Mon 20/11/2023 Well NATE, I just made the rice water to make the LABS for the third time. I love the cheese, and my plants love the whey! I actually put the LABS together with the Liquid Calcium Acetate, and water the plants. Even the house plant loves it. Just so grateful for these awesome recipes you have shared with us. I have never in my life seen such awesome results from using these soil amendments of yours. Every time I rewatch this video to make sure I do it right. Which I know helps your channel. I love to brag about the results I get, when family and friends, say to me "You have green fingers." I tell them about NATE "Garden like a Viking" who has shared his knowledge, which is backed up with proof....... THANK YOU NATE, YOU ARE THE BEST!!!!!!!!!❤💚❤️💚❤️Much love from SA 🌍🇿🇦❤️💚
Do you ever get any mold or colored puffy stuff on top of the curds. I just made mine I’m pretty sure I can cut it off because there’s a skin on top but I’m not taking any chances.
I found that when making LAB if you add 2 tbsp of Butter milk it greatly increases the success. You will see the process start within 12 hours. I did this using the rice wash water and Homo Milk.
I appreciate the passion you have for gardening. LABs is a great addition to the garden I have been using this culture for years. Not only does it promote nutrient cycling but can outcompete “some” pathogens (1:16 labs:water foliar spray for powdery mildew for example). If your not a “fan” of milk, you can use kombucha, Sauerkraut/Kimchi juice these are lacto cultures without the milk and they also have other beneficials such as yeast not “true” KNF but still effective. You can go a step further and make a FPE (fermented plant extract) adding the lacto culture, plant matter (any plant just look up its nutrient values) molasses and water, leave in a sealed container WITH an air lock (to keep oxygen out and to release the “gasses” the microbes create (mainly Co2 I ferment in my grow space to utilize the Co2 for plant growth) 🤣 you can even go a step further and create an Effective Microbe culture and add additional beneficials such as PNSB/PSB (can be purchased or worm castings/murky, stagnant pond/lake water/mud will work) yeast (really any yeast i use sourdough starter (my native yeast culture) same process as the FPE in airlocked container use diluted on plants or make FPE with it. I love making DIY amendments/pest controls. Keep sharing brother man.
Been looking for years for a simple cheese recipe. Everyone is so scared of getting into trouble over recommending natural but 'dangerous' raw milk. My 4 children and I have been drinking it for years.
Every time I make this, I always rewatch! I know I sent you a thank you and hit the like and left a comment the first time you released this video. I have left a comment each and every time sense. The least I can do, thank you my brother, can wait to spray this over all of existence!
Thank you Nate! It is great to know this option. Yes, this year is not over but I am excited for next year’s garden. I wish I had discovered you earlier in this season🙏🏻
Raw milk actually keeps longer. There is a good video on “Homesteading family” about raw milk, clabber, cottage cheese, cheese and drinks made with whey !!! Great job Nate !!! Blessings
Nate, I just want to say thank you. Your channel is (by a large margin) the most informative, factual and easy to understand channel I've come across. Your explanations are concise, easy to understand and straight forward. Although it's a bit late in the season to utilize some of the great methods you have provided, I will certainly do as much as I can this season and be ready for the coming season. After reading through some of the comments, its clear hat you have inspired a great many, myself included. May thanks... p.s. more food preservation would be most welcomed.
A wonderful explanation of the difference between commercial and raw milk. Most people don't know that. The visuals on what to look for as it progresses were great! I'm sure this video will answer all the questions the tribe has on LABS and what to look for. Fantastic guide and something to refer back to! ThanQ, Nate! 💖
I made LABS last year in a 5-gallon bucket. It sat outside all Winter, and Summer in 100+ degree weather. I opened it to throw it out and it smelled like sweet pineapple juice, it was the weirdest thing. I dumped it without thinking, assuming it was "weak" or "bad", but after I got a whiff of the nice smell, I regretted dumping it out.
I raised both my girls on raw milk and fermented it using milk kefir grains, that kefir is amazing. We don’t drink a lot of milk anymore but I still make milk kefir. I usually continue fermenting it after i’ve removed the grains and leave some to split for the LAB, it is an incredible tonic for the garden, and wonderful boost to my compost and my worm farm, everything loves it, including my house plants and me 😀 Thanks so much for your awesome videos, I’m sharing far and wide.
i made this, and it worked so freaking fast... The rice water had the culture in 48 hours, and after I combined it with the milk it separated in 24-26 hrs, I'm currently watering all my plants with it and squeezing out the cheese. I bet it also helped that I'm in the tropics, 1800 metros above sea level.
Thanks my brother, great show! I will never drink store milk again, I had no idea what all the heat alone does so much damage to the raw milk, and all the things that we miss out on due to it. I may only get it two or three times a month, but at least, I'm getting the good stuff...peace ✌
Thanks for the website. Super cool. Had a steady stash of labs for a long time but now have had issues with getting the store bought to separate the last couple times for some reason. Can't wait to try the real raw stuff!
