Tibetan kefir mushroom

[Kate]

After the freezer, the first portion I also looked like milk more than kefir. But I poured so that it would not oxyderate. The son drank and said that it looked like milk. I stand it for about a day already. But it grows and therefore it is necessary to ensure that it does not oxyderate, if you are afraid of sour kefir. Or add a little more milk.
Kate, and you filter through what?

[Albina]

Albinathrough cheesecloth. I don't have this portion after the freezer. I only removed a part yesterday, because they gave me too much. I put three tablespoons per liter of milk. What to do with it, mushroom? Friends do not need? Freeze?

I freeze the excess

Hello everyone! Now I am also a happy owner of a kefir mushroom. They gave it to me with a vengeance - at first I poured it with milk in the amount that was given to me, but the kefir acidified somehow quickly, even considering that I put it right in the refrigerator. Reduced the amount of mushroom, and there is good kefir per day. If it turns out that before I take off a little, the consistency is thinner than kefir, then I leave it on the table for a while to get it dry. And if it is a little overstated, it sometimes turns out a lot of whey and kefir is just a drop on top. Why is that? Is this milk bad or what?

the consistency is thinner than kefir-

The consistency depends on the fat content of the milk. The fattier the milk, the thicker the kefir will be

And if it is a little overstated, it sometimes turns out a lot of whey and kefir is just a drop on top. Why is that? Is this milk bad or what?

And so it turns out if it stops. Or the mushroom has grown a lot, then fermentation is faster.

Everything is clear - take milk as fat as possible ..

I take both 3.5 fat and 6%. It depends. And keep in mind that the fungus grows quickly on fatty milk. And which kefir is better for you to drink, decide for yourself, having experienced both
Yesterday I insisted on 6%, today I will put on 3.5

I found out that the mushroom ferments any milk, but the taste will be different ... If the foam does not ferment well, there is soda and additives in milk, or powder. I don't really like it on fat milk. And I didn’t like it from the milk that we bought from private traders either. Basically I took 2.5-3% milk from soft bags with a minimum shelf life. The most unpleasant thing is that baby milk "agusha" does not ferment for a long time and kefir is tasteless. That means they are chewing milk for children !!! The mushroom needs to be renewed regularly .. That is, remove excess and old, especially rough, yellowish clusters. The most delicious and delicate kefir is obtained from young and tender, not very knobby films. And our grandfather simply ate the surplus mushroom (he does not like kefir in any form). Even with this type of use of the mushroom, the stool is normalized and, it seemed to me, it has less brown spots (senile) on the skin .. I myself only drink kefir serum. I also noticed that the skin became whiter.
And it is just wonderful to be stored in the refrigerator in a jar of sweet water. First, the first three days, you need to change the water every day. And on the fourth day, put a teaspoon of sugar. I had 0.8 in the bank. There are 5-6 tablespoons of mushroom spoons. I changed the water once a week. It tastes like hilak-forte (sour) so it stood with me all summer. And then I began to store the whole mushroom like this ... I take a couple of tablespoons from the refrigerator for a new sourdough, and the one that I just threw away and rinsed into the jar and into the refrigerator.

[(how much water?]

I take both 3.5 fat and 6%

For some reason, I didn't like 6% - gentle, but thick for me. I take 3.2-3.5%. She pulled out of the refrigerator and now it is a wonderful kefir. Only I have to change every 12-16 hours))) (I have almost 2 tbsp.l per 0.5 l of milk) It would be necessary to reduce the mushroom so that it ferments more slowly.

And it is just wonderful to be stored in the refrigerator in a jar of sweet water. First, the first three days, you need to change the water every day. And on the fourth day, put a teaspoon of sugar. I had 0.8 in the bank. There are 5-6 tablespoons of mushroom spoons. I changed the water once a week. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8388.0

That is, I understand correctly - at first we just put the mushroom in the water and in the refrigerator - we change the water every day. So for three days. Then add a teaspoon to the water(how much water?) sugar and already change the water once a week (again with sugar or do we repeat the process from the beginning?)
I really want to try to store the mushroom without freezing it - so that, on occasion, do not prepare the mushroom if someone asks to share (so far I freeze the excess)

here, on the page back there is a post about it ...

That is, I understand correctly - at first we just put the mushroom in the water and in the refrigerator - we change the water every day. So for three days.

Yes. For three days, the mushroom simply rinses itself with water. Sugarless. You can even see for yourself. After the first day, the water will be sour. And after the third it is almost bland. And on the fourth day put sugar in the water .. Then just look at the jar .. if the water becomes cloudy, change it. I usually just occasionally tried some water in the bank. If it is almost fresh, then the mushroom is sleeping, everything is fine .. if it is sour, I change the water. Every time the water changes, I add sugar ... Well, you have to watch out so that it doesn't lick and darken. It is better to take this one and throw it away. Or leave for external use.
I had a 0.8 ml jar. There are about 5-6 tablespoons of mushroom in it. + An incomplete teaspoon of sugar .. The girls wrote here that in a sleeping state he stands calmly for a month

Yana, thanks for the advice! I will try with surplus. And in this way you can only store a month or more? It's just that I don't have anyone willing for the mushroom yet.

