Tibetan kefir mushroom

About 2-3 months have passed since the time when the Tibetan mushroom settled in my house ... He came to me in a film, in a small jar, at the bottom there are several crumbs about half a teaspoon size and what to do with so much?
What to do - feed with milk!

And this is what eventually grew

I put the mushroom in milk in cheesecloth, make a spacious bag-knot and in milk. I don't like it, but what if it gets into the food and gets into my mouth, maybe nothing will happen - but I don't like this kind of thing
Here is a mushroom in a bag, getting ready for a bath after work, all overgrown with milk



Now I will rinse it well right in the bag, with water from the filter. How big and beautiful he has become. Oat on natural fresh milk



Now I'm packing the mushroom back into a clean bag. We have a bath every day!



Who, who lives in the house? The milk mushroom lives! A large bunch of mushroom grains in a bag per liter of milk!





Good milk and natural yogurt! A couple of glasses a day, in the morning on an empty stomach and in the evening - it's great!

[Admin]

Admin, lovely eyes are happy to look! Got it, in love and attention!
We also use it every day, already without a kifirchik it's already a great force of habit!

I tried to do it in a lazy way of fermentation, putting the fungus in gauze. This experiment did not last long. Mine immediately felt the catch. Something they say does not look like kefir. I had to split. The youngest son categorically refused to drink such kefir and I switched to the usual filtering of the mushroom through a sieve. This kefir is drunk without problems

switched to the usual filtering of the mushroom through a sieve.

And my husband protested ... they again switched to through a sieve!

It's even difficult to imagine that there were only a few grains of the mushroom, much less than a teaspoon. And what happened for 2-3 months

And I never put a mushroom in milk from the refrigerator, I read that it traumatizes his psyche. Therefore, I preheat a liter of milk to room temperature.

and I also always warm up the milk and wash it with warm water!

And my husband protested ... they again switched to through a sieve!

Mine said that it was definitely not kefir through cheesecloth, but yogurt

I also like the sieve. So it's faster than messing around with gauze, picking it out.

[Essentially, a wine mushroom is a colony of fungi or myxomycetes and bacteria. Such a colony is capable of producing a microbiological synthesis reaction.]

In Soviet times, all mothers made goods for babies in dairy kitchens where they also mined kefir fungus. But there was such an opinion that this is how alcoholism is instilled in our population! This is the same wine mushroom only a different kind - from the Internet about wine mushroom - Essentially, a wine mushroom is a colony of fungi or myxomycetes and bacteria. Such a colony is capable of producing a microbiological synthesis reaction.
! changed the name and the product at the exit with the same side effect *** the rest is advertising! someone makes money on it

I don’t know about alcoholism. My son grew up on mushroom kefir, but does not accept alcohol in any form.

Yes, any kefir, kvass contain 3% alcohol, but no one has drunk themselves off of them yet. But energy, beer, etc. ...

Malysheva recently announced in a program that children under three years old should not drink kefir, and they also should not drink honey ........ (I DO NOT BELIEVE THE BABY) ...... apparently the rest of the products will damage ...

Malysheva recently announced in a program that children under three years old should not drink kefir, and they should not drink honey either ...

And they are not allowed anything that can improve their health and avoid drugs. This is dangerous for uncles and aunts who make big money on it.

they cannot do anything that can improve their health and avoid drugs.

Exactly!

For children, you can use chocolate and store-bought rastishka-miracle-yuda-agusha, which does not turn sour in an opened bag on the table at room temperature 6 !!! days !!! and what do they put there?

For children, you can use chocolate and store-bought rastishka-miracle-yuda-agusha, which does not turn sour in an opened bag on the table at room temperature 6 !!! days !!! and what do they put there?

Exactly! my mushroom Agushevskoe milk immediately rejected! Most of all he liked milk in soft bags with a short shelf life .. Even reconstituted fermented milk .. But Agusha did not want to!

Girls, and I just came to terms with the fact that I can't make kefir from homemade milk - neither from boiled nor from fresh! I'm already tired of attaching the results of the experiment, and indeed kefir is hunting!
So I switched to bottled milk yogurt. The result is always the same - a wonderful thick kefir comes out !!!
Yes, I completely forgot: I punch kefir for children with a blender - they like it better!

Girls, a year and a half ago in winter I had Agusha milk open not in the refrigerator, but simply on the kitchen table for more than two weeks !!! Then I just got tired of the experiment, and so everything is clear with him AND THIS is offered to children ...

Most of all, I liked making a mushroom in such a teapot with a plastic strainer. I tried it in gauze, it seemed troublesome, and in a strawberry for brewing tea, here the volume is too small.

[Tatyana]

Tatyana, the idea is gorgeous ... But I'm worried - how does plastic behave in an acidic environment? I'm not good at these processes ... Does plastic harm the mushroom or us? Or a mushroom plastic?

[Julia]

Julia, the idea is not mine, I met it somewhere long ago
I don’t think there can be any harm. The other day I literally bought vinegar essence in a plastic bottle - it can withstand such sourness. Of course, plastics are different, but it is difficult in our time to completely secure yourself, I try not to get stuck, within reason, of course

[Tatyana]

TatyanaSo you can do it and you don't need to express? take and drink ready-made kefir!

[Irina F]

Irina F, apparently it is necessary to either increase the amount of mushroom to milk or hold more!
For a very long time I made kefir from milk from a cow, but before that I boiled
Try to hold it for a day and a half, in general there are different options.
The only thing I got was becoming a small crumble,
What I noticed in this form it is stronger and works better!

[Vika]

Vika, of course! At the same time, kefir retains a chic structure - in layers, like a village yogurt, which I ate with my grandmother in my distant, distant childhood ...

