Tibetan kefir mushroom

[Lily]

Lily, what fat content of milk do you pour? And the son? In my opinion, the fatter the milk, the larger the fungus grows.

My daughter brought me a kefir mushroom
They gave her a little bit. Poured milk, let it grow and come to life

Advice if anyone does not know. Mushroom in small grains in a scattering, and I am always afraid to swallow it with kefir. Therefore, I put it in a bandage-gauze, tie it in a knot and only then dip it into milk. Then it is more convenient to take it out by a bundle of ready-made kefir. I untie it, rinse it in a plastic sieve and put it in a glass of water for storage in the refrigerator until the next time - this is when I often use it for kefir.

One took the fungus from me several times, my father says a couple of times he ate it all with kefir and did not notice. The father is alive. There were no consequences

Albina, but the mushroom is also a living organism that it pleases inside the stomach

I understand perfectly well that a mushroom is a living organism. I don't know what happens in the stomach if you eat it. But not fatal. This is a fact. Therefore, you should not be afraid.

Lily, what fat content of milk do you pour? And the son? In my opinion, the fatter the milk, the larger the fungus grows.

I always use farm milk, they bring here either a barrel or a trailer shop.
And the son is only ultra-pasteurized from the pack.

Advice if anyone does not know. Mushroom in small grains in a scattering, and I'm always afraid to swallow it with kefir

Admin, why are you afraid?
It will not slip through the sieve .... I use a large sieve, about 15-20 cm in diameter.I put it on a three-liter bowl, put the drushlak, and pour the kefir into it, then I shake the sieve no matter what the gram remains, and pour it over cups. My sieve is the most common stainless steel. Conveniently.
I think after swallowing it nothing will happen, it is friendly to our body!

Why touch and pour ready-made kefir?
I immediately prepare kefir in the container in which I will store it and do not agitate it, do not shake it. It's easier and more pleasant for me to take out their containers and rinse the knot with the mushroom.

I use a plastic strainer for washing. Fine. Even a tiny grain will not slip through.

Why touch and pour ready-made kefir?

I immediately filter the circles and we drink. And I put the next portion of kefir to ferment.

I use a plastic strainer for washing. Fine. Even a tiny grain will not slip through.

So I wash in such a sieve. And in milk for fermentation I put it in a bundle

Why touch and pour ready-made kefir?

So I do about a liter every day and pour it for three, now the youngest is on vacation.
I have a familiar granny, yes, she does it in portions immediately.

[AdminTatiana]

My fungus lives in a plastic sieve spoon for making tea. If it grows in a rather tight space, it forms dense lumps, and if it floats freely from above, then in some it remains small grains.
Like AdminTatiana I try not to disturb the jar with the fungus, because I like to eat kefir with a spoon when it stands with a stake.
I do at least 0.5 liters every day. In the morning and afternoon I drink ready-made kefir and immediately put a new portion the next day, so that the fungus does not have to be stored in water either.
I try not to overexpose kefir, drink early, because it can become pretty sour.
I make from milk "House in the village" 3.2 / 3.5.

[Anastasia]

Anastasia, if you like kefir like sour cream, then try making kefir with 6% milk. I used to make milk with 3.5%, but somehow they began to buy 6% milk and began to bet on it. The youngest son did not let go to 3.5% afterwards.He says: "And why is kefir so liquid, I won't drink that." And everyone went 6%. It turns out thick like sour cream. Try it, you might like it.
I also put kefir for the evening every day. Therefore, I do not keep it in water. If for some reason I am not going to put it, then I wash it and put it in the freezer. Then I take it out again and put it on.
I also try to strain early, because if you overexpose, it becomes vigorous.

I also put kefir for the evening every day. Therefore, I do not keep it in water. If for some reason I am not going to put it, then I wash it and put it in the freezer. Then I take it out again and put it on.
I also try to strain early, because if you overexpose, it becomes vigorous.

They also put it in the freezer or in a jar, water + milk in half, but this is when we leave, and so every day.

[Albina]

Anastasia, if you like kefir like sour cream, then try making kefir with 6% milk.

Albina, thanks for the advice! I'll try!

Girls! I take my words about sourness back!
Stood in the refrigerator, now poured myself a tasty one !!!
I thought that maybe I was doing something wrong. Now I continue to study the information, I made several discoveries for myself, like the fact that it is not advisable to boil homemade milk. The temperature is also important, and it is also important not to overexpose the kefir.
In general, you need to adapt, look for ways to interact with the fungus!
Thanks again to Svetochka Cvetaal for sharing the mushroom with me!)