[Hedgehog's wife]

Hedgehog's wife I have kept it this way for half a year. Somehow in winter, kefir is not very good with us .. And we need to take breaks. But during this time I fed him several times. I drained all the water, filled it with milk. 2-3 times I made kefir, and then washed it again and "sleep" in the refrigerator. And now I keep it like that in a jar of water all the time. I take as much as I need, the rest in reserve ... I change the water once a week. By the way, this sour water is a great lotion!

I wonder if this storage method will work for sea rice?

As far as I remember, it can be stored in the refrigerator without any water at all. but no more than two weeks and then carefully remove all dead rice. probably for him, you can find a sleeping (or very slowing down of vital activity) mode. Zoogleys are tenacious.

[*** yana ***]

*** yana ***, I have a huge "thank you" for your method of storing fungi in sweet water !!! I have been making kefir from fungi for 20 years, if not more before, when I was leaving for a long time, I poured milk half and half with water and put the hollow in the vegetable compartment, then I had to reanimate the fungi for four days until normal kefir was obtained. this time, after reading your recommendations, I washed it well, filled it with water + tsp. sugar, and they are perfectly preserved in the withers .. After two weeks I washed it, filled it with milk and immediately got an excellent kefir !!! Thank you!!!

[GuGu]

GuGu on health .. only in this way shared with us afnsvjul , on the previous page (Reply # 176 on Feb 15, 2013, 11:11 pm) .. well, I also began to do so

[afnsvjul]

afnsvjul, thanks for the fungus storage method !!!!

I also recently bought a fungus, as I now understand, sick. It ferments very quickly and sharply. The fungus itself is 3 tsp. I pour a liter of homemade goat's milk, the fungus itself floats on the surface, or kefir that has not yet fermented, i.e., the consistency is sour milk, or a large amount of whey and sour milk suddenly appear. for 10 hours peroxidized curdled milk. From yesterday, after rinsing with water, rinse in a solution of soda, let's see what happens.

[wzik]

wzik, I've never heard of soda .., sweet water had a very good effect on my fungi, after 2 weeks of storage in it, kefirchik became tastier than it was before. I usually fill in 2 tsp. fungus with a liter of milk. Try to reduce the number of fungi.

[Marina]

Marina, most likely your volume of fungus does not correspond to the volume of fermented milk. Either increase the amount of milk or reduce the volume of the mushroom Therefore, it quickly peroxides. It also depends on the ambient temperature. If it's hot, then kefir ripens faster

Natasha, Albina, tried both 2 liters and 3 liters of milk. Fermented in 8-10 hours, and abruptly. I have held the fungus before, so I know how it should be. Kefir does not work, or the consistency of milk (sour taste) or sharply separated whey (at the bottom of the jar) and sour milk.

[Marina]

Marina, try to freeze it and "run" it again. Maybe he's really sick

I also have a mushroom on homemade goat milk.
I put 3 teaspoons for 1.5 liters. In the heat, yogurt began to form. I pass it through a fine plastic sieve - and the kefir tastes thick, though (if the whey appears, then I drain it). Nearby I put a can of the same milk without a mushroom, also a self-brewed yogurt, but it is formed a little more slowly. So this is from the heat, most likely - at the same time the mushroom works and ferments itself.

Before that, I also kept a mushroom twice, but in cow's milk. It does not ferment at all - faster, and the mushroom grows very quickly. Now it has tripled in 10 days.

Albina, thanks, I'll try !!! Lena, I have goat milk for three days to sour. Goat milk does not turn sour for a very long time.

I have goat milk for three days to sour. Goat milk does not turn sour for a very long time

In winter, yes. And in the summer I quickly turn sour. True, half an hour or an hour passes from milking to refrigerator. Maybe also because the refrigerator (mine) works worse in the heat - I am picking up what is left before the next milking.
And then, this not sour sour for a long time, and if it has already begun to ferment with a mushroom, then it itself ferments faster.

So I'm thinking of trying to put more mushroom, and keep it smaller.

Hello Tanya! I have a mushroom very similar to yours. And I fill it in the same way with simple store milk from a bag. But I look at the photo, the girls have it snow-white, but we have a little yellow ....... Maybe he is sick? Here is my mushroom .... Oh, that photo is not inserted .....

Hello girls. So my mushroom was the same ...... Is this the way it should be, or is there something wrong with it?

Oh, that photo is not inserted .....

I still can't see the photo

and we seem to have a little yellow

In principle, the mushroom can be creamy in color .. It becomes this way with age, or when the proportions of mushroom-milk are violated ... Everywhere it is recommended to periodically rejuvenate it: remove large clusters, remove dense lumps, divide large films into parts ... mushroom white. The surplus can be disposed of in baking or just eat ... if you do not mind, throw it away.
And whey is always formed .. It's just that when kefir is in a warm place, this process can be faster ... It is very healthy and tasty. You can drink it, bake bread on it, use it as a lotion, wash your hair, it softens the skin well, especially on the heels ..

