how much and how often.
Best video on LAB I ever saw, very neat and straight to the point. Do we need to ferment in a dark place away from sunlight? Thank you for great work♥️
Thank u for it and I will try it next time it was too late. I had chicken 5 chickens but 4 them died and only one chicken survived, her name is rose. She is a smart and cute chicken, she is 6 month old. But suddenly today from morning she was acting really weird like she wouldn't drink, eat or waIk,everytime she tried to walk she fell so I did everything to save her then I suddenly found this video. I go to check if rose is ok or not. But I saw it was already dead, I never I cried this much in my life, I loved rose so so much I can't even tell but everyone has to go they can't live forever. But because atleast she is in a better place. I hope everyone's chickens/chicks are fine...
Hi Chris. Thanks so much for all that you do by enriching our lives with this knowledge. I made some LAB and tried stabilizing it with brown sugar. It went anaerobic and started going sour. I think I had a solid lid on it. Do I need to have a breathable lid? Also do I have to store it in the dark and in a cool place? Thanks
Hi, i have a question about this, is important to check the ph of the final liquid ? mine is 4.5. It's okey ? I heard it must to be lower than 4 but i can't remember were xD. Thank you for all of yours videos. Grettings from Argentina.
My rice wash water had a layer of white stuff on top...Still had a sweet smell, I siphoned the middle layer out ( whey) and used that.. added the milk etc. Waiting on results now ! but I hope that layer of top didn’t mean it was spoiled
I have yet to find someone that knows the answer to this question... Can you make L.A.B with water leftover from cooking rice? (You just add more water when cooking rice and strain it out once the rice is done) I've tried this myself and the end product looks identical. However, can I be assured that it's actually L.A.B 🤔
Im getting bold, I should do LAB 😂 Jokes set apart, thanks for the info man, I was taught to do LAB the wrong way, much appreciated Chris 👍 Greetings from Costa 🇨🇷 Rica
Thank you for your time and great info! I have always been confused on how this is drinkable but if I leave milk out for a day or two. It will make you sick! Must obviously be the rice wash that helps it from going rancid?
Hey man! All this is great, really I am working on putting all these individual elements together. I'm a little curious how it is all used through out a season. From veg. To transition to flower/ fruiting what of these elements do I use and in what combination?
Hey Chris, I am a bit confused with the non recommendation of molasses use. I thought the benefits of nutrients and vitamins within the molasses helped make the serum more powerful and also that molasses on its own is also an excellent source of sugar for plant fertilization. I also see where the big guys (EM-1 and SDC probiotics) use molasses.
Brown sugar has best osmotic pressure .. the sugar attaches to the water and makes the microbes have no water thus becoming dormant... the molasses doesn't work as well.. think of it like junk food for microbes.
How do i go about apply this to my garden , like ratios to water, do i apply foliar spray etc?? I have mine made, the curds are forming ,and i am going to add equal parts sugar . And estimated shelf life ? Thanks for the awesome content, need more knowledge like this everywhere .
+Gardens, by TheBay dilute 1:1000 in non-chlorinated water and spray it. It is really great with Fpj 1:500 and sea water 1:30. But that is only if you have those things :) If you mix with equal parts brown sugar (make sure to use enough) the. It should be good on the shelf for approx 6months (can be more or less depending on conditions).
Aloha Marc, I believe I understand your question. The problem with adding the rice wash water to just water is there isn’t a food source for them to use to then multiply. Rice wash water is already a very slim food source. So you won’t hurt anything by adding this to water, you won’t be increasing the population either though... the milk becomes a breeding ground full of food :) I hope that helps, let me know if I answered your question :)
I notice a difference with powder, pasteurized, fresh milk, in respect to the curd, wondering if the bacteria are different, as processing the milk kill beneficial. Thoughts.
Thank you for a very helpful video! Could you just use kefir whey and rice wash water? I have been experimenting with sourdough culture to make bokashi so far after a week it seems to be going well! I plan on experimenting with sourdough lab for seed germination and folia spray and everything else really!
