Tibetan kefir mushroom

Girls, making a shipment from Belgium is an extreme option! Type in a search engine: Buy a Tibetan milk mushroom and your city, I'm sure that there will be an option and no shipping is needed. Right now I typed my Zaporozhye, so many options were given out, including Kiev.

I also looked and wondered how much the shipment would cost, especially from abroad.
Honestly, I also have a fungus, but now there is no time: after arrival, I have not yet raked the household, the other day we are sending our middle son to study in St. Petersburg, and the younger one needs to be prepared for school.

Well, I'm already waiting for a package from there, and a mushroom is an additional investment))) I did not find it in my village, I am looking further

[GenyaF]

Girls, to everyone who wishes, I will send the fungus! It will go in an envelope! Letters are not expensive at all. If only he got there alive.
GenyaF, Zhen. let's see in which box the store will send and think about what to do next. Maybe we will report, it will not work, so I will separately send

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 ..

I think that somehow I will try to put it in the refrigerator.
So far, I have reduced the number of fungi and the infusion time. Kefir has become less sour, but I would like a more delicate taste.
I will further reduce the colony, probably in this heat I have grown a very thermonuclear population

I would also very much like to get this fungus.

I also found a mushroom on the Internet at a local forum where moms communicate ... So look, it will definitely be found somewhere nearby .. You can also ask your fellow countrymen about it, on our forum ... And by mail, it seems to me, it may not be missed. Or spoil the shipment ...

Girls, good evening!
I got a mushroom here.
But for some reason he does not ferment kefir.
For the second time, what oo whitish water, posing for tan or ayran. Well, not kefir.
What?

How much mushroom and ck do you have. pouring milk?

Maybe overexposed? Because the first portions of ripening can take a day or more. And the subsequent shorter time for the ripening of kefir.
What kind of milk do you have?

Approximately 4 h / l with a small slice.
I pour milk about 500 gr.
It all floats up and curls up, all in flakes. And under it is something sissy, like a tan.

Not exactly overexposed! I constantly watch him. Kefir was not even observed there. Yesterday I kept it for exactly one day. Less than a day today. Monofiguously. Yesterday only the serum was solid (light yellow water), and the mushroom was curdled.
The mushroom is young, small grains.

My milk seems to be good. From the farm. Pasteurized Naro-Osanovskoe.

You have very little mushroom for this amount of milk. 1/4 tsp pour 100 g of milk and see what happens

If there is not enough milk for 4 teaspoons, then what will happen if I pour 1/4 tsp?) Maybe 1 tsp per 100 ml? Or I somehow misunderstood?

Sorry for my inattention, it seemed to me 1/4 tsp, not 4 tsp.

If the mushroom is fresh, then it's not clear why it doesn't work. My mushroom flew to me from Belgium for almost a month, the smell was still the same, but I still revived it and grew quite a lot. Kefir was thin at first, but after about a month, it began to give out real and very tasty kefir.

Pancake pancake
Maybe milk doesn't suit him? I don’t know already.
How should kefir look like? And how is a mushroom when you take it out of kefir?

[yulyul]

yulyul, it seems to me that you have too much mushroom for 500 gr.

I pour my mushroom in the amount of 1 tsp. 0.5 liters of milk and leave it on the refrigerator for a day (average temperature 22-25 g). In the morning I poured it, the next morning I am already drinking tender yogurt.

yulyul, I would also advise you to collect the whole mushroom in a cheesecloth or a plastic mesh / spoon for brewing tea or in some other container with holes. This makes it easier to rinse the mushroom, no need to filter the yogurt, and the milk is fermented more evenly, as it seems to me.

Speaking of milk!
The lady who shared this mushroom with me said that you need to use only good milk - powdered milk or with soda or antibiotics, after fermentation, turns into sheer filth. And I believe this lady, because for many years she has been raising these mushrooms and making cottage cheese and cheeses with fermented milk, that is, she knows how the resulting product behaves at different stages of processing.

Hmm, today I'll try to put less mushroom.

