Tibetan kefir mushroom

[KONFETKA]

KONFETKA , not at all.
Maybe for the best
I am now puzzled by buying a yogurt maker
And from this kefir even nausea was

[Kisena,]

Kisena, Thank you. My fungus looks absolutely healthy: white, dense, without any mucus, only kefir has ceased to turn out It's a pity if the fungus disappears ...

Try to follow, do not leave sour for a day. when it's hot, and there is a lot of mushroom, the milk peroxides very quickly, turning into sourness. It is necessary to find the optimal amount of mushroom. The hotter, the faster the kefir is ready. In the summer, at the dacha, I fill it in in the morning, and at lunchtime I feed the kids. And so that the mushroom would survive until morning, and not transfer a lot of milk, I pour in a little milk and water. In the morning again - washed, poured milk and order.

Girls, I also think we need to reduce the amount of mushroom.

In winter I need 2 tsp for one glass of milk. with a mountain of fungus and pour warm milk, and in the summer 1 tsp. with a small hill, and pour cold milk. Otherwise, it is in the warm season that kefir is acidified and becomes grains.
It's the same as for people, sometimes you want to eat more, sometimes less.

Girls, thank you very much. (y) Last week I shared a part of the fungus and here's the result: It sours not so quickly, not so sour, and, most importantly, there is no this terrible serum from below. So it seems that the kefir has recovered, though from above where the fungi themselves float, milk is still curdled, I will try to put it in a very cold one (if only I would not pour it ...)

[KONFETKA]

KONFETKA, I always pour cold milk in the summer. At first, too, I was worried about everything so that the mushroom would like it. He liked this.

And my mushroom always has milk around it. As if it turns out in such a fur coat. I have always believed that this is normal. Always, before pouring the kefir into a colander, I mix the kefir with the fungus with a spoon. And all the kefir turns out to be uniform in structure, and this coat is removed from the fungus.

[KONFETKA]

KONFETKA
Do not hold, from cold milk will not fill up ... I like Qween I pour it with cold milk, and all year round ... I also noted for myself that the quality of kefir depends greatly on milk. I use homemade milk, and as soon as the cows are transferred to pastures, the whistle begins ... Straight some kind of ayran or tan (I don't remember which carbonated one) sometimes works ... In winter, everything is much more stable ...

And my mushroom always has milk around it. As if it turns out in such a fur coat. I have always believed that this is normal. Always, before pouring the kefir into a colander, I mix the kefir with the fungus with a spoon. And all the kefir turns out to be uniform in structure, and this coat is removed from the fungus.

Qween, thanks. Before changing the milk to the fungus, I also mix it, now I will pour it cold.

My husband and I have been drinking kefir for about 2 years, with breaks, of course. I always fill it with cold milk, the fungus multiplies very quickly, I throw it back with every milk change. And still, kefir is often very sour. All the same, the quality of milk plays a very important role. I buy in the store, take more fat and so that the milk is whole.

... I buy in the store, take more fat and so that the milk is whole.

Super, like under communism ... And in our store we have exclusively powdered and diluted ... It is happiness that there are people who bring homemade milk and derivatives ... For 15 years now I have been buying silence from them ... And I think with horror what will happen if they surrender and stop keeping cows ... Many in the villages have refused this ...

My mother lives by the sea. That is, there is a sea, but out of 100 cows the inhabitants now have no more than 5. There was a collective farm, people kept cows. Now there is nowhere to graze, feed is insanely expensive. Our grass burns out in late May or early June, and the cow in the stall needs to be fed. So they brought me out ...

Hello everyone! I also have kefir fungus. I fill in 1.5% ultra-pasteurized milk (so-called "Ashanovskoe"). The fungus multiplies rapidly, and therefore the proposal I will give in good hands part of my stocks (to Muscovites), write in a personal or in a subject.

Girls, but you write that kefir is often sour, but you can sugar it with sourdough?

[RybkA]

RybkA, I do not make sour kefir. I try to put the mushroom so much that it does not ooze. Right now, in the heat, I put a mushroom the size of 10 kopecks in a glass of milk. And the kefir turns out to be very pleasant, sweet, and so ... monolithic, without flakes and gas bubbles.

