@@gardenlikeaviking Thank you for the reply and I look forward to watching the video when you have the time. Great channel by the way, I'm a new subscriber and I'm working my way through your great content. I've learnt so much already, thank you.
I love making LAB! You can cover your jar while it sits, with a paper towel and a rubberband. Wait for it to smell sweet slightly sour like cheese. While the weather is warm outside I let my jar sit outside in the shade. So it's warm but no direct sunlight and it takes about 2 days. Thank for sharing this!! Lab should be applied at least once or twice during a grow season💞✌
Sir, I really appreciate your endeavors which, to me, is explosive . I am an agriculturist, but I must confess, you are a lot better. I'm a Nigerian. I love you. I love your abilities. Thanks a lot. Keep serving Udeme Brown
I just wanted to let everyone know that I successfully made LAB using milk powder. It must be full cream milk powder, but it works a treat. This may be useful for anyone who is into dried food storage for prep. I use the cheese in a vegetarian Shepards pie, using lentils, onion, celery, soy sauce and the cheese in the filling. Top with potato mash and its delicious!
Hey I like your idea for the dish. I have a good store of lentils--such great food--and I have fresh celery and newly cured onions in from the gardens. We also just completed, a few days ago, digging and putting up all the potatoes in the root bunker. My wife is peeling some Yukon Golds and some Orchestras right now, for our Thanksgiving dinner today (Canada). I am so glad for everyone who has ability to feed themselves in these times. God is good.
Thanks for sharing how to separate milk using rice water and typical store-bought milk to give people more opportunity to introduce probiotic, homemade food to their diet. This is what I do with raw milk by letting it sit on the counter, adding nothing. I don't press the curds but strain until firm. I like to add blueberries or pineapple and shredded coconut to it. The curds last for months in my fridge and the whey lasts about 6 months. I use the whey when I ferment cucumbers, kraut, beet kvass, lemonade, etc. I want to try it on my garden now!
oh yes you are doing it the best possible way!!!... raw milk is by far the best and yes I use this to start fermentation of all sorts of things too.. thank you!
This is how they make curd in India! It is cheap, healthy, and delicious (or was - it is now 40 years since I spent 6 months there!) Refrigeration was not common in rural areas, so having a way to extend the shelf life of milk was a good thing. And worth keeping in mind, if we lose access to refrigeration at some point.
Hey! I love your videos I've been using a lot of them to develop my Farm plan. I need to know how much lactate acid I need for a 30 by 30 m Garden, as well as how often to apply it. Also what is the best way to store it while I build up the amount I need? Thank you!!
Just finished my first LABS using this video! This is so cool! My husband thinks I’m crazy at this point with all the different cultures I’m growing between learning sourdough and my garden. But the results as so good!
We also use this here in the Philippines using rice wash water to feed our garden. This is correct and proper. Plants love it. Never made cheese with it. Will try this with fresh carabao milk. Thanks so much.
If you use some of those LABS to start a second batch and add some honey and a little water before you add the milk, it ferments super smooth and makes an excellent substitute for mayonnaise!
Every video I watch on your Chanel is so very informative. I have watched a lot of gardening videos for the last two year and yours are hands down the most informative, concise, and totally adaptable to your situation. Your lifestyle is what I have aspired to and only partially achieved. Thanks
Am a Morden farmer and crop production specialist in SA -Africa...you kik me with the simplicity with which you explain. By far my best utube what what . Like your videos to pieces bro. Keep up the good work
I made a nettle and seaweed tea (fertilizer) this week. I make it the same way every year, but this year, inspired by this video, I added a cup of that rice water to my concoction. I didn't wait for it to ferment separately, just added it to my weeds and water. Two days later, the whole thing started bubbling, it literally looked alive (still does). So beautiful! 💚 Thanks so much for sharing these ideas 👍 I'm off to the fishmonger now to get some fish for my fish hydrolysate fertiliser 😁
Success with my first full batch of LABS. I now have 1 gallon of LABS and ate the cheese for 3 days, and my digestion has never been better. Next, I will do a smaller 1/2 batch mainly for the cheese that's a lot more like TOFU but good with seasoning.