[Kokoschka]

Kokoschka, Lil, yes, I did everything and kept more or less, and increased and decreased. Well, in general, differently, and I already waved my hand!

Yes, for that matter, the mushroom has its own cockroaches in its brains (if it has any)
And why the fermentation time and the degree of fermentation depend is difficult to understand - I also stopped bothering, either milk, or the air temperature, and so on ...
Sometimes a night is enough for leaven right on the table, and sometimes even a day can be fermented, then after the night I put it in the refrigerator for fermentation.
I concluded (according to the recommendations) that it is advisable to take 2-4 tsp per liter of milk. mushroom, if there is more, then it begins to "eat itself", to perturb or something, it becomes cramped in milk.

[Tatyana]

Tatyana, So we urgently need to buy the same teapot. how are you ... and it is plastic

[Vika]

Vika, I also wanted a fungus and a kettle for it right away)) Do you sell such kefir mushrooms?

And I'm calculating 1 teaspoon of mushroom per glass of milk.
I already wrote what is interesting. The son makes it on ultra-pasteurized milk and the fungus in him formed a kind of ball 3 cm in diameter, fastened together.
I asked him to bring it and put it on the leaven to my own.
The milk took longer to ferment and it gradually began to disintegrate into small rice.It seems to him more at ease in my milk and there is no need to keep everyone together.
I make both from the farm and "Izbenka" and from the Belarusian. I tried it with a machine gun, an Istra farm.
Everywhere the smart girl copes. As I wrote in the fermenter, he generally really liked it, the enemies work faster.
I want to lay out everything in a separate recipe and there is no time for everything, summer has come.
Probably feels my immense love for him!

[Lily]

Lily, the mushroom has its own stages of development: at first it is like small rice, then it grows to large balls. Then it again divides and multiplies in the form of small grains ... And so on in a circle. When it becomes a lot, then you need to separate a part. Or more often express kefir.
Even from the fat content of milk, I noticed that he goes through this circle faster.

[Albina]

Albina, I’m probably not young all the time, no matter how much she waited and there remains rice. and gave my son and the mushroom forms balls ... my appearance does not change for several years, I already wrote about this here ...
And my son has balls from my own

[Vika]

Vika, no, the teapot itself is glass, only a plastic cup and a rim with a lid Be sure to buy, I'm sure you will not regret

[Tatyana]

Tatyana, yeah ... but he still needs to be found.

[Vika]

Vika, I bought in Moscow, and a couple of days ago I saw in the Moscow region

[Tatyana]

Tatyana, Well, I’m not in Moscow, I’ll look at my place here .. yes, in my opinion, something like that flashed, I didn’t sharpen my understanding.

Hello everyone! Once upon a time, I also used a small kettle for kefir fungus. Then she gave up making kefir. And recently I returned to this business and just started putting it in a half-liter jar. Washed in a strainer. And then I saw my old method, but I have a lot of that kefir that will turn out in a teapot. I found a way out - a cut-off bottle of drinking yogurt with drilled holes.

I put it in the same jar and cover with gauze. Then I just raise this glass, the kefir flows down, I rinse the fungus and back into the jar of milk.

I ferment in such a jug-milk jug for 0.7 liters

Girls who are close to Stavropol, share a mushroom, I really want to go through the ads on Avito found, though they are old. And I really want a mushroom

found a Tibetan mushroom in our Mikhailovsk. buy one of these days

found a Tibetan mushroom in our Mikhailovsk. buy one of these days

Great, congratulations !!!

Vika, I also wanted a fungus and a kettle for it right away)) Do you sell such kefir mushrooms?

Yulechka! Sorry, please, I didn't see your question,: girl_red: what didn't you write in PM?
it is not for sale, but I can easily send it, if it is still relevant to you, it’s a pity to throw it away to tears when surpluses are formed.

[Vika]

VikaVikusya, her, I was just wondering if they sell such a miracle, I already bought a mushroom a month ago - I'm growing))

Girls. tell me. and when it is evident that they have already done everything. I'm going to pick up my food today, I'm afraid they won't drink mine if it doesn't work out. They say who had it. that immediately the stomach hurts and the kidneys ...

immediately the stomach hurts and the kidneys ...

I do not know Natasha for everyone, but I will speak for myself. Neither did I hurt or hurt. I have been using this kefir for a very long time and everything is fine

And how do you know that he is ready?

I have already read everything three times and I still ask, now I will read it again

[Natalia]

And how do you know that he is ready?

Natalia, kefir is ready, when the appearance of milk, if you swing the container with it, looks like kefir. Not liquid milk, but thickish kefir. The density depends on the fat content of the milk - the fatter the milk, the thicker and tastier (for my taste) the kefir.

Girls. Do you make yogurt with a mushroom?

[Natalia]

NataliaI make both yogurt and fungus. Yogurt is needed for pancakes, baked goods and cottage cheese.
We drink a mushroom for a month, fermented baked milk for a month (the fungus and we rest from each other at this time)
At first, the family also turned their noses from the fungus, now they are happy to consume it. Nothing hurt anyone from him.

Yes, I have already read and watched 3 Russian channels about the benefits of the mushroom - no one said that it is harmful, the only thing they said was that the body is rebuilt when it is taken. And I need to put the digestive tract in order and raise the immune system. I work at school, so sick children go to school, it just infuriated me after being infected, I received bilateral otitis media and bilateral sinusitis as a gift as a complication. I was so sick, I can’t tell you .. And the tea is no longer syshnatat.
Still looking at all the manipulations in YouTube, I saw that people washed the mushroom, and then they still let it stand in the water. Is that so necessary?
Today I took the mushroom, washed it and threw it into the milk. covered it with gauze. Stands on the table, and I was told to put it in the closet. Need a closet? Or can I leave it on the table?