Making your own Plant Probiotic Brew

hyroot said:

I for see flatulence in your future

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Hey gas is a sign of a health GI track! PERIOD!

Hell yea, if you didn't fart- you'd blow up and pop.

PetFlora said:

Among the many problems with commercial yogurts is they begin with commercial milk, which tends to have growth hormones and antibiotics. Then they are pasteurized and homogenized, rendering them useless, and highly lacto-intolerant.

Next what is on the shelves (forget the use by date) were made long before, adding to their lack of active strains

Unless you begin with raw milk, you ain't getting much useful strains. Soil-based is hardier and more potent

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I heard raw milk can also be a source for getting bad bacteria as well, I presume using good quality raw milk from farms that practice cleanliness would help avert their dominance. Just want to ensure the good beneficial bacteria is dominant not leaving any room for bad bacteria.

Dank- Your Worm-bin-in-your-yard idea is super great! No question. The anaerobic decomposition (Bokashi) is fast, and that's its hallmark. The worms make it magic. The Bokashi is simply allowing it happen faster. You've no doubt seen these cute videos at www.Prokashi.com. He has some videos with different vessels for getting the worms up and in the bokashi. I did the Bokashi thing in 30 gallon Geopots on wire frames:



Worms made maybe 40 gallons of super black goodness with no smell ever. Primarily fed Bokashi. That didn't smell when buried an inch under. That was a surprise.

You can buy raw milk at places like Whole Foods, but have to ask for it. They have to put the caveat that it is for pets only. When I buy it, I prefer organic raw goats milk- easier to digest, and tastier- makes awesome Keif.

Back in the early 70s I was in a small town in northern Italy- cobble stone streets. Got up early one morning and saw a farmer bring his horse drawn cart filled with fresh raw milk (the old metal containers) and people lined up with their vessels into which the fresh milk was poured. Also read up on homogenization and pasteurization to see how they alter the milk, making it nutritionally worthless.

The dairy industry is a huge business and they lobby heavily to keep the good stuff away from us. Do a search for raw milk dairies, and you see how the government sends agents in to shut them down

DANKSWAG said:

I heard raw milk can also be a source for getting bad bacteria as well, I presume using good quality raw milk from farms that practice cleanliness would help avert their dominance. Just want to ensure the good beneficial bacteria is dominant not leaving any room for bad bacteria.

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Geez... nutritionally worthless is kinda... absolute, don't ya think??

No. Read up on the temp that commercial milk is heated to and what homogenization is/does. It is the main cause of lactose-intolerance. ANY goodness is cooked out, but also changes the chemical makeup

As a child I drank 2-3 ~ 12oz glasses a day + in cereal ('cuse it was good for me right) but I was a 24/7 mucous machine- extreme reaction, but my mother forced me to drink it because she drank the Kool-Aid propaganda.

I have had people who could not tolerate commercial milk/ice cream try raw milk without issue

Rrog said:

Geez... nutritionally worthless is kinda... absolute, don't ya think??

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Makes a very nutritious Kefir and yogurt

Rrog said:

Makes a very nutritious Kefir and yogurt

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Hey guys now I really want to know how I too can enjoy my labor with microbes personally, how does this Kerif and Yogurt process work?

Please enlighten me my stomach is growling.



When I was younger I drank a ton of milk easily a half gallon a day and here I thought my runny noses was my hayfever...

Well I know the heating process does cook out some goodness just like cooking our food does, that is why raw food whatever form will always have more nutrition.

I am sure fortified on the Milk carton Rrog means they've added the good stuff back in including that good ole vitamin D a steroid vitamin of fat soluble prohormones which encourage the absorption and metabolism of calcium.. which begs ? if Milk as given to us by the Big Milk dairies is so could for us once they pasteurize it then why do they have to add vitamin D to make it effective?

Sometimes I wonder what else I believed that I was being sold that is good for me. For I also wonder if dairy farmers keep their cows for their milk on good organic feed and do not pasteurize their milk, where their business end of their livestock get's the full meal steroid deal. Like how us organic consciousness cannabis consumers would never think of consuming any cannabis that came in contact with a chemical fert of pest control product?

Food for thought, food for thought....

Can't wait to see how much better I can do then this.. not bad for what it is if you look at all the factors here I think it is EXTRAVAGANT! IMHO


Check it out, only 47 days and looks like I will be taken them in the next two days... remember what I said about earlier harvest.....
https://www.rollitup.org/grow-journal-discussion/731749-phogs-phase-iii-3.html

GROW ON MY FRIENDS GO ON!

Kefir Lady is online and sells Kefir grains. She also has a Yahoo blog that I didn't care for, but I have been running the grains I bought for a couple years now. This is a fermentation at room temp, and has ~26 active microbes. 24 hour fermentation at 70F.

Yogurt is simply heated to 185F for 15 minutes to break apart the amino acids. Then the temp is dropped to 115F and a live yogurt culture (a scoop from the last container) is added and you keep this at 115F for 6-8 hours. Then refrigerate. This produces a nice thick culture, like soft ice cream. Leaves a crisp edge when you scoop. That's what I'm shooting for.

I often load the yogurt into a thin kitchen towel and strain off some water. This is then refrigerated and you have super tasty Greek yogurt.

it has been said that L. Bacillis is an excellent for rooting and has been compared to "house and garden roots excelerator". Its also needed to make Bokashi.