Thank you very much, Yanochka, for such a good consultation. Took a note, I will definitely try it in cosmetology ...

I forgot how to insert a photo, something doesn't work ...

[Darling]

Darling
On the forum, photos can be inserted in several ways. If this is your own photo, then upload it to the gallery, and then copy its code and paste it in the message. Or through the Radical .. Follow the link. there is a step-by-step instruction on how to insert a photo ..https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.520

Yanochka, thanks for the tips ...

THANK YOU again !!! For two weeks I left the mushrooms in sweet water in the withers, upon arrival I washed them, filled with milk an incomplete portion .. well, like resuscitation .. I baked bread on this kefirchik, and from the next filling for a full portion (2 tsp. Fungi + 0 , 7 liters of milk) turned out to be an excellent thick kefir. ... I cannot stop thanking the author of this advice. ... I noticed that after such a procedure, the fungi continue to work even better .. gain strength, feed on glucose ..

Girls, where do you get this mushroom? I would also like to try

I want too

Oh, and I would love to buy it. Once was with us, but did not survive our absence on vacation ...

[Cvetaal]

Cvetaal, Galyunyushka, I have them for many years ..., they used to grow quickly and gave it to everyone who asked with pleasure (and to some friends more than once) ... but recently they practically do not multiply, although kefir turns out to be excellent .. and so far unfortunately there is nothing to share ..

And I so want this mushroom!

[Cvetaal]

Cvetaal, Galina, Nina, Girls! I also have this fungus and the whole family takes its products with great pleasure. I can easily send his surplus to those who wish.
I sent it to Belgium, to Europe too, even to Israel somehow. Everything went fine. In a special envelope or in a plastic bag.

[and drain it several times as soon as it becomes sour. 2-4 times is enough for the water to become fresh. after such a procedure]

And now, still, maybe someone will come in handy: if kefir turns out to be very sour, after washing it in water, it must be "washed", that is, pour it not with milk, but with boiled water,and drain it several times as soon as it becomes sour. 2-4 times is enough for the water to become fresh. after such a procedure kefir is obtained with normal acidity. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8388.0

And you need to pour the fungus with water 2-4 times at once, that is, I mean like this: remove the fungus from kefir, rinse it, then pour it for the first time, immediately try the water for acid and immediately drain; and then pour over again - try again - and again immediately drain .. and so on until the desired state of acidity, and immediately pour milk ?.
Or does it mean: separate from kefir-rinse-fill with water and leave for a day, after a day try the water for acidity, if acidic - drain-fill with water and leave again for a day ... and so on until the desired acidity?
During almost a month's heat, my fungus began to ferment strongly and very quickly, with the separation of almost two-thirds of a can of whey, I already reduced its amount, and poured it with cool milk (however, I did not think of putting it in the refrigerator, since I read that it can accumulate), and even now, when the heat subsided at 22 degrees in the room, he separates a lot of whey and a very sour kefir is obtained. The fungus, it seems, is normal: white, opaque, elastic, but without a hard crust, non-dripping, in the form of small grains and very small, about half a centimeter, heads of cabbage, smells of sour curd. I put about two teaspoons in a half-liter can of 1.6% milk.
I want to try the method written here, maybe it will work out.

Vikusya, dear, if you can, send. Only I am flying to my daughter in America and will be at home after October 10. Thank you for your kind heart.

[Nina]

Nina, Address in LAN

[Mirabel]

Mirabel, Vika, I also really want to, if possible.

[Vick Mirabel]

Vick Mirabel, but our package will not fit?

[Zhenya]

Zhenya, Zhenechka, yes, he will fit in ... but the package will suddenly hang out for a long time. Or do you want to risk it? Listen ... I can send it right in milk, though you have to tightly close the jar. Let's try?
Girls! Everyone who wrote to me in PM. Let's send it to one of them first. Let's see how he can withstand the long journey? okay?
It will fly to Moscow normally, there are direct planes flying.
I also thought, maybe I will send it to someone in Moscow, and he (that is, she) will already grow and forward it further.
Muscovites! Those wishing to have a Tibetan mushroom with the condition of further forwarding, please respond!

[Mirabel]

Mirabel, sorry, I would very much like to get this fungus too.Previously, we had it and we really liked the kefirchik from it, but unfortunately it disappeared, apparently we got poor-quality milk. I really wanted to buy it again, I've been looking for a long time, accidentally stumbled upon this Temko. If possible, please send me too.

[variety]

variety, in time it can take off kefir earlier than before. Any fungus, if it stays longer in time, then we get a liquid from above that looks like water, and below, closer to the curd mass, something

During almost a month's heat, my fungus began to ferment strongly and very quickly with the separation of almost two-thirds of a can of whey

I'm in the heat, I put the jar to ripen in the cold (not right away, but halfway through the journey, when the whey starts to separate at the bottom) and the kefir turns out to be not sour and thick .. but my fungi practically do not multiply, small, little white ..

Vika, let's try. And suddenly ... Here I am sick: crazy: