Tibetan kefir mushroom

[Albina]

Albina, what is in the bank, then I'll put it on pancakes)
And the fact that in the teapot let it stand a little more.
Tricia, by time: yesterday at 8 pm I put it. I'll buy something else, Or maybe it's really bad milk I'm from Moscow :))
Yes, I do not give up, I just want to do everything for the children, but it turns out I do it for the toilet :))))

Teex
What was in the jar was something like kefir, probably, but not sour. Experimented on 1.5% packaged milk
And the fact that in the teapot, hmm .... I mixed everything. Ordinary milk is something. There is no serum, no density. Wait next? Here milk 4% may need more time? In a teapot 900ml milk and about 3 tablespoons of kombucha

1.5% exactly how the water should turn out. There will be no thick, there will be very liquid kefir. My first portions after a break do not ferment quickly: it is not hot at home.

Do you pour out all the milk? Why, this is not bad milk, it can be put on cottage cheese and pastries, or at least on hair masks!

And what consistency was the white part under the whey?

If the kettle is not very sour and liquid, then let it stand still.

But I advise you to take a closer look at the small capacity, it seems that there is already a finished product. Since the milk was low-fat, it came out liquid. The sourness should be felt.

Do you want a certain form of yogurt, so that it stakes?

It's just that I'm still thinking ...
Should I transfer products now, in search of suitable milk, if in a week I fly to another country for six months with another milk ...
Maybe it's worth experimenting already there?

In small, yes, that is thin, pleasant to the taste)
But in a large one it is not at all sour and didko liquid, well, like ordinary milk in general.

I wish that the fly could drink something thick, similar to kefir agusha)

I wish that the fly could drink something thick, similar to kefir agusha

Then you need to take fatter milk. Recently, my son admits 6% milk, and before only 3.5% put it and that's it

I wish that the fly could drink something thick, similar to kefir agusha)

What if they don't like the thick and goofy? Children's tastes are inscrutable. This I mean that you can do whatever you need kefir, as soon as you understand the algorithm and proportions for fermentation.
And you can also ferment ghee - it's generally tasty, kids sometimes even like this better.

But in a large one it is not at all sour and didko liquid, well, like ordinary milk in general.

This morning in my jar with 0.5 liters it was the same - liquid and almost not sour (although, there was already a slight phantom sourness). I mixed everything, and at 4 pm the yogurt stood with a stake and there was about 1 mm of whey on top. My algorithm / proportions: House in the village 3.2%, cold, 0.5 l, mushroom - 1 tsp, day (set in the morning, next morning - I drink). For some reason, today my mushroom needed extra. 6 hours for fermentation.

Maybe it's worth experimenting already there?

It seems to me that the main thing is not only to find the right milk, but also to understand the principle. So, if you have a free minute among the fees, you can experiment - then there will be something to compare with.

[only]

I don’t know, maybe these are "my cockroaches", but my kefir turns out to be valid only in a direct can ... that is, I chose one can and ferment it in it, it's like a house .. thick kefir is obtained from 2.5% milk (when there is no House in the village I buy Prostokvashino). Good luck !!!

only in direct bank

Do you think the shape of the container will affect the fermentation?
Hmm ... and I just wanted to buy a transparent glass teapot with a glass strainer for the mushroom, instead of a jar ... I'll have to try.

Once I noticed that I had an effect (there was a can expanding to the bottom - the kefir peroxidized) .. I pour the mushrooms directly into the can and discard them on a plastic double colander (one with holes is placed in the other without holes) .. no problems with filtering, kefir flows down, and the mushrooms remain in the colander, in it under running water and rinse.

Girls, how to store fungi? In a jar of water and in the refrigerator?
Share your tips))
And then I realized that I have no other milk either

If you don't put it in the cold room for a long time, just change the water ...

And if for a long time? Well, a week, for example, or 2?