Hi there, you mentioned it can be beneficial for hair growth - in that instance, how would you suggest to use it for that purpose? Would you ingest it as a food/drink item or apply it directly to hair, could you please elaborate?
Hello KNF Fam- I am being treated for late stage Lyme and Bartonella and hear LABs are incredible in helping repopulate the gut. Can I just eat this? Add it to my baths? How do I use this for human health? I would be very grateful for any suggestions!
It doesn’t contain whey. So there will be no separation of it. In essence he’s creating a wild form of cheese and using the byproduct, the whey, as a foliar spray.
Do you have to use rice, or would any starch do? For instance, could I wash some rolled oats and use that residue? I'm assuming that any starch would do, but that rice is particularly good at releasing its starch into water.
Do you think using kefir for gardening applications would be just as good? I'm about to make this lab but it reminds me a lot of the kefir making process. Thanks for all of the videos and great information. I admire you and your work! Thanks bro
Yes. This is much like a mesophilic yoghurt or kefir. It’s not identical but it’s more like a brother or cousin to mesophilic yoghurt or kefir. I’ve been making this since May 2022, and this yoghurt cheese helps my digestive issues as much as Bulgarian yogurt, and this is SOOOO MUCH EASIER TO MAKE
Hi Chris, Thanks for all this incredible work. I know you said that all kinds of milk are useable, but is UHT milk ok too? Also, I have lots of plywood laying around. Can I use it to make collection boxes for IMO1? Thanks again,BillLiberia, West Africa.
+Ruben F Aloha, we don't use brown sugar for food (though a little gets processed). We use brown sugar for its osmotic pressure, like salted fish stayed good on a long sea voyage because the salt has osmotic pressure. The brown sugar trap most of the water molecules in a chemical bond and so the microbes have nothing to use to do their processes. As a result the microbes go dormant and you have a shelf stable culture of great biology. :) let me know if that answered your question. Keep up the good work! (As a general rule it is good to avoid molasses... it can create some funky anaerobic pockets due to its viscosity)
Some videos, tel you to put a tight lid and open each day to admit oxygen then put back lid,,thst is after adding milk but with your process, you used paper to allow breathing just after adding me. Which is most appropriate .SEcondly, you allowed only 48 hours to get your LAB. others recommend some days. What's your advice
I have a indoor grow of veggies and medicinals here in northern Colorado. What would be your top two or three inputs you would recommend for those new to KNF? Love the Nazarite shirt!
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
You gotta be thee most successful person i kno at growing anything. When you started you had no hair, when it was done in 3 days, you had a full beard & head of hair. Then no hair again, bruh. Who needs Bosley when we got L.A.B. 😉👍
I can't see why anyone would give this video a thumbs down. Seriously people ... what's wrong with you??? LIKED! Subscribed!
This is absolutely the best video I have seen about LAB
Clear, to the point, Mahalo for taking the time and effort to share
+wolfythelobo thank you for the encouragement!
Great video Chris. You should do a video showing how it is actually used/applied in the garden; there does not seem to be many videos showing how to actually implement it in gardens.
+Joseph Strattard Hey man, thank you for the encouragement!! I do plan to fill out these videos with the practical application side of things. :)
keep up the good work!
was about to comment the same thing; when would you recommend using LAB in your garden? thanks for these videos chris, great information in them.
@@biomei.solutions is there any update videos about its application? I would really love to watch it.
I read that its 30ml of LAB juice for every Liter of water? I imagine that it differs depends on the strength/pH of the culture you made. Probably not a good idea to pour it straight onto potted plants at least. If someone has some actual experience with this though please chime in!
As a practicer of knf with all my product tested- You do not need that much milk to the rice wash ratio. I have never used more than a dash
@Fezy Bydesign yeah, people have a habit of being wasteful
The rapid hair growth thing made me lol. Thanks Chris!
