MerryAnna's Swazi Adventure

MerryAnna;3604644 said:

Day 17:
The whey & curd have seperated completely. I expected to be overpowered by an unpleasant aroma, but it only smelled very faintly of stinky cheese.

To stabilise the LAB for use & storage, you mix it with brown sugar/ molasses on a 1:1 ratio: 1liter of whey to 1kg of sugar. I had 550ml of liquid, and mixed it with 550g crude sugar. You then pour the mix into a light tight bottle (dark plastic/ glass with a screw top). Do not tighten the cap to much - the LAB will still bubble for 7-10 days, it's advisable to wait until the bubbles have ceased before use. The stable mix can last for up to a year when stored correctly, and it's very, very handy.
*soil feed: 15-30ml /gallon of water
*foliar spray: 15ml /gallon
*compost activator: 30ml in the heap
* making Fermented Plant Juice - add 30ml to the FPJ mix, quicker fermentation and less smelly by FAR.
*Fermented fish & seaweed extract: add 30ml to yucky stinky fish mix to lessen odour.

The LAB is an organic, anaerobic bacteria culture which quickly digests biological waste, so you could even use it to unblock your drains...
If anyone is interested in further reading, here are some links:
DIY LAB culture:
Http://www.dudegrows.com/soup-lactobacillus-culture/
Fermented Plant Juice /Extract;
Fermented Plant Juice as Organic Fertilizer – Be Healthy And Well
All this relates to Korean Natural Farming, so that's also an interesting read. [emoji6]
Happy Thursday.

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