Yogurt instead of milk?

ClamDigger

ClamDigger

Active Member
the yogurt im talking about is REAL organic yogurt.. not the gelatin and artificial flavor kind.
ingredients-
organic skim milk
organic skim milk powder
active bacteria cultures-
Lactobacillus acidophilis, bifidobacteria, Lactobacillus paracasei

dosage-
im thinking i would use it the same as milk, 1 tbsp/gallon for root watering and keeping compost damp.

anyone have any experience using yogurt?
ill test my theory and keep you updated

+rep for input :peace:
 
Viagro

Viagro

Well-Known Member
unorthodox said:
ok, i cant say that wont work. but arnt their 100's of other things you could use besides a dairy product? im not knockin it, im just a bit confused. does dairy itself offer somthing special?
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There's info all over the place regarding the benefits of adding milk to soil. Just take a minute to look it up.
 
ClamDigger

ClamDigger

Active Member
thanks for the input, i do realize that non fat would be the way to do it so there are no offending smells. i mostly use milk (maybe yogurt this spring) outdoor because i use plant prod veg 20/20/20 (the exact same thing as jacks classics) and it lacks calcium, especially during bud. i have used milk indoors on a friends cfl/Rubbermaid mothership when he had calcium def, and experienced no bad smells, no side effects and the deficiency went away :D Mollases is great Dangledo but i dont think it has much calcium.
anybody know anything about the active bacteria culture?
+rep for everyone :P
 
unorthodox

unorthodox

Active Member
I dont doubt that the milk could have helped with a calciun def. but ive looked around like viagro suggested and found that RAW milk is what can help best. if you are getting your milk from a store and not a cow chances are the milk isnt raw at all. ive also read that milk has alot of salts, too much for most plants and it would be better to add cider vinagar to your soil and not milk. nothing said anything about cannabis so maybe none of that info applies to this plant. If you will continue to use milk and or yogurt in future grows could you start a journal and do 1 plant no dairy 1 milk and 1 yogurt? I would like to see a side by side by side:peace:
 
snew

snew

Well-Known Member
unorthodox said:
I dont doubt that the milk could have helped with a calciun def. but ive looked around like viagro suggested and found that RAW milk is what can help best. if you are getting your milk from a store and not a cow chances are the milk isnt raw at all. ive also read that milk has alot of salts, too much for most plants and it would be better to add cider vinagar to your soil and not milk. nothing said anything about cannabis so maybe none of that info applies to this plant. If you will continue to use milk and or yogurt in future grows could you start a journal and do 1 plant no dairy 1 milk and 1 yogurt? I would like to see a side by side by side:peace:
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Add a 3rd in which you do not at any dairy to compare.
 
Viagro

Viagro

Well-Known Member
unorthodox said:
I dont doubt that the milk could have helped with a calciun def. but ive looked around like viagro suggested and found that RAW milk is what can help best. if you are getting your milk from a store and not a cow chances are the milk isnt raw at all. ive also read that milk has alot of salts, too much for most plants and it would be better to add cider vinagar to your soil and not milk. nothing said anything about cannabis so maybe none of that info applies to this plant. If you will continue to use milk and or yogurt in future grows could you start a journal and do 1 plant no dairy 1 milk and 1 yogurt? I would like to see a side by side by side:peace:
Click to expand...
It isn't calcium that is added, but beneficial bacteria (lactobacillus acidophilis, bifidobacteria, lactobacillus paracasei (as was mentioned in the OP)) that feed the soil microbes.

Used at such a dilution that smell isn't an issue. Anything that introduces the bacteria would work, but yogurt is an interesting consideration because of high concentrations.

Organic gardeners have been invigorating soil with milk forever. It feeds the microbes and helps them breakdown plant matter in the soil, thereby making it available as nutrients for root uptake.
 
YThor

YThor

Well-Known Member
Yogurt may actually inhibit the growth of other organisms. The organisms that are used to culture milk grow quickly, and produce lactic acid (among other compounds) to reduce growth of competitors. You may find that cultured milk inhibits the growth of soil organisms.
 