[IRINA]

IRINA, you also need to take into account that when the fungus grows, the kefir ripens faster. This is in order not to get sour kefir

[Albina]

Albina, Thank you! I am slowly beginning to understand what's what! You need to understand the principles, then everything will be fine !!!

[Girls]

Girls, who will tell you where in Moscow and the region you can buy kefir fungi?

While the daughter was little, she made her kefirchik on the fungi constantly), then translated ...

Where to get it now, I don’t know ...

Krosh, I bought a kefir mushroom and various starters for dairy products on Lyusinovskaya Street. 35 is the VIIII of the dairy industry on the 2nd and 3rd floors.

[Crochet]

Crochet, my son has, if only he can agree with him, he rents a room on Kievskaya.

[Innus]

Innus, I still have a small one))), if I can grow (I will not screw up), then I will share

The girls will tell you about my mushroom.
I bought it here
http ***: //www.m-
Delivered very quickly. Was in a jar, dry.
I buy ultra-pasteurized milk 2.5%. Personally, I like the taste better.
If kefir is needed quickly and every day, I fill it with cold milk and leave it on the windowsill for less than a day (I like it when it doesn't sour). Then I filter it through a colander (not metal). I don't wash the mushroom under water (as the instructions say) I put it in a clean jar with a new batch of fresh milk.
If I don't need kefir for every day, then I leave this jar in the refrigerator. The mushroom ripens there slower for about 4-5 days.
And what kind of dumplings dough on this mushroom mmmmm just fly away

And they gave me a fungus on Sunday, almost 3 tbsp. spoons. 0.5 l is prepared in 7-8 hours. Now I drink with pleasure. But I think that eating a lot of kefir every day is not good. So you need to reduce the amount of fungus, so that it takes longer to cook? 0.5 per day is just right.

[Marina]

Marina, freeze the excess, it can then be thawed and used as well. Will be in reserve.

[Marina]

Marina, after about a month, the fungus grows (in the first month it may take a little longer). You can also separate the excess, rinse and put in the freezer.

Yes, thanks, I read it. I'm interested in how much you need to put it on half a liter, so that it doesn't ferment so quickly. 1 tbsp. l. enough? Then I'll freeze or share the rest.

By the way, I ferment the cheapest pasteurized milk 2.5% in soft packaging, Khutorok Solnyshkino. I didn’t even expect that it would turn out to be 100. And I drink some water, with which I rinse the fungus and the jar. Sometimes I also add sea salt.

In my opinion, I put it alone so much, in a glass 2 tsp of fungus in a glass. Otherwise, I get very liquid kefir.

[Tricia]

Tricia, Anastasia, if suddenly your mushroom grows strongly and you decide to share it, I'm ready to take it into good hands .. Last year Galya Cirre gave me a little bit, I raised it and raised it, and then the neighbors flooded me with boiling water ... the whole poor fungus the first flood took over. Killed. So pity...

Yes, thanks, I read it. I'm interested in how much you need to put it on half a liter, so that it doesn't ferment so quickly. 1 tbsp. l. enough? Then I'll freeze or share the rest.

If you get a lot of drink and ferment quickly, you can ferment milk in the refrigerator, this will slow down fermentation. Excess kefir can be drained into one jar, accumulate the required amount and then make a curd, pour it into cheesecloth, a sieve, the whey will quickly disappear and a delicious sweet curd will remain. Or even for kneading dough, for pancakes-pancakes - there are many options

I now have about 1 tsp. mushroom, easily ferments a glass of milk almost a day, you can even pour a little more. It ferments very quickly on the table, so I began to put the dishes in the refrigerator

[Admin]

Admin, I decided to try dipping in gauze, for a change
Tanya please write for more details on how to do it

[Ksyusha]

Ksyusha, m0use,, agreed! Otherwise I didn't know what I would do when it grew. In about a couple of weeks I will definitely share it. Then I will write in a personal, make an appointment.
PS To me on "you".

Nastya, thanks, I will wait very much

[Admin]

Admin, I decided to try dipping in gauze, for a change
Tanya please write for more details on how to do it

What instructions could there be?
I put the mushrooms in cheesecloth so that it is free in a knot, I tie the edge with a knot, put it in a jar of milk, put the edge of the knot on the edge of the jar so that it is not drowned and it is convenient to take it out - that's it!
When the kefir is ready, I take out the bundle - and then you can rinse the fungus in a sieve, wash the gauze - and again make kefir, as described above.
Or, you can put the bag into a new portion of milk without washing the mushroom, if the growth on the bag is small, allowing the mushroom to grow.