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. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8388.0

For up to two days I store it on the windowsill (cooler) and periodically change the water .. well, if longer, then higher ...
Read the whole Temka, there are not many pages and some questions will disappear

I freeze the excess mushroom, and then restore it if necessary

[Albina]

Albina, and what, defrost and he lives on ?!

so
What we have: what was in the small jar went into pancakes. Roofing felts stood, roofing felts do not know what)

But with a teapot something else. I pulled out the mushroom at 20.00 (after 24 hours of sourdough), and left the liquid to stand. To be honest, it didn't look very good, some flakes poavali, the so-called sour cream, which I stirred, mixed with the rest of the slurry. But when I came to this at 22.30 there was already a yogurt. Not bad. It thickened !!! No mushroom. It tastes good, but I probably didn't have enough for another couple of hours. Strained through a sieve because of the flakes and some lumps. Put it in the refrigerator, look like tomorrow.

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 states: "Having received the required amount of kefir, it is filtered from the mushroom, and the mushroom itself is washed. Before fermentation of the next portion, the mushroom is kept in the refrigerator in a non-metallic container (glass or ceramic jar, plastic food container), filled with ten percent glucose. After a week, glucose The Tibetan mushroom is incompatible with any metal containers. Even pinch off pieces from the growing mushroom with a plastic spoon. If you do not rinse the milk mushroom daily (using only cold water!) and do not pour 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 a 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 should not be rinsed 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

Here I once voiced this storage method, now I repeat

Albina, you defrost it and he lives on ?!

I was tormented when we left for 1-1.5 months in the summer. During this time, the fungus disappeared and I had to search again.But then someone advised me and I studied freezing info. Now I don't worry at all. I have frozen. I still have no time to deal with kefir, because we are doing repairs. I can resume making kefir at any time

[Albina]

Albina, where to read about freezing, click please .. you also need to have a strategic reserve

[Natalia]

Natalia, sorry, no links. I studied this about three years ago. Because if you leave it either in water or in half with milk, it will not withstand in 1-2 months.

[Albina]

Albina, well then tell me the technology of freezing-thawing

[Natalia]

Natalia, when my fungus grows so that I understand and it looks like it has increased, and fermentation occurs much faster. Then I put half of the washed mushroom in a clean plastic bag, tie it up. Then I twist the ends of the bag so that the knot with the mushroom is again, as it were, in the bag, and again I tie the edges and put them in the freezer. If necessary, I simply put the frozen fungus in a serving of milk. I cover it with a handkerchief, you can use a gauze. And I put it in the cupboard for yogurt ripening. And there I follow: sometimes he does not have enough days for the first ripening. And then everything is as usual

[Albina]

Albina,

[Natalia]

Natalia, not at all I have previously described my storage method in this thread, but already 17 pages do not always have time to flip through.

Yes, I read all the pages, but I forgot a long time ago .. and now I was thinking about the stock, but what happened to the mushrooms and I will "tear the soles" .. it was already once .. my husband accidentally broke the can, decided it was just kefir and threw everything out .. in the evening I came home from work and .. my grief knew no bounds, but it was about 4 years ago ... everyone with whom I shared at one time, it disappeared with difficulty, and now the bank is like the apple of my eye.

This method of freezing is also good when a mushroom suddenly got sick: rinse in the same way, etc.

with whom she shared at one time, he disappeared with difficulty, and now the shore is like the apple of her eye.

I also had it somehow. And when I learned this method, now I'm not afraid

Girls, will sterilized milk work?)

Do you mean tetrapack boxes? I use long-term storage milk and excellent kefir. And my friend took and filled with milk from the local subsidiary farm. Less than half a month later, her fungus fell ill. She came for another portion of the mushroom.

I just noticed that on all the boxes of the long-playing one they write that it is pasteurized or ultra-paste. And the box I bought is sterilized.

I think it will do too. But this only practice will show. I do not presume to approve

My mushroom has grown very much, it's a pity to throw it away, maybe someone needs it?

[Yanzhina]

Yanzhina, put it in the freezer, give it to someone on occasion.

[Albina]

Albina, probably I will

This method of freezing is also good when a mushroom suddenly got sick: rinse in the same way, etc.

Albina !! And a hundred, after such a freeze, does the diseased mushroom somehow recover?

