Oh Yee of Little Faith
Did you think that barley water wash could be used instead of rice for making bokashi fermenting starter? I had my doubts. I dumped milk into the cloudy water three days ago and was afraid that the milk would sit there and spoil and stink up my house. Two days ago I checked on it and the top of the coffee container was laying on the floor. I assumed it had just been bumped, so I put it back on.
To my surprise and amazement, when I checked yesterday, the mixture was fermenting vigorously, much more vigorously than any of my rice water/milk mixes. And so soon! The curds were formed solid across the top. I tried to take a picture in my basement, but the glare from the flash reflecting back did not do the picture justice.
So, I took the coffee container outside and took another picture.
When I was in the Army, stationed in Germany, I was volunteered to be a bartender at a German-American unity picnic. The Americans wanted me to pour the beer down the side of the mug, to be sure they got their money’s worth. When I tried the same technique with the Deutsche Herren, they complained “Nix schaum!”, or no foam. There is certainly plenty of bubbles, foam, and curds on top of this brew! Carbon dioxide is one of the byproducts of fermentation, alcohol is another. I then dumped it into a five gallon bucket and left it out in my shed since our weather has cooled off.
It is hard to tell from this picture, but the curds have broken up and are suspended in the liquid. I now know that this experiment is going to be a success! I will let the mixture ferment some more, then when it is ready, I will “inoculate” bran flakes, newspapers, wood chips, or? What’s next, soy, quinoa??? If you have already done this, let me know. Otherwise, I am alone out here on the frontier.