Tibetan kefir mushroom

If some kind soul takes the excess of the Tibetan mushroom from me, then I will be sooooooo grateful! In the dowry to the Tibetan mushroom, there are also surpluses of obscenely overgrown shifter, curly chlorophytum and carasandra (optional).

[Kefir from the Tibetan mushroom is not suitable for baking. So?]

Itself was almost convinced, and received one other's confirmation. But I decided, nevertheless, to clarify.

Kefir from the Tibetan mushroom is not suitable for baking. So?

[Kefir from the Tibetan mushroom is not suitable for baking. So?]

Itself has almost convinced itself, and received one other's confirmation. But I decided, nevertheless, to clarify.

Kefir from the Tibetan mushroom is not suitable for baking. So?

Share, pl., Impressions, that is, as you are convinced.

[Mailgore]

I share. I have a Tibetan mushroom for six months in the refrigerator. And then I take it out so that I don't die, and pour it over with milk for three days in a row. We don't drink kefir, so I started baking it and began. I specially chose recipes with kefir. I baked a corn cake and a flavored one - a bad cupcake, and Fragrant with a collapsed roof. But since I baked both for the first time, I'm not sure if it is the fault of kefir. Then I took buckwheat from Dantist and Belochka, I bake it oooooooo very often, and replaced the water with kefir. But, since the kefir was thick and sour, I broke it with water and added soda. The bread rose noticeably lower. And in Aromatic Mailgore wrote that she also tried to bake on kefir from the mushroom, did not like it. Thick and tasteless. Not tasty, I understood, because her kefir was vigorous, and mine was with soda. But with kefir the bread should be higher ... So I wrote that post to finally close the topic of replacing store kefir with Tibetan ...

Why doesn't it fit? I bake on such kefir - the result is always wonderful. Excellent lift and porosity. There have never been punctures.

I share. I have a Tibetan mushroom for six months in the refrigerator ...

Hairpin, or maybe the whole point is that your kefir mushroom has deteriorated (sorry, of course, I do not want slander on your fungus), but the fact is that the kefir mushroom cannot be stored in the refrigerator, as it is written on all sites that it does not like drops. -ry and it must be constantly poured with fresh milk. I myself toil with him when I give the children a 10-day break. I have had it for half a year, the kids love it very much

Share, pl., Impressions, that is, as you are convinced.

Why I asked about the experience. I just baked bread myself on kefir from the fungus and everything was fine. The bread turned out to be normal.

[Macaroni]

Consoled ... I will try again.

Macaroni! Nope ... Everything is fine with him, but ... I am allergic to kefir, but I love kefir. So I started it, I thought I wouldn't have such an allergy ... Eat anyway ...

but ... I'm allergic to kefir, but I love kefir.

I wonder if you have all milk allergies?

For sour cream, cottage cheese and cream - no ... Perhaps, only for kefir. True, fermented baked milk, yogurt, etc. I don't eat ...

and you take and outwit the kefir, that is, make cottage cheese or sour cream out of it, that's the benefit

maybe it will be interesting to someone, I tried to experiment on freezing kefir mushroom, kept it washed without everything in a plastic bag in the freezer for 4 days, then pulled it out of the freezer and put it in milk and it worked the next day

I also read somewhere that he tolerates freezing well ... It seems that he was even sent by mail in ice and thermal insulation ...

strangely such a good thing is this KEFIR MUSHROOM, if you want sour cream or cottage cheese, not to mention kefir, PLEASE put it in milk, and the next day you can make sour cream or cottage cheese, but what taste is Mmmmmmmmmmm .......

[Hairpin]

For sour cream, cottage cheese and cream - no ... Perhaps, only for kefir. True, fermented baked milk, yogurt, etc. I don't eat ...

Hairpin in such a time, maybe you are allergic to the "bulgarian stick" itself? This is kind of the only fundamental difference between kefir and other dairy products. Yoghurts, for example, go well? If there is such a desire, you can do an allergy test, like when they check for a small amount of allergens - this is an inexpensive pleasure.
I had a bad experience with freezing a milk fungus - after defrosting, it still fermented, but stopped multiplying. After even 15 days in the refrigerator in water without anything, I regained consciousness in a couple of days and the kefir turned out better - not so nuclear. My also does not like it very much when it is poured with milk from the refrigerator right away. If you do this for a long time, it turns from soft and "rubber" to hard, as if covered with a crust. As a result, it stops growing again ...