[Yulia]

Yulia, Thank God, I did not get sick. But I read that this way you can cure a mushroom

Julia, thank God, I did not get sick. But I read that this way you can cure a mushroom

Now I have a similar situation with the mushroom, now it is just such a situation that it seems to me that he fell ill (before it was always a lump, but now some strange thing has become like a long rag, unfolds and crumbles). But kefir seems to continue to do. Maybe I'll freeze some of the mushroom and try to cure it in this way.

ALBINA !! How long is it enough to hold it in the freezer?

[Yulia]

became like a long rag unfolds and crumbles

Doesn't it reproduce by chance? As I understand it, because I have met, in my opinion, 2 types of mushroom. One is like grains. And as it grows, it forms large balls. Subsequently, these balls crumble into smaller ones. And the second type of mushroom looks like a strip. In my opinion at the moment I have 2 types.
Yulia, if you hold the mushroom in the freezer, nothing bad will happen. I had about a week for the shortest time. Try to put it for a day.

[Albina]

Albina, I don't even know what kind of my fungus is, my mother got it from a dairy plant and has been living with us for 15 years, for sure, but it has always been such a lump - a ball, and its transformation into a rag began to happen recently, most likely something again with milk not so, he does not like it. This fungus - just as an indicator of the quality of milk we use - kvass, which means normal milk is alive, does not leaven, it starts to hurt - then milk is garbage. But I don’t know how to return the fungus to its former form.

[Yulia]

YuliaMaybe my fungus just got reborn. I take milk from Tetrpakovsky. There, 100% of everything is added.

Girls, tell me, do I understand correctly that there are two types of fungus - small, like rice and large, lumpy? That is, if my fungus is small, then you shouldn't expect large lumps from it?
Thank you very much Svetlana Cvetaal for sharing the mushroom with me!
Thanks to Tanyusha Admin for the advice to dip the fungus in milk in gauze! And no matter how hard I tried to drain (I thought that the fungus itself would remain at the bottom), it still does not remain at the bottom!
🔗
Here I watched and was guided by this video. But, my kefir turned out sour. Maybe I overexposed him? And what should be the optimal temperature for getting kefir?

[IRINA]

IRINA, my kefir is prepared at room temperature. I do not know what kind of small fungus you mean, but I have it divided and then large lumps grow from the small one. There may be another kind of fungi. I wash through a non-metallic strainer, it's more convenient for me.

[kefir mushroom]

Girls, tell me, do I understand correctly that there are two types of fungus - small, like rice and large, lumpy? That is, if my fungus is small, then you shouldn't expect large lumps from it?

Ira, I once had THESE two types of mushrooms - these are different mushrooms! One kefir mushroom it is for milk and kefir - another SEPARATE FIGURES the mushroom feeds on water with fruit. You need to search for information and read in detail.

Today a kefir mushroom will come to me, they gave me a drop, less than a teaspoon, I will grow

kefir turned out sour

Irina, hello! I separated you about half of the existing fungus, pour 1 liter of milk, stands on the table at room temperature for a day or a little less. Kefir turns out not sour, I gave you a sample Our fungus is gradually enlarging And about which Tatyana, Admin writes, I also had it, it is filled with water and feeds, for example, raisins

And about which Tatyana, Admin writes, I also had it, he is filled with water and feeds, for example, raisins

This is Indian sea rice - that's what they call it 🔗 I also had it once

This is Indian sea rice - that's what they call it 🔗 I also had it once

In, exactly! Sea rice! And as far as I remember, it is a little yellowish in color, not pure white like kefir

Albina, THANKS! Has revived my memory, it was long ago

Yes, Albina, this is exactly what I had, it can be said to be slightly transparent. Albinochka, thanks for the link

Sea rice has crumbly grains

Has revived my memory, it was long ago

Yes, I also worked with this rice for a very long time. But mine somehow did not really accept him.

I wash through a non-metallic strainer, it's more convenient for me.

And I do that.
The mushroom has been living with us for five years, we cannot live without it ...
Interestingly, in the eldest son, the mushroom forms lumps the size of a cherry, and in mine, grains, the same ....... what is the reason, I don’t understand, I took a ball from his portion, but the mushroom still became grains .. ...