I agree that a half batch might be best for me. My garden is smaller, and I don't think I could use the LAB before it lost potency with just 1 Tbsp per gallon. I also love that 2 gallon container, but I have no place to put it ;).
Thank you!!! you've helped this beginner gardener so very much. Would love to see a video on how to prepare LABS for longer term storage. Thanks again for teaching us how to protect our loved ones against what most of us know that is coming.
Keep the LABS sealed in the fridge. Use it as the mother brew, mixing some with Molasses and water to propagate some a while before you actually want to use it and put the remaining mother brew back in the fridge. Should last for months and months in that condition. Disclaimer: heard this from The Weedy Gardener, but I'm only in the process of making my first batch, so can't confirm from practical experience yet.
Great video. Health for everyone. I would note though, make sure to use Organic rice. Rice from foreign countries may have used fertilizer containing arsenic. Blessings from Linda in middle Georgia.
Hi, I’m Pau from Spain 🇪🇸 New subscriber to your channel, mainly indoor organic gardener (lights) and shaded balconies, but helping a friend set up an open air garden on a rooftop ran into amplified issues I have indoors in summer > excessive heat. We have 298 sunny days per year here so it can and usually does get pretty hot. A hot tiled terrace you can fry an egg on posed some serious challenges but (almost) past that now as we head into autumn. The rooting problem caused me to investigate as though I have had the problem before (heat+plastic pots+water=stew) never serious enough to look further than common sense. To the point: I had seen a lot of YT channels claiming to have the recipe for LABS, half a dozen with the formula; Dry baker’s yeast / fresh yeast + sugar (molasses) + warm water + fresh full cream milk. I tried it out twice and it seems to have been beneficial, 2 days ago. I tried a new batch with some old ‘chemical’ yeast (baking powder) I came across at the back of a cupboard, mixed with the other ingredients and no raise, no rising, I chucked it down drain. Then I saw your two videos, which I must say were very convincing (your knowledge shines through your non nonsense approach) with the rice wash water and the milk (and the cheese). The rice water has been sitting for a few hours. Questions are, if you will, do you use the yeast/ sugar/water/milk formula? Do you have a video explaining the differences between your LABS formula and the other more popular ones I have seen, and if so could you please point me to it or any other relevant? Thanks. I will be wading through your videos one by one over the next few weeks. 👌🏼✌🏼
Very interesting video. I like that you’re not shy about showing people new and interesting things! People who can’t get past the “ew” factor are too shallow to absorb the knowledge that you attempt to pass to us!
You said your body actually craves the cheese. I believe that's why you like the smell of the rice wash. It's a pleasant smell because your body knows how good it is.
@Garden Like a Viking Hey brother! You got another knockout video here. I envy your travels and life experiences you've mentioned in previous videos. Also, I greatly appreciate you taking the time to share your wealth of knowledge with us. I believe this is exactly how our Creator intended us to live, clean and naturally; absent from the corruption and machinations of corporatism and greed that's being forced on our food supply and so many other areas of our lives. I frequently tell people that even with just a small garden bed you can grow so many things that will bring life to you and your home as well as cut your food costs. I'm kinda awestruck that you did a video using rice water. The reason is because I've been a cook for years and I usually soak the rice and strain it/clean it in hopes of removing the starchy film and dust. And here you come along showing a use for it! 🤣 Now I'm gonna want to do this and use it all the time. I also LOVE cheese and hope to try it out as well. I did have a question about your methods of use for the serum. Do you use it together, mixed or at the same time, with the fish emulsion? Or do you separate their usage? How about maybe a scheduled rotation? For example, emulsion one week and serum the following or maybe emulsion on Monday and serum on Thursday? Would these methods be best used before or after a rain? Times of day? Etc. I'm no expert gardener but I think I have enough experience and knowledge to get by. However I always get mixed reviews on those questions and I think a detailed tutorial using your methods and products would be excellent reference material for everyone. Not to mention, I've met numerous people who don't know the importance of watering a plants roots and NOT the plant. Many people have no idea how dangerous it is to just pour water on a plant; especially in the evening. Once again, I greatly appreciate your time and effort to share this knowledge with us. It truly is priceless and continuous.