I would like to leave my comment about this wonderful creature. We have been friends for ... 10 years for sure. I won't tell you anything bad about him. Well, of course you need to take care ... but all living things require attention and care. She fed her son, so to speak, with a fungus. We gave up yoghurts. The first week, I remember, there was a strong disorder, but the doctor told me that it should be so and I endured, continued to feed. I am very happy with the result. And you probably won't get such pancakes and gingerbreads like on this kefir from any other product. And the mask on the face, hands, legs is a fairy tale !!!!

So if anyone doubts, don't hesitate!

And I threw it out yesterday. Bitter. In general, it turned out that the purchased one is tastier and better ... I gathered my strength and threw it away. Maybe he was wrong with me ...

Throw out the mushroom?

[Hairpin]

Oh Hairpin in vain you did it, it sometimes costs me a week in the refrigerator (in milk, of course), if I plan to make curd, I take out a jar with it in the evening, filter it in the morning, in the microwave for 3 minutes. at 900 watts, I let it cool down and into the gauze so that the water would drip. The taste of curd Mmmmmmmmmmm.
Or you can even rinse it and put it in a bag in the freezer, until you wish, let it work again.

Tibetan milk mushroom
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Kefir mushroom
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You say "Tibetan" kefir. And I bought my kefir at the Research Institute of the Dairy Industry (Lyusinovskaya 35). It looks exactly the same (as if mine was photographed). Has been living for several years. Every evening we drink with my husband. I fill it with sterilized milk from a bag. Kefir is just lovely. All my relatives and friends have already been gifted with it. Everyone is very happy. In the summer I take it with me to the dacha. I fill it with real milk, from under the local cow, having previously boiled it, of course. You will forgive that I butted with my kefir. But I did not see the difference in the photo and in the description of all the useful properties. Maybe it's the same kefir?

Is it true, is there a difference between the Tibetan milk mushroom and ordinary kefir? Maybe it's the same thing?

Oh, how do you want to get hold of an entim mushroom! : nyam: Only we live in Dmitrov, maybe someone nearby, please share!

Here is my question.
They write that you need to drink kefir for 20 days, and then a 10-day break. Etc.
But they don't write why.
What will happen if you drink kefir without a break?

And the second question is ripe:
They write that you cannot drink alcohol while drinking kefir. What is it fraught with?
I understand that I do not mean the simultaneous use of alcohol and kefir.

I have been drinking kefir mushroom almost without interruption (if only I am leaving, or there was a feast and I do not want anything) for several years. I don't notice anything, neither good nor bad, it's just delicious!

[Qween]

Qween
you can read here, you will learn a lot of useful things
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Here is my question.
They write that you need to drink kefir for 20 days, and then a 10-day break. Etc.
But they don't write why.
What will happen if you drink kefir without a break?

And the second question is ripe:
They write that you cannot drink alcohol while drinking kefir.What is it fraught with?
I understand that I do not mean the simultaneous use of alcohol and kefir.

It was! I had such a bad incident! I advised the employee a mushroom. for a son who has health problems. I printed out the instructions, shared the mushroom .... A year later (we no longer work together) I meet, I am interested as a son, and she is in my forehead: "We almost killed my son with your mushroom! An ambulance took him to the hospital, with gastritis !!! ! "
I was thrown into a fever! I started asking questions. what and how she gave. It turns out she was feeding her son 3 times a day, 200 ml. peroxidized kefir (have you tried its peroxidized? it's just vinegar !!!) for six months, without a break. As she explained, there would be more effect. And here's the result. The mushroom and me are to blame !!!! So if they say 20 days, it means 20. although I fed the eldest according to the scheme 30 we drink, 40 we rest ...
Digestion is getting better - that's for sure! Maybe the same effect would be on simple sour milk, but I think that from Tibetan it is no worse - that's for sure!

