Lactic Acid Bacteria Serum
Put 1/4 cup of rice in quart mason jar and fill with 1 Cup of chlorine-free water. Vigorously shake the mixture, strain the water from the rice, and place the resulting rice wash in a jar. Cover the jar with a coffee filter, securing it with a rubber band.
Place the jar in a shaded area with good air circulation. Let it sit for 3-4 days, or until a small film (a pellicle (known as a scoby when making kombucha!)formed by bacteria) forms on the solution’s surface.
Add 1 part of the rice wash to 10 parts of milk in a larger glass jar This creates a lactic acid environment, giving the lactic acid bacteria an advantage to out-compete other bacteria.
Cover the jar with a lid or material like cheesecloth to keep insects out, remembering that the ferment will off-gas carbon dioxide so the seal should not be entirely airtight.
After three to four days, you’ll see a curd of cheese form on top of your bucket.
Once you have two distinct layers, your goal is to grab the yellow-colored whey. Lift out the top layer from the jar, and set aside. Then run the yellowish layer of serum (whey) through a cheesecloth into a clean jar. That whey can be kept in the fridge for up to 2 weeks.
To preserve the serum for a longer period of time, add an equal amount of Un-sulphured blackstrap molasses , and stir well. Store at room temperature for up to 12 months.
