This kit includes everything you need to take 1L of Probiotic Living™ & multiply it into 16L & or make probiotic super-foods, bio-activated nutrients and fertiliser, household cleaning products etc.

Kit Includes

Heat Mat 388 x 282mm (18watt)

Azomite 450gm

Molasses 0.76L,

Probiotic Living™ Nutrients 1L,

Brewing containers i.e. combinations that will fit on the heat mat (5L Jerry Can x4) or (5L Jerry Can x3 + 2x1L) or (5L Jerry Can x2 + 4x1L)

Note - we will email you a complete manual on making probiotic or EM cultures, which discusses all of the issues and ingredients in detail, once you have purchased the kit.

For a discussion of what is contained in the starter culture ie Probiotic Living™ and also some of the many uses see the link below.

http://www.livingapartment.com.au/Products/Yoghurt-Probiotic-Fermentation-Makers/Probiotic-Living-Beneficial-Micro-Organisms-500ml

Instructions

Make your own probiotic mix for 1 L / 5L bottles.

60/300ml of Probiotic Living liquid; 30/150 blackstrap molasses; 1/5 teaspoon of Azomite; 0.3/1.5 teaspoon of Salt (plain sea salt not iodine enriched or Himalayan rock salt). The main ratio for making EM is 1EM:0.8Molasses(wt):10-20 Water this mix is 1:0.8:16.

The 1^st thing to do is to dissolve the molasses in hot water add the Probiotic Living™ liquid after the water has called down to warm, screw on the lead and shake vigorously, i.e. tighten the top when shaking and then unscrew slightly (very important otherwise it may explode if gas cannot escape), do this every day for the 1st 2-4 weeks and replace onto the heat pad, ready to use after 2 weeks but just gets better and better the longer it is left up to a couple of months. After 4 weeks only need to shake every few days. After 2-3 months or when the fermenting has stopped ie no bubbling, then screw the lid on and store in a cool place periodically loosen the lead slightly just in case there’s any gassing still happening. The rule of thumb is that if it smells good it’s still good if it smells off its off throwaway start again and thoroughly clean your bottle i.e. with hot water and vinegar.

Probably the most important ingredient is cleanliness and the quality of your water do not use distilled water or reverse osmosis filtered water. I have a water filter but it is not reverse osmosis, I pour this into a bucket and let it sit for an hour so the chlorine gas etc can escape.

If you would like to make other blends then basically you just stick to the above and add the extra, for instance to make the probiotic nutrients I use in the sprouting gets I had the same quantity of Dolomite and 0.5L of liquid seaweed concentrate for a 5L container. So obviously a little bit less water is used.

Note you will get best results if you use the original Probiotic Living™ each time you start a new batch if you try to use your own batch as the starter culture it will just get weaker and weaker.

Here are some of the ways in which I use this product.

To make a super healthy yoghurt see below.

·         I add a squirt from the pipette ie 3ml to my overnight muesli soak.

·         I use a diluted quantity e.g. 30ml to 750ml spray bottle plus a few drops of lemon scented oil as my spray and wipe for kitchen benches etc, for best results spray & leave for an hour and then wipe.

·         I have a small airtight container for my vegetable scraps which I periodically spray with the full strength Probiotic Living™, when this is full I empty into a bokashi bucket and give it another spray. When the bucket is full I drain off the nutrient rich liquid, add some Azomite Dolomite and Molasses and Seaweed concentrate to a 5 L container and further ferment making a super nutritious fertiliser.

·         Fermented vegetables - I mix up liquid 500ml of warm water (boil it if you do not have a good filter) mix in a dessertspoon of molasses when it cools to warm add 30 ml of Probiotic Living™, 30ml of organic apple cider vinegar, 20ml of soya sauce or 10ml of magnesium chloride, I use soya sauce because I like the flavour. The vegetables I use are carrot, freshly cut corn, beetroot, radish, red capsicum, asparagus, leak, purple onion, chilli, garlic, ginger. Not always all of these ie whatever is available to make the 1.3L container.

·         I have a mister bottle, with the tube cut off so I can use it upside down, I use this in the toilet as a final spray and wipe, you are going to have bacteria there anyway why not make sure they are good guys.

·         When I’m planting pot plants I sprinkle some Azomite on the base and spray the Probiotic Living™ onto the Azomite add some more soil and then mix in.

http://www.livingapartment.com.au/Products/Yoghurt-Probiotic-Fermentation-Makers/Probiotic-Living-Beneficial-Micro-Organisms-500ml

Instructions

Make your own probiotic mix for 1 L / 5L bottles.