I put the mushrooms in cheesecloth so that it is free in a knot, I tie the edge with a knot, put it in a jar of milk, put the edge of the knot on the edge of the jar so that it is not drowned and it is convenient to take it out - that's it!

This is a less troublesome way. Because I know that people do not want to spend only 10 minutes on filtering, so they quickly abandon the mushroom altogether. It's easier to buy ready-made. Is it useful or not is another question.

This is a less troublesome way. Because I know that people do not want to spend only 10 minutes on filtering, so they quickly abandon the mushroom altogether. It's easier to buy ready-made. Is it useful or not is another question.

And why is the mushroom not useful, or harmful, if fermented in a thin gauze knot, with a loose tie? What influences this?
I remember in the "past life of the mushroom" I already did this, the kefir is excellent, the mushroom grows, there are no problems.
And purely morally, I'm not afraid to swallow mushroom crumbs, for example, it worries me more than fermentation in a bundle. And I love whole kefir, I do not like to disturb him by straining and pouring over the dishes.
And in the bundle - I took out all the mushroom spare parts in gauze from the jar and rinse it as much as you want. And whole kefir

[Tatyana]

Tatyana, thanks. I'll try your option. How many layers of gauze to take?

If the mushroom grows in one lump, why strain it. I always had it floating on the surface and it could be neatly pulled out with a spoon. Only here it is a pity, does not swim already. After 5 years of service, I faithfully cook it with pancakes

[Tatyana]

Tatyana, thanks. I'll try your option. How many layers of gauze to take?

To your health!

I take the gauze in a square in one layer, put the mushroom in the center and make a very loose bag so that the mushroom is not pinched, and I tie a knot.

Or I have square napkins made of fine tulle mesh (leftovers from sewing light-colored tulle curtains), no pattern, clean mesh. It is convenient to keep a mushroom in such napkins, and, moreover, it is convenient to wash and dry the napkin.

[I cooked it with pancakes]

If the mushroom grows in one lump, why strain it. I always had it floating on the surface and it could be neatly pulled out with a spoon. Only here it is a pity, does not swim already. After 5 years of service to me faithfully I cooked it with pancakes

For this reason, I keep it in the net. I pulled the tail, and the net is in my hands! And in a frying pan or in your stomach - you won't even notice how it happened.

Right! Well, no one died here, they didn't even feel it in baking, and twice, but I'm sorry for the mushroom. She grabbed the wrong jar from the refrigerator and that's it! and I understood. that I summoned him to the next world when I began to search hard to ferment the next portion. eh, and now I'm looking and no one is there! I will probably order it online. Or you need to switch to store kefir. After all, I got it in kefir, the size of a match head, maybe a little more, and then I left it with me. But this is because he had already lived with me before that and I understood what it was. A person who does not know would never have guessed! Imagine a piece of rubber in your mouth or not clear what.
Well, now at least I will know that it can be frozen for the future.

[Tatyana]

Tatyana, Thank you!
I'm not afraid to swallow it at all, it's interesting just to try it, I have a lot of tulle mesh, I will experiment in it.

After 5 years of service, I faithfully cook it together with pancakes

I have supplies in the freezer just in case!

it can be frozen for the future

For me, this has become the most optimal solution, so that in case of something I do not look for anyone

[Albina]

Albina, yes, without a mushroom, it's already difficult to imagine our life, I have a tea house for a long time ...

Girls, and for some reason, the taste of cooked kefir has become more like yogurt, I wonder why?
It is, of course, delicious, but I wanted to achieve exactly the kefir taste!
I take homemade milk, I used to ferment boiled milk, then I read that it is advisable not to boil homemade milk.
On the advice of Tatiana, I began to tie the fungus in gauze, the only thing, I think, that I tied it tightly, but I don’t think it affected the taste.

[IRINA]

IRINA, on my home and store milk with a short shelf life, kefirchik also does not work. No matter how strange it may seem, but on ultra pasteurized with a long shelf life everything is fine, so it grows quickly on it!

so it is still on it and is growing fast!

I can't keep up with it quickly

Yes you whatooo !!!!
Well now, buy store-bought milk for kefir?
Nooo! I do not agree to this, only I found a good milkmaid, I have been looking for so long ...
I will continue to try, can I try to pasteurize milk first?

[Irina F]

Irina F, for almost 20 years we have been buying milk from a cow, from one proven milkmaid!
But over the past few years, it has started to boil. So the kefir fungus worked perfectly, the taste is different, most likely because the kefir is much denser, the thinnest kefir comes out of the milk from the pack ...
Can be diluted with serum.