You can use fermented LAB clear with brown sugar for washing clothes. Also it cleans polluted water too.
one of best video about lab i have ever seen
GREAT VIDEO, I should have watched this video first, my LAB has been stored in fridge without breathable cloth...its been sealed in the fridge 4 weeks now, I wonder if its dead, changed, can be revived, or do I have to start over...how could one tell, by smell?, it still looks same, can I just feed it a little sugar and put a breathable cover on to bring it back or will it have starved without oxygen for too long? The original video I watched recommended checking out this channel to make cheese from the curd luckily so I am glad I found your channel.
The way he split the labs perfectly in half while decanting into smaller jars *jizzing*
Hi Chris yesterday I was keen to produce some FPJ, some one had mentioned that you should use the most abundant plant on your land for It, I remember when watching you using banana flowers I decided to use stinging nettle. Yesterday having chopped them up I did not have a scale to weigh it and the sugar meanwhile I had prepared some lab the cheese on top was not smelling good but the whey smelt alright, so I added it to the stinging nettle the next day having got my scale I tried to see what had happened in the bucket, a lovely fruity smell greeted me.
Now I have the scale I have weighed the stinging nettle I am adding the same weight of granulated sugar to it and allow it to ferment for my FPJ. I am going to save that whey that dripped from the stinging nettle into a jar and use a little added to rain water to water my lettuce, stinging nettle is high in nitrogen, will see what happens.
I have some chopped up comfrey leaves to do FPJ with granulated sugar as you do. I have done other experiment it would be to long to talk about it. Thank you very much for your great videos very helpful.
And to think I've been making horchata with mine for years🤦😄
Now its plant horchata lol
You should make a video focusing around human consumption of knf inputs!!
I second this!
Mahalo for the video! I am making my first LAB and while it has been quite warm and I only made a half gallon, it looks ready at 28 hrs.
+Biskit K9 you are most welcome. Great job making LAB :)
Biskit K9
Thanks was about to ask the same
I love the sharng of knowledge and thanks for sharing this with the public, Can one drink it right away and how much can one consume in a day/week !!
Hey Chris! you have some awesome videos first off. I just have a couple questions. 1) where do you store your rice wash water in the first stage? in the shade? somewhere warm? in a cool place with no temp flux? I live in Nor cal and its pretty cold up here. our LAB took about a week and a half to separate into serum. Second, Dr.Cho's KNF manual says to mix milk and rice water at a 3:1. in your opinion why do you do a 10:1?
Thank you, Greg from Brotherly love organics
Thank you! I live in Hawaii too and have tried 3 times to make LAB. Last time I ended up with something that smelled like acetone after I added the brown sugar. I must have fermented it too long.
me either..i stabilized it with equal part of brown sugar and it wasn't smell as alcohol but after ten days leaving in dark place and room temperature it starts smelling ethyl alcohol..the rerason why?? seems the fermentation keeps going on even after adding brown sugar..someone knows the reason?? thanks
@@matteoturetta5400 u need more sugar.. brown sugar.. it has osmotic pressure that molasses doesnt.doesn't.. that's the key.. more sugar. Attaches to the water. It makes like a fake desert for the microbes to be dormant
Thank you so much bro, beautiful stuff you're passing along
+Greenee0 thank you for the encouragement :) It is a pleasure to share when I can
An explanation of what lab is good for and when it's supposed to be applied, would be cool. Do you have one?
thanks.. this is the best video i've watched so far on how to make LAB.
Very informative sir..thank you for sharing.. watching from Philippines 🙂
Thank you for doing these videos, Chris. Great Resource! 👍
Thank you for spreading the knowledge brother. Much love from London!
I'm on the second day after the rice wash..... Smells ready to me.... I could be wrong but here in the Caribbean we are really really warm.
Happened the same thing to me, second day, I added the milk.
Did you get good results?
@@chrismasalaseg did you get good results?
Checked your channel. By way of Ice Age Farmer. Thanks for sharing this video.
man, you are a huge asset to the global community!!!! thank you!!!!
I like all your how to make videos. Would appreciate you telling when , how ( soil, foliage) and why these are used. May be include in the description.
+Sudhanshu Desai ok, in time.
This is great. I already have my LAB on the fridge, and I'd like to ask if someone knows whether this is suitable for self consumption, as I read somewhere else that it restores the intestinal fauna. In that case, what ratio should I mix with water? Thanks in advance to anyone that could answer my doubt. Have a great day.