If, after some time, kefir turns out to be already with a subtle sourness, then I will again reduce the amount of mushroom. He's growing.

So it is better, I think, to regulate the taste of kefir with the amount of mushroom and not with sugar.

Girls, but you write that kefir is often sour, but you can sugar it with sourdough?

You don't need sugar, just rinse it out earlier, it just over-oxidizes
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There is delivery in Kiev and Ukraine

[KONFETKA]

KONFETKA , not at all.
Maybe for the best
I am now puzzled by buying a yogurt maker
And from this kefir even nausea was

And you cook it correctly and you won't feel sick
1. Take a glass or two of normal milk without preservatives
2. A teaspoon or two of healthy Tibetan mushroom is added
3.as soon as a dense layer is formed, it is necessary to rinse otherwise it will peroxide and will not be tasty
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Ukraine - 85 UAH.
There is delivery in Kiev and Ukraine
Tel. (066) 7075707
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And for some reason this fungus immediately disappeared from me

the fungus disappears in three cases:
or the milk did not fit, or you do not wash it often, or the hygiene is poor
how to care properly _
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There is delivery in Kiev and Ukraine

And I grew kefir fungus a couple of times, but I don't like the taste, I still prefer to ferment milk with pure acidophilus (sold in a pharmacy), it is tastier and less troublesome.

If someone needs a mushroom in Kiev - contact me, I will give it (if at that time there is a portion while there is). At the moment, I have a "grun" (it's a big one, a few cm in diameter).

In the newspaper HLS (Healthy Lifestyle) I read how you can store kefir fungus.
It must be rinsed with water and then filled with milk diluted in half with water. Put in the refrigerator, stored for a week. Then drain the milk with water, rinse with water, pour milk + water 1: 1 again and into the refrigerator for a week. I kept the kefir fungus like that last summer, when I didn't want to look at anything because of the heat. This summer I also kept it in the refrigerator. After storage several times it is necessary to ferment milk and pour out kefir, the fungus comes to life after storage and it is better not to drink this kefir. And then everything gets better. Not only my experience, I handed out the fungus to many friends along with the recipe for its storage and everyone kept it like that, survived the summer heat and now again works with all its might.

Does anyone need a mushroom?

Several portions of frozen have gathered, and a fresh portion is on the way.

If someone needs it - take it :-)

Moscow, Novo-Peredelkino or Miklukho-Maclay.

Something this topic has calmed down here .. I was given a portion of the mushroom .. but it is very small .. less than millet grain ... how can I catch it from kefir until I fatten it to a sane size?

Something this topic has calmed down here .. I was given a portion of the mushroom .. but it is very small .. less than millet grain ... how can I catch it from kefir until I fatten it to a sane size?

In any case, the kefir must be filtered through a sieve. Better - through non-metallic.And over time it will grow, but small ones will still be, you can't do without a small sieve.

yes he is so small! : umnik2: the largest semolina, but smaller than a grain of millet! I have a mesh coffee maker. but kefir does not leak from it. and I'm afraid to squeeze it out with a spoon - I can smear the grains of the mushroom themselves .. you have to dilute everything with water, that's the only way to find the grains. but then there is no yogurt left. ... you will first have to grow a larger fungus. but I don't count on kefir yet

I have both Indian sea rice and Tibetan kefir mushroom, I can share.
From sea rice, a drink similar to kvass is obtained, very tasty and refreshing. And Tibetan kvass is an excellent kefir, which children enjoy drinking. I have been using both for more than 2 years.

[Elena111]

Elena111 But what age are you kids? we are still experimenting with kefir. but I don’t give it to the child. : umnik2: let's see our reaction ..

The youngest is now 2 years old, she began to give kefir from the age of 1, she started with a teaspoon, now she drinks 150-200 grams before bedtime, though I put some sugar there, then we brush our teeth and sleep)

For some reason, no one writes on the forum about the method of storing the mushroom in a glucose solution during breaks in making kefir (departure, business trip, etc.).

