Thanks @George. My first batch looked like that photo – with the fluffy white curds on top. …But with less of them, since my ratio of rice wash (or, in my case, bean wash) was more like 1:1. I poured as much milk into the wash as I could fit in the container, allowing some room on top to keep it from overflowing when the curds formed.
That’s what I did. So now I’ve got two bottles filled: The first batch, which uses whey extracted from beneath the curds; and a second batch which uses whey extracted from above the curds. I added molasses to the first batch, but not the second. …Experimentation going on all around this joint.
My gpop just made it into cheese, he strained it and then cooked it or something along those lines and then added salt pepper and garlic. The whole house smell like a foot and i prefer not to eat stinky feet so i opted out of trying the cheese.
Public service announcement… Molasses will not supersaturate anything as it is a liquid and has a water content. To supersaturate you need to use brown sugar.
Yes! you can certainly use LAB to inoculate a new batch of LAB
Thanks for the correction man! Now that i think of it i bet it was brown sugar that i read goes in there at 1:1.
This is great to know and will save me plenty of time! Will the curd form like it did for @MrGreenJeans or will it form as it would when using rice wash?
This is really good info. Now i can save myself 2 days of waiting for rice wash by using my labs serum as the inoculate. (I hope i used inoculate correctly lol)
Yes, once you have LAB’s from the rice wash, I use the last shot, and add 10 parts of milk, and in about 3-4 days, times may vary, but you have the next batch ready use after you separate it from the curds.
“Send it back, and bring me some fresh roasted CHICKEN!!!”