I made more Lactic Acid Bacteria today and used the curds and whey from the separation to make my fermented milk. I have been doing wild fermentations of late in my dusty and polluted town of Las Vegas. Due to black fibers and bugs that I have found after fermenting, I will start to use air locks out of an abundance of caution. No bad smells or molds to wanna change up to air locks just being safe I suppose and want to see if there is a difference really on top of being safer than sorry.
I'm making the Lactic Acid Bacteria just for the cheese curds to use on the fermented milk. Any Lactic Acid I get from the process is a plus but it does take up valuable mason jar space and is a mess to make. I was warned by my Korean Natural Farming teacher that you must always extract as much curds and whey as possible from the Lactic acid serum even the tiny specks. So that is a hassle but the probiotics is worth it!
I'm excited to see how this turns out. I'm not sure how much cleaner I can make the process but I do in a lot of ways want to still keep doing wild ferments but I'm convinced my environment is too unhealthy to do so and consume. For the plants yes but not personally.
Now I Will put these upstairs where it's really warm, 75-80°, and wait!
- Some videos from my Instagram that I made while doing this process.
Don't forget to check out this video from Chris Trump on how to make Lactic Acid Bacteria!
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