Although in the book of Afanasyeva O. V. Treatment with a milk mushroom, 2009 p. 29 indicates:
"Having received the required amount of kefir, it is filtered from the mushroom, and the mushroom itself is washed. Before fermenting the next portion, the mushroom is kept in the refrigerator in a non-metallic container (glass or ceramic jar, plastic container for food), filling it with ten percent glucose. After a week, glucose must be changed. The Tibetan mushroom is incompatible with any metal containers.Even you need to pinch off pieces of the growing mushroom with a plastic spoon.
If you do not rinse the milk mushroom daily (using only cold water!) And do not fill it with fresh milk or put it in the refrigerator in a glucose solution, it will turn brown - a sign that the mushroom will no longer multiply and will die in the near future .. . "

I myself have repeatedly checked the storage method in glucose solution, it is kept in the refrigerator for a week or two, after such storage the mushroom makes kefir as usual.


In 100 grams of water, you can 1 teaspoon of sugar, but you do not need to dilute glucose.

Remember:
• Milk mushroom must not be covered with a lid as it must breathe.
• Milk mushroom must not be washed with hot water or filled with hot milk
• Do not keep the jar of mushroom in bright daylight.
• Milk fungus will die if not rinsed in time. Or do it not regularly, not thoroughly.
Rinse with cold water only.
• Keep milk mushroom only in glass jars, not covered with a lid

[afnsvjul]

afnsvjul Thank you! I have never come across such information, although I shoveled a huge amount of information in the internet .... I just keep it in water and change it every day. By the way, it tastes like hilak forte ... and about rinsing with cold water, I can say that it becomes sour and gives more mucus ... so I rinse it with lukewarm so that my hand is comfortable .. maybe cold water in summer by the way will, but now he doesn't like it. And now, maybe someone will come in handy: if kefir is very sour, it is necessary to "wash" it after washing it in water, that is, pour it not with milk, but with boiled water, and drain it several times as soon as it becomes acidic. just enough to make the water fresh. after such a procedure, kefir turns out to be of normal acidity.

Tell me. in Krasnogorsk no one can share a mushroom?

And you can also store it in the freezer: I read it on the Internet and have been using this method for several years

