Gil Carandang Lactobacillus Serum Recipe

August 15, 2013 30 Comments

 

Thanks to Patrick over at Gil Carandang's Website for this awesome recipe. To get the full article visit GilCarandang.com

 

How to Make:

    1. Get container, fill halfway with rice-wash. Rice wash is the water leftover when you rinse fresh rice. For example, go buy rice, whatever kind, bring it home, put it in a pot with warm water, swirl it a bit and then drain the [now milky colored] water. The water is now a rich source of carbohydrates. In this step, you can substitute rice with another carbohydrate source if you don’t have rice, as long as it is complex (don’t use simple carbohydrates like sugar, honey, syrup, molasses, etc). You can use wheat, barley, kinoa, other carbohydrates as the base to make your carbohydrate wash. This wash will attract microbes from the air, among them lacto bacilli.
    2. Cover loosely and let stand for a couple days to a week
      • When is it done? When you see a light film on top (molds) and it smells a little sour and forms 3 layers. This is indicating the rice wash is infected with various microbes. This happens more quickly in warm temperatures because microbes are more active. Thus it is all relative since we don’t do this in controlled laboratory conditions.
    3. The layers are distinct
      • Top layer: floating carbohydrates leftover from fermentation and possibly molds
      • Middle layer: Lactic Acid and other bacteria (cheese buffs will recognize this as a makeshift “rennet”). We will use this layer.
      • Bottom layer: Starch, byproduct of fermentation
    4. Extract the middle layer using a siphon. This layer contains the highest concentration of lactic acid bacteria and lowest concentration of the unneeded byproducts
    5. Get a new container, larger than the first. Take the extracted serum from the last step and mix it with 10 parts milk. By saturating with milk (lactose), we dissuade other microbes from proliferating, leaving L. bacilli. E.G. if you have 1cup of the serum, mix it with 10cups milk.

TIP: The best milk to use in unpasteurized natural milk. However, any milk will do, even powdered milk. In our experience, the best is unpasteurized natural but just use what is available. We just want to saturate with lactose to promote L. bacilli bacteria.

    1. You want to keep this stage anaerobic as much as possible. You can use something like rice bran, barley bran, wheat bran, etc sprinkled on top of the milk. I use a sealed container with a one-way valve.
    2. After about 1 week (temp dependent), you’ll see curds (made of carbohydrate, protein, and fat) on top of the milk. The water below will be yellow colored – this is whey, enriched with lactic acid bacteria from the fermentation of the milk.

NOTE: Microbes like L. bacilli are more active in warmer temperatures. The curds you see are a byproduct of the fermentation process. Fermentation is generally associated with microbial processes under anaerobic(no oxygen) conditions. Now, L. bacilli is a facultative anaerobe, that is it can live and work with or without oxygen, but less competition in anaerobic conditions.

    1. The water below(whey+lacto) is the good stuff. You want to extract this. You can either skim the curds off the top, pour through a strainer, or whatever other methods to accomplish that

NOTE: Remember the curds, or byproduct of milk fermentation by L. bacilli, are great food. They are full of beneficial microbes like L. bacilli. Feed the curds to the soil, compost pile, plants, animals, humans – whoever wants them! They are full of good nutrients/microbes. No waste in natural farming.

  1. To preserve at room temperature, add an equal part sugar/molasses to the serum. So, if you have 1L of serum, add 1kilo sugar or 1L molasses. Otherwise store in fridge to keep.

Example Recipe:

  • 1 L rice wash
  • 10L Milk
  • 10kg sugar
  • After rice wash and milk remove curds – around 1L
  • = 20 L lactic acid bacteria serum



30 Responses

Sloan Bonhomme
Sloan Bonhomme

May 05, 2017

Id love to get a copy of ur ebool

Sophie
Sophie

April 22, 2017

Hi,
Thank you very much for your video and explanation. I just made a batch the other day. I mixed the milk and fermented rice water yesterday and covered it loosely. My question jis should I cover the lid tight. I am worried that it will explode if I do not cover it loosely. Also, when I use it for spray, can I mix it with tap Water because it is not easy to collect rain water during Summer months in Vancouver. Also, I would like your ebook. Thank you very much.

Evan
Evan

April 12, 2017

Very interested in the Ebook. Could you please share!

Thank you!

Jerald Powell
Jerald Powell

April 06, 2017

I would love to get your ebook

Jake McCade
Jake McCade

December 31, 2016

I would love to get your ebook. Thanks.

Mark
Mark

December 11, 2016

Can you make seaweed fertilizer the same process as Gil Carandang’s fish fertilizer?

Bobby
Bobby

October 25, 2016

I’m interested in the Ebook you mentioned.. I also had a question about the lactose bacillus extract.. once its made, what is the dilution rate to mix with water for feeding my medium.. I grow soilless in smart pots with organic kelp teas, worm teas, and I do use a couple bottles called biobizz. Its suppose to be some of the cleanest liquid organic bottles, unless you know something I don’t. I use the grow and bloom and just added bioag fulpower and yes hygrozyme. So i plan on adding adding this to my medium.. Also how often can I add this to my medium?

Timbo
Timbo

October 25, 2016

Do you need to use unsulphured blackstrap molasses ? Or is regular molasses ok ?
It really is great stuff !

ari lopez
ari lopez

August 13, 2016

WOULD LOVE THE GUIDE!

max
max

August 07, 2016

will this work on water for sheep to prevent stomach worms ?