thank you for this positive energy my friend!.... I will certainly make a video detailing the things you've asked so thanks for the idea!... I tend to do a root drench once a week and a foliar about once or twice a week.... its good to mix numerous things together to achieve a balanced application... root drench before or during a rain... foliar with no rain and at night only.... video coming soon to explain
I feel like this the single best gardening video I've ever watched. And I've watched them a lot. I was dubious because nobody else talked about it. So I made some googling and found credible researches that prove it actually works.
I'm going to make this because your facial expression while eating the cheese is so convincing. Thank you! This might me my new favorite and it's healthy! Yay! 😍🙏
I love this type of cheese. My parents are from Norway, & so we grew up making this cheese. We gave the "whey" to our dog. Should have put it in the garden. I had no idea it would work with regular pasteurized milk from the store. Very good to know
I just made my first batch of LAB and I must say it was a great success thanks to your video. It is Saturday August 20 and 92 degrees here in Northern Florida. I will be applying this to my garden beds tonight. I got almost 2 full gallons of Lab from my process. Total process time was 5 days. Should be enough to feed my 24 raised beds, if not I know how to make it again thanks to you. The smell and taste of the LAB and Farmer cheese is surprisingly pleasant. No cheese cloth at the moment but will have the next batch. This is just one more step to a full no cost organic garden.
It's very good to watch your videos; your passion is a flame spreading around so easily; your home is very beautiful! our stomach does the same thing as plants; it makes food turn, and microorganisms make it ready for our bodies to absorb the necessary nutrients and vitamins. Without these beautiful microorganisms, we would not grow or be able to maintain our health properly. We make this kind of fresh cheese in Romania out of many milk types, and it is so delicious! Lactic acid can also be used to ferment many foods so that when we eat them, we absorb so much more nutrients than without the fermentation process. It feels so good to be at the mercy of Mother Nature and the Formless Lord Pervading its Creation of Created beings personified.
I’d love to see your cheese recipe that’s a little more involved! Thank you. I’m making this now. I made the JMS yesterday! Almost done. Can’t wait to fix my soil!!
Awesome video... I've done similiar in terms of making Milk Kefir Probiotics. It transformed my life. I had digestive issues and panic attacks that went away soon as I started consuming it. It also cured my mother's allergies and eye infection that took her sight, as well as horrible yeast infection that took root after a round of powerful antibiotics. The ordeal actually repaired my relationship with my mother. Very powerful.
@@gardenlikeaviking Thank you Sir... I'm underselling how powerful this general remedy has been for me and people in my life... Seeing this here helped me know I'm on the right track.
I'm making my second batch a little behind schedule plants loved it the 1st time around cheese was great my dogs loved it too much helped themselves while my back was turned opportunistic my homestead critters all had some liquid in there water rabbits turkeys quail horses dont forget the cat poured what was left over into my compost pile I will be on guarding my cheese this time around 😀
My husband is a cheese junky. He’s going to love this, and I’ll get to benefit as well by getting some great microbes 🦠 for my garden. ❤️ your videos. Thanks!
Dude, I made this per your specs and I am blown away. Yes, I am eating it with the fermented tomatoes. I made two jars of the tomatoes--one of them with four smoked habaneros in there. It isn't quite 2 weeks yet, but oooh my are they something! Now, this cheese is to die for. I have to agree with the addictive part of this, as you warned. Except it is worse than you let on: it is immediately addictive. The crack cocaine of fermented products. I just took the cheese out this AM and I've been into it several times throughout my workday here at the ranch. Now, at the end of the day, I am still buzzing around it like a fly. There are a thousands tasty ways to use this stuff, if you have any foodie in ya at all--I love it also on crackers with homemade corn relish. I would like to get bona fide press to do this, as rigging things can be a bit awky. Do you have any recommendations? One other question I have is why not salt this cheese, and at what stage would it be best to do this? Are you planning to make any aged cheesemaking vids? I am very interested in this at this point.