I'll have to write here ... I made yogurt with various starter cultures: lacto-, bifido-, actimel, yogurt, bifidoc, lactofidus or something like that, and each time I took a teaspoon from the previous starter and added any base in larger quantities and, by the way , also made from narine.Well, it turned out, as it were, a multi-enriched starter culture, the result was different: a large flake substance with whey (not the best option), and small kefir, and homogeneous yogurt, and the most desirable for us, especially from narine and lacto-ferment, a thick homogeneous mucous-viscous product is not sour with a milky smell - his family loves most of all (for a long time, such a milk, it seems, with the name acidophilus at the bottom of mayonnaise jars was given out). So, once a plastic container with this combined leaven was lost in the bowels of the refrigerator for three weeks, I recently discovered it, casually looked and decided to send the contents to pancakes, it could be seen through the walls as a thick, homogeneous one, but the time was embarrassed and decided not to risk it. Under the lid, I found a fluff of white mold, I did not leave the determination to use the product, I just wanted to remove the top layer. But under the spoon was a thick white rug the color of milk, and on it was an islet of a cannon of mold. On the eve of the Internet, I read information about kombucha that it is a symbiont of wild lactic acid bacteria from the air and yeast from raisins, for example, and it is easy to grow it yourself. And then Ostap suffered ... The great spirit of experimentation seized me and I took two jars, put a tea bag, water and grains of sugar into one, I don't know why I poured milk into the other, it came to my mind, I had never heard of a milk mushroom and knew nothing. Yes, and so, this little white film rug was washed, it was flat in shape in a quadrangle, while the soap still separated a piece from the corner. The formation itself was dense, not layered, but like foam from boiled milk in the old days, childhood. Here. I placed most of it in tea leaves (kombucha), and a piece in milk. It was in the evening; Having completely forgotten about the experiment, suddenly the next evening I found these jars set aside. The tea jar had rare small bubbles on the walls, I happily sipped my "tea kvass" to try it - the muck is still the same, the weak taste of the extinct tea leaves turned out to be my result. Angry at my stupidity, threw the can into the sink and took up the milk jar, and there ... And now some questions in my head, oh, I like to keep the intrigue ... The jar turned out to be a dense product without serum surprisingly slimy-viscous-homogeneous with delicate milky smell, slightly freshish taste of lactic acid. Very nice!!! I never dreamed of getting such a result in the best result from narine, from narine only something similar turned out. In general, I took a chance and ate a little, otherwise where is the researcher in me then? Of course, I looked at the milk piece of the rug, it softened, became pearly white, micronically thicker, that's why it became softer ?, the tea rag was dyed with tea leaves, the density did not change, it must be clarified that this rug is still very thin, but durable; I washed it and put it in a liter jar of milk, and threw the little one into a horseradish jar with milk again. What I got by nightfall ate everything, it’s a very pleasant thing. The stomach did not hurt, did not feel sick, did not growl ... In the morning, in both jars, a miracle product, the rug began to turn white in its center like a chokopai or something, above and below from the tea leaves it is colored, and the middle of it turns white gradually. All this experience is four days. I change the milk every day, what we eat is something very, very thick, polysaccharide-mucous, the taste is weak fermented milk, if it is too old, it becomes sour, but without whey, but we do not delay with the overcooking. Of course I read about milk mushrooms in the internet and read this whole thread, but I don't understand what I did. If the product is ready, then you can see just a dense mass without bubbles, the rugs (they are already together, they are soft, but strong) at the bottom or in the center of the thickness of the product, there is no foam, there is no clustering; who guessed, save, help me understand what I raised? Maybe the Nobel Prize (ahaha, my kids are kidding)? Or maybe the girls will take the risk and repeat my experience and study this phenomenon together? In my opinion, this is still a relative of milk-tea mushrooms,symbiotic conglomerate of lactic acid microorganisms. And if it’s not harmful, then the idea is this, I’m the Great Combinator, after all, in my soul, I’ll now ferment the rug in the usual way, and a shred with different narine, bifido, matsoni, tan-airans there - to enrich that is, the colony and see what happens get it; unsubscribe if you don’t fill it with slippers. The story is for me, in short, that the Tibetan lakes are resting, hee-hee.

I decided to continue ... Well, it turns out a very tasty thing, not kefir, not yogurt, but a thick lactic acid product in consistency, honey resembles thickened honey, only if the trickle is not interrupted if stirred. They packed the culprit-producer in an egg from under the movie screens with holes, otherwise the substance became soft and I'm afraid to miss it when washing, the volume of this symbiont apparently does not increase until the hands have reached the experiment on culture enrichment, but the desire to study the phenomenon remains. The whole family, including a baby under one year old with strong and neglected lactase deficiency (even a baby with lactase from a capsule ate a breast), cracks this diet product without consequences. It is also interesting that part of the product remained in the mug on the second day and one of the children decided to eat it (the hand does not rise to write a drink) so that the VALUE does not disappear and notice that the sourness of the taste that appears is exactly like that of the khilak, and everything, having tasted agreed ..! Indeed - the taste of hilak (a drug from a pharmacy containing the waste products of lactic acid organisms, and, as an addition, well, you can hardly drink what you have learned, it is more realistic to eat or bite your lips, or something, from a mug, well, very thick something !!! Write your guesses, maybe someone also came across a similar one? !!

Ay, the autogramma corrected: into the egg from under the kinder

Another fix: I can't drink the result; ndaa tautology ... Well, the new thing is that the yeast-mushroom (?) began to be reborn, apparently, now it turns out a thick yogurt, almost does not last, but also thick and tasty.