Thank you Nate for this video. Wow! your content is so informative and easy to understand. Also thank you for the link in the video about where to find raw milk. It is sometimes very hard to find in the city and this helped me locate a shop close to me
Fascinating stuff! Explains so many things about milk (I'm intolerant). I'll now go visit my neighboring farmer who raises beautiful grass-fed cows. Thank you again for the education ( much needed). 🙏🏼
Hi Nate, I appreciate your sharing your knowledge on this topic and wonder if one can make LABs from cow colostrum milk and from human colostrum milk too.
This is so cool. I have dairy goats. I've made Labs I've made the jdam and doing a lot of experimenting. My plants grow pretty good and then when they flower they're not nutrient-dense. Also have ducks and chickens and want to use their manure for fertilizer. And of course I make cheese. I noticed that you do not add any molasses. My question is did the jdam really work for you or does the labs work better or does the milk whey work better?
To me, It looks like the "Labs" are essentially Whey from Cheese making. Do you notice a difference in prep from this video and your cheese making? JADAM is just a set of rules and fertilizers, it works with KNF practices such as the LABS.
I poured my labs out too early. the next batch, it looked right, but i was looking for the yellow/green hue, it wasn't there-- i took a chance (i'm such a novice) and poured it out-- there was the color in Nate's jar. It looked different with the cheese on top. Got my fish hydrolosate (sp) cooking now. Love my Viking advice guy!! hoping for some turnout this year , so happy i found his channel. Thanks Nate!!
Thanks for all that you do, Nate. It is very much appreciated. In the first video on LAB, you said that you were going to do a video on how to make a better cheese than just what is produce this way. I haven’t seen any such video, so I would very much appreciate it if you would either point everyone to that video or produce it when you have some time.
thats true... the thing is that I have come to really love the living cheese of the simple way shown here... because to make "actual" cheese from the LABS cheese involves heating the cheese over the stove until it essentially melts and then adding a good deal of salt... and if so desired you can add other "cheese" strain enzymes as it cools... but the heating process destroys the "living" factor to the cheese and so I never do that anymore I just eat it all fresh and alive... but maybe I'll still do it for a video for you guys!... thank you!
@@gardenlikeaviking I can certainly understand that. I made the LAB and cheese for the first time a few weeks ago. I combined the cheese with EVOO, sea salt and balsamic vinegar , and it was great.
Chce nawiązać do bakterii, ktoś zapytał, czy można to serum zamrozić. Ja kupuje różne szczepy bakterii kwasu mlekowego do produkcji serów podpuszczkowych, czyli żółtych oraz do ukwaszania np. śmietany lub mleka świeżego. Te kupione szczepy bakterii są w proszku i muszę je po dostawie szybko zamrozić aby nie straciły swojej mocy. Myślę że serum dla roślin też można zamrozić, gdyż sama kiedyś tak robiłam jak nie miałam pod ręką wyselekcjonowanych bakterii.serwatke się zamraża w małych porcjach. Przed użyciem do mleka dodajemy w momencie rozmrozenia i mleko musi mieć temp. Około 35 st. Pozostawiam w mleku aby bakterie się namnozyly i dopiero po 1h zaczynamy pracę z mlekiem, czyli przystępuje y do procesu produkcji sera. Do zastosowania w ogrodzie serwatki wystarczyło by rozmrozić ja dodac wody i trochę aktywatora w postaci melasy lub cukru, co inni o tym myślą
Thank you for wonderful videos. - Enzymes are made of protein molecules. They do not survive passage through the stomach, where a pH 2 denatures protein, so that pepsin (an enzyme that can last a short time at this acid pH) can break the long protein molecules into shorter pieces, which will then be broken down further at alkaline pH in the small intestine by different enzymes. Amylase, which breaks down starches, starts working in the mouth already. In fact, our bodies produce it there themselves. Further digestion happens in the gut by our own enzymes.
Hi Nate, I'm a master at making the LAB now, it's all about the smell from the water before you add the milk, I liken it to a slightly sweetening smell once you get it it's easy to make aslong as it's a 1/10 ratio, I use distilled water too. What exactly goes on when you add it to the soil, you should have a good rant on Saturday as I'm sure others would love to know too.
nice!... I'm so happy you are experiencing the garden in that way!... yes more cooking videos coming... I'm actually filming several of them and will probably release several in the winter time when there's no gardening happening to get people hype for the season!!
powdery mildew and potato blight can be protected by store bought milk that has gone off and diluted with some water. thats how it was done in Ireland before they invented commercial bluestone sprays which was outlawed in Ireland a few years ago but milk works great and the scientists still have no clue as to why but they know it works
Oh WOW! The cream on the top brought so many good memories. When we were growing up on a Ranch in (Rhodesia) now called Zimbabwe. Our Dad had a dairy, the cream was so thick on top of the milk. Oh so YUMMY!!!!!......... Of course Nate, you kept your promise to make another video, on a easier way to make the ProBotic Fertilizer. YAY!!!.... ................................................. ..........YOU ARE THE BEST ........ ......**❤N❤A❤T❤E❤**...... ......................................................
