Supercharge Your Soil and Body With Lactic Acid Bacteria Serum- Homemade Probiotic Fertilizer - LABS

In this video I show you how to make the famous LABS or Lactic Acid Bacteria Serum. Use this elixir to drastically boost the health of your soil and plants and if you really want to treat yourself then at the end of the video I show you how to make "Farmhouse Cheese" that is delicious.
THIS SERUM IS A PREREQUISITE OF MAKING THE FISH HYDROLYSATE which we will be making in the next week or two so make this now to be prepared for the fish fertilizer that only takes 10 days to make!
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[@yvonneslotkin9745]

Yes, we too would love a video of you showing process from fresh farmers cheese into “longer lasting” cheese.

[@gardenlikeaviking]

its in the works thank you!

[@JohnSaldana]

@@gardenlikeaviking Did you get the video out?

[@greenzgoddess]

I love making LAB! You can cover your jar while it sits, with a paper towel and a rubberband. Wait for it to smell sweet slightly sour like cheese. While the weather is warm outside I let my jar sit outside in the shade. So it's warm but no direct sunlight and it takes about 2 days. Thank for sharing this!! Lab should be applied at least once or twice during a grow season💞✌

[@RustyBobbins]

Just finished my first LABS using this video! This is so cool! My husband thinks I’m crazy at this point with all the different cultures I’m growing between learning sourdough and my garden. But the results as so good!

[@udemebrown6832]

Sir, I really appreciate your endeavors which, to me, is explosive . I am an agriculturist, but I must confess, you are a lot better. I'm a Nigerian. I love you. I love your abilities. Thanks a lot. Keep serving Udeme Brown

[@gardenlikeaviking]

thank you for the positive feedback my friend!

[@ana-bananainca790]

I’m so glad I found your videos today!! Yes!! Teach us how to make cheese! - it’s actually ridiculous how much I’ve learned watching your videos the last hour! You have a natural ability to explain and teach. I really appreciate you and the time you take to share your knowledge! ☝️❤️🙏🏽

[@gardenlikeaviking]

thank you for this wonderful comment my friend I'm happy you're soaking it up!!

[@elizabethhendriks9030]

Ditto!! So incredible.

[@emilyglasser1072]

😊

[@H_A_L_7]

1 year later, I’ve been watching a few videos on this lactic acid. I have a 12.5 year old cat with thyroidism and loosing weight fast. She’s on medication called Vidalta 10mg tablet daily. She’s got diarrhoea consistently and m at the verge of changing medication giving it 3 weeks from today. For her to change medication, she will have to be weaned off the medication for a few weeks I think I am not sure.. So is it alright to give her the water added to her food atm M planning to make this by the weekend or next week Re: Plants Got slugs issues, would this make the leaves more delicious for them? Aphids on strawberry plants will it help TQ

[@richardk5246]

Great video, thank you. I'd love to see the process you use to turn the farmers cheese into "real" cheese.

[@gardenlikeaviking]

thank you my friend and yes I'll be making one of those when the time is right

[@richardk5246]

@@gardenlikeaviking Thank you for the reply and I look forward to watching the video when you have the time. Great channel by the way, I'm a new subscriber and I'm working my way through your great content. I've learnt so much already, thank you.

[@surrenderspace7345]

yes PLEASE. I realize it's a little time consuming to make the real cheese !

[@JK-ux8xd]

Yes please

[@Ochi-gx5wv]

Me too.

[@tylernevets728]

You said your body actually craves the cheese. I believe that's why you like the smell of the rice wash. It's a pleasant smell because your body knows how good it is.

[@bronim7311]

I just wanted to let everyone know that I successfully made LAB using milk powder. It must be full cream milk powder, but it works a treat. This may be useful for anyone who is into dried food storage for prep. I use the cheese in a vegetarian Shepards pie, using lentils, onion, celery, soy sauce and the cheese in the filling. Top with potato mash and its delicious!

[@gardenlikeaviking]

this is very good to know thank you for sharing!!

[@MrKevinStraub]

Hey I like your idea for the dish. I have a good store of lentils--such great food--and I have fresh celery and newly cured onions in from the gardens. We also just completed, a few days ago, digging and putting up all the potatoes in the root bunker. My wife is peeling some Yukon Golds and some Orchestras right now, for our Thanksgiving dinner today (Canada). I am so glad for everyone who has ability to feed themselves in these times. God is good.

