finally a very detailed and clearly explained and above all, there isn't any background music! thats great so we can concentrate on the words easily. thanks!
Im from South America, Sr you are so good!! THE teacher was the best video I have ever seen. thanks for all the questions I was looking for an answer. The best thumbs up deserved....FKG. Grettings
Thank you for the calm and erudite presentation, much appreciated. Two questions for you, firstly, can I use Molasses instead of brown sugar and would it still be a 1:1 ratio or would the ratio change? Secondly, when diluting LAB with water (I have a natural mountain water source, so no nasty added chemicals like city water) is it a 1:1000 Ratio for both foliar spray and soil drench and is it the same for both refrigerated LAB without sugar, and room temperature super saturated LAB? Thank you in advance for your response and input. Lee
In some African farming courses they add equal parts of LAB liquid to equal volume molasses and it stores capable of re-activating for a year in warm climates at room temperature.
Excellent. I'm making some currently. Day 4 of rice wash and milk. Will be straining today!! We'll check put your other videos. Cheers from Victoria Canada
Thanks for sharing this. I've been researching and getting more excited about the possibilities. You make excellent points about how much you plan to use and then figure out how much per batch and how many batches you'll need. Back yard growing and large acreage farms both have to consider scale and quantity. This makes it really economical and convenient to manage a home bokashi system. I noticed your kitchen was your lab. I also picked up you have a tidy habit about this process making it look neat without a lot of cleanup. Wondered if you came by that naturally or was it because your wife was filming her kitchen and there seems to be a very high bar to meet.
Excilent explanation! And I'm so glad you are the cheese! I've been waiting to hear someone talk about the cheese aspect. Thank you. The sugar part was way over kill though. I may be wrong but I've heard mostly just mix 1 to one LAB to brown sugar or molasses, mix it and done. I think your over thinking it. Great vid otherwise.
Thank you. 🙏🙏🙏 I really enjoyed watching your content and will attempt to super saturate my LAB. One ? is there a reason you do not use Molasses instead of the brown sugar.
Very, very wonderful explanation... I have a question... Can I use it in my fish tank... to increase the percentage of beneficial bacteria that are useful in killing ammonia... and should I use the first or second container... and are there specific amounts or proportions... Note: The size of the fish tank is 70*35*35, which is approximately 85 liters....
Great demo, I learned more than watching several other videos. First question: I made the LAB fine, how do I use on Bokashi (straight or diluted). Second: once I have the LAB saturated with brown sugar how do I use? What is the term for the sugar saturated LAB?how is it different from EM1 purchased online? Thanks again.
Thank you for your tutorial. In the UK we don't have molasses easily available (a small jar costs a bomb). I've heard brown sugar isn't ideal, especially if there's chloramine in your water (like we have in London). How much lab solution do you add to your plants water?
@@toobaffled_on_X_site salt like he said. I use 1/2 teaspoon. Use can use an empty can that has the white coating. I wouldn’t use just metal. Or you can buy on Amazon a brie cheese plastic mold. It doesn’t need to be pressed, just put it in and put it on a plate. Liquid will come out the bottom and will have to be drained off every day. Let it sit at room temp for about a week. At that point you can gently push it out and turn it over every day for another week. At that point it should be semi soft and can moved into the fridge. Just cover the top with a paper towel at all times to keep flies off. If you can find raw milk or raw goats milk, even better.
Finally found a video that answers my question. Thank you! Only problem was that I added more water, as the same amount as brown sugar. Do I just keep adding more brown sugar? Hope to hear from you soon.
Well if you have added more water to your solution theoretically you could keep adding more brown sugar until you get to a super saturated state. But it may be just more beneficial with this batch to put it into the fridge and use it directly from the fridge. Stabilizing it with extra water and brown sugar could take a considerable amount of sugar and maybe it wouldn't be as practical to do has just using it if you stored it in the fridge. I don't think there will be anything wrong with your solution it's just a matter whether it makes sense to add a tremendous amount of brown sugar to it. Thanks for watching and commenting!
Thanks for the great video. I have made my first LAB. Only, the serum and curds smell like a go between of yeast and the organic waste bin. Is this normal? It doesn't smell all that apetizing.
Can I use lab serum by itself with just water not adding sugar. And if I can are there benefits to using lab serum by it self. I also was wondering if there is a benefit of using brown sugar over organic molasses. In your case I can see why you use the brown sugar so you can watch it super saturate. But I've read I can add a 1:1 ratio by weight being a little more on the sugar side. I'm also thinking about using sucanat any thoughts on the molasses or sucanat. And any recommendation dose for just lab and dose of lab and sugar solution. Thank you for a great video and great content I've watched a bunch of your video's.
Once it's stabilised with brown sugar, how do I use it then? Do I use the same amount I would have used when fresh? Do I need to add water? Does the brown sugar affect the effectiveness of the product I'm making? TIA
My stored LABS started to form a mold layer on top of the solution. I originally used a coffee filter to seal with a ring. I noticed this 3 weeks after storing in a rarely used dark closet. Hmm🤔
I'm not sure from your comment if you did stabilize it prior to storage with using a brown sugar to saturate it. But sometimes what can happen if you didn't quite get it totally saturated and they're still a bit of excess moisture in there you could end up with it becoming biologically active. However if you didn't see any bubbles or only saw just a small gray mold on top that doesn't mean the lav became active it simply means that the store room had the conditions for the mold spores that were on top of the solution to begin to grow. It could be simply that the humidity level was too high in the storage room. And that your LED is actually just fine. Usually the sign of an l a b that's stored in properly as you see lots of bubbles and activity like it's fermenting. He didn't see any of that the solution is fine just scrape the mold off and it's still good to use. Thanks for watching
@@BareMtnFarmI appreciate your response! I did get to super-saturation and did sterilize both jars with Star San and rinsed, followed by 400° in oven for 15 minutes. I'm using these 2 jars for plants, so not personally ingesting these(1- half gallon jar in fridge I am ingesting though). Maybe mold from the clean/unused coffee filters, as both jars have this thin layer of (1/8" of what I believe) mold. This layer hasn't grown since then. Should still be alright, you think? Thanks again for the response!
