Millet Unhulled Grain 1KG

- Australian Grown: The cleanest possible food source for your mycelium. Zero additives.

How to Prepare:
Rinse: Rinse briefly in cool water.

Soak: Submerge for 12–18 hours. Millet is small and fast; do not over-soak or it may become mushy.

Simmer: Simmer for only 5–10 minutes. Watch closely—millet can turn to "porridge" quickly if overcooked.

Dry: Spread thin on a screen or tray. It is vital that the hulls are completely dry to the touch to prevent clumping.

Sterilize: Pressure cook at 15 PSI for 90 minutes.

The "No-Soak" Method

For the grower who values precision and time, this method allows you to hydrate and sterilize your grain in one single step. By using exact weights, you eliminate the risk of "burst" grains or "wet spot" bacteria.

The Golden Ratio for Millet:
Dry Millet: 250g
Boiling Water: 115g - 125g (Approx. 45-50% hydration)
Gypsum: 1/4 teaspoon (optional, helps keep grains flowing)

Step-by-Step Instructions:
Measure: Weigh out your dry millet directly into your quart jar or autoclavable bag.
Add Water: Pour in the measured boiling water. (Using boiling water helps the grain absorb moisture faster during the pressure cycle).
Add Gypsum: Toss in a small amount of gypsum to prevent the small seeds from sticking together.
Seal: Tighten your lid (with a filter patch/injection port) or fold your bag according to standard lab practice.
Sterilise: Pressure cook at 15 PSI (121C} for 90 minutes.The "Hot Shake": CRITICAL STEP. As soon as the pressure cooker is safe to open, remove the jars/bags while they are still hot and give them a vigorous shake. This redistributes the moisture evenly before the grains cool and set.

Form: Grain / Berries

Origin: Sourced and packaged in Australia

Packaging: 1KG resealable bags

Storage: Keep dry and sealed between uses

• We ship from Tamborine Mountain, QLD using either AusPost or Aramex
• Fast dispatch within 1-2 business day (excluding Fridays) with express post options available