60/300ml of Probiotic Living liquid; 40/200 blackstrap molasses; 1/5 teaspoon of Azomite; 0.3/1.5 teaspoon of Salt (plain sea salt not iodine enriched or Himalayan rock salt). The main ratio for making EM is 1EM:1Molasses(wt):10-20 Water this mix is 1:0.8:16.

The 1^st thing to do is to dissolve the molasses in hot water add the Probiotic Living™ liquid after the water has called down to warm, screw on the lead and shake vigorously, i.e. tighten the top when shaking and then unscrew slightly (very important otherwise it may explode if gas cannot escape), do this every day for the 1st 2-4 weeks and replace onto the heat pad, ready to use after 2 weeks but just gets better and better the longer it is left up to a couple of months. After 4 weeks only need to shake every few days. After 2-3 months or when the fermenting has stopped ie no bubbling, then screw the lid on and store in a cool place periodically loosen the lead slightly just in case there’s any gassing still happening. The rule of thumb is that if it smells good it’s still good if it smells off its off throwaway start again and thoroughly clean your bottle i.e. with hot water and vinegar.

Probably the most important ingredient is cleanliness and the quality of your water do not use distilled water or reverse osmosis filtered water. I have a water filter but it is not reverse osmosis, I pour this into a bucket and let it sit for an hour so the chlorine gas etc can escape.

If you would like to make other blends then basically you just stick to the above and add the extra, for instance to make the probiotic nutrients I use in the sprouting gets I had the same quantity of Dolomite and 0.5L of liquid seaweed concentrate for a 5L container. So obviously a little bit less water is used.

Note you will get best results if you use the original Probiotic Living™ each time you start a new batch if you try to use your own batch as the starter culture it will just get weaker and weaker.

Note we will email you a complete manual of making your own probiotic or EM cultures which discusses all of the issues and ingredients in detail, once you have purchased the kit.

Making your own Budwig style thick Yoghurt - with the benefits of an additional 13+ probiotic bacteria + omega-3 enriched and also use organic milk, for full description of this process see this link http://www.livingapartment.com.au/Examples-Tips/Budwig-Yoghurt

Joanna Budwig discovered that you need to do 2 things to allow your body to extract the Omega 3 from Omega 3 rich oils such as flaxseed,

-     the 1st was to homogenise i.e. break the oil up into tiny particles so your digestion processes can get at it,

-     and the other one was to have available, in the near vicinity, a set of proteins that act as a catalyst in the digestion process, this greatly increases your body's ability to extract the Omega 3 from the oil, and these substances are found in milk solids, she used Quark/Cottage Cheese, also to a lesser extent in the sesame seed oil.

-     Lactose intolerance, it seems as if there is no real substitute for the sulfurated proteins found in the milk solids when it comes to the Omega 3 benefits, I could only suggest that using the above method you could drop the milk powder and make sure you leave it for 24 hours to ensure the lactose is transformed into lactic acid. Taken from one of the links below “The author concludes, “There really is no good substitute for dairy products in the Budwig Diet. (However,) the flaxoil/cottage cheese mixture changes the two components into a different food which is easier to tolerate. (As one person reports: ‘For many years I have been unable to tolerate dairy but have no problem with flaxoil/cottage cheese’). I guess we should believe Dr. Budwig when she says that she has never had a patient who couldn't tolerate quark (cottage cheese) as part of her Oil-Protein Diet.”

-     To go from the yoghurt to cottage cheese is just a matter of removing all of the liquid, this is done by putting it through a strainer, the strain material could be a kitchen towel, piece of plain white/natural real linen fabric, some unbleached, 100% cotton muslin (old, well washed muslin pillowcases will do), or similar cloth. Line a colander with the fabric, and let the whey drain out until you have a quark- or cottage-cheese-like mass (make sure the cloth contains no detergent residues or similar irritants/toxins).

-     Personally I think this overly complicates the procedure and I go with the option of fermenting for 24 hours and pouring off the whey, and using a higher proportion of yoghurt to flaxseed oil.

for more info. on Dr Budwigs see- http://www.healingcancernaturally.com/budwig_protocol.html & 

http://www.healingcancernaturally.com/budwig-diet-flaxoil-quark-mix.html