Tyoni Aragon
Tyoni Aragon

July 19, 2016

Great video on making the serum. Id love the step by step instructions.
Thanks
Tyoni

Jordan Rksa
Jordan Rksa

June 19, 2016

Thanks for all the awesome info! It would be appreciated if you could hook it up with the e-book.

Thanks,

JR

Chris
Chris

May 26, 2016

my final product is milky clear what did I do wrong? Or is that color ok to use as Lactose B.

Thank you

Allan Kulumba
Allan Kulumba

March 05, 2016

I would like to get an ebook, also buying some videos if you have some for sale. Thanks

doug
doug

February 17, 2016

Would my kefir whey do the same thing ?

Peggy
Peggy

February 13, 2016

I liked your video very clear. How can I get your report.
Thank you
Peggy

Barry McGowran
Barry McGowran

August 24, 2015

Hi sir,
I too found a small number of tiny maggots on the edges of the Kurds during the stage of Kurd forming. Despite that, I continued to strain the Kurds and store the serum. My Question is: should I have aborted the process there and then. I have also failed to add brown sugar or molasses and the serum has been sitting in a tight anaerobic container but not in the fridge, for a few days. Is this also another mistake

simon
simon

June 10, 2015

can the serum be used to produce yoghurt?

Microbeman
Microbeman

May 06, 2015

Using black strap molasses is much much better than sugar. It is a complex carbohydrate despite what many think. It is also full of minerals and antioxidants.

Tony Pang
Tony Pang

January 27, 2015

Great !!! I have successfully make some of this serum and activated it with one part of serum to 5 part of sugar or molasses and 20 part of water and after 7 days the pH reading drop to 4 or 3.9 pH, and works wonder like eliminating
foul odors in chicken/ pig farm and promotes plant grows bearing more fruits and better healthier vegetable grow without pesticides. Am I on the right track???

Many thanks
Tony

Terry Selby
Terry Selby

July 14, 2014

Liked your vido,good job. Please send your report
Thanks Terry

Marie
Marie

May 27, 2014

hi Patric
I love so much your video.I am so exited!!! I can’t believe that things can be so simple.Please forgive me in advance ,my english is very bad because, I am not an english speaker,but things I am reading here are so intersting!
thanks at lot from France! I will let you know my experience very soon.
Thank you Mr Garandang ,,Patric and all the team.
All the best .

ps: Please, how can I get the book?

Barry Winters
Barry Winters

April 09, 2014

Great resource here. Will use info to springboard into new and exciting adventures

Thank you, reguards!

Bokashi John
Bokashi John

March 15, 2014

Jeremy,

Super… Everything I need all on one page: Video & Receipe Both, Thank you for taking the time to make this presentation. Very precise … very helpful… succinct, to the point … meaty stuff… thanks, too for the “How To Make” section under the video… between the video and the recipe-section I GOT IT!

Thanks again.

PS: Is LactoBacillus remotely the same as EM-1? sort of the same? not at all? Any idea?

John Child in Radnor Township PA … (text/call: 610-203-6458)
where we’re trying to get folks hip to Bokashi Composting in the Philadelphia Suburbs
BokashiJohn@Gmail.com

dexter tamayo
dexter tamayo

February 27, 2014

Hello Sir, molasses is hard to find here in my place what is the best substitute to this, we have muscovado sugar here but i dont know how to use it, will i pour it or is there any dilution before putting to the lacto serum, another thing is that how will i know if my lactobacilli is still alive inside the bottle, thank u for your help Sir hoping for your reply.

dexter tamayo
dexter tamayo

February 19, 2014

Thank you very much Sir for your advice ok ill make a new one

BuildASoil
BuildASoil

February 18, 2014

dexter tamayo on February 17 2014 at 09:17PM

thank u Sir for your response, Sir im on the last stage of making lacto serum, rice wash infection plus 10parts of milk, after a week ive noticed white tiny worms on top of it looks like maggots? am i on the right track? or do i need to maketa new one, one thing more do i need to seal properly the tupperware while fermenting the 1 part infection and 10 parts milk? and how will i know if lactobacilli is alive after having the final lacto serum

COMMENT:

Hello Dexter!

I have never noticed tiny worms on top of the milk mixture and I wouldn’t say that is normal and not safe to use.

Yes, you should probably make a new one.

While waiting for the rice wash and milk to separate into whey and curds, you should keep a lid tight. See the quote below.

“You want to keep this stage anaerobic as much as possible. You can use something like rice bran, barley bran, wheat bran, etc sprinkled on top of the milk. I use a sealed container with a one-way valve.”
dexter tamayo
dexter tamayo

February 17, 2014

thank u Sir for your response, Sir im on the last stage of making lacto serum, rice wash infection plus 10parts of milk, after a week ive noticed white tiny worms on top of it looks like maggots? am i on the right track? or do i need to maketa new one, one thing more do i need to seal properly the tupperware while fermenting the 1 part infection and 10 parts milk? and how will i know if lactobacilli is alive after having the final lacto serum

BuildASoil
BuildASoil

January 25, 2014

Hello Dexter. If you want a faster response you can always call or email me.

The Lacto Serum is safe to use with every watering but that isn’t necessary.

It’s really up to you.

I mainly use the Lacto B Serum in combination with Making Fermented Plant Extracts.

Then I use these plant extracts once per week or so, mainly on seedlings and plants that may need some extra help.

dexter tamayo
dexter tamayo

January 25, 2014

how many times will i use to spray the lactobacillus serum in my plants, is it everyday?hoping for ur immediate answer

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