Make your own easy Probiotics – LACTO

Spread the LACTO, spread the LOVE

Fermenting and pickling has always been something that intrigued me but I never quite grasped the full benefits and potential. I kind of knew it had some benefits to them but never really understood how it all worked. This was until I was taught how to brew my very own probiotic called LACTO. LACTO is a sour, fizzy “super probiotic” with concentrated amount of botanical Lactobassilus, yeasts and other bacteria’s and nutrients. Yes you read it right: botanical 🙂 SO Vegan approved 😉 Yay!


We took it seriously at Panya

LACTO literally has 1001 applications and it has been used in Japan for centuries if not thousands of years. Some farmers use it to germinate and protect their crops, some cattle farmers spray the nose , ears and eyes of their livestock to protect against pathogens and sickness. Beekeepers mix it with sugar water to make their bee colonies healthier and stronger and the old Japanese royals even used it as an aphrodisiac!

Or how bout boosting your serotonin levels?

Yep guys keep reading, check the instructions and the video below and make sure to stock up on this stuff 🙂


Now before we start brewing let’s just have a look at what a probiotic actually is.
A probiotic is a culture of living bacterias and yeasts that are beneficial to our health.

Now don’t let the words “living bacteria’s” scare you off. We live in a world that has almost declared all bacteria’s as our enemy and we have started pasteurizing, sterilizing and treating nearly all our foods. (even the few fermented foods that are still in our diet).

Pickles in glass jar

Pickles in glass jar

Surely you have had some fermented foods before. How about sauerkraut and pickles? Yogurt or cheese? Miso soup, tempeh or kimchi? Even everyday products like coffee, wine, beer, some kinds of tea and of course cheese are traditionally made using fermentation techniques. The kinds you buy prepackaged from the supermarkets are often treated and might not have the same probiotic properties however they still have many health benefits. Fermented drinks like Kombucha and Kefir are pretty popular nowadays and not just because they taste good.


Fermented, pickled and probiotic foods are super healthy and rich in nutrients and vitamins.  They may also have many other health benefits and although these might not be researched or approved by the FDA, we would be fools to discard knowledge from our ancestors going back centuries and longer.

These days it is not always easy to know for sure whether or not something is healthy and beneficial but in stead of always looking for  FDA approval or other scientific research results, I personally use common sense in combination with my gut feeling (pun intended).

This article here on WebMD states the following conditions could be treated with probiotics:

  • Irritable bowel syndrome
  • Inflammatory bowel disease (IBD)
  • Infectious diarrhea (caused by viruses, bacteria, or parasites)
  • Antibiotic-related diarrhea

There is also some research to show they help with problems in other parts of your body. For example, some people say they have helped with:

  • Skin conditions, like eczema
  • Urinary and vaginal health
  • Preventing allergies and colds
  • Oral health


Now apparently consuming probiotics can also have some negative side effects for people with certain bowel issues or when you over indulge. Should you have any concerns then it is always a good idea to have a chat with your doctor and should you start consuming fermented foods and brews then start slow and don’t over indulge. Let your system and palate get used to these foods  slowly 🙂

Drinking moderate amounts of LACTO have helped me feel healthy and given me and many others a super smooth stool that works like a clock.  You might think: “yeah right” but I’ll talk to you after your first “LACTO Pooh” :p
At the Panya Project in Thailand we have successfully given it to several people with congestion who benefited greatly. Treating cracked or funghal feet with LACTO foot baths also works like a charm. Besides these applications we have also successfully treated rusty tools and belt buckles with LACTO and have kickstarted compost piles with it. We also use it to mop the floor and clean/disinfect surfaces and make our own deodorant.


Sourdough bread made with LACTO sourdough booster :)

Sourdough bread made with LACTO sourdough booster 🙂

Making sourdough bread is also one of the crazy things that we have achieved with this miracle brew. It might sound strange being able to mop the floor with the same stuff we can ingest but once you understand how these beneficial micro organisms work you will understand that the possibilities are endless.





