Here, I will show you exactly how to make natural penicillin at home, in a simple and clear way.
Penicillin is a popular antibiotic that has saved 200,000,000 lives, according to the New World Encyclopedia.
Doctors do not give antibiotics such as penicillin just for prepping, so what do we do? We make our own because when there is a collapse, you can bet that antibiotics will be out or jacked up several times higher in pricing.
Penicillin can be made with time and practice. You have to rot the right food and chemicals for the right amount of time. There are several different combinations of foods and chemicals that all work perfectly.
Why should you trust me, and how the heck am I different from anyone else? I have made penicillin countless times myself and have even taught close friends and family how to make it for themselves too.
However, as a quick disclaimer, I do not have a degree in this medical field, and I am not a trained professional; if you want to seek medical advice, please consult a professional.
Let’s dive right in.
- White Bread
- Ziplock bag – here on Amazon
- Bottle spray – here on Amazon
- Piece of cloth (cheesecloth, bandana, flour sack towel)
- Agar – here on Amazon
- A set of Petri dishes – here on Amazon
- Thin metal wire – here on Amazon
- Erlenmeyer flask – here on Amazon
- Graduated cylinder – here on Amazon
- Yeast extract – here on Amazon
- Citric acid – here on Amazon
- Powdered milk – here on Amazon
- Sea salt – here on Amazon
- Hydraulic acid – here on Amazon
- PH tester – here on Amazon
- Separator funnel – here on Amazon
- Ethyl Acetate – here on Amazon
How to Make Penicillin at Home
Now, we get into the question, how is homemade penicillin made? I will answer that exact question with three simple steps.
1. Bacterial Growth of the penicillin
You first want to put a piece of white bread, a cantaloupe (or any citrus fruit(s)) that is cut up at least ten times into a closed container that is not airtight. This includes a loosely wrapped plastic bag or a ziplock bag with a very tiny hole at the end.
If you put it into an airtight bag or in the open air, that will interfere with the air circulation it needs. It would be best if you put this bag in a dark environment that gets very little light.
2. Prepare to Purify the penicillin
Now, after about three days or so, you should start seeing small amounts of penicillium mold. It would be best if you now sprayed or sprinkle about a tablespoon of water over the soon to be moldy bread.
Meanwhile, cut the potato into nice thin slices, and put those slices into an airtight container (not plastic) with distilled water. Boil that container for 30 minutes. After it cools down a little bit, open it and filter your liquid through a cloth (cheesecloth, bandana, flour sack towel, etc.)
Now, add 20 grams of sugar and agar (if you don’t have agar than plan gelatin is okay) to your liquid. Your agar will make the liquid thick; that is what you want. Now, add distilled water to make the total volume of one liter.
3. Purify the penicillin
Put that liquid into a small sealed container or Petri dish if you have them. Now, move the penicillin mold by using a wire to move 3 small slices per container. This should take time for the penicillin to grow inside.
Now, put your penicillin in a flask and sterilize that flask. You can sterilize the flask by putting the flask in an oven at 315 degrees for an hour. It would be best if you were done making the penicillin.
Now, let one teaspoon of sugar, yeast, citric acid, milk powder, and sea salt into your graduated cylinder. Next, fill the cylinder with water until it reaches 100 milliliters of distilled water.
Next, pour it into your flask and shake it until it is just liquid. Now, you will have to extract the penicillin. You do that by first removing any solid part of your liquid. Now, filter that liquid through a piece of cloth into another container.
Now, continually add drops of hydraulic acid, until your PH tester gets about 2.2. Meanwhile, freeze your ethyl acetate and mix the penicillin with that ethyl acetate with a separator funnel.
Shake it for 30 seconds. It should separate again shortly after. Now, open the separator funnel to allow the ethyl acetate to drip out into a container slowly. Now, add 1/100 of the amount you added for the ethyl acetate.
Finally, let the ethyl evaporate in a ventilated area, and you have penicillin ready to use! Note that if you haven’t tried penicillin before, you should be wary, as there is a penicillin allergy.
If you are very concerned about the safety while doing penicillin production, there is some equipment that can measure the strength of your pure penicillin. Additionally, there are many videos on how much penicillin you should administer.
The penicillin I described probably won’t treat extreme injuries. To add on, penicillin does not work on EVERY infection, but most of the common ones involving the ear, skin, gum, mouth, and throat, along with a few viruses such as pneumonia.
What is Penicillin
Penicillin is a kind of antibiotic that is commonly used to fight off bacterial infections. Penicillin, first discovered in 1929.
Scientifically, penicillin is referred to as C16H18N2O5S, with the molecular formula as C16H18N2O5S and a Pubchem ID as 120720. You generally don’t need to know that, but if you want to know, there it is.
Penicillin is now used commonly everywhere around the world from preppers alike.
A Brief History of Penicillin
Infections had been lurking for a long time – from the 1300s when the plague wiped out half of Europe to now when there are soar throat, strep throat, pneumonia, and infections.
Alexander Fleming created penicillin. It all started when his assistant died and his dishes started becoming dirty. In 1929, he decided he wanted to analyze the bacteria of one of the dishes and noticed that it killed the bacteria around it. He had just discovered penicillin.
You now know exactly how to make penicillin at home. I hope you liked this, and if you have any questions for me, I would be happy to answer them!
If you liked this article on how to make penicillin at home, you might like how to make hardtack, a food that can last centuries.