Malt extract agar mix to make your own petri dishes.


 Mixing ratio:
 500 ml water / 20 g mix / 20 petri dishes
 1000 ml water / 40 g mix / 40 petri dishes 
2000 ml water / 80 g mix / 80 petri dishes

 1. Boil water. Use more water than necessary, as some may evaporate, which would upset the recipe. You can also use the extra water to preheat the pressure cooker.

 2. Measure out the required amount of MEA mix and pour into the bottle.

 3. Carefully measure the required amount of boiling water and pour it in with the dry ingredients.
 CAUTION! VERY HOT WATER CAN CAUSE BURNS ON CONTACT.

 4. Mix the agar mixture until the dry ingredients are completely dissolved. Do not allow the liquid to come into contact with filters or poly-fil.

 5. Cover the lid of the agar mixture with foil to prevent water droplets from entering while in the pressure cooker.

 6. Place the agar mixture in the pressure cooker and make sure it is firmly attached. If necessary, place some empty jars inside the pressure cooker to prevent anything from moving.

 7. Boil for at least 45 minutes at 15-PSI.

 8. Allow the pressure cooker to come down to 0-PSI before cracking the seal.
 
Unlike other materials, you will want to remove the agar mixture from the stove to prevent it from solidifying.
 Place the agar in a sterile environment while it cools.
 The mixture is ready to pour when the temperature reaches 46-60°C.
 Highly recommend using an infrared thermal gun to monitor temperatures.
 ATTENTION! The bottle will be extremely hot.

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Malt Extract Agar premix for making your own petri dishes.

Mixing ratios:
500ml water / 20g premix / 20 petri dishes
1000ml water / 40g premix / 40 petri dishes
2000ml water / 80g premix / 80 petri dishes

1. Bring water to a boil. Use more water than is needed as some may evaporate, which would throw off the recipe. You can also use the extra water to essentially pre-heat the pressure cooker.

2. Measure up the required amount of MEA premix and pour into the bottle.

3. Carefully measure the required amount of boiling water and pour it with the dry ingredients.
CAUTION! VERY HOT WATER, MAY CAUSE BURNS IF IN CONTACT.

4. Mix the agar mix until the dry ingredients are fully dissolved. Do not let the liquid come into contact with filters or poly-fil.

5. Cover the cap of the agar mixture with foil to prevent water droplets from entering while in the pressure cooker.

6. Place the agar mixture in the pressure cooker and ensure it is secure. If needed, place a few empty mason jars inside the pressure cooker to prevent anything from moving.

7. Cook for at least 45 minutes at 15-PSI.

8. Allow the pressure cooker to come down to 0-PSI before cracking the seal.

• Unlike other materials, you'll want to remove the agar mixture from the cooker to prevent it from solidifying.
• Place the agar in a sterile environment while cooling.
• The mixture is ready to pour once the temperature reaches 46-60°C .
• Highly recommend using an infrared thermal gun to monitor the temperatures.

CAUTION! The bottle will be extremely hot.

Happy pouring!