Lactic acid bacteria part 2

So this morning i found the ricewash was ready. I was able to tell by the way it smelled and looked. The smell was sweet and the ricewash had seperated nicely! It took 36 hours to acheive this. I made it a point to have the jars of ricewash to avoid sun light. Cold temps do not work well for this. 72-78° in an area with outside air blowing in. I added 10 parts milk to one part ricewash then covered with a breathable cloth. Normally i would use papertowels but we are out. I also left 1/3 airspace in the jars as to allow the microbes to "breathe" or have a micro climate of sorts. This milk will seperate into liquid(lactic acid bacteria/yeasts/lactosebacilius) and curds. You can make cheese too afterwards with it! I cant wait for this to be done! Its quick process and its simple enough but small variables can throw everything off like temperature mainly to a dirty jar. Part 3 will hopefully be in the next couple of days!

Oh yeah in case you missed part 1 this guys video below is a much more detailed video on this method and his channel is like a gigantic rabbit hole!