great and wonderful input my friend thank you!!!... I'll make a video about the cheese press sometime this winter when I make the video about real cheese... either to buy one or its easy to make our own as well... I salt the cheese at point of use...
moving forward, I am making a very simple press with two 1.5" thick boards (double 3/4 plywood glued and clamped) with two lengths of 1" wooden dowl glued into 1" holes drilled into the bottom board, with 1 1/8" holes on the top board, and barbell weights to slip over the dowels on the top board (4 x 10#, 2 x 5# will give enough combinations). The weights are the most costly item, but usually these can be found at garage sales...
I just love watching your videos and the best part is how you explain the process etc; i am new to gardening and my yard actually is concrete jungle but i refrain from the chemical stuff. my first gardening experience started with young leaf lettuce plants and celery plants and they did quite well but with your advice would have excelled, i only recently started looking at your vids when i have the time of course , its a learning process but what is wonderful is that persons like yourself share the knowledge for some of us who are so inexperienced and for that i am thankful.. you Sir are really good as i have many ah subscriptions but I am quite intrigued by your intelligence in explanations and the fact that you use living organisms as well as dead ones that is readily and easily available, that have not been pumped up with chemicals. May the Lord continue to bless you. I try my uttermost best to try watch all your videos with my limited time and especially since i have started to expand to other plants. Thank you very much !
I can’t stop watching all your videos. 70 years old and so much to learn but it makes me happy. Thank you for all your knowledge, for sharing, experimenting….. and I watch Thrive like a Viking also.
I guess I was taking the long way around. I’ve been making either water kefir or using my older dairy kefir as an additive to my compost pile. Sort of a variation on the “drunken compost” hack that I saw long ago online. I like to use water kefir as a starter for my veggie ferments and always have more than I can use, no matter how much I drink (or eat) what gets produced. I had noticed that the compost was more rich.
Your videos are such a gift. My young son and I are working together to make your wonderful concoctions for our gardens. I am so pleased to be able to pass this on to him. Thank you so much.
I’m so glad I found your videos today!! Yes!! Teach us how to make cheese! - it’s actually ridiculous how much I’ve learned watching your videos the last hour! You have a natural ability to explain and teach. I really appreciate you and the time you take to share your knowledge! ☝️❤️🙏🏽
1 year later, I’ve been watching a few videos on this lactic acid. I have a 12.5 year old cat with thyroidism and loosing weight fast. She’s on medication called Vidalta 10mg tablet daily. She’s got diarrhoea consistently and m at the verge of changing medication giving it 3 weeks from today. For her to change medication, she will have to be weaned off the medication for a few weeks I think I am not sure.. So is it alright to give her the water added to her food atm M planning to make this by the weekend or next week Re: Plants Got slugs issues, would this make the leaves more delicious for them? Aphids on strawberry plants will it help TQ
There is a company in Singapore that produces a whole range of products from this Lactobacillus. They have fertilizers for plants and probiotics for poultry. They have shown that this probiotic reduced chicken mortality to even less than commercial antibiotics. They were testing them on shrimp and seafood too. These things are gold. I wondered if you could use rice flour instead of washed rice water.
As a hobbyist brewer, I submit a hearty thumbs up. Any plans on a video that ties this with the fungal based solutions that you've presented in the past?
I've been making LAB for years and the serum lasts 6 months to a year in the refrigerator, but if you want to be able to keep it out at room temperature you need to add equal weight of brown sugar to saturate the LAB, if you don't completely saturate it it will still be active and make a foamy mess, but in general LAB can last a long time in the fridge
I have done many tests over the years and its power definitely decreases after a few weeks in the fridge... its best to make fresh monthly.... but this is just my personal experience
@@ronlopez3273 If it degrades in the fridge over a few weeks, my opinion is freezing would kill the live bacteria; and, I strongly suspect he would have mentioned a freezing option if it were a viable option-
I love all types of cheese! I really hope to try this very soon as I am getting into the JADAM style of farming. Thank you for all the knowledge you bestow upon all of us!