[@MiriamWalcott]

P

[@missiechako5917]

Absolutely! I use Hoosier Mills Full Cream milk powder!

[@alesana4546]

​@@gardenlikeavikingCan't you leave it in the fridge for some time

[@marcpicou1935]

Every video I watch on your Chanel is so very informative. I have watched a lot of gardening videos for the last two year and yours are hands down the most informative, concise, and totally adaptable to your situation. Your lifestyle is what I have aspired to and only partially achieved. Thanks

[@gardenlikeaviking]

thank you for your positive energy and feedback my friend I'm happy you are here!

[@louismutambirwa1945]

Am a Morden farmer and crop production specialist in SA -Africa...you kik me with the simplicity with which you explain. By far my best utube what what . Like your videos to pieces bro. Keep up the good work

[@gardenlikeaviking]

thank you for the positive energy my friend!!!

[@rexryanmosquera4775]

sounds awesome!!!

[@martamccool2740]

Love it!

[@JK-jf7xq]

Thanks for sharing how to separate milk using rice water and typical store-bought milk to give people more opportunity to introduce probiotic, homemade food to their diet. This is what I do with raw milk by letting it sit on the counter, adding nothing. I don't press the curds but strain until firm. I like to add blueberries or pineapple and shredded coconut to it. The curds last for months in my fridge and the whey lasts about 6 months. I use the whey when I ferment cucumbers, kraut, beet kvass, lemonade, etc. I want to try it on my garden now!

[@gardenlikeaviking]

oh yes you are doing it the best possible way!!!... raw milk is by far the best and yes I use this to start fermentation of all sorts of things too.. thank you!

[@maradall]

This is how they make curd in India! It is cheap, healthy, and delicious (or was - it is now 40 years since I spent 6 months there!) Refrigeration was not common in rural areas, so having a way to extend the shelf life of milk was a good thing. And worth keeping in mind, if we lose access to refrigeration at some point.

[@temperancemoon8888]

Yum

[@1SpiritCaller]

Hey! I love your videos I've been using a lot of them to develop my Farm plan. I need to know how much lactate acid I need for a 30 by 30 m Garden, as well as how often to apply it. Also what is the best way to store it while I build up the amount I need? Thank you!!

[@hootiebubbabuddhabelly]

If you use some of those LABS to start a second batch and add some honey and a little water before you add the milk, it ferments super smooth and makes an excellent substitute for mayonnaise!

[@foodislove7324]

Nice, thanks for the hint :)

[@DJ-uk5mm]

Wow. Loved this episode

[@cheryllink7808]

Excellent

[@weisemari]

Your presentation is fabulous, Sir.

[@sabinakakalia5112]

Love your short and sweet explanation regarding microorganisms. Very informative video in a nutshell 👏

[@user-kz3kh8bt2k]

Thanks mon, good stuff!

[@corrodedzine6320]

Great video! Love your videos

[@katharina...]

I made a nettle and seaweed tea (fertilizer) this week. I make it the same way every year, but this year, inspired by this video, I added a cup of that rice water to my concoction. I didn't wait for it to ferment separately, just added it to my weeds and water. Two days later, the whole thing started bubbling, it literally looked alive (still does). So beautiful! 💚 Thanks so much for sharing these ideas 👍 I'm off to the fishmonger now to get some fish for my fish hydrolysate fertiliser 😁

[@TriggaTreDay]

My husband is a cheese junky. He’s going to love this, and I’ll get to benefit as well by getting some great microbes 🦠 for my garden. ❤️ your videos. Thanks!

[@myfuturepuglife]

Thank you!

[@johnbutler307]

Love your videos.

[@idsandy7740]

Your videos are such a gift. My young son and I are working together to make your wonderful concoctions for our gardens. I am so pleased to be able to pass this on to him. Thank you so much.

[@evilroyslade2491]

Your short videos have the most knowledge per minute, not a second wasted, I look forward to watching anything you make. Thanks. Nate

[@gardenlikeaviking]

thank you for the positive and helpful feedback my friend!!

[@scott1637]

another great video

[@boulderjoe1]

I just love your channel!

[@michelewest4971]

Love ur videos! I’ve been gardening and fermenting many things for years and just happened to come across ur channel a couple weeks ago and can’t stop watching and making my way through all ur great content. I ferment my cherry tomatoes the exact way and can’t wait to make this fermented rice water farm cheese with my raw cow milk 😋 to go along with YES those tasty fermented tomato cherry bombs. Thanks for sharing all ur substantial knowledge and wisdom friend!

