Ohhh ok i see... In class we were taught to make it using wild fermention. The yeasts and funguses were probably not in high #s just the lactic acid bacteria... Which to tell you the truth im going to use airlocks on everything except the fish because i consume these ferments too and my environment has too much pathogenetic funguses in this desert. Still have to catch the organisms in the wild fermentation process for the rice wash part in LAB BUT ill be using an airlock for the milk part...