LAB is a facultative anaerobe and is naturally around even in composts. Adding the LAB to aerobically made compost tea may have no meanful effect due to it being outcompeted by the aerobic microbes. I have never done this so this is just my hypothetical thoughts on this
Theoretically you could slow down the metabolic rate of the LAB but since molasses still has moisture in it it probably won't put the LAB into a dormant state and you may get fermentation, especially at the surface where air meets the solution. I have never tried molasses. Brown sugar has a very low moisture level and has a strong affinity for water molecules so at saturation it drives the LAB into dormant state.
Not really sure what the impact would be. However, if I were raising mushrooms to harvest I would tend to use it not at all. LAB is great for out competing fungi and molds on leave surfaces so I'm thinking probably not. Also, think about thing like naturally fermented sauerkraut which is also primarily LAB based. LAB is a facultative anaerobe, meaning in anaerobic conditions with adequate foods(sugars etc) it will out compete bad bacteria and fungi.
Is that brown demerera sugar?? Or can I use my normal brown sugar please??? I’ve used some of my normal brown sugar and it seems fine!! By normal brown sugar I mean the type that’s not clumped together like yours!! Thank you
Hi Silke, I'm not sure I understand the question but you can make a new batch of LAB using the serum from a previous batch. However, overtime you will most likely lose diversity in Lactobacillus species because as you repeatedly culture the serum in new batches of milk you will be selecting in a sense for species that perform the best only in milk.
The ratio is 1to1 but it won't as long as brown sugar because the molasses contains some water. You can get 6 months of storage in a refrigerator with a breathable top like a paper towel with a band around the neck of the jar. Thanks for watching and your comment.
I would think that you can however the surface of the rice grains and the air in our environment contain a broad variety of lactobacillus species. Over time using your repeatedly using your serum as an inoculum you maybe inadvertently selecting for only those species that perform the best in milk that you use for culturing. In short you may lose diversity overtime.
@@BareMtnFarm I think you’re confusing LAB with IMO. Rice is not the source of lactobacillus. The air we breath is. It’s everywhere. LAB serum is primarily lactobacillus. IMO on the other hand has the diversity. I have cultured lab using the serum (after this post) and it works. Less curds for some reason. My plants enjoy 5ml/L in RO with worm castings extract. Foliar or water in. More effective than gnat attracting Bokashi.Also makes a good calcium/magnesium feed when you mix in dolomite lime. I used 2g./L. Natural ph at 6.9 ish✌️
Can you take lab inoculum (from any point; fridge, brown sugared, or freshly made whey) and reinoculate milk to expand the culture? Or do I have to restart from rice each time?
Hi @dave davis We don't use molasses because it actually contains water which makes the preservation super saturation difficult to achieve. I think you could use molasses but it probably wouldn't be shelf stable as long as using brown sugar. As for consuming it, well as a diabetic myself I tend to stay away from consuming the super saturated solutions because of the sugar content and use just a plain refrigerated LAB
@@BareMtnFarm how long is molasses stable at room temp…3/4 years. Molasses will do a better job at fermentation, preservation, and feeding bacteria. Brown sugar does have moisture in it. When was the last time you purchased some in the store. Renter how soft it is…why is that?? Because of it’s moisture content due to not being washed like white ( refined) sugar. 2. How do you achieve brown sugar? I’ll wait.. from black strap molasses. Why do the Koreans use molasses when doing KNF? Between brown sugar and molasses, one of them is anti-fungal. I’ll let you guess which one?
Can you share the process of making L.A.B with powdered milk, where i live we don't have access to milk in it's natural liquid state, all we have to work with is powered... Would love to see that or if you can please reply to the comment with a the process, i have tried making L.A.B from the Powdermilk but i never get a cheese crust formed, it does smell sweet though so i think it's good to go. But would love some more knowledgeable insight on this matter... Great video thanks for everything
Hello, thank you for your educational videos...please tell me if it is necessary to add molasses after cooking fish hydrolysis or bokashi, or is it enough that there is brown sugar mixed with lactobacilli???😮
I have never made fish hydro-slate so I'm not sure on what the advantage of molasses addition would give you. In the bokashi bin it wouldn't yield any benefit to that process. The brown sugar addition to LAB is used to set the Lactobacillus in a dormant state so that the solution is shelf stable at room temperature. Once you use this mixed with water the LAB quickly comes back to life and uses the diluted sugar as a food source.
Out of that finished LAB, can I directly mix with milk to make another LAB? Or I should go through all the process (starting from rice water) from the beginning again?
Thank you so much for such an informative tutorial. I've done two methods, first one is in the fridge with tight lid instead of paper towel with lock ring, it's still ok with lovely smell. However, the second method by adding molasses, it turns out covered with moldy layer. Does it mean it's failed and can't be used in any way of bokashi or compost bins? Or can I scrap the top layer and add more molasses to it? I actually found the bottom layer of sugar level accumulated already. Your advice is much appreciated.
Super saturation using molasses doesn't do as well as dried brown sugar. The reason is the liquid molasses contains a fair amount of water. So every time you add molasses you add water. It's kind of like moving the finish line so you can never finish the race. You can still use the saturated molasses one,. Scrape the mold off and store it in the fridge. Use it fairly quickly though as since it was out at ambient temp for awhile may have aged.
Cool room temperatures, say 55-60F I can get LAB that is saturated to last 6-9 months. You can get the same with a unsaturated solution in the refrigerator. Note, putting saturated solution in the fridge will cause the sugar to become very heavy and to eventually crystalize.
when you mention 1:? rations, are you referring to LAB in it's raw why form or in it's super saturated form? for instance would the ratio be the same if I were justing straight up LAB serum held in my fridge as the super saturated LAB serum in my pantry?
