mleku on Nostr: i generally run it somewhere around 40'C so far it seems that it doesn't die if it ...
i generally run it somewhere around 40'C so far it seems that it doesn't die if it starts about 45'C
currently my main fermenter rig is a bucket full of hot water, with some foil over top of the bottles and then wrapped in a synthetic leather jacket.
i'm still trying to get it to ferment right down to zero lactose left, but i don't have enough storage/fermentation vessels ahead of my consumption yet, and i think having an insulated tub with an aquarium heater keeping it steady for a full 24 hours is also needed to get that.
but basically, every time i consume a whole quart (1L) at a time I immediately refill it with room temp UHT pasture fed milk and then put it into the reactor... so i think i'll start to get to having near fully complete fermented.
soon TM
the best bit is how easy it is to do this culture. the two bacteria just own the milk within an hour and nothing else grows in there. i've tried to grow other micro-organisms before but this is by far the easiest. even yeast isn't this robust.
currently my main fermenter rig is a bucket full of hot water, with some foil over top of the bottles and then wrapped in a synthetic leather jacket.
i'm still trying to get it to ferment right down to zero lactose left, but i don't have enough storage/fermentation vessels ahead of my consumption yet, and i think having an insulated tub with an aquarium heater keeping it steady for a full 24 hours is also needed to get that.
but basically, every time i consume a whole quart (1L) at a time I immediately refill it with room temp UHT pasture fed milk and then put it into the reactor... so i think i'll start to get to having near fully complete fermented.
soon TM
the best bit is how easy it is to do this culture. the two bacteria just own the milk within an hour and nothing else grows in there. i've tried to grow other micro-organisms before but this is by far the easiest. even yeast isn't this robust.