Just drink it as is!
I haven't ever made curds & whey this way, but it is the same as when you ferment with kefir, yogurt, etc, and I've done heaps of that. The only difference is that doing it with a culture, you are controlling the species you are culturing. As long as it smells and tastes good, it is fine to consume.
I read it take 2 weeks for milk not 4 days. I add this to grains for use with food scraps.
Thank you, how do we drink or consume this LAB
Drink it
Hey Chris thank you so much for make these videos! I've learned so much from you and can't tell you how much I appreciate you spreading the knowledge. Anyways, I made my first batch of labs and kept it in the fridge cause I didn't have any brown sugar available at the time. After about a month it went sour on me, I'm guessing it was spoiled. I used a cheese cloth but still had little bits of curd still floating and it seemed like it continued to separate even in the fridge cause it formed a layer at the bottom and top again. Did I possibly not let it separate Long enough in the first place? Or maybe I didn't strain it enough? Anyways I realized this video has been there for awhile so I don't know if you'll see this but, again thank you so much brother!
Great Video! Science Rules!!! LOVE this video! Subscribed! Ken in Puna, Big Island!
Still watching these over and over I love this and live knf ...KNF 4 LYFE 🔥💯
Thanks so much for this, it's really helpful.
I'm keen to try and use products locally available and that I can produce. Will this work with potatoes? And other starchy vegetables?
Every time I make kefir and let it go a bit too long, I get separation that reminds me a lot of the whey here. I know it's not official KNF, but I use it in my gardening sometimes. I use LAB prepared the right way too, but I wonder how they would compare on a microscopic level.
Thank you so much for making these!!!
Ice Age Farmer said this stuff is great for the garden. I know how to make it, but what do I do with it?
Dose your AP system with it to outcompete pathogens like pythium, e coli, etc as well as improve fish health. A website called, I think dudegrows has instructions on how much and how often.
Best video on LAB I ever saw, very neat and straight to the point. Do we need to ferment in a dark place away from sunlight? Thank you for great work♥️
Thank u for it and I will try it next time it was too late. I had chicken 5 chickens but 4 them died and only one chicken survived, her name is rose. She is a smart and cute chicken, she is 6 month old. But suddenly today from morning she was acting really weird like she wouldn't drink, eat or waIk,everytime she tried to walk she fell so I did everything to save her then I suddenly found this video. I go to check if rose is ok or not. But I saw it was already dead, I never I cried this much in my life, I loved rose so so much I can't even tell but everyone has to go they can't live forever. But because atleast she is in a better place. I hope everyone's chickens/chicks are fine...
It is possible to drink it if I'm lactose intolerant? Thanks for all this knowledge. Blessings.
Your killing it with the videos brother! Keeping it real with DIY strainers and everything. Love it!
Thanks for the encouragement man :)
To keep chickens healthy do I mix this with food or let them drink it from a bowl? Thank you, great video!!
I have to say even when it smells sour but not like to sour it could still be used btw, sweet is better but a bit sour doesn’t do any damage
Hope you'll still see my comment... Love your shirt.
I have watched this video at least a half dozen times and I am reviewing it again after a year...
I just got the massive hair growth joke. Well done
How should I use to improve my gut health? How much how often?
i see that rapid hair growth dude!
+juan adobo lol, missing video clip :/ had to improvise :)
Hi Chris.
Thanks so much for all that you do by enriching our lives with this knowledge.
I made some LAB and tried stabilizing it with brown sugar.
It went anaerobic and started going sour. I think I had a solid lid on it. Do I need to have a breathable lid? Also do I have to store it in the dark and in a cool place?
Thanks
Hi Chris, Thanks for your videos. Can we use this LABS for kitchen composting
Thanks for the great video! Quick question can I use a coffee filter instead of a paint filter?
so easy to understand this thank you man!!
Hi, i have a question about this, is important to check the ph of the final liquid ? mine is 4.5. It's okey ? I heard it must to be lower than 4 but i can't remember were xD. Thank you for all of yours videos. Grettings from Argentina.