[@Pausereflectandbreathe]

I'm going to make this because your facial expression while eating the cheese is so convincing. Thank you! This might me my new favorite and it's healthy! Yay! 😍🙏

[@databang]

Good stuff!

[@amrinder2899]

Wow great

[@coolbreeze8572]

Thank you sir for changing the way I live and garden! Much respect

[@gardenlikeaviking]

you are very welcome my friend

[@beckyknight4658]

I’d love to see your cheese recipe that’s a little more involved! Thank you. I’m making this now. I made the JMS yesterday! Almost done. Can’t wait to fix my soil!!

[@ljquinn4655]

Really enjoying your vids.

[@lauriduhon3361]

Incredible

[@crochetgottaloveit]

Oh my gosh, this looks amazing! I have to try this for my garden and I wasn't expecting the benefit of actual cheese too. I just heard about your channel and immediately subscribed today. I made farmhouse cheese via a cooking method 2 years ago and although it was good, I'm pretty sure the cooked recipe I followed destroyed all the beneficial bacteria. But I'm going to try this soon. Thank you very much!

[@gardenlikeaviking]

yes the cooking process kills the bacteria and that's why this is the type of cheese meant to be eaten fresh!! thank you and welcome to the channel my friend

[@outlawshiner7390]

Thank you!!! you've helped this beginner gardener so very much. Would love to see a video on how to prepare LABS for longer term storage. Thanks again for teaching us how to protect our loved ones against what most of us know that is coming.

[@nic.h]

Keep the LABS sealed in the fridge. Use it as the mother brew, mixing some with Molasses and water to propagate some a while before you actually want to use it and put the remaining mother brew back in the fridge. Should last for months and months in that condition. Disclaimer: heard this from The Weedy Gardener, but I'm only in the process of making my first batch, so can't confirm from practical experience yet.

[@lauracassidy8152]

Great video. Ty!

[@grimeymeliver9575]

Yes!!! Thank you Nate!! Fantastic!

[@samo3093]

You are absolutely a genius and your videos are priceless and knowledgable for anyone considering organic farming or gardening . Great work .

[@rosezingleman5007]

I guess I was taking the long way around. I’ve been making either water kefir or using my older dairy kefir as an additive to my compost pile. Sort of a variation on the “drunken compost” hack that I saw long ago online. I like to use water kefir as a starter for my veggie ferments and always have more than I can use, no matter how much I drink (or eat) what gets produced. I had noticed that the compost was more rich.

[@bergsteiger786venos4]

Cool presentation

[@kimdavenport2485]

Wow I am so glad I found your channel!!!

[@BoholrealestateNet]

We also use this here in the Philippines using rice wash water to feed our garden. This is correct and proper. Plants love it. Never made cheese with it. Will try this with fresh carabao milk. Thanks so much.

[@drpk6514]

There is a company in Singapore that produces a whole range of products from this Lactobacillus. They have fertilizers for plants and probiotics for poultry. They have shown that this probiotic reduced chicken mortality to even less than commercial antibiotics. They were testing them on shrimp and seafood too. These things are gold. I wondered if you could use rice flour instead of washed rice water.

[@hungryhil]

Excellent, thank you

[@joannmcculley8253]

Got raw milk to make the LABS it functioned much differently than the previous batch with pasteurized milk. Waiting to see if it was something on my end or what. The curds did not really separate, and were the texture of mayonnaise rather than kinda solid like before but there was a thin mold layer on top so I filtered out as much as I could through a mesh bag and strainer and set it back in the cabinet. It was still very milky but within a few hours had formed the 3 distinct layers with the whey I recognized in the middle

[@beedillon55]

Great news! I’ve made the LAB. Can you make an instructional video on applications and options for usage?

[@missiechako5917]

Absolutely LOVE this cheese Nate!

[@claytonroemer705]

You have very good videos Viking

[@highlandscommunityclub1160]

I made this a few years ago. I also added molasses. But I think I added a lot more water at the end. I still have some of it. It still smells good so I use it. It doesn’t hurt my plants but I’m not sure if the lacto is still alive.

[@gluemuncher1986]

Very interesting video. I like that you’re not shy about showing people new and interesting things! People who can’t get past the “ew” factor are too shallow to absorb the knowledge that you attempt to pass to us!

[@stonerubber]

Yes, the "ew factor" is actually poor mental hygiene.