How often can I use lab solution to water foliage and ground in my vegetable garden? As well... is there a spray bottle that will allow air in so I can store in fridge, and spray bokashi as needed but able still to breath in fridge. Thanks
We use a simple spray 1qt/liter spray bottle from Walmart that is premixed with LAB in the fridge for our bokashi. Typical application cycle in the garden is every 7-10 days. Apply in the evenings an hour or so before sunset for best results. These are live organisms and they benefit from not having to compete with being sprayed when the sun is bright, hot and the plants are stressed from the days heat.
Do you use light or dark brown sugar? Great video by the way! Also, how much brown sugar (approximately) is used per quart? (So I know how much to get.)
Thank you the nice comment and question. It doesn't matter with light or dark, works either way. If you can get a big 20 lb. bag cheaply, get it. Lasts a long time and it will be available for this and other uses. It ends up about 1 to 1 when finished. Thanks for watching.
Hi I have watched your video with great interest and followed your method of adding sugar can you tell me what ratio of lab with the sugar I use when adding it to water to use on my plants will the ratio be the same
Can i do this storege with molasses ? How much molasses i need with ratio? And can we multiply this lAB by using dilute solution of molasses? and then again can we store ?
Some folks have used molasses but molasses contains between 22-30% water which lowers the storage shelf life. The moisture in the molasses will slow the LAB down but not put it into a dormant state. I have never used molasses but I would think that you should start at least at a 1:1 ratio. You maybe able to make a new batch of LAB using the molasses inoculum I have not tried this so I can't say for sure that over time you will not be selecting for forms of LAB that thrive best on molasses and would lose diversity.
You can use the same dilution rates as fresh, typically 1:1000 in soil drenches or foliar spray or 1:30 in a spray bottle for applying in your bokashi pail. Once the LAB in the supersaturated solution is exposed to even minute amounts of water it will begin to multiply rapidly and consume the sugar carrier as food.
I'm researching how to make my own natural all-purpose cleaner. Lots of natural cleaners from the shelf have "Lactic Acid (Corn)" listed as the second ingredient. Is homemade lactic acid like this equivalent to what is used in natural cleaners? Would you add sugar if you are using it in a cleaner?
Hi @Cora Woodward we use the LAB as a deodorizer when using it to clean. Actually one of the most effective cleaners we have found is to mix baking soda and enough lemon juice or real apple cider vinegar together to make a paste and use this. It tends to remove stains etc excellently from surfaces like Formica countertops, stoves, pots & pans etc. But if you have something that has an odor a spray of LAB mixed at 1:20 dilution with water is excellent. Mixing it with soaps directly before application will kill the LAB and destroy it odor eating ability. So when the label says Lactic Acid that is the actual metabolite by product from the live Lactic Acid Bacteria that was probably cultured on corn sugars and not the actual bacteria themselves. Sounds like what you're looking at is a different version of a cleaning solution I mentioned above. In this case instead of citric acid from lemon juice or acetic acid from Apple Cider Vinegar they're using a cultured a cheaper mild lactic acid from corn. Hope this helps!
@@BareMtnFarm hey I’ve been letting my rice wash sit in a jar with a paper towel secured over it. I’ve been waiting for a “sour” smell. I smell something that smells more cheesy or dairy-ish. Is this what people mean by a sour smell?
@@bluroses4 The smell from rice wash that your getting is ok. It should be light and not overwhelming. If it smells strong or rancid you need to discard it.
Is this really a viable option? How does it work? Soak the grains with the LAB and then dry/dehydrate? What other grains could i use? This method with the sugar seems to me to be a big waste of a lot of sugar when I could just make some more from water from washing rice which usually gets dumped anyway. Yes and I need to use milk but I get a great cheese out of it. Also maybe just make it in smaller portions if not much is needed. Not that I didn't enjoy the video which was very informative, I'm just saying....
When you do part 1, part 2, part 3 could you PLEASE post a link to the other parts, part 2 is not in your playlist and can’t be found ☹️ That’s part of the problem with Chris Trump, it’s very time consuming to find all the “parts”, easy to just give up 😏 Thanks
made lab, put half in the fridge, it boiled over, added 1:1 by weight of brown sugar to other part, it fermented and had nasty fungus on top. i guess somehow 1:1 brown sugar somehow didnt supersaturate it but no idea how the one in the fridge could boil over at cold temperature.
Hi @Dontknow dontcare The LAB issue in the fridge is interesting. Usually fridge temps are low enough, 35-37F, that microbe growth is slowed significantly. However, what you described sounds like somehow the LAB got enough of a supply of sugar or carb accidentally introduced to it before being put in the fridge that stoked it to grow. I guess not knowing more I would try to reconstruct each of the steps from decanting of the LAB through putting it in the storage container to see where something may have been accidentally added. On Super saturating the 1: 1 ratio by volume is a good starting point but the gold standard of know when the solution is saturated is when adding any more sugar to the solution results in a thin layer of sugar precipitate forming at the bottom of your container. I always use a clear glass container so its easy to observe this. Lastly the ambient & solution temperature that you saturate at needs to be higher then the area where you plan to store it. Saturating at higher temps uses more sugar, whereas saturating at lower temps uses less sugar. A saturated solution made at a lower temp will lose it saturation level when stored at warmer temps. I'll give two examples of how this could result in failure of what seems like it should have worked. First, suppose you take the just decanted LAB and take it to the garage to saturate because you want to avoid making a mess inside. The solution temp is 70F when taken to the garage but it sits in the garage at 55F for an hour before you get to it and the solution temp drops to 57-60F. You then follow the steps and add sugar until it precipitates out at the bottom. It all looks good so you clean the outside of the container and bring it inside to the kitchen pantry which is 72F. A week later you check in and see the results of foam or mold growth on top, the solution lost saturation because of the warmer storage temp from where you saturated at. You can get the same failure if you bring LAB that has cooled in the fridge out and don't let it warm to ambient temps before adding sugar to saturate. Hope this helps!