My rice wash water had a layer of white stuff on top...Still had a sweet smell, I siphoned the middle layer out ( whey) and used that.. added the milk etc. Waiting on results now ! but I hope that layer of top didn’t mean it was spoiled
I had that same layer on top I just put it all in with the milk. I’ll let you know how it turns out
I have yet to find someone that knows the answer to this question... Can you make L.A.B with water leftover from cooking rice? (You just add more water when cooking rice and strain it out once the rice is done) I've tried this myself and the end product looks identical. However, can I be assured that it's actually L.A.B 🤔
Im getting bold, I should do LAB 😂
Jokes set apart, thanks for the info man, I was taught to do LAB the wrong way, much appreciated Chris 👍
Greetings from Costa 🇨🇷 Rica
Hi Chris, Great video. What is your opinion on whey water? Especially Kefir whey?
Thank you for your time and great info!
I have always been confused on how this is drinkable but if I leave milk out for a day or two. It will make you sick! Must obviously be the rice wash that helps it from going rancid?
Hey man! All this is great, really I am working on putting all these individual elements together. I'm a little curious how it is all used through out a season. From veg. To transition to flower/ fruiting what of these elements do I use and in what combination?
I plan to really get that explained through some coming videos. :)
Thank you for the encouragement!
Is there a way to multiply LAB or do you have to do the same process each time?
Hey Chris, I am a bit confused with the non recommendation of molasses use.
I thought the benefits of nutrients and vitamins within the molasses helped make the serum more powerful and also that molasses on its own is also an excellent source of sugar for plant fertilization. I also see where the big guys (EM-1 and SDC probiotics) use molasses.
too much water for the microbes to breath
Brown sugar has best osmotic pressure .. the sugar attaches to the water and makes the microbes have no water thus becoming dormant... the molasses doesn't work as well.. think of it like junk food for microbes.
I cant believe it's been 6 months since my first batch. Came back here to make sure everything is OK :).
BTW, it worked 10/10 imo.
How do i go about apply this to my garden , like ratios to water, do i apply foliar spray etc??
I have mine made, the curds are forming ,and i am going to add equal parts sugar . And estimated shelf life ? Thanks for the awesome content, need more knowledge like this everywhere .
+Gardens, by TheBay dilute 1:1000 in non-chlorinated water and spray it. It is really great with Fpj 1:500 and sea water 1:30. But that is only if you have those things :) If you mix with equal parts brown sugar (make sure to use enough) the. It should be good on the shelf for approx 6months (can be more or less depending on conditions).
Great tutorial. Is it possible to mix that in a drum full of water and get the same result? Thanks
Aloha Marc,
I believe I understand your question. The problem with adding the rice wash water to just water is there isn’t a food source for them to use to then multiply. Rice wash water is already a very slim food source. So you won’t hurt anything by adding this to water, you won’t be increasing the population either though... the milk becomes a breeding ground full of food :)
I hope that helps, let me know if I answered your question :)
I notice a difference with powder, pasteurized, fresh milk, in respect to the curd, wondering if the bacteria are different, as processing the milk kill beneficial. Thoughts.
Thank you for a very helpful video!
Could you just use kefir whey and rice wash water?
I have been experimenting with sourdough culture to make bokashi so far after a week it seems to be going well!
I plan on experimenting with sourdough lab for seed germination and folia spray and everything else really!
Gillenz, any results with the sourdough so far?
That's very cool, thank you. I'd like to see more, as Joseph below commented.
Hello, the starter microrganisms can be obtained from another source, for example from organic chickpeas?
could you make this out of plant milk? like coconut or soy?
Thanks for the information. But how to apply for hairs?
Do I need a breathable top for the LAB when I add the brown sugar? And how long does the LAB last in the fridge?
