To prepare a Lactobacillus culture, you can use a method involving rice water and milk. First, create a rice water culture by soaking rice in water for a few days. Then, combine this rice water with milk and let it ferment until it curdles. Finally, strain the whey (the liquid portion) and use it as a Lactobacillus culture, potentially adding molasses for further fermentation.
Here’s a more detailed breakdown:
1. Prepare the Rice Water Culture:
- Rinse rice and collect the water used for rinsing.
- Combine the rice water with fresh water in a container.
- Allow this mixture to ferment for 3-7 days, checking for a sour smell and milky appearance.
- Decant the liquid and discard the rice.
2. Prepare the Whey Culture:
- Add the rice water culture to milk (preferably pasteurized) in a clean container.
- Allow this mixture to ferment at room temperature until the milk separates into curds and whey (the liquid).
- Strain the whey and discard the curds.
3. Further Refine the Culture (Optional):
- To the strained whey, add equal parts water and molasses.
- Ferment this mixture for about 10 days, protecting it from insects with mesh if needed.
- The culture is ready when it stops bubbling and releasing gas.
4. Important Considerations:
- The fermentation process is sensitive to temperature and cleanliness. Ensure a warm environment (around 37°C) and use clean equipment to prevent contamination.
- Lactobacillus species are sensitive to oxygen, so anaerobic or microaerobic conditions are preferable during fermentation.
- If you’re using the culture for food or other applications, it’s crucial to ensure the safety and quality of the final product by following relevant guidelines and regulations.
This video explains how to make and use Lactic Acid Bacteria (LAB):