Tonight (a few nights ago) I'm having rice with my dinner. I'm using short grain Asian variety rice. While organic is nice it does not have to be organic. I rinsed the rice with water. I then put into two separate mason jars filling each jar up 2/3 of the way. I leave 1/3 headspace / air space for the microorganisms to create their own microclimate. I then covered each jar with a paper towel then used the metal band to secure paper towel to the jar. I then labeled each jar with the date and what it is. I also include cute little symbols to help increase positive intention by anyone who sees these. Now I put these in a dark room with adequate air flow ideally in a room that gets outside air into it via a open window occasionally for example. I've had better success in warmer areas than colder. This will start to smell really sweet when it is ready to combine with whole milk at a 10:1 ratio of milk to ricewash. This will be ready in 1-3 days typically. Also I try and use bamboo, plastic or wood anytime possible due to metal (except silver or cooper becareful still as they do have antimicrobial properties) and its oxidative properties especially in h20.
The rice wash seperated nicely in 2 1/2 days but it did not smell as sweet as im used to but still had a sweet smell to it. I added about 12 oz of ricewash to a little under a gallon of whole milk (a little more than 10% for good measure).
The remaining liquid in the ricewash jar i added milk at a 10:1 ratio of milk to ricewash. I then covered both jars with a papertowel, placed back into warm dark room, and now I will wait for seperation to occur. Usually 24-48 hours can take longer in colder environments.
It took about 2 days for complete seperation to occur. I was taught to strain the liquid as soon as separation occurs. Do you want to separate the curds from the liquid once the separation happens because the lactic acid bacteria will further break down milk proteins into a toxic substance not safe for humans. I used a plastic spatula to avoid oxidization and any microbe loss from oxidization. I put the curds in the fridge and I will feed them to the dog as the week goes you can make cheese with this using a hot plate and if you wish cheese cultures. I then used a couple of washcloths that were porous and well rinsed to ensure there's no soap on them to strain it completly ensuring there is no remaining milk solids. This extraction was really simple and easy. I store in the fridge to make last up to a year. I've been taught to have 5 mills with each meal if you have an autoimmune disorder like Crohn's disease.
*middle LAB mason jar was from a couple of weeks ago not apart of this serum.
Check out this video from Chris Trump for further details and better information on how to accurately do this!