[@saltlifegull4091]

Incredible as usual! You're one resourceful Viking:))

[@kazuza9]

Awesome video. Thank you

[@williamodell8634]

I just made my first batch of LAB and I must say it was a great success thanks to your video. It is Saturday August 20 and 92 degrees here in Northern Florida. I will be applying this to my garden beds tonight. I got almost 2 full gallons of Lab from my process. Total process time was 5 days. Should be enough to feed my 24 raised beds, if not I know how to make it again thanks to you. The smell and taste of the LAB and Farmer cheese is surprisingly pleasant. No cheese cloth at the moment but will have the next batch. This is just one more step to a full no cost organic garden.

[@evilroyslade2491]

Success with my first full batch of LABS. I now have 1 gallon of LABS and ate the cheese for 3 days, and my digestion has never been better. Next, I will do a smaller 1/2 batch mainly for the cheese that's a lot more like TOFU but good with seasoning.

[@nancyspruiell347]

I agree that a half batch might be best for me. My garden is smaller, and I don't think I could use the LAB before it lost potency with just 1 Tbsp per gallon. I also love that 2 gallon container, but I have no place to put it ;).

[@evilroyslade2491]

@@nancyspruiell347 Use it full strength to speed up composting

[@nwamakaobi8417]

I just love this guy! Waaaaaat!!

[@leishamanburgh9779]

I just love watching your videos and the best part is how you explain the process etc; i am new to gardening and my yard actually is concrete jungle but i refrain from the chemical stuff. my first gardening experience started with young leaf lettuce plants and celery plants and they did quite well but with your advice would have excelled, i only recently started looking at your vids when i have the time of course , its a learning process but what is wonderful is that persons like yourself share the knowledge for some of us who are so inexperienced and for that i am thankful.. you Sir are really good as i have many ah subscriptions but I am quite intrigued by your intelligence in explanations and the fact that you use living organisms as well as dead ones that is readily and easily available, that have not been pumped up with chemicals. May the Lord continue to bless you. I try my uttermost best to try watch all your videos with my limited time and especially since i have started to expand to other plants. Thank you very much !

[@gardenlikeaviking]

thank you so much for the positive energy and feedback my friend I appreciate you!!!... I wish you the highest success in growing your food!!

[@wesleysnellgrove]

@Garden Like a Viking Hey brother! You got another knockout video here. I envy your travels and life experiences you've mentioned in previous videos. Also, I greatly appreciate you taking the time to share your wealth of knowledge with us. I believe this is exactly how our Creator intended us to live, clean and naturally; absent from the corruption and machinations of corporatism and greed that's being forced on our food supply and so many other areas of our lives. I frequently tell people that even with just a small garden bed you can grow so many things that will bring life to you and your home as well as cut your food costs. I'm kinda awestruck that you did a video using rice water. The reason is because I've been a cook for years and I usually soak the rice and strain it/clean it in hopes of removing the starchy film and dust. And here you come along showing a use for it! 🤣 Now I'm gonna want to do this and use it all the time. I also LOVE cheese and hope to try it out as well. I did have a question about your methods of use for the serum. Do you use it together, mixed or at the same time, with the fish emulsion? Or do you separate their usage? How about maybe a scheduled rotation? For example, emulsion one week and serum the following or maybe emulsion on Monday and serum on Thursday? Would these methods be best used before or after a rain? Times of day? Etc. I'm no expert gardener but I think I have enough experience and knowledge to get by. However I always get mixed reviews on those questions and I think a detailed tutorial using your methods and products would be excellent reference material for everyone. Not to mention, I've met numerous people who don't know the importance of watering a plants roots and NOT the plant. Many people have no idea how dangerous it is to just pour water on a plant; especially in the evening. Once again, I greatly appreciate your time and effort to share this knowledge with us. It truly is priceless and continuous.

[@gardenlikeaviking]

thank you for this positive energy my friend!.... I will certainly make a video detailing the things you've asked so thanks for the idea!... I tend to do a root drench once a week and a foliar about once or twice a week.... its good to mix numerous things together to achieve a balanced application... root drench before or during a rain... foliar with no rain and at night only.... video coming soon to explain

[@StevieWonders2020]

Great videos. Thanks

[@sherevaj3618]

Best LAB video I’ve found!

[@rlegato364]

As a hobbyist brewer, I submit a hearty thumbs up. Any plans on a video that ties this with the fungal based solutions that you've presented in the past?

