Start by washing approximately one cup of white rice thoroughly to release its starches. Place the washed rice into a container and add water in a 1:2 ratio by volume, covering the rice and then some. Allow this mixture to sit in a dark, warm place for 24-36 hours with a breathable lid until a light, slightly sweet smell develops. If it smells sour, you’ve gone too far.

After this fermentation period, strain out the rice solids, leaving the liquid (rice wash) in the container. Mix the rice wash with LOW FAT or REDUCED FAT milk (1:8 ratio) in a separate glass container. Cover the container with a lid or cloth and place it in a dark, warm spot, maintaining a temperature between 70-80°F (lower temps will result in slower fermentation time). Allow the mixture to ferment for 2-3 days, periodically checking for a tangy smell, or solid curds, indicating that the lactic acid bacteria have cultured successfully.

*From experience, using a Whole Milk is not as effective. Too many curds, not enough LAB Serum in the finished product.

To separate them, start by scooping out the curds on top. Next, gently pour the mixture through a cheesecloth or fine mesh strainer set over a clean container. The whey that passes through is your finished LAB serum, while the curds can be used for compost, top dressed, or used in a soil mix. Finally, your LAB Serum will need a food source for storage. For that, You will add a couple spoon fulls of molasses. Store the LAB serum in a sealed glass container in the refrigerator. It can be used immediately or stored for several weeks to maintain its efficacy in enhancing soil health and promoting plant growth organically.

*Remember to let your LAB warm up to room temps before use, as the bacteria is lying dormant while at cold refrigerator temps.