I'll write more about my experiments. Now my colony lives in a spheroid or whatever it is right from under the kinder with small holes made, it does not ferment so densely polysaccharide, but it looks like a delicate kefir, a little slimy. My conglomerate does not grow like that, but the milk inside the kinder is always slimy, very sour and in lumps with such soft mucous membranes, the rug has grown mellow, but it remains like a rag, no more, no less. As I left a portion of sour milk for three days at room temperature, I see the whey peeled off, licked it, and it tasted not whey, but concentrated lactic acid or poured hilak to taste. I poured the concentrate into a jar from under the actimel and use it in cabbage salad instead of citric acid, well, very tasty. This is the continuation of the story so far.

[Albina]

Albina, please tell us more about the technology of freezing and defrosting

When I see that it is time to divide the portion, I first rinse it as usual under running water. I take the portion that I need to remove. I put it in a polyethylene bag. I tie it in a knot. And then I turn out the side of the bag and, as it were, wrap it up again. It turns out a double bag. I read that you need to fold it into two bags.
When I need a new portion from the freezer, I just put the frozen fungus out of the bag into the milk. Kefir will ferment longer than we ferment it every day.

[Albina]

Albina, and that freezing does not affect the taste of kefir? But how does it (the fungus) survive in the freezer?

The first kefir, I taste it, if it hasn't stopped, we drink it right away. And if you don't like the taste, then I define it in baking. The fungus feels good. But it takes some time, about 3 days, for it to adapt. Even if you leave it in the refrigerator for a day or two, when you put kefir back on, the grbock seems to be capricious. Again, you need to adapt to uninterrupted normal fermentation

Girls, gave me a kefir mushroom today for children to make kefir.I washed it with boiled water, filled it with pasteurized milk, but should the jar be closed? I'm really looking forward to your answer, I wouldn't spoil the kefir)

do you need to close the bank?

You need to cover with gauze or, like me, with a clean handkerchief.

[Albina]

Albina, thanks) Something I screwed up. I forgot to leave a place for fermentation, poured a liter jar to the eyeballs, came from a walk, and I have serum on the window. And it seems to me that there is a lot of mushroom. I was told that it is for a liter of milk, but there is probably a glass of mushroom. In general, I poured everything into a two-liter jar, I probably broke the process. I feel that we will eat pancakes all weekend)))

[Kate]

Kate, per liter you need 3-4 tbsp. l. Well, not a glass of mushroom. The liquid does not increase during fermentation. And in no case should they put it in the sun. I have it in the closet, covered with a clean handkerchief. The first 1-2 servings most often have to be put into baking, because the mushroom also adapts

In general, I poured everything into a two-liter jar, I probably broke the process.

In principle, the process is not broken. But the fact that you have to put everything into baking, you have to be prepared.

[Albina]

Albina, thank you very much for your prompt reply)

[Kate]

Kate, kefir fungus is not kept in the sun, like kvass And its ripening depends on its surrounding temperature: the higher, the faster the kefir will be ready. And we must not miss this moment. And then many people complain that kefir turns out to be very sour. This happens if you miss the ripening moment.

Oh, something strange happened. Serum. Fried pancakes. But I think that there is too much mushroom and it was already strange. They brought it to me in a plastic bowl, when I opened it, there was an explosion, it seemed to ferment there. Well, a lot, I already wrote. That is, I had such a picture in a jar - serum and a huge layer of mushroom on top. I washed it, put some of it into the refrigerator in a jar of water, put some again. Here is a photo of a washed mushroom that now lives in the refrigerator.

[Kate]

Kate, it is better to transfer it to a double plastic bag and put it in the freezer. And so the fungus, like yours, is not stored at all.
If there was an "explosion", then most likely the kefir turned out to be atomic. And you will have to put more than one portion into baking while it acclimatizes to your conditions.

[Albina]

Albina, I really hope for your help again. Yesterday at 1 pm I delivered it. Today at 7 am this picture:
Again it has grown very much. On the mushroom itself, it’s like a curd, like that time, and under it there’s milk for now, and then we got whey yesterday.

[Kate]

Kate, what consistency is it? How much mushroom for how much milk?
It turns out that 20 hours have passed. Most likely you already have kefir ready and if you keep it longer, it will be sour.

It looks like milk in consistency. I'll go try and get it and try

Tried_ The taste and consistency of milk, it seems a little bitter. Left to stand still