Note-3 21-03-16 1997

The Tiny LACTO bar in the banana grove 🙂

The brew itself might not be as pleasant to drink as Kombucha but we have had huge success mixing it with all kinds of fruit and veggie juice in our “Tiny LACTO bar”




Please check this page of the official LACTO website to get a bit of a picture of the possibilities.



Now let’s get busy and brew some LACTO!

The method we will show here is called the “advanced method”. This doesn’t mean it is complicated but there also is a basic method you can follow. So far we find the advanced method is easy and also most effective and efficient since we keep brewing continuously.

Get these ingredients and tools together and come back!

Ingredients for 1.5 litres of LACTO:
Organic Brown Rice 150g – The rice is most important of all ingredients. Make sure it is organic and as fresh as possible
Organic Sea Salt 15g – Himalayan & Celtic salt are fine too. Never use iodized salt though
Organic Brown Sugar 45g –
Mineral Water 1500ml – If you can’t get your hands on mineral water then use as pure as possible. I have used rainwater with great results. Tap water if you have too but make sure there are no chemmies in there like chlorine or added fluoride etc

Tools: a 1.5 liter, plastic bottle. preferably one with a decent cap that can handle some pressure. A kitchen scale. Measuring cups or spoons. A funnel. If you can find some PH paper at the chemist, get some but it’s not really necessary.

Got the stuff? Awesome, here’s the procedure:

Step.1: pour half of the water out into another container
Step.2: pour the weighed and selected ingredients into the bottle with funnel
Step.3: pour the water back into the bottle but leave some small space
Step.4: shake the bottle 88 times and when foam settles down squeeze the air out

You’ve now mixed the ingredients and scratched the rice to loosen up the LAB (Lactic Acidic Bacteria)! Sweet! Your “LACTO Super Probiotics” should be finished in between 5-7 days.

Now you need to make sure that:

  • You leave the bottle on a cozy and warm (20-30 degrees) but dark spot (no direct sunlight on the bottle!)
    Live in Alaska, Norway or another cold place? Just keep the bottle near a warm spot with some blankets or a duvet wrapped around it, put it in a haybox or find a nice teacozy
  • You of gas and shake the bottle at least 2x a day (it will get bubbly after one or two days depending on quality of rice and temperature)
  • Smell and taste the brew after a few days. When the taste becomes super acidic and bubblyness reaches a peak you know that the brew is nearly done. The colour and smell will have changed as the sugar and nutrients will be consumed by the bacteria. The Ph should be between 3 and 4. Once this is the case your brew is done. No harmful bacteria’s or baddies can survive in this environment so happy days.


To continue brewing after your LACTO Probiotics are done

You can use the same rice that you have used if you just ad the following ingredients:

  • Add half of the original amount of salt – 7.5 grams (in stead of the original 15gr)
  • Add 2/3 of the original amount of sugar – 30 grams (in stead of the original 45)
  • Add clean pure water as before

Depending on the quality of your rice, you can brew about 10 brews of LACTO from this one batch of rice!
The following brews will probably be done quicker than the first. So in stead of 5-7 days it might take maximum 5 days.
Also: the taste of the first few brews will be pretty strong. After about 4 times of brewing the taste will become more agreeable.

Check our video tutorial below for some more hands on info and techniques. Make sure to subscribe to our YouTube channel for more of these kind of updates and also: start brewing your own and let us know how it went!

As you know I am just a LACTO disciple and share this wonderful gospel with however wants to learn. In the meantime we have done tiny workshops to spread it and so far as we know LACTO is being brewn in: Thailand, Laos, The Philippines, The Netherlands, Portugal, Japan, Canada and more countries

All the honor for collecting all the different procedures and applications and experimenting for years to get the perfect method and brew go to Takashi Hirasawa. At this moment he has set up a production facility and laboratory in Bangkok for further research and product development. Check the official LACTO website You will find tons of free info as well as instructions, illustrations and manuals with all the applications.

Happy Brewing!


1 Comment

  1. Stumbling across your YouTube video on Lacto was a blessing. More people should try this because not only is it wonderful stuff, I think it’s FUN to make and share!


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