SecretSquirrel
Squirrely Seed Scatterer
How different is Kefir from Labs ? seems like the same thing but I could be missing something?
Labs is the whey, the liquid byproducts of milk or water based ferments.How different is Kefir from Labs ? seems like the same thing but I could be missing something?
The Labne I've encountered at the stores is a little milder in flavor, but real similar to what I end up with. Advantage of diy is control over quality of inputs, and it's super live w/ probiotics, since shipping and shelf life aren't considerations.How different is Kefir from Labs ? seems like the same thing but I could be missing something?
Could you possibly do a rice LABS primer skunky?Labs is the whey, the liquid byproducts of milk or water based ferments.
I make whey, or labs from rice as a seedling booster.
Tell ya what brother, here's my instuctor.Could you possibly do a rice LABS primer skunky?
this is next on my list.. And then fermented aloe juice but i do have half a bottle of superthrive and i am pretty sure that is what it isTell ya what brother, here's my instuctor.
It's very easy once you've done it a couple times.
Funny, Labs also grows on mama's coche.How to Make Lactic Acid Bacteria Serum – Duckduckbro
duckduckbro.com
Yea thats why I am so into itFunny, Labs also grows on mama's coche.
Only to know how to collect it.Yea thats why I am so into it
You took organic...just a little too far.Only to know how to collect it.
She may not cooperate lol.
Had a milk kefir ferment in motion before discovering the thread. Took a couple pics of the process as it played out.
32oz of full fat milk and approx 1 cup of grains. The grains will float after a while. I just stir them back in.... until we get a clean break.
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Once that break happens, I'll stir it up real good, and run through a cheap nylon strainer. Grains go back in the fridge. Kefir is left to separate one more time.
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That separated kefir is then poured directly into a common cotton kitchen towel supported by that same nylon strainer.
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Have to head off to work, so this'll get tossed in the fridge, and dealt with this afternoon.
Ok UnclegivinMeBlueBalls grab some Gator Gar from the Trinity River, a bait bubbler and bucket and all that and drive here.... lol.Next add your salt - massage a bit, then knead a little like kneading dough in a bowl. Leave alone for a couple minutes, then come back and massage for another minute.
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Now, squeeze a handful of radish, and jam in the jar. Keep going....!!!
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Fill the jar up to about and inch or so from the top, keep packing it down as you go. Next cover the top of your radishes with those tops and coins from earlier.
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Next use whatever method you choose to keep things weighted down - there's all sorts of ideas on the internet. Today we're using canning jar insterts.
Pour enough leftover radish brine on top to cover the radish tops, but maintain some headspace for expansion.
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And finally, cap it off with your choice of lid that will allow a little gas to escape. Below is a cheapie silicone lid with a pinhole in the nipple.
Other options are mentioned by Skunky earlier in the thread, or via a quick search.
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Leave at room temperature out of direct light for about a week. Place on old newspaper or towel for the first 24hrs, in case you have a little liquid overflow.
After a week, you can go for a few weeks more, or go straight to the fridge. Use like sauerkraut or however you like!!
You never know....Ok UnclegivinMeBlueBalls grab some Gator Gar from the Trinity River, a bait bubbler and bucket and all that and drive here.... lol.