@@BareMtnFarm i've stored the sugary part in a colder place (unheated room) and kept/filled it in the kitchen beforehand. i've added 2.4 kg brown sugar to 2.4 liter water but next time i won't stop until i see some sugar at the bottom of the glass container. as for the untreated LAB solution in the fridge, it wasn't used since it was put in and wasn't checked up on. after 1-1,5 month it was found that it had boiled over due to intense foaming, which is kind of baffling. i'm already letting the next batch of rice water sit, so no giving up. thanks for the response, good video btw
Hey! Thanks for your video. It was useful. Question : I have made EM1 with melasse, and stired 1 part of EM1 to 10 part of water for using in bokashi composting, and kept the bottle in the cabinet in the kitchen, but its smell turned to something like garbage ! Would please guide me what's wrong with it and if it still works or I have throw it out and make it again?
Question i used organic whole milk and I made my first LAB and I left my container in my dark pantry for 7 days the separation did occur but my cheese was on bottom liquid in the middle the film on top - is that ok ?
@@Nizamaniahe Well it did work and my garden has been loving the LAB I want to use it in other ways too on my next batch but I’m primarily doing garden and THE CHEESE IS AMAZING I didn’t have to add anything to it it’s DELICIOUS
10:1 or 9:1 Both work just fine For added fun, use purple, black, or red rice ( they all have more vitamins and minerals than white rice which is usually enriched)
Hi @Carolyn Qammaz PA. The supersaturation process may end up being close to a 1:1 ratio by weight. But the real metric is looking for the point when no more sugar can be dissolved in the solution at room temperature. It when you notice that excess sugar begins to form a ring at the bottom of the container that its perfect.
You are a good teacher! Clear, concise instructions and illustration....with no annoying music Thank you.
Thank you so much for your kind words and for watching our videos. We really appreciate it.🙂
Two or three thumbs-up from me on the annoying music lack of
finally a very detailed and clearly explained and above all, there isn't any background music! thats great so we can concentrate on the words easily. thanks!
Glad it was helpful! Thanks for watching.
Thank you for your videos, may you both be blessed. You have helped my knowledge of gardening.
That is so nice of you to say. We are so appreciative of nice feedback on our videos. Wishing you a wonderful gardening season!
Love that you said the jar was half full..my kind of people
Haha, we try to always look to the positive. Thank you for watching.
Im from South America, Sr you are so good!! THE teacher was the best video I have ever seen. thanks for all the questions I was looking for an answer. The best thumbs up deserved....FKG. Grettings
You're very welcome! Thanks so much for the kind words!
Binge watching your vids. Good stuff. Thanks for posting clear and concise vids.
Hey, thank you so much for watching. Great to hear that our videos are helpful.
Thank you for the calm and erudite presentation, much appreciated. Two questions for you, firstly, can I use Molasses instead of brown sugar and would it still be a 1:1 ratio or would the ratio change? Secondly, when diluting LAB with water (I have a natural mountain water source, so no nasty added chemicals like city water) is it a 1:1000 Ratio for both foliar spray and soil drench and is it the same for both refrigerated LAB without sugar, and room temperature super saturated LAB? Thank you in advance for your response and input. Lee
TY I was thinking that was the reason, but you confirmed it for me. Your video was very well done.
Glad it helped. Thanks for your question
Thanks for the informative post
Glad you enjoyed it! Hopefully it is helpful for you. Thanks for watching.
Thank you for taking the time to record, edit (explain) and post.
Glad it was helpful! Thanks for watching.
Thanks for the video. Nice and simple. Have a great day 👍😃
It was our pleasure. Hopefully it is helpful. Thank you so much for watching.
How do you use the stabilized LAB? Same ratio as fresh? Or do you dilute it more because of the sugar?
In some African farming courses they add equal parts of LAB liquid to equal volume molasses and it stores capable of re-activating for a year in warm climates at room temperature.
Thanks for your great information. Has been very helpful. 🇦🇺
Glad it was helpful! Nice to hear. Thank you for watching
Excellent. I'm making some currently. Day 4 of rice wash and milk. Will be straining today!! We'll check put your other videos.
Cheers from Victoria Canada
Thanks so much for watching Sounds like your batch is well on the way!
I think I might try this. Then throw a couple tablespoons of the sugar stabilized LAB in 1/2 gallon of milk. See if the cheese happens.
I haven't done this but I imagine using it as an inoculant will yield another batch of cheese and LAB. Interesting idea, thanks for watching!
Sweet and well made!
Thanks Hope it is helpful.
Great video. Much appreciated
Glad you found it helpful. Thanks for watching and commenting
Thanks for sharing this. I've been researching and getting more excited about the possibilities. You make excellent points about how much you plan to use and then figure out how much per batch and how many batches you'll need. Back yard growing and large acreage farms both have to consider scale and quantity. This makes it really economical and convenient to manage a home bokashi system. I noticed your kitchen was your lab. I also picked up you have a tidy habit about this process making it look neat without a lot of cleanup. Wondered if you came by that naturally or was it because your wife was filming her kitchen and there seems to be a very high bar to meet.
Excilent explanation! And I'm so glad you are the cheese! I've been waiting to hear someone talk about the cheese aspect. Thank you. The sugar part was way over kill though. I may be wrong but I've heard mostly just mix 1 to one LAB to brown sugar or molasses, mix it and done. I think your over thinking it. Great vid otherwise.
i get raw milk from a farmer and make kefir. Sometimes add a small amount to the JLF bucket. Next will add some sourdough starter to the bucket.