Just want to thank you again Nate. Found a killer farm with raw milk and A bunch of real meat and food. Instead of this poison at the grocery store. Big ups brother. Blessings
YES my friend thats a wonderful connection to make!!!... be sure to tell others near you so they can support that farm as well which I'm sure you're already doing!!
You are amazing person spreading the knowledge freely!i make labs with raw goat milk and it's been now 8 days!since day 6 the seroum has separate beautifully but it is on the top of the containers!something went wrong?should i wait more?it smells fine and looks goog!hope the best for you and the land is coming...!
When I think, there may be Nate's video. After I open RU-vid app, I got your video. This was happened more times. Thanks nate. How to make butter milk. In India they apply sour butter milk in the period of flowering.
Bro great idea. I’m just going to try using the fermented rice water diluted added with other fertilizers to water my plants, easier. Ever tried that? Can’t hurt.
Have you tried this on skin? Know any women using this for yeast infections? This even seems like it would be good for itchy scalp and eczema…? Can you drink the liquid as a probiotic? Any info on these things?
Good morning brother! Nate @gardenlikeaviking I have a question or few for you, please!?! I started my rice wash with well agitated hot RO water & white basmati rice on the 3/20/24. On 3/25 it smelled slightly cheese-ish but had no film on the top, which threw me off a bit. It’s been on the top shelf in the pantry, definitely out of direct light but the house is kept around 69F. It’s now 3/28 & there’s a little film on top & the cheese smell is more profound & I actually like the smell too, lol! • Question #1 : is there an ideal temperature for the rice wash water to do itz thing at?? • Question #2 : Is it best to let my gallon of organic whole milk to sit out to get to room temp B4 mixing it with the rice wash water or does that even matter?? • Question #3 : Can the farmhouse cheese pressed water be added to the LABS or is it to be discarded?? I’d really appreciate some help on these things if possible please! I’ve rewatched both of your videos on this several times & yet here I am… Much love & many thanks to you Nate @gardenlikeaviking , I’m soo grateful for you my friend 🙏🏻❤️
This is an off-topic post, but maybe you have some advice. I haven't really been on top of fertilizing the first set of plants I was growing, and I have some jalapenos that are pretty tiny, like half inch big and not really growing, and the plant is about a foot or more. It at first seemed to not have much light, but it's grown out to be able to get more now. I put a layer of potassium sulfate I had, as well as used some fish hydrolysate and some fermented orange juice, and some of this animal bone/etc fertilizer that I created from chicken bones and meat scraps, but I also simmered it a bit, like making a stock, which I figured would be better by releasing the nutrients quicker, so I hope that helps out. I did try fertilizing it with some of this stuff a week or 2 ago and there wasn't much growth, but it's possible that since my sprayer was clogging and i had to dump it, that maybe it wasn't absorbed properly, especially with all the peat moss I have in this bed. It makes me wonder if creating a stock/broth/etc, and using that for your plants, would be beneficial... Or would you think that would be a bad idea as it's heating and thus possibly destroying and creating a "Dead product" that the microbes cannot feed on... Which to me wouldn't really make sense as broths, stocks, soups have been touted/used as a cure for sickness for a long time, and seem to actually enhance microbial activity in the gut/immune-system in order to help heal the body faster. Thank you for everything!
@@cecilycronin6243Hmm... I'll look into that, thanks. I also have some tomatos that have been sitting in a jar for about a year. I'm not really sure if i added any whey/labs to either of these to start the whole fermentation process, but i will have to add some.
Can you tell us what those counter top composters use to turn food scraps in to compost in ( 24 hours, I think it is). Is it lactose bacillus and or mycorrhizae fungi……or?
Hello Nate! J'ai un très petit jardin urbain et c'est une très grosse quantité pour moi. J'aimerais savoir combien de temps se conserve le lactosérum s'il te plait? Il faut le garder à température pièce ou au refrigérateur?
