Making Penicillin
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Penicillin is a natural product and part of an ancient traditional remedy thousands of years old. Synthetic antibiotics may be used by the hospitals we are ill in, but only God and mold can make penicillin.

Penicillin is made by the blue and white penicillium molds. Commercial penicillin is made by the pencillium chrysogenum mold. The mold that makes roquefort or brie cheese is a penicillium. The hard white crust on brie cheese is made of colonies of pencillium camemberti.

All commercial penicillin comes from cells extracted from a mold growing on a cantaloupe found in Peoria, Illinois, in 1941.To make commercial penicillin, you need a descendant of this strain. In the U.S., this strain is offered for sale here but I don't know if they sell it to non-schools.

To grow penicillin on bread

Put a penicillium mold such as a piece of brie crust, Dorset Blue Vinney cheese, bleu cheese or moldy lemon or orange skin in with some whole grain sourdough bread and store in a dark, damp place that is not completely airtight. You may also be able to leave the bread by itself and have the mold form naturally. Penicillium mold is in the air all around us. You only need to be able to identify it once it has formed to obtain a particular mold. Be careful to never breathe in mold spores. See Molds for identifying molds and cautions about working with molds.

This is how ancient civilizations made penicillin. They did not have the equipment to extract or differentiate between different pencillium molds and took what they could get. You could put the moldy bread in with lemons if you wanted to grow the mold on lemon skin. (To use the flesh of the lemon and not waste it, make lemon pudding)

Once you have grown the penicillium on bread, this bread can be used topically (on the outside of the body) to prevent infections such as those made from wounds.

Antibiotic bandaging can be made by floating gauze in a nutrient broth inocculated with a pencillium culture (ideally, an extract from pencillium chrysogenum, otherwise, whatever you can get). When the gauze gets moldy, apply it directly to superficial wounds with bandages.

To make a beverage, make a broth or thin soup and let it cool down so that it is very warm but not hot enough that it would hurt to put your finger in it, and drop the moldy bread in it, let it soak and then stir to mix it up and drink.

To make large quantities of pharmaceutical-grade penicillin, you would need to culture it by deep-tank fermentation. Your best, and safest, source for such a pencillium culture would be a successful external-use penicillin that you have cultured, used on your skin with good results and you have ascertained that you have no negative reaction to it.

Fermentation requires warmth, an inocculant, growth media and micronutrients. Growth media are water, sugar and micronutrients. Sugar can be sucrose, molasses, honey or sugar syrup. Micronutrients can be supplied by yeast extract, brewers yeast, wheat germ meal and beef extract. Put these in a glass jar, scrape the mold from a lemon or piece of bread, cover with an airlock and allow to ferment to grow the pencillium mold in solution.

Steps in making a deep tank fermenter to extract pencillin:
1.) Mix sugar, moldy bread and other nutrients with warm water and put into a large glass or baked enamel pot
2.) Scrape blue-green mold from a moldy lemon or orange into the water
3.) Mix well and cover with an airlock
4.) Keep in a warm place and let ferment 6 days after first signs of fermentation begin

Add a small amount of a weak food acid such as citric acid, ascorbic acid (vitamin C) or tartaric acid (cream of tartar) to help separate the penicillin.

Note: While extracting any reasonable amount of penicillin from penicillium mold may not be difficult to do in a simple kitchen, there also seems to be very little reason to do so. It is not dangerous to eat live penicillium mold, only to breathe it. We eat live penicillium in blue cheese, and whatever penicillin it may have on hand, it brings with it. Unless you are overrun with vast amounts of penicillium mold, you may as well just eat the whole penicillium mold by itself. I keep  a jar handy in the kitchen and scrape any blue and white mold from citrus fruit into it when I perceive that the mold appears to have grown as much as it's going to. I add some citric acid to the jar. Citric acid is an end product of penicillium digestion, so I am hoping  that the presence of the citric acid tells the penicillium to stop growing.

Disclaimer: The information on this site is provided for informational purposes only and if followed is done so solely on the initiative of the reader.  Always consult your primary care physician before implementing any health regimen.  This page may contain affiliate links.  That means anything you purchase through this site, the author may receive a modest commission at no extra cost to you.  Thank you for your support.

Penicillin works against gram-positive bacteria, such as Staphylococcus and Pneumococcus by disrupting bacterial cell wall synthesis causing the cells to take on excess water, which causes them to burst. Effectiveness against gram-negative bacteria (such as E. coli and K. pneumoniae) is limited, with very high concentrations of penicillin needed to kill those organisms, which have membranes that protect them from penicillin.

Some gram-positive bacteria have developed the ability to survive penicillin exposure (become resistant to it) by producing penicillinases, enzymes that degrade penicillin.

Penicillins paved the way for other antibiotics, such as cephalosporins, made from the fungus Acremonium, and streptomycin from Actinomycetes Streptomyces.

Penicillin works against bacteria. To make your own tea or potion to work against viruses, see What To Do About The Flu.

. Update
I have scraped the blue and white pencillium mold from 
a lemon into a jar of pasteurized whole milk and made a 
very nice, kefir-ish type beverage of cultured milk from it.
There are clearly signs of yeast fermentation in the 
clabbered milk. This culture forms a thick, tart cream 
cheese that separates easily from the whey.

It is possible that this product contains trace amounts
of penicillin, as it is a penicillium ferment, but I have no 
way to test it.


It seems to me that, in theory, it ought to be possible to eat penicillium mold as a probiotic, just as we eat yogurt for the bacteria that makes B vitamins for us as they transit our digestive system. Blue cheese has live mold in it, and is considered to have an antibiotic effect because of that. So, instead of trying to extract small amounts of penicillin from a culture, why not just eat the culture and let the mold make the penicillin in the body? One could either grow the mold on citrus peel, then grind, powder and pack it into capsules, or grow it on bread and then grind it into powder and consume it either in capsules or any way one can. I would guess that the bread would produce more quantity, but that the citrus peel would produce a better quality medicinal product, because the peel would have other beneficial things in it like bioflavonoids and pectin, which is a detoixifier in its own right.

Update: I now believe the above scenario to be accurate. You can get penicillium mold from eating bleu cheese or any food that has the penicillium mold in it. Once inside your digestive, the mold would break down into microbes that would settle into the gut flora in your digestive tract in the same way that all other pro-biotic organisms that create vitamins and other enzymes for us do, There it produces penicillin which can be used by the body's immune system.

Natural Antibiotics

Echinacea, take 1 capsule twice a day to help prevent a cold, more often up to every 4 hours if you already have a cold.

Colloid silver. (won't help if you feel a cold coming on. You need to take the silver on a regular basis.)


Magnesium chloride.

Old Man's Beard extract (Lichen)
Umeboshi plums (naturally fermented, actually apricots)

Red clover

Blue cheese

Moldy bread

Burdock flowers


Coconut oil (lauric acid)

Oil of oregano


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