I've been making LABS by letting organic store-bought Buttermilk separate at room temperature for 1-2 days. I then strain the separated Buttermilk through cheesecloth, this separates the LABS from the whey. This process can shave up to an entire week off of the traditional KNF LABS making procedure and I find the resulting LABS is very high grade. I then use the LABS in various ways including making Bokashi!
3rd times the charm! Finally successful. Got a sinus infection for my 1st batch and a random stuffy nose for the 2nd... being able to smell is crucial apparently 😊
Love ur videos! I’ve been gardening and fermenting many things for years and just happened to come across ur channel a couple weeks ago and can’t stop watching and making my way through all ur great content. I ferment my cherry tomatoes the exact way and can’t wait to make this fermented rice water farm cheese with my raw cow milk 😋 to go along with YES those tasty fermented tomato cherry bombs. Thanks for sharing all ur substantial knowledge and wisdom friend!
I made this a few years ago. I also added molasses. But I think I added a lot more water at the end. I still have some of it. It still smells good so I use it. It doesn’t hurt my plants but I’m not sure if the lacto is still alive.
i did this right before our last frost date this year, for the first time. my currants are so big that the branches are alost laying down on the ground, and a lot of my blueberry bushes that have been struggeling are now full of berries. it boosted the soil life on my land bigtime. thank you so much!
My 3th batch worked 🥰. Lesson learned: don't fill the pot too high 😂. The cheese 'mushroomed' out of the pot, only slightly contained by the cloth and rubber band 😂😂 Which I could share the picture 😂😂
CURDS and WHEY😄 you can also heat a gallon of milk on the stove to 90 degrees, add 1/2 cup lemon juice or white vinegar. Let it set until the curd is separated from the whey, stirring occasionally, after the curds separate from the way… dump the whey off into a pan or bowl and wrap the cheese in the cloth to drain.. scoop it into a bowl and add your seasonings and a little bit of milk or cream, and you have cottage cheese…if you keep it wrapped in the cloth and press it, it’s farmhouse cheese.
Oh my gosh, this looks amazing! I have to try this for my garden and I wasn't expecting the benefit of actual cheese too. I just heard about your channel and immediately subscribed today. I made farmhouse cheese via a cooking method 2 years ago and although it was good, I'm pretty sure the cooked recipe I followed destroyed all the beneficial bacteria. But I'm going to try this soon. Thank you very much!
yes the cooking process kills the bacteria and that's why this is the type of cheese meant to be eaten fresh!! thank you and welcome to the channel my friend
I love how you explain everything in a simple and precise way. After an eternity of watching soo many videos I finally feel I am getting somewhere. You are lifting my confusion, smile... So is the LAB the same as the starter for Bokashi?
thank you my friend!... LABS is often used to start Bokashi yes but its not the same as the EM1 thats sold with the actual Bokashi kits... a far superior starter to your Bokashi mix would be to make the JADAM Microbial Solution I made a video about because that has a far more diverse population of MO's and will give you a better result... LABS is basically just one particular strain of MO
I understand! A friend of mine shared some of his Bokashi bacteria with me and even though they work fine and decompose super fast once buried (I am trying to work heavy clay soil), I was wondering if the bacteria support my soil or not, because they were brought from the other side of the planet! What do you think?
That cheese and my homemade sourdough bread…and I just might add a touch of the garlic scape pesto I just made! Thanks for the vid. I’m a graduate of dr. Ingham’s SoilFoodWeb school… so glad to hear you talking sense about soil biology!