Hi. I am curious to ask what’s the different effect between JMS and Labs. They both are beneficial microbes. Do both have different purpose. Thank you. Love your channel
Read an awful lot about LAB & Nitrates since your last vid Nate, the short take is LAB turns Nitrates into long chain amino acids (more accessible for plants, i.e. they use less energy to get N) the microbial process utilizes a lot of carbon in this process, hence the original KNF recipie adding molasis which prevents carbon loss from the soil, this is also relevant for Urine, hence why Urea fert producers recomend mixing with molasis (the good ones anyway) John Kempf (AEA) has a good talk on this in his podcast, his Urea product has molasis in it, he also mentions any plant with Nitrates in it will attract pests, no Nitrate in the plant = no pests, period. 1oz LAB mixed 50/50 with molasis + 2 pints urine per gallon >LABs alone in my clay/silt soil, try it side by side!
HOLY MOLY. id seen a lil about using urine in the garden but i was skeptical because my guess is that human urine is horrendous. But im healthy so maybe mine is good haha. This is amazing info!! Where can i find more info about this?
@@VeonySyndrome There's loads of papers in the scientific literature, the Swiss use Urine in Ag a lot, or John Kempfs blog, or his YT channel Advancinc Eco Agriculture, are good sources, Matt Powers is running a free 3 part seminar on the carbon cycle atm on Thursdays, you missed the first but there's time to sign up for the last 2 and you mite get access to the replay of the first at The Permaculture Student
Would there be any downside in just using either the whey from normal cheesemaking where I was using a mesophilic starter culture (I would not do this with any mold culture cheese) I have actually used whey as fertilizer before but is it the same as your "LABS"? - OR - Lactobacillus I grow using grain to kettle sour a beer? I'm assuming these would be the same thing and I can just coordinate making the extra lacto with hobbies I already do.
Interesting, so LABS is just WHEY(liquid by-product of cheese making for those who don't know), regardless of which milk we use. I have used straight milk before as a fertilizer.... Is there an issue with that? What exactly is the reason for just using the whey/liquid-portion? I do use WHEY from a local farm that has gone bad that I didn't get to use fast enough, but since you said it loses efficiency, it makes me wonder how good it is. I don't want to waste it though. I also have a 5 gallon bucket filled with milk that soured on me. Some were in their jugs for months, and then poured into the bucket a few weeks ago. There is a nice layer of "Cheese" (it smelled like strawberry yogurt after a few days being in the bucket, absolutely incredible smell), and there's a ton of liquid Whey under that large layer of "cheese." I wonder if I did accidentally make some sort of yogurt, but since it was old and expired for months, I was a bit nervous(but tempted) to try it out of disgust, but it smelled good. It started to form a little mold on top though, and I'm currently unsure about it now, but it will still be used, for sure.
@@dandana4647Gotcha, there seem to be a few processes for some cheeses whether they need heat or not, etc, but this seems to be the same thing, just over a longer period, right? Separation of the whey and the curds. It's the same color as whey too. That yellow. Also heat in general can just be a factor that speeds up the separation, instead of the slower 3-5 days, it will happen over a few mins, hour or w/e. Since the heat I think is something like 180F+ there are some changes molecularly to the milk for the cheese. Very cool stuff.
Oglądając odcinek nie bardzo zrozumiałam wszystko, ponieważ nie znam angielskiego a pośród napisów nie ma polskiego, czy mógłbyś włączyć napisy po polsku. Ja robię sery, gdzie na skutek ciepła mleko samo się z siada, następnie podgrzewam do 40 stopni i wtrąca się serwatka, czy jest ona o takiej samej wartości dla gleby co powstała na bazie wody ryżowej. Pozdrawiam
Nate, hey there, friend! QUESTION: Can this be used VERY STRONG now while the garden beds are resting for the winter? I just finished a gallon of milk and we have SO MUCH! Thanks, Nate!
while there's no plants in the ground yes you can add it strait if need be... but thats kind of a waste at this point... best to dilute and add to the compost pile and spray all over everything in the whole garden
I volunteer at a horse farm that also has goats so my question is, can I use raw goat milk and get as good results? I've been doing the rice water/whole milk method with great success though but I'm making way too much that way 😑
yes raw goat milk will do a very similar process but with much less solids due to a lower fat content... just take however much you have and let it sit just like in this video and use the liquid... it doesn't make very good cheese IMHE but let me know if it does for you!
Oh but you can get it to make skin care products. HOW does that even make sense !!! Our skin is the largest organ our bodies have. Oh and you can get it at a pet store. Another way is with a prescription for some kind of use. Look at the actors running our countries. The joke is on us. They are wanting to halt farms over 🌎warming myth. I'm on a rant. July 8th every year about 98 % of earth's population is lit by the sun. They probably call it a mirage or reflection. I followed CA channels during the truck rallies there. I loved every minute. A few bad actors there and here as well. Much love to CA from the USA.
yes actually its kinda the same here except we have what are called "herdshares" where you buy a portion of a cow and let the farm take care of it for you... they are not selling the milk then they are only charging you a "boarding fee"... use that website I recommended I'm sure you can find it close to you!