And alcohol ... well, what kind of alcohol can you use for treatment? not what and under no circumstances .... probably ... if it's not alcohol tinctures I take it as an axiom! (although if I have a terrible headache, even if I drank wine or champagne, I will still take a pill for pain!) And it would be most interesting to learn about the mechanism itself from the lips of specialists

[artisan]

artisan , my dad no longer knows how much kefir drinks without interruption. And a lot of friends. True, kefir is not peroxidized. Everything is fine.
I only drink 250 ml. per day, and also not peroxide.

And what, then in these 10 days (or even more than 40) should I drink the store? Not a hunt either.

By the way! My sister had gastritis since childhood. He drinks this kefir a liter a day and for more than one year too. No complaints.

And thank God!!!! but you understand. that everything is different for everyone! It was a shame that my friend had a fungus to blame ...

And what, then in these 10 days (or even more than 40) should I drink the store? Not a hunt either.

Or maybe you still need to take breaks? Do not drink any fermented milk .... After all, and all the herbs are drunk with interruptions?

Or maybe you still need to take breaks?

They write what is needed. It's clear. It is not clear what happens in the body if you do not take a break.

Girls, I'm not an expert on "Tibetan kefir" I would only venture to suggest. I think that breaks in taking kefir are needed. If it helps this way, it means that it contains a fairly active flora. And if it is so active, it will populate the intestine and will multiply there and suppress everything else. Everything else is not necessarily unnecessary. So don't get carried away.

[Freken Bock]

Freken Bock, I'm not an expert either.

If he helps like that ...

But does anyone have any examples that a mushroom really cured a disease? I have no such facts. An ordinary, tasty fermented milk drink, and it is already good for the body.

Something I began to go deep into this topic.

[Qween]

Qween, I can't say for sure that he cured us, because they were treated not only with a fungus. Maybe he, maybe everything in aggregate, or maybe just time has passed, it has grown by itself ... But in 1 year of life, my eldest was treated to complete dysbiosis. (the result of 3 months of intensive antibiotic treatment) For the next 5 years, I struggled with dysbiosis, including the constant use of the fungus. Immunity has improved now. Digestion has improved. Dysbacteriosis is not observed. But how to determine from what it is ?! After all, so much has been drunk and done !!!!!!!!

[Qween]

QweenYou voiced my questions one to one
I just took a break.
All this time she made cottage cheese from kefir.
The site says that when you take a break, use kefir either for baking, or make cottage cheese, and then drink again.

While drinking for 20 days, I did not notice any changes.
At all.

About alcohol it is also not clear why not.
It just doesn't suit me, especially since many write that they consume both alcohol and kefir.

And it is also said that if you take medicine, you can drink kefir only after 3 hours.
And what can be attributed to drugs?
I'm wondering if OK refers to the drug

[* kisena]

* kisena , we will have something to talk about!

And you, too, did not find answers anywhere?
And here's another: They write that when you don't drink kefir, they say make cottage cheese. And we should also eat this cottage cheese, in theory. This is the same kefir, only without whey.

OK with the medicine, I think so.

I, too, now take several types of medications, not counting the obligatory hormones every morning, and I am also always tormented by the question - "Which is more correct?"

And they also write that studies of this fungus prove this and that (in the sense of a cure for almost all diseases, etc.). And where are these results published? Have you read it? Me not.
But what delicious kefir turns out!

[Qween]

Qween ,

Yes, kefir is delicious for sure.
I like it more than industrial.
But questions go unanswered too

I do not make cottage cheese as indicated in the topic, but simply freeze the kefir, and then strain it.
Kefir no longer has any useful properties.
Cottage cheese also does not come out "vitamin", but at least its own, more or less calmer.

I once made a hair mask from kefir, and on my face.
Once this is not enough, but again, I did not see any miracle.

Because of doubts about medications, I transferred kefir to the evening, we drink before bedtime.

I was also embarrassed that not just kefir, but a panacea for all ills, then it is not clear where so many sick people come from, if kefir is not such a deficit.

In general, I just drink kefir and do not pin any hopes on it

[* kisena]

* kisena, frankly speaking, folk beauty products are not suitable for me. This is to put it mildly.
Kefir hair mask - it was, in general, kapets. Some fatty icicles turned out after I washed it off.
Here's what I think:

Here Mao Zedong had access to all the coolest achievements of Chinese medicine, and other achievements "not for everyone." There were hundreds of healers around him.
So what? He did not even live 100 years.