Thank you. 🙏🙏🙏 I really enjoyed watching your content and will attempt to super saturate my LAB. One ? is there a reason you do not use Molasses instead of the brown sugar.
Awesome! As usual!
Thank you so much for watching.
Can you put a lid on the one with sugar? Real lid of the jar, not just tissue?
I added salt and some herbs to my curds then I put my LAB curds in a cheese press. It turned out pretty good.
Hi @Carolyn Qammaz PA. It really can make for an interestingly pleasant cheese.
Very, very wonderful explanation... I have a question... Can I use it in my fish tank... to increase the percentage of beneficial bacteria that are useful in killing ammonia... and should I use the first or second container... and are there specific amounts or proportions... Note: The size of the fish tank is 70*35*35, which is approximately 85 liters....
Great demo, I learned more than watching several other videos. First question: I made the LAB fine, how do I use on Bokashi (straight or diluted). Second: once I have the LAB saturated with brown sugar how do I use? What is the term for the sugar saturated LAB?how is it different from EM1 purchased online? Thanks again.
💚👍great info, stuff others leave out. Thanks!
Thank you for your comment, we hope our video is helpful. Thanks for watching.
Thank you for the detailed instructions.
I think that all the videos on LABS on Korean farming done by the originals are very detailed as well.
How do you add it to your garden beds and how much.
Thanks
WillieB
Thanks you very much for your video that very good indeed !!!
Glad you liked it! Thank you for the comment and for watching.
This video was very helpful
Glad that was helpful. Thanks for watching and your nice comment. 😊
Thank you for your tutorial. In the UK we don't have molasses easily available (a small jar costs a bomb). I've heard brown sugar isn't ideal, especially if there's chloramine in your water (like we have in London). How much lab solution do you add to your plants water?
I made cheese from my LAB I added salt and pressed it It was good.
How did you do that? What are your ingredients?
@@toobaffled_on_X_site salt like he said. I use 1/2 teaspoon. Use can use an empty can that has the white coating. I wouldn’t use just metal. Or you can buy on Amazon a brie cheese plastic mold. It doesn’t need to be pressed, just put it in and put it on a plate. Liquid will come out the bottom and will have to be drained off every day. Let it sit at room temp for about a week. At that point you can gently push it out and turn it over every day for another week. At that point it should be semi soft and can moved into the fridge. Just cover the top with a paper towel at all times to keep flies off. If you can find raw milk or raw goats milk, even better.
@@kicknadeadcat thank you
Thank you so so much!!!! Perfect explanation!!!!!
Hi @Aaron MR You're very welcome! Thanks for watching!
thanks, was wondering about the ratio of mixture...
very good video thanks!
Thank you so much for watching and following along with us.
Finally found a video that answers my question. Thank you! Only problem was that I added more water, as the same amount as brown sugar. Do I just keep adding more brown sugar? Hope to hear from you soon.
Well if you have added more water to your solution theoretically you could keep adding more brown sugar until you get to a super saturated state. But it may be just more beneficial with this batch to put it into the fridge and use it directly from the fridge. Stabilizing it with extra water and brown sugar could take a considerable amount of sugar and maybe it wouldn't be as practical to do has just using it if you stored it in the fridge. I don't think there will be anything wrong with your solution it's just a matter whether it makes sense to add a tremendous amount of brown sugar to it. Thanks for watching and commenting!
@@BareMtnFarm Thank you for your reply. I will keep it in the refrigerator.
Thanks for the great video. I have made my first LAB. Only, the serum and curds smell like a go between of yeast and the organic waste bin. Is this normal? It doesn't smell all that apetizing.
great vid!
Thank you so much for watching. Hope the video is helpful.
How do we use the brown sugar LABS and at what ratio to activate it and do we wait for the right ph#?
Thank you very much 🌹
You are welcome. Hopefully our video is helpful.
Can I use lab serum by itself with just water not adding sugar. And if I can are there benefits to using lab serum by it self. I also was wondering if there is a benefit of using brown sugar over organic molasses. In your case I can see why you use the brown sugar so you can watch it super saturate. But I've read I can add a 1:1 ratio by weight being a little more on the sugar side. I'm also thinking about using sucanat any thoughts on the molasses or sucanat. And any recommendation dose for just lab and dose of lab and sugar solution. Thank you for a great video and great content I've watched a bunch of your video's.
Would you have a ballpark ratio on the brown sugar to LAB for stabilized long term storage ? Thanks
It roughly works out about a 1:1 by volume.
@@BareMtnFarm Thanks
if you use the sugar super saturated method what's the ratio to bring mix when using 4ml/Gallon or something else?
Thanks for the video it sure has helped me thank you got bless .
Glad it helped!😀
Once it's stabilised with brown sugar, how do I use it then? Do I use the same amount I would have used when fresh? Do I need to add water? Does the brown sugar affect the effectiveness of the product I'm making? TIA
My stored LABS started to form a mold layer on top of the solution. I originally used a coffee filter to seal with a ring. I noticed this 3 weeks after storing in a rarely used dark closet. Hmm🤔
I'm not sure from your comment if you did stabilize it prior to storage with using a brown sugar to saturate it. But sometimes what can happen if you didn't quite get it totally saturated and they're still a bit of excess moisture in there you could end up with it becoming biologically active. However if you didn't see any bubbles or only saw just a small gray mold on top that doesn't mean the lav became active it simply means that the store room had the conditions for the mold spores that were on top of the solution to begin to grow. It could be simply that the humidity level was too high in the storage room. And that your LED is actually just fine. Usually the sign of an l a b that's stored in properly as you see lots of bubbles and activity like it's fermenting. He didn't see any of that the solution is fine just scrape the mold off and it's still good to use. Thanks for watching
@@BareMtnFarmI appreciate your response! I did get to super-saturation and did sterilize both jars with Star San and rinsed, followed by 400° in oven for 15 minutes. I'm using these 2 jars for plants, so not personally ingesting these(1- half gallon jar in fridge I am ingesting though). Maybe mold from the clean/unused coffee filters, as both jars have this thin layer of (1/8" of what I believe) mold. This layer hasn't grown since then. Should still be alright, you think? Thanks again for the response!