[@gardenlikeaviking]

yes I can do that! thank you

[@astrocat7083]

I love how you explain everything in a simple and precise way. After an eternity of watching soo many videos I finally feel I am getting somewhere. You are lifting my confusion, smile... So is the LAB the same as the starter for Bokashi?

[@gardenlikeaviking]

thank you my friend!... LABS is often used to start Bokashi yes but its not the same as the EM1 thats sold with the actual Bokashi kits... a far superior starter to your Bokashi mix would be to make the JADAM Microbial Solution I made a video about because that has a far more diverse population of MO's and will give you a better result... LABS is basically just one particular strain of MO

[@astrocat7083]

I understand! A friend of mine shared some of his Bokashi bacteria with me and even though they work fine and decompose super fast once buried (I am trying to work heavy clay soil), I was wondering if the bacteria support my soil or not, because they were brought from the other side of the planet! What do you think?

[@indee6190]

You're awesome bro, thank you!

[@jcchrism]

Thank you 🙏 I'm going to try this right away 😊

[@mysticmeadow9116]

Great video. Health for everyone. I would note though, make sure to use Organic rice. Rice from foreign countries may have used fertilizer containing arsenic. Blessings from Linda in middle Georgia.

[@gardenlikeaviking]

thats great advice thank you Linda!

[@marciamarcia7449]

arsenic is not from fertilizer, instead it is naturally occurring in the soil. Organic rice is still better.

[@gnargnar1992]

I've been making LABS by letting organic store-bought Buttermilk separate at room temperature for 1-2 days. I then strain the separated Buttermilk through cheesecloth, this separates the LABS from the whey. This process can shave up to an entire week off of the traditional KNF LABS making procedure and I find the resulting LABS is very high grade. I then use the LABS in various ways including making Bokashi!

[@mandiegarrett1706]

Very nice, where can I find this organic buttermilk? We live in rural and the only store close to us is Walmart. Thank you.

[@compostaaustralia]

Good stuff man👍

[@asanoen1777]

Dude your videos and education is super cool ...

[@busyrand]

Awesome video... I've done similiar in terms of making Milk Kefir Probiotics. It transformed my life. I had digestive issues and panic attacks that went away soon as I started consuming it. It also cured my mother's allergies and eye infection that took her sight, as well as horrible yeast infection that took root after a round of powerful antibiotics. The ordeal actually repaired my relationship with my mother. Very powerful.

[@stompthedragon4010]

My daughter has gastro parents and is also legally blind as the result of pseudotumor celebri. Would this help gastro paresis?

[@gardenlikeaviking]

this is a powerful testimony thank you for sharing!

[@busyrand]

@@gardenlikeaviking Thank you Sir... I'm underselling how powerful this general remedy has been for me and people in my life... Seeing this here helped me know I'm on the right track.

[@veraw2121]

My 3th batch worked 🥰. Lesson learned: don't fill the pot too high 😂. The cheese 'mushroomed' out of the pot, only slightly contained by the cloth and rubber band 😂😂 Which I could share the picture 😂😂

[@katyyoder1481]

Same for me! Did yours smell awful? Mine is terrible!!!

[@veraw2121]

@@katyyoder1481 no, smell was quite neutral but then I'm used to ferments

[@geraldblount4159]

Thanks

[@jordanhuguenard8315]

I've been making LAB for years and the serum lasts 6 months to a year in the refrigerator, but if you want to be able to keep it out at room temperature you need to add equal weight of brown sugar to saturate the LAB, if you don't completely saturate it it will still be active and make a foamy mess, but in general LAB can last a long time in the fridge

[@gardenlikeaviking]

I have done many tests over the years and its power definitely decreases after a few weeks in the fridge... its best to make fresh monthly.... but this is just my personal experience

[@ronlopez3273]

Can you put the LAB in the freezer to use in the future?

[@dannnunn4821]

@@ronlopez3273 If it degrades in the fridge over a few weeks, my opinion is freezing would kill the live bacteria; and, I strongly suspect he would have mentioned a freezing option if it were a viable option-

[@natureboy6410]

Thanks for the great info. This process may take a little longer, but it is far simpler than the cooking process to make farmers cheese. FYI, there's another way to make lactobacillus that is people and plant friendly that is much cheaper. Granted, the process takes a little longer but you can make literally gallons of labs with nothing more than a couple of cups of brown rice, two or three cups of brown sugar, which can be made with just regular sugar and blackstrap molasses, and a few spoonfuls of sea salt. Great for the gut, great for plants, great for cleaning solutions, even laundry. So many uses for it.