Hi there, you mentioned it can be beneficial for hair growth - in that instance, how would you suggest to use it for that purpose? Would you ingest it as a food/drink item or apply it directly to hair, could you please elaborate?
drink some with each meal or put a shot of it in a smoothie
I think it was a joke, because he recorded it at a different time and he had hair and a beard, compared to completely shaved in his other shots
Hi friend thanks sharing good information
Great video!! , what is = weights brown sugar for room temperature storage?
greetings from Cairo-Egypt ن :)
sorry if this is a silly question but - doesn't milk left out of the fridge cause food poisoning?
This really educative. Well done Chris. Wish you could do a video on BRV will appreciate it.
Can you ferment aloe vera and Brown Sugar
Hello KNF Fam- I am being treated for late stage Lyme and Bartonella and hear LABs are incredible in helping repopulate the gut. Can I just eat this? Add it to my baths? How do I use this for human health? I would be very grateful for any suggestions!
Is that fit for human consumption? Promoters of it here in the Philippines only encourage use of it for livestock.
Could you use a Vegan plant based milk to make LAB , Thank you
It doesn’t contain whey. So there will be no separation of it. In essence he’s creating a wild form of cheese and using the byproduct, the whey, as a foliar spray.
Do you have to use rice, or would any starch do? For instance, could I wash some rolled oats and use that residue? I'm assuming that any starch would do, but that rice is particularly good at releasing its starch into water.
hey awesome video Thanks alot! Hey do you know how long can i keep the water from rice? and how should i save it? Thank you!
Do you think using kefir for gardening applications would be just as good? I'm about to make this lab but it reminds me a lot of the kefir making process. Thanks for all of the videos and great information. I admire you and your work! Thanks bro
Yes. This is much like a mesophilic yoghurt or kefir.
It’s not identical but it’s more like a brother or cousin to mesophilic yoghurt or kefir.
I’ve been making this since May 2022, and this yoghurt cheese helps my digestive issues as much as Bulgarian yogurt, and this is SOOOO MUCH EASIER TO MAKE
Hi Chris, Thanks for all this incredible work.
I know you said that all kinds of milk are useable, but is UHT milk ok too? Also, I have lots of plywood laying around. Can I use it to make collection boxes for IMO1?
Thanks again,BillLiberia, West Africa.
+William Tolbert you are very welcome! Yes UHT milk is fine. Don't use plywood, use any untreated wood you can get (hardwoods will last longer).
Cheeses Curd has risen!!
eey bro can i use molasses? more natural than brown sugar i think. thanks stay blessed
+Ruben F Aloha, we don't use brown sugar for food (though a little gets processed). We use brown sugar for its osmotic pressure, like salted fish stayed good on a long sea voyage because the salt has osmotic pressure. The brown sugar trap most of the water molecules in a chemical bond and so the microbes have nothing to use to do their processes. As a result the microbes go dormant and you have a shelf stable culture of great biology. :) let me know if that answered your question. Keep up the good work! (As a general rule it is good to avoid molasses... it can create some funky anaerobic pockets due to its viscosity)
Does it have to be white rice water?
Ok but WHAT IS IT USED FOR??? Can't find a single source describing how to use it, just how to make it. Any help will be appreciated.
Can you use brown rice, also is there another way than using dairy. 🤔
How long can you keep lab before they "expire" in the fridge?
How long can brown sugar extend the lifespan of lab?
Nice! Must try this!
Some videos, tel you to put a tight lid and open each day to admit oxygen then put back lid,,thst is after adding milk but with your process, you used paper to allow breathing just after adding me. Which is most appropriate .SEcondly, you allowed only 48 hours to get your LAB. others recommend some days. What's your advice
I enjoyed your video..
and i like how you got those korean sign background..haha..
I have a indoor grow of veggies and medicinals here in northern Colorado. What would be your top two or three inputs you would recommend for those new to KNF? Love the Nazarite shirt!
Thank you very much for sharing this information!!
This is amazing you grew you hair and beard in 3 days. Woaw. hahaha. Thanks for the video
It was from drinking the LAB. :)
Ha! Healthy living!
I added molasses and put lid on it.
Only a couple weeks stored and I have mold growing on inside of lid?
Same here. Was wondering if thats still safe to use?
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
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?
What kind of paper are you putting over the jars?