[Qween]

Qween , there is no perfection in the world
My hair was soft after kefir, but the feeling of unwashed hair was, although I applied the mask to clean, washed hair.

Oh, Aquamarine. I also always wanted to get such a wonderful mushroom. I drink kefir every day, but I have to buy in the store ... do not share information, where can I get this?

Hi Midjey, I'm afraid I can't help you, I didn't buy the kefir fungus, a friend gave it to me.

Midjey, are you in St. Petersburg now? If you were in Moscow, I would share the kef with you. fungus.

no, I'm only in St. Petersburg, unfortunately .. it won't work ... but it's a pity

I also have a Tibetan mushroom. I made cheese and cottage cheese according to the above recipe, it turned out to be nonsense. It is also used for leavening. Well, then I hope that the members of the forum will share their experience ...

And, on the contrary, I really like the curd made on fermented milk with fungi !! Very gentle, pleasant sourness !! But what is curious is that he, as it turned out, still does not like every milk. I don’t drink pure milk, I buy it for my husband. He chose (for drinking) "Prostokvashino" selected, for yogurt I also buy it. But the fungus does not want to ferment it, or rather, it does, but slowly and at the exit it is completely tasteless. But "Petmol" 3.5% ferments with a bang and yogurt, as well as curd. But the most delicious kefir from "Klever" 6% fat !!

And my mushroom cracks homemade milk for a sweet soul. I got eaten, I got "inflorescences" like those of cauliflower, I don't have time to distribute.
With the difficulty of her husband, she began to drink them, resisted, he says, you want to poison ...

But the most delicious kefir from "Klever" 6% fat !!

For some reason, it seems to me that all the same, the most delicious et on real, homemade milk. And your Prostokvashino ... probably, it's not quite real, like his. I like that the fungus ferments raw milk and boiled milk equally tasty.But it's not so easy to make sour liquor from boiled milk!

It is clear that milk from a cow is incomparable, but "Clover" is at least a little like milk, at least after it there are exactly white glasses

[I got a fungus]

I got a fungus... : (Milk curdles very quickly and separates separately from whey, and before it was not there at all. It tasted and smells very sour (no one likes it) I read that this disease is quickly treated by frequent washing the fungus in cold water with the addition of soda + it should turn sour at a temperature of 12-15 C. Firstly, where in this heat can I get such a temperature in the apartment, and, secondly, for almost a week now I have been diligently treating it, but the sense is 0. All the kefir is in the toilet

The fungus itself has lived with me for more than a month, and before we left for a couple of days for May, everything was fine: the whole family enjoyed it with pleasure. Maybe someone came across this? I would not like to lose him ...
Yes, when I left, I diluted a lot of milk in half with water and left it in it. What am I doing wrong?

[KONFETKA]

KONFETKA , and what kind of milk did you drink?
Fat content and producer play a role.
And if he has grown, then the amount of milk needs to be increased.

[KONFETKA]

KONFETKA , and what kind of milk did you drink?
Fat content and producer play a role.
And if he has grown, then the amount of milk needs to be increased.

I buy either homemade milk or store milk, which has a maximum shelf life of 3 days, I have tried a variety of milk, but everything with a long shelf life, especially in tetrapak bags, is somehow not very sour, most likely it is powder ... I put the fungus at the rate of 1 hour. l. on a glass of milk.

[KONFETKA]

KONFETKA , I bought only the store.
The taste of kefir is different all the time, if you try different brands of milk.
The higher the fat content, the tastier and thicker the kefir is.
I took fat-free, as it was like you - half a can of water, half a can of kefir.

Now kefir also seems to me more sour and its structure is different, but it is clear that the mushroom is healthy. Maybe because of the heat (because he needs a temperature up to 25)

In general, my husband and I consulted and came to the conclusion that we do not like this kefir. Let's not feed him anymore.

[Kisena,]

Kisena, Thank you. My fungus looks absolutely healthy: white, dense, without any mucus, only kefir is no longer produced: (I take only fat milk, because I often take "Rokitnyanskoe 2.5%", then I add cream to it (to make it fatter It's a pity if the fungus disappears ...