[@jekesainjikizana9734]

Heya Natureboy if could be so kind as to point me in the direction of this cheaper way, a link perhaps or a channel I would be grateful

[@natureboy6410]

@@jekesainjikizana9734 KZbin channel Healthy roots and strong wings. 🤗

[@roverinosnarkman7240]

I like your positive outlook on life!

[@LittleCountryCabin]

Thank you for sharing this wonderful info!

[@letsrazzledazzle]

Another excellent video my dude. Could you please explain a little further the longer term storage recipe, ie is it straight 1:1 LAB with Brown Sugar? Do you first dissolve the sugar in an amount of water perhaps? It seems like a LOT of sugar, but maybe thats the idea. I use this stuff for a DIY bokashi set up so want to maximise the shelf life. Thanks heaps!

[@gardenlikeaviking]

yes I know it is definitely a lot of sugar!... that's one reason I don't promote KNF much because of the unbelievable amounts of sugar used.... but yes if you want to store at room temp its just 1 Liter of LABS to 1 Kilogram of brown sugar.... and yes you just mix the brown sugar directly into the LABS no additional anything... without going into it deeply, the sugar puts the bacteria to "sleep" and they remain dormant until you dilute with water and then they will re-awaken immediately... so it has to be almost like a syrup

[@letsrazzledazzle]

@@gardenlikeaviking Ahhhh amazing that makes sense, cheers! So then would you dilute it say 1:100 with water when you go to use it next?

[@vickychicote5883]

@@letsrazzledazzle I make the long term Efficient Microorganisms in the same way as describe Viking, since five years ago. Once the serum is ready, we add 25 litres of rain water and 1 litre of molasses. Tu use it, dilute 50cc of EM in 2 rainwater litres. We use it, until over. As our crop is very small, some times is up two years. I use this more than anything, as a compost component to bokashi.

[@letsrazzledazzle]

@@vickychicote5883 Awesome thanks for your experience with it Vicky, appreciated :)

[@jodalry]

Great video. Thanks. Can I ask, my wife and I make our own home made yogurt and always have a jug full of whey at the end of it. Is this pretty much the same as your lactic acid liquid or is there a difference? Could it be used in the same way as you use this liquid when making your quick fish fertiliser? 👍🏻🙂

[@gardenlikeaviking]

its not exactly the same but it will work... definitely if you already have the whey as a byproduct then its great to use in this same manner yes... I'd add two cups of it to the bucket instead of just one of the LABS

[@ienekevanhouten4559]

Exactly what I was going to ask.

[@jodalry]

@@gardenlikeaviking That’s great to know, thanks. 👍🏻

[@SuperCharliemutt]

LAB serum has mesophilic cultures which means they prefer room temperature. Culturing your own gives you a more diverse variety of bacteria. Yoghurt cultures thrive at higher temperatures which is why you incubate your milk when making yoghurt. Yoghurt also tends to have only to or three different bacteria.

[@renydivinagracia9966]

Thank you very much Sir.

[@mercyekoko1486]

Great thx for sharing your knowledge

[@davidyhan]

This guy is the best

[@lewishutchins5776]

Thanks for this video, I cant wait to try this.

[@CharlesGann1]

Definitley would love the cheese video. Thank you for this content.

[@noemaldonado437]

Thank you, God bless you.

[@supplies4reptiles228]

i just love this

[@quique913]

Very interesting! Thank you for sharing.

Thank you for your sharing, one of the best homemade cheese recipe ever

[@Davamir]

Great show, always learning...✌

[@ginaeaton6680]

That was amazing! I'm so thankful I found your channel. Thank you for sharing your knowledge!

[@maheshabandaranayake4131]

Super video, love to learn how to make cheese 🙏

[@johnthomas5806]

Thanks for teaching me how to make this cheese...

[@stompthedragon4010]

Amazing. You have so much knowledge about so many things.

[@gravfielddrive]

Another awesome video. Thank you so much!

[@JodiForzani]

Thanks!

[@aphtaziajioloh5286]

Thanks for sharing... I will definitely give it a try.

[@marceloeyzaguirre526]

Thank you ... !!! well explained ... I am glad I found your channel. !!

[@jamestyrer6067]

VERY WELL EXPLAINED. CANT WAIT TO MAKE THIS RECIPE. THANKS

[@nevilledavidson3913]

I love this video,very informative thank you.

[@vaughndunn221]

Thanks so much for that informative video. You cut right to the chase!