Girls, another question. In a week we fly away to warmer countries for a long time, fly 10 hours, what is the best way to transport a mushroom? And will it survive the flight?

[Tricia]

Tricia, yes, better than this milk and no, it seems. We have a nearby factory that makes everything from fresh milk.

And if I pour 4 tsp 900 grams of milk, okay?
And just wrap the mushroom in gauze and put it in a container with milk?

And I suggest first rinsing the mushrooms well (in a colander under running cold water, and then pouring water and changing the water for 1-2 hours) .. I make kefir every day for 2 tsp. 700 gr. a jar, I buy a paster of milk. "House in the village" 2.5%, I cover the jar with gauze ... Once I had similar problems, reduced the amount of fungus and washed them well beforehand ...

Hmm, today I'll try to put less mushroom.

Girls, another question. In a week we fly away to warm countries for a long time, fly 10 hours, what is the best way to transport the mushroom? And will it survive the flight?

Will survive, mine flew for about a month. Fill it with clean water and transport

[Natalia]

Tricia, but better than this milk and no, it seems. We have a nearby factory that makes everything from fresh milk.

Eh, where is the guarantee that something is not added to this milk. We have a factory nearby too, but everyone around them knows that their milk is powdered.
Hmm, then, can I take fatter milk? I do either with the selected "House in the country" or with 3.2 "House in the country".

And I suggest that you first rinse the mushrooms well (in a colander under a stream of cold water, and then fill it with water and change the water for 1-2 hours)

Agree with Natalia... Thoroughly rinse the mushrooms to clear water, so that there are no milk grains / particles between them, and then into the gauze.
And put them in a slightly warm place, it may be hot in your house and the milk quickly acidifies.

Ukrainian girls, can anyone send a mushroom by new mail? I was five years old, I gave it to everyone and no one kept it. And I accidentally put it in the dough together with kefir and forgot to pull it out: wall: now I can't find it anywhere

[Tricia]

Tricia, well, yes: (there is no guarantee, unfortunately. It is about 4.5 fat content. Barely I wash it off the can :)
At home I have 19-22 degrees. At night 19, during the day it is warmer :)

Then it remains to rinse thoroughly, reduce the dosage and observe every 3-6 hours if possible. Maybe you just have a cheerful and cheerful fungus and it quickly ferments milk, and you worry. You need to experiment, choose the proportions of mushroom, milk / fermentation time that are necessary and convenient for you. I think everything will work out and the fungus will take root in you!

Girls, thanks a lot!
I will take into account all the tips) I will finally try to sour this kefir :)
Another question, what kind of milk to pour? Can I get it out of the refrigerator or better at room rate?

I flush out the hall. tap water, pour milk from the withers ...
PS And also, if the kefir is almost ready (whey peeling is noticeable, and before the end of fermentation, another 4 hours), then I put it in the hol-k, then the kefir slowly reaches and does not oxyderate.

[Natalia]

I do the same as Natalia GuGu .

And I do the same

PS And also, if the kefir is almost ready (whey peeling is noticeable, and before the end of fermentation, another 4 hours), then I put it in the hol-k, then the kefir slowly reaches and does not oxyderate.

In general, I like tender, slightly sour yogurt. And it is imperative that there was a stake and that you could eat with a spoon. And I try not to sour - I can't drink sour food and I have to put everything on pancakes.
And someone loves such a strong kefir, so that it would pinch the tongue.
We all have different tastes, therefore, products that are different in acidity and density are obtained.

[Anastasia]

Anastasia, similarly

I flush out the hall. tap water, pour milk from the withers ...
PS And also, if the kefir is almost ready (whey peeling is noticeable, and before the end of fermentation, another 4 hours), then I put it in the hol-k, then the kefir slowly reaches and does not oxyderate.