Viagro

Viagro

Well-Known Member
YThor said:
Yogurt may actually inhibit the growth of other organisms. The organisms that are used to culture milk grow quickly, and produce lactic acid (among other compounds) to reduce growth of competitors. You may find that cultured milk inhibits the growth of soil organisms.
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I seriously doubt that.

edit: I found the following online. The page mentions raw milk as optimal, but that any milk can be used beneficially:

* Theory why milk works... Raw milk feeds microbes/bugs in the soil. What do microbes need for growth? Protein, sugar, water, heat. Raw milk has one of the most complete amino acid (protein) structures known in a food. Raw milk has one of the best sugar complexes known in a food, including the natural enzyme structure to utilize these sugars. For explosive microbe growth the microbes utilize vitamin B and enzymes. What do you give a cow when the cow’s rumen is not functioning on all cylinders (the microbes are not working)? Many will give a vitamin B shot (natural farmers will give a mouthful of raw milk yogurt). Vitamin B is a super duper microbe stimulant. There is not a food that is more potent in the complete vitamin B complex than raw milk (this complex is destroyed with pasteurization). Raw milk is one of the best sources for enzymes, which break down food into more usable forms for both plants and microbes. (Again, pasteurization destroys enzyme systems.)

* Sodium in the soil is reduced by half. I assume this reflects damage from chemicals is broken down/cleaned up by the microbes and or enzymes.
 
ClamDigger

ClamDigger

Active Member
the nearest producing cow to me as about 100k away :P
the only milk i have access to is pasteurized and that seems to work fine. dont get me wrong, im sure fresh unpasteurized milk would be best but its not an option.
just started a new hot compost pile yesterday and i will water it with yogurt (1tbsp/gallon) today.
"What do microbes need for growth? Protein, sugar, water, heat."
yogurt has all of those things only concentrated. (exept heat LOL)

"Sodium in the soil is reduced by half. I assume this reflects damage from chemicals is broken down/cleaned up by the microbes and or enzymes."
thats a fun fact. especially for people who use seaweed (like myself :D) too much seaweed, even washed, can lead to salt build up.
thanks alot Viagro, great info

Peace
 
unorthodox

unorthodox

Active Member
ClamDigger said:
the nearest producing cow to me as about 100k away :P
the only milk i have access to is pasteurized and that seems to work fine. dont get me wrong, im sure fresh unpasteurized milk would be best but its not an option.
just started a new hot compost pile yesterday and i will water it with yogurt (1tbsp/gallon) today.
"What do microbes need for growth? Protein, sugar, water, heat."
yogurt has all of those things only concentrated. (exept heat LOL)



"Sodium in the soil is reduced by half. I assume this reflects damage from chemicals is broken down/cleaned up by the microbes and or enzymes."
thats a fun fact. especially for people who use seaweed (like myself :D) too much seaweed, even washed, can lead to salt build up.
thanks alot Viagro, great info

Peace
Click to expand...
good luck on your grow dude id still love to see some pix when you get started :peace:
 
YThor

YThor

Well-Known Member
Viagro said:
I seriously doubt that.

edit: I found the following online. The page mentions raw milk as optimal, but that any milk can be used beneficially:

* Theory why milk works... Raw milk feeds microbes/bugs in the soil. What do microbes need for growth? Protein, sugar, water, heat. Raw milk has one of the most complete amino acid (protein) structures known in a food. Raw milk has one of the best sugar complexes known in a food, including the natural enzyme structure to utilize these sugars. For explosive microbe growth the microbes utilize vitamin B and enzymes. What do you give a cow when the cow’s rumen is not functioning on all cylinders (the microbes are not working)? Many will give a vitamin B shot (natural farmers will give a mouthful of raw milk yogurt). Vitamin B is a super duper microbe stimulant. There is not a food that is more potent in the complete vitamin B complex than raw milk (this complex is destroyed with pasteurization). Raw milk is one of the best sources for enzymes, which break down food into more usable forms for both plants and microbes. (Again, pasteurization destroys enzyme systems.)

* Sodium in the soil is reduced by half. I assume this reflects damage from chemicals is broken down/cleaned up by the microbes and or enzymes.
Click to expand...
Right- but yogurt is milk that has been lactofermented; the whole purpose is to consume the lactose- which comprises the sole sugar present in milk (5.05 grams per 100 grams fluid milk). Much of this is converted to lactic acid, which inhibits the growth of organisms.

I have no doubt milk may have some effects, but if you're adding milk products like yogurt for the sugars, the concentration of sugar is greatly reduced.

The protein content goes up a bit from whole milk to whole milk yogurt, but not by much (from 3.15% to 3.47%).
 
Viagro

Viagro

Well-Known Member
YThor said:
Right- but yogurt is milk that has been lactofermented; the whole purpose is to consume the lactose- which comprises the sole sugar present in milk (5.05 grams per 100 grams fluid milk). Much of this is converted to lactic acid, which inhibits the growth of organisms.

I have no doubt milk may have some effects, but if you're adding milk products like yogurt for the sugars, the concentration of sugar is greatly reduced.

The protein content goes up a bit from whole milk to whole milk yogurt, but not by much (from 3.15% to 3.47%).
Click to expand...
Not just the sugars, the lactobacilli and enzymes.
 
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