What about freezing the wbey?
Loved video. Do you have to only use cloth or paper towel for lids?
The LAB is put into a dormant state but it is still alive and still needs oxygen .So the covering needs to breath.
Thanks for watching.
Very interesting video about LAB.
Please the brown sugar used is it from Cane juice or from Coconut sugar?
It is from cane sugar. Thank you so much for watching.
can you add some of this to a aerated compost tea , will it out compete the other microbes
LAB is a facultative anaerobe and is naturally around even in composts. Adding the LAB to aerobically made compost tea may have no meanful effect due to it being outcompeted by the aerobic microbes. I have never done this so this is just my hypothetical thoughts on this
@@BareMtnFarm thank you so much sir , Im watching your vids and learning a ton ... Much love from new jersey
Can you super saturate with molasses ?
Theoretically you could slow down the metabolic rate of the LAB but since molasses still has moisture in it it probably won't put the LAB into a dormant state and you may get fermentation, especially at the surface where air meets the solution. I have never tried molasses. Brown sugar has a very low moisture level and has a strong affinity for water molecules so at saturation it drives the LAB into dormant state.
The LAB I made and saturated with brown sugar developed white precipitation on. Is this some fungus.Can i use this safely.
Can I use brown sugar and refrigerate it to make stay even longer then 6 months?
could I use molasses rather than brown sugar?
My LAB with the brown sugar gets mold on top after a few weeks
. Is it still useable? How can I get the mold to stop growing?
Add more brown sugar
So as a newbie I bought a bottle of EM1. If I dilute it, can I turn it into EM1 syrup just the same?
What about Mycelium and mushrooms Will feeding it to the mycelium will they like it?
Not really sure what the impact would be. However, if I were raising mushrooms to harvest I would tend to use it not at all. LAB is great for out competing fungi and molds on leave surfaces so I'm thinking probably not. Also, think about thing like naturally fermented sauerkraut which is also primarily LAB based. LAB is a facultative anaerobe, meaning in anaerobic conditions with adequate foods(sugars etc) it will out compete bad bacteria and fungi.
Is that brown demerera sugar?? Or can I use my normal brown sugar please??? I’ve used some of my normal brown sugar and it seems fine!! By normal brown sugar I mean the type that’s not clumped together like yours!! Thank you
Hi Denise, Hi tony, do you think, that is possible make new LAB "old"LAB and fresh milk, like EMa?
Thank you Silke from Bavaria
Hi Silke, I'm not sure I understand the question but you can make a new batch of LAB using the serum from a previous batch. However, overtime you will most likely lose diversity in Lactobacillus species because as you repeatedly culture the serum in new batches of milk you will be selecting in a sense for species that perform the best only in milk.
@@BareMtnFarm Yes, you understanded me correct. Thank you for your answer! Have a good Time!
Best wishes from Silke from Bavaria
very very detailed information, with proper explanation, thank you very much.
Very informative! Thanks for sharing.
Can we already use the whey alone without mixing it with rice water?
if I wanted to use molasses how much would I use?
The ratio is 1to1 but it won't as long as brown sugar because the molasses contains some water. You can get 6 months of storage in a refrigerator with a breathable top like a paper towel with a band around the neck of the jar. Thanks for watching and your comment.
Can you use unsaturated, lab in place of rice water for another quick batch?🙏🔑✌️
I have wondered this too. Makes sense to skip the rice step as you already have the bacteria you want in the LAB solution
I would think that you can however the surface of the rice grains and the air in our environment contain a broad variety of lactobacillus species. Over time using your repeatedly using your serum as an inoculum you maybe inadvertently selecting for only those species that perform the best in milk that you use for culturing. In short you may lose diversity overtime.
@@BareMtnFarm I think you’re confusing LAB with IMO. Rice is not the source of lactobacillus. The air we breath is. It’s everywhere. LAB serum is primarily lactobacillus. IMO on the other hand has the diversity. I have cultured lab using the serum (after this post) and it works. Less curds for some reason. My plants enjoy 5ml/L in RO with worm castings extract. Foliar or water in. More effective than gnat attracting Bokashi.Also makes a good calcium/magnesium feed when you mix in dolomite lime. I used 2g./L. Natural ph at 6.9 ish✌️
That helped a ton, thank you 😁
Good to hear that it works for you!
Can you take lab inoculum (from any point; fridge, brown sugared, or freshly made whey) and reinoculate milk to expand the culture? Or do I have to restart from rice each time?
No but you can make labs and add things to it and make certain recipes for the garden
Thanks for a simple and a clear cut explanation. When you mix with brown sugar can it be used by diabetics. And can you just use sugar molasses only?
Hi @dave davis We don't use molasses because it actually contains water which makes the preservation super saturation difficult to achieve. I think you could use molasses but it probably wouldn't be shelf stable as long as using brown sugar. As for consuming it, well as a diabetic myself I tend to stay away from consuming the super saturated solutions because of the sugar content and use just a plain refrigerated LAB
@@BareMtnFarm how long is molasses stable at room temp…3/4 years. Molasses will do a better job at fermentation, preservation, and feeding bacteria.
Brown sugar does have moisture in it. When was the last time you purchased some in the store. Renter how soft it is…why is that?? Because of it’s moisture content due to not being washed like white ( refined) sugar.
2. How do you achieve brown sugar? I’ll wait.. from black strap molasses.
Why do the Koreans use molasses when doing KNF?
