Feb 12, 2009
The work horse at our farm is lactobacillus sp. We use farm-caught indigenous lactobacillus and brew an Indigenous Micro Organism brew which is sprayed liberally throughout the farm to enhance the health of plants, animals and humans.
The container on the left is two days old. The curds are seperating out now as the lactobacillus starts to convert the sugars to lactic acid. The one on the right is still new.
The curd (left) is removed after about a week. The curd is then fed to the animals. Some of the staff make a cheese out of the curd.
The yellowish liquid left behind is a concentrate of lactobacillus sp. which will be used to make our IMO spray.
The lactobacillus 'Mother' ready for use. The addition of raw molasses keeps the bacteria alive and prolongs the shelf life to years.
This is one of the ways how we 'disinfect' and how we keep the farm healthy.