Got raw milk to make the LABS it functioned much differently than the previous batch with pasteurized milk. Waiting to see if it was something on my end or what. The curds did not really separate, and were the texture of mayonnaise rather than kinda solid like before but there was a thin mold layer on top so I filtered out as much as I could through a mesh bag and strainer and set it back in the cabinet. It was still very milky but within a few hours had formed the 3 distinct layers with the whey I recognized in the middle
Thankful you shared this video as well as the fish fertilizer videos. I’ve been working on a farm & one of the others gave me this cheese yesterday. Last night I was given a bag of fish. Will finally be making the cheese so I can make the fish fertilizer.
Thanks for the great info. This process may take a little longer, but it is far simpler than the cooking process to make farmers cheese. FYI, there's another way to make lactobacillus that is people and plant friendly that is much cheaper. Granted, the process takes a little longer but you can make literally gallons of labs with nothing more than a couple of cups of brown rice, two or three cups of brown sugar, which can be made with just regular sugar and blackstrap molasses, and a few spoonfuls of sea salt. Great for the gut, great for plants, great for cleaning solutions, even laundry. So many uses for it.
Always wanted to make a "live" cheese. Followed the tuition. It is 101% on its way to a resounding success. Starting to curdle. Can barely wait. Man. Am I thankful!!!!!!!!
Another excellent video my dude. Could you please explain a little further the longer term storage recipe, ie is it straight 1:1 LAB with Brown Sugar? Do you first dissolve the sugar in an amount of water perhaps? It seems like a LOT of sugar, but maybe thats the idea. I use this stuff for a DIY bokashi set up so want to maximise the shelf life. Thanks heaps!
yes I know it is definitely a lot of sugar!... that's one reason I don't promote KNF much because of the unbelievable amounts of sugar used.... but yes if you want to store at room temp its just 1 Liter of LABS to 1 Kilogram of brown sugar.... and yes you just mix the brown sugar directly into the LABS no additional anything... without going into it deeply, the sugar puts the bacteria to "sleep" and they remain dormant until you dilute with water and then they will re-awaken immediately... so it has to be almost like a syrup
@@letsrazzledazzle I make the long term Efficient Microorganisms in the same way as describe Viking, since five years ago. Once the serum is ready, we add 25 litres of rain water and 1 litre of molasses. Tu use it, dilute 50cc of EM in 2 rainwater litres. We use it, until over. As our crop is very small, some times is up two years. I use this more than anything, as a compost component to bokashi.
Anyone else hurting at how long the tap was running before he turned it off? I was like, "Come on, man, you can stir the rice around also AFTER you turn off the water!" Love the clarity of your instructions though, Nate.
Great video. Thanks. Can I ask, my wife and I make our own home made yogurt and always have a jug full of whey at the end of it. Is this pretty much the same as your lactic acid liquid or is there a difference? Could it be used in the same way as you use this liquid when making your quick fish fertiliser? 👍🏻🙂
its not exactly the same but it will work... definitely if you already have the whey as a byproduct then its great to use in this same manner yes... I'd add two cups of it to the bucket instead of just one of the LABS
LAB serum has mesophilic cultures which means they prefer room temperature. Culturing your own gives you a more diverse variety of bacteria. Yoghurt cultures thrive at higher temperatures which is why you incubate your milk when making yoghurt. Yoghurt also tends to have only to or three different bacteria.
Have been making and consuming kefir for years and always knew the whey was rich in good bacteria I shall save my next batch and dilute for on my veggie soil. Thanks.
I'm doing this in a glass jar with a spigot near the bottom, hoping to just turn the valve and get the serum. Added my milk 5min ago, I can't wait to try this cheese. Thank you, I'm a fan of the way you explain stuff. Thanks again....edit: it worked well!!
Hello sir that's amazing you are using the the things which people just throughout in the sink and you are doing well done job 👍 👍 👍 👍 💪 💯 💯 thank you.😊
As someone who just started gardening again last year, and wanting to do all natural fertilizer, your videos are incredible! Thank you for making all on them for free! Very cool of you!
Amazing to be able to glean all the knowledge. Thank you again! I have all this information swimming in my head...need to go back and write down all the recipes.