I did exactly that and the mushroom was in the refrigerator for a long time and did not spoil. Metal objects, especially a sieve, are not suitable for him. I just took it out with my fingers from the can (only I drank kefir), it always floated on top of me and washed it under running water with my fingers. I did not use a sieve at all. Why dirty extra dishes. But alas, we ate it

Here, in order not to accidentally play where the mushroom is and you need plastic or porcelain strainers-spoons for brewing tea: there are holes in them, you can rinse the mushroom without removing it, and then the mushroom does not float in the finished yogurt.
If it were not for this adaptation, I would have been so tortured to wash the mushroom every day that in a week I would be lazy and give up everything.

Girls, I'm wondering, what do you grow your mushrooms in? How and in what do you wash? Maybe someone has optimized this process, and we will spy on it and will also do this?

Girls, I'm wondering, what do you grow your mushrooms in? How and in what do you wash? Maybe someone has optimized this process, and we will spy on it and will also do this?

I bought a silicone tea infuser, it is shaped like a tea bag with small holes and, plus the bottom opens, it is very convenient. There are also silicone strawberries, but larger holes seemed to me. Directly in this bag in milk and lower it.

I bought a silicone tea infuser, it is shaped like a tea bag with small holes and plus an opening bottom More: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8388.0is

And the size, photo and where you bought it, please

And the size, photo and where you bought it, please

I can take a photo in the evening, make it at home, the size is like a tea bag, there are strawberry shapes, different colors, they are sold in stores where all sorts of kitchen stuff.

Girls, this is what happens:

And here's another:

When I have a separate liquid, it has already stood. It happens as I noticed: the fungus has grown and already has time to stand for the same time. The transparent component is separated from the thicker one. But sometimes after mixing it, I filter it, but this does not greatly affect the taste.

I have no thick at all (
Serum and liquid white something.

And how much percentage milk? When I put it at 3.5%, the output is generally liquid kefir. And if by 6% - like store sour cream.

Milk about 4%

Which day do you cook kefir? Because after the break, sometimes it takes a while for me to get what I want.

I've been preparing it for 3 days already.
Before that, I don't know how and what I was preparing on, and how it was stored: ((

I looked at the one in the teapot. There is 5 mm thick sour cream, milk below. Not boiled over?

I thought it was already at least a week. Do not hurry. You will succeed when you make friends with him. For example, I put the fungus in free swimming. Of course, then you have to filter it for 10-15 minutes. I just don't put it on for 2 weeks, because we have renovations in our kitchen.

I looked at the one in the teapot. There is 5 mm thick sour cream, milk below. Not boiled over?

Do you like kefir?
Sometimes I also managed to split.But before straining it, I stir it. And then it becomes homogeneous. And only by taste can you determine: sour, which means it managed to stand.
Maybe I'm not that demanding

These 5 mm are very delicate.
What about the rest?)

Throw out the rest? I put the first portions of kefir into baking. For a very long time before, I even used the oldest kefir in baking. And now I found out even more recipes using it on our forum

[yulyul]

yulyul, and how much milk did you have with the mushroom?

Yes, it looks like peroxide, since the whey is separated. Or the mushroom doesn't like milk ...

Why don't you, for the sake of experiment, buy a liter of milk House in the village 3.5% or 3.2% and try it with this milk?

As it usually happens with me: if I rinse the mushroom too thoroughly, and it's cold in the kitchen, then my milk ferments for longer than a day. And if it is too long, whey forms from below, a curd mass on top, but if you mix it, there will be kefir. And if you let it stand, then the serum can rise up.

But in your case, I think that the milk is to blame ... And what city are you from, maybe there are your fellow countrymen who grow mushrooms on factory milk, we will ask them.

And how do you taste what happened, where there is whey on top, is very sour?

[yulyul]

I also put any portions that I don't like very much either in baked goods or pancakes. The mushroom breeder collects kefir from several fermentation in the refrigerator and makes cottage cheese, and then processed cheese, etc.

And you can also use this kefir in masks for hair and face.

Do not pour out the product you do not like, heat it better, and then fold it back onto a sieve - there will be curd. And you can always add cottage cheese at home.
yulyul, most importantly, do not give up! Now there is a process of grinding you and the mushroom. I think it will soon be clear what's what and you will find the right proportions. And we are always ready to help with advice! Let's figure it out together!