Between brown sugar and molasses, one of them is anti-fungal. I’ll let you guess which one?
The fonz is that you
Heeey, nóooo. 😄
You look just like him!!!
More like Tommy Lee Jones men in black
Can you share the process of making L.A.B with powdered milk, where i live we don't have access to milk in it's natural liquid state, all we have to work with is powered... Would love to see that or if you can please reply to the comment with a the process, i have tried making L.A.B from the Powdermilk but i never get a cheese crust formed, it does smell sweet though so i think it's good to go. But would love some more knowledgeable insight on this matter... Great video thanks for everything
Hello, thank you for your educational videos...please tell me if it is necessary to add molasses after cooking fish hydrolysis or bokashi, or is it enough that there is brown sugar mixed with lactobacilli???😮
I have never made fish hydro-slate so I'm not sure on what the advantage of molasses addition would give you. In the bokashi bin it wouldn't yield any benefit to that process. The brown sugar addition to LAB is used to set the Lactobacillus in a dormant state so that the solution is shelf stable at room temperature. Once you use this mixed with water the LAB quickly comes back to life and uses the diluted sugar as a food source.
@@BareMtnFarm Thank you so much
Out of that finished LAB, can I directly mix with milk to make another LAB? Or I should go through all the process (starting from rice water) from the beginning again?
You could inoculate with some remaining LAB. This type of LAB has many strains in it so it should work well.
Thank you so much for such an informative tutorial. I've done two methods, first one is in the fridge with tight lid instead of paper towel with lock ring, it's still ok with lovely smell. However, the second method by adding molasses, it turns out covered with moldy layer. Does it mean it's failed and can't be used in any way of bokashi or compost bins? Or can I scrap the top layer and add more molasses to it? I actually found the bottom layer of sugar level accumulated already. Your advice is much appreciated.
Super saturation using molasses doesn't do as well as dried brown sugar. The reason is the liquid molasses contains a fair amount of water. So every time you add molasses you add water. It's kind of like moving the finish line so you can never finish the race. You can still use the saturated molasses one,. Scrape the mold off and store it in the fridge. Use it fairly quickly though as since it was out at ambient temp for awhile may have aged.
@@BareMtnFarm Thanks for explanation.
Can you please tell me how many of CFU in this lactobacillus probiotic ?
What is the life expectancy of this substance? At what temperature is it stored and how much glucose do you add per liter?
Cool room temperatures, say 55-60F I can get LAB that is saturated to last 6-9 months. You can get the same with a unsaturated solution in the refrigerator. Note, putting saturated solution in the fridge will cause the sugar to become very heavy and to eventually crystalize.
when you mention 1:? rations, are you referring to LAB in it's raw why form or in it's super saturated form? for instance would the ratio be the same if I were justing straight up LAB serum held in my fridge as the super saturated LAB serum in my pantry?
How often can I use lab solution to water foliage and ground in my vegetable garden? As well... is there a spray bottle that will allow air in so I can store in fridge, and spray bokashi as needed but able still to breath in fridge. Thanks
We use a simple spray 1qt/liter spray bottle from Walmart that is premixed with LAB in the fridge for our bokashi. Typical application cycle in the garden is every 7-10 days. Apply in the evenings an hour or so before sunset for best results. These are live organisms and they benefit from not having to compete with being sprayed when the sun is bright, hot and the plants are stressed from the days heat.
Do you use light or dark brown sugar? Great video by the way! Also, how much brown sugar (approximately) is used per quart? (So I know how much to get.)
Thank you the nice comment and question. It doesn't matter with light or dark, works either way. If you can get a big 20 lb. bag cheaply, get it. Lasts a long time and it will be available for this and other uses. It ends up about 1 to 1 when finished. Thanks for watching.
Thank you for the, not just quick, but “AN” answer. I have NEVER received a response from anyone on any site! Thank you so much!!
Hi I have watched your video with great interest and followed your method of adding sugar can you tell me what ratio of lab with the sugar I use when adding it to water to use on my plants will the ratio be the same
Can i do this storege with molasses ?
How much molasses i need with ratio?
And can we multiply this lAB by using dilute solution of molasses? and then again can we store ?
Some folks have used molasses but molasses contains between 22-30% water which lowers the storage shelf life. The moisture in the molasses will slow the LAB down but not put it into a dormant state. I have never used molasses but I would think that you should start at least at a 1:1 ratio. You maybe able to make a new batch of LAB using the molasses inoculum I have not tried this so I can't say for sure that over time you will not be selecting for forms of LAB that thrive best on molasses and would lose diversity.
ty
You are welcome, Thanks for watching.
Great information! Earned you a subscriber. *lol*
Thank you for your comment, hope it is helpful for you. Thanks for watching and subscribing.
Hi, if I do the super saturation, how much water should I add to it to use it again like fresh LAB?
You can use the same dilution rates as fresh, typically 1:1000 in soil drenches or foliar spray or 1:30 in a spray bottle for applying in your bokashi pail. Once the LAB in the supersaturated solution is exposed to even minute amounts of water it will begin to multiply rapidly and consume the sugar carrier as food.
can I add honey in it? will that be more beneficial for soil mixed with honey?
THX :) Hay from sLOVEnia
Your more than welcome!
I'm researching how to make my own natural all-purpose cleaner. Lots of natural cleaners from the shelf have "Lactic Acid (Corn)" listed as the second ingredient. Is homemade lactic acid like this equivalent to what is used in natural cleaners? Would you add sugar if you are using it in a cleaner?
Hi @Cora Woodward we use the LAB as a deodorizer when using it to clean. Actually one of the most effective cleaners we have found is to mix baking soda and enough lemon juice or real apple cider vinegar together to make a paste and use this. It tends to remove stains etc excellently from surfaces like Formica countertops, stoves, pots & pans etc. But if you have something that has an odor a spray of LAB mixed at 1:20 dilution with water is excellent. Mixing it with soaps directly before application will kill the LAB and destroy it odor eating ability. So when the label says Lactic Acid that is the actual metabolite by product from the live Lactic Acid Bacteria that was probably cultured on corn sugars and not the actual bacteria themselves. Sounds like what you're looking at is a different version of a cleaning solution I mentioned above. In this case instead of citric acid from lemon juice or acetic acid from Apple Cider Vinegar they're using a cultured a cheaper mild lactic acid from corn. Hope this helps!
@@BareMtnFarm this was very helpful! Thank you!!
@@BareMtnFarm hey I’ve been letting my rice wash sit in a jar with a paper towel secured over it. I’ve been waiting for a “sour” smell. I smell something that smells more cheesy or dairy-ish. Is this what people mean by a sour smell?
@@bluroses4 The smell from rice wash that your getting is ok. It should be light and not overwhelming. If it smells strong or rancid you need to discard it.
Mix it into grain husk or spent coffee ground, dry it to store longer.
Is this really a viable option? How does it work? Soak the grains with the LAB and then dry/dehydrate? What other grains could i use?
This method with the sugar seems to me to be a big waste of a lot of sugar when I could just make some more from water from washing rice which usually gets dumped anyway. Yes and I need to use milk but I get a great cheese out of it. Also maybe just make it in smaller portions if not much is needed. Not that I didn't enjoy the video which was very informative, I'm just saying....
When you do part 1, part 2, part 3 could you PLEASE post a link to the other parts, part 2 is not in your playlist and can’t be found ☹️
That’s part of the problem with Chris Trump, it’s very time consuming to find all the “parts”, easy to just give up 😏
Thanks
made lab, put half in the fridge, it boiled over, added 1:1 by weight of brown sugar to other part, it fermented and had nasty fungus on top. i guess somehow 1:1 brown sugar somehow didnt supersaturate it but no idea how the one in the fridge could boil over at cold temperature.
Hi @Dontknow dontcare The LAB issue in the fridge is interesting. Usually fridge temps are low enough, 35-37F, that microbe growth is slowed significantly. However, what you described sounds like somehow the LAB got enough of a supply of sugar or carb accidentally introduced to it before being put in the fridge that stoked it to grow. I guess not knowing more I would try to reconstruct each of the steps from decanting of the LAB through putting it in the storage container to see where something may have been accidentally added.
On Super saturating the 1: 1 ratio by volume is a good starting point but the gold standard of know when the solution is saturated is when adding any more sugar to the solution results in a thin layer of sugar precipitate forming at the bottom of your container. I always use a clear glass container so its easy to observe this.
Lastly the ambient & solution temperature that you saturate at needs to be higher then the area where you plan to store it. Saturating at higher temps uses more sugar, whereas saturating at lower temps uses less sugar. A saturated solution made at a lower temp will lose it saturation level when stored at warmer temps. I'll give two examples of how this could result in failure of what seems like it should have worked. First, suppose you take the just decanted LAB and take it to the garage to saturate because you want to avoid making a mess inside. The solution temp is 70F when taken to the garage but it sits in the garage at 55F for an hour before you get to it and the solution temp drops to 57-60F. You then follow the steps and add sugar until it precipitates out at the bottom. It all looks good so you clean the outside of the container and bring it inside to the kitchen pantry which is 72F. A week later you check in and see the results of foam or mold growth on top, the solution lost saturation because of the warmer storage temp from where you saturated at. You can get the same failure if you bring LAB that has cooled in the fridge out and don't let it warm to ambient temps before adding sugar to saturate. Hope this helps!
@@BareMtnFarm i've stored the sugary part in a colder place (unheated room) and kept/filled it in the kitchen beforehand. i've added 2.4 kg brown sugar to 2.4 liter water but next time i won't stop until i see some sugar at the bottom of the glass container. as for the untreated LAB solution in the fridge, it wasn't used since it was put in and wasn't checked up on. after 1-1,5 month it was found that it had boiled over due to intense foaming, which is kind of baffling. i'm already letting the next batch of rice water sit, so no giving up. thanks for the response, good video btw
How much do I use at a time
Hey! Thanks for your video. It was useful. Question : I have made EM1 with melasse, and stired 1 part of EM1 to 10 part of water for using in bokashi composting, and kept the bottle in the cabinet in the kitchen, but its smell turned to something like garbage ! Would please guide me what's wrong with it and if it still works or I have throw it out and make it again?
Did you ever figure this one out?
Subbed now! 🎉
Thank you for joining.
Thank you for your video. It's very interesting. Does-it work with white sugar ?
White sugar is refined sugar with zero nutrition for microbes
💗💗💗
Question i used organic whole milk and I made my first LAB and I left my container in my dark pantry for 7 days the separation did occur but my cheese was on bottom liquid in the middle the film on top - is that ok ?
similar case with me. I don't know either
@@Nizamaniahe
Well it did work and my garden has been loving the LAB I want to use it in other ways too on my next batch but I’m primarily doing garden and THE CHEESE IS AMAZING I didn’t have to add anything to it it’s DELICIOUS
In most cases as you discovered if there are no bad odors or molds growing the LAB serum is usually fine. Sounds like it all worked!
Would be helpful if in the notes of your videos you would include dilution ratios that you mention. Otherwise great
10:1 or 9:1
Both work just fine
For added fun, use purple, black, or red rice ( they all have more vitamins and minerals than white rice which is usually enriched)
Shouldn't it be equal amount by weight of LAB to brown sugar or did I get that wrong?
Hi @Carolyn Qammaz PA. The supersaturation process may end up being close to a 1:1 ratio by weight. But the real metric is looking for the point when no more sugar can be dissolved in the solution at room temperature. It when you notice that excess sugar begins to form a ring at the bottom of the container that its perfect.
Is it possible to store LAB in the freezer