Tibetan kefir mushroom

[mowgli]

mowgli, Natasha, everything is correct! I washed it under water, poured it with milk, covered it with gauze and forgot about it for a day
I don't put it in the closet, it's on the shelf.

[mowgli]

mowgli, Natasha, he is afraid of direct sunlight, just put him so that they do not fall on the mushroom.

It turns out that it is better in an opaque container - either dark glass or a ceramic jug

[julia_bb]

I don't have jugs like you yet,julia_bb, and Tanya-Admin, but I'll see ..
Then I watched the video and one woman said in her video that the rice that surfaced is bad, and those that are at the bottom are good. But I understand that this is not true. I put the kefir on the table, there is no direct sunlight.

[when ready, the mushroom floats to the surface - this is an indicator that the milk is fermented]

Then I watched the video and one woman said in her video that the rice that surfaced is bad, and those that are at the bottom are good.

It is not true!
Everywhere in the books about the kefir mushroom it is written that when ready, the mushroom floats to the surface - this is an indicator that the milk is fermented.
I have a whole lump in gauze that pops up in 8-12 hours, and around it a large kefir clot forms and I immediately pull out the mushroom, put it in a cup.

Rice is considered bad and of poor quality when it turns brown, and then they need to be thrown away, they are no longer treated with anything.

[Admin]

Admin, Tanya, where are you putting the kefirchik? and another question, despite the fact that there is a mushroom-yogurt relevant?

I ferment kefir with a mushroom in glass-ceramics, just on the table - I leave it overnight. When the lump is fermented, the lump will float up, then I either remove it together with the mushroom for fermentation in the refrigerator (if it is slightly fermented) or I deposit the mushroom (if it turns out thick kefir) and put the jug into the refrigerator anyway.

Didn't understand about "despite the fact that there is a mushroom-yogurt relevant?" - what is this talking about?

[Admin]

Admin, Tanya, where are you putting the kefirchik? and another question, despite the fact that there is a mushroom-yogurt relevant?

Understood

What is store-bought yogurt? Fermented milk product fermented with milk powder, plus preservatives

Kefir mushroom, a completely natural product, and gives a complete product - homemade yogurt! Much better and more natural!

So make a choice, which is more useful and relevant.
For the digestive tract and raising immunity, it is recommended to drink the mushroom more often for: in the morning half a glass - a glass on an empty stomach, half an hour before meals, and in the evening 1-2 before bedtime a glass of kefir - and you will be happy And in the afternoon you can drink homemade kefir - it is recommended to drink in total up to 800 ml. kefir per day, if there is no allergy, contraindications.

Today I bought a glass teapot with a plastic insert with a volume of 1250 ml at METRO for 280.73 rubles. They now have a 33% discount on them.

Yes, I wanted to ask if you put yogurt with kefir mushroom. I've already found as many as 3 CT programs, where doctors-professors speak about kefir and kombucha, if possible, I'll insert a video here.

No, I can't insert, I can't, I can't

Yes, I wanted to ask if you put yogurt with kefir mushroom.

Already answered above

Yesterday I looked with pleasure, maybe someone will also come in handy for those who doubt the benefits

[Admin]

I ferment my kefir in different containers - in a glass jug, in a Tupper wagon, sometimes in a measuring liter glass.
Thank you Admin, Tanyusha for the idea with gauze - I like it very much, it's convenient!
And one more thank you for the hint to put the fermentation in the refrigerator!
The only thing is that I just can't make friends with the fungus and homemade milk! I buy specially milk for kefir 1.5%.
And yet, my kids really like it when I beat kefir with sugar, it turns out an air bubble cocktail!)

Ira, just took off the kefirchik 2 hours earlier, drained the fungus with a Tapper strainer shinua (cool!), Into a Tapper jar - * JOKINGLY * raked it and came in handy, - I also use Tupper's silicone scrapers, this scraper swept all the rice, left nothing! I immediately fermented a new portion, and the kefir comes out on its own without the fungus, just like the yoghurt after the yogurt maker is recommended to put in the refrigerator, and here, after 2 hours, the kefir became thicker, the taste is simply awesome, tender and no acid! And so interesting, I literally came up in 2 hours as I expressed it, and it was like liquid milk, I come up in 2 hours, and he is ready! What a fine fellow he is!

[Natalia]

Natalia, great !!!! It turned out to be a delicious yogurt!
I like to have it in layers, so thick, and stir or beat for children!

I do not understand how in layers, but it is thick at the top, a little thinner below, and in layers is when you can eat with a spoon?

I do not understand how in layers, but it is thick at the top, a little thinner below, and in layers is when you can eat with a spoon?

You take it with a spoon-scoop - and it is thick as sour cream, it stands on a spoon - a little bit, I love this

A!!! I also have one, it doesn't drain from the spoon!

Something like this:

Vku-u-sleepy!

Girls, if anyone has an extra mushroom, please share!
I'd love to have such a useful pet!
I live in Zelenograd (Mrskva district), I can drive up to any metro station, I will be very grateful !!!!!

Or, maybe someone recently bought such a miracle, share where?

Thank you !

I do not understand how in layers, but it is thick at the top, a little thinner below, and in layers is when you can eat with a spoon?

And I do not understand. I think this is how it works with store-bought milk, it is pasteurized, often with protein additives. Unfortunately, it doesn't work like that on natural.

And from the melted store you get kefir?

Today I took off the next portion of the mushroom and again my question was the top was very thick, and there was serum about 3 centimeters - did it stop?

I fermented it in 0.5 l., Can I ferment it in a liter of milk? I measured his tablespoon on me.

I fermented it in 0.5 l., Can I ferment it in a liter of milk? I measured his tablespoon on me.

Yes, a tablespoon is just for a liter of milk. I have this mushroom like shoe polish and no one needs it ...

[Trishka]

Trishka, on the site m mushroom dot ru is sold, I recently bought there myself. They have delivery

[julia_bb]

julia_bb, Julia, thank you!
I’ll go and see if they’re selling it dry or alive?

If courier delivery - then alive, and if by mail - then in a dried form.
I picked up M. Perovo by self-pickup straight from the tin

[julia_bb]

julia_bb, Julia, thank you!

Girls, I, too, with a mushroom. Here's a picture, I got such a small, largest piece the size of a small bean. while I grow in gauze, but I hope that soon it will grow and I can do without it
I have if the ends of the gauze are out, then the milk flows along them onto the table. I had to dip it completely into the jar. And yesterday I put it in a strainer, but I'm not sure whether the kefir will then flow through it. It has such small holes

[Vera]

Vera, congratulations, soon a week like a mushroom. Like.

but despite the fact that I shoveled the topic 4 times and studied everything on the Internet. There are questions of a purely practical nature. My kefir does not work out in layers, as Tatyana and Ira write. Oh, I'm thin. Then, if it stands for 24 hours, it looks more like yogurt, but 20-22 hours. It is not in layers, thin, but delicate in taste.

Tell me, does everyone succeed in layers? I live in Stavropol. We have good milk. I buy milk in a soft bag, 3.2%, 5% fat.

Kefir in layers from Tetra-bags?

[Natalia]

Natalia, but I like liquid, like regular kefir. Yesterday with store milk and it turned out. Tomorrow I'll bet from the market, I'll see what happens. It all depends on milk, it seems to me. try homemade milk to buy and ferment

[Natalia]

Natalia, I mostly get liquid, I make it from the store, but I just want it to be - drinking. I haven't tried it from the market one, because you need to follow it on purpose, and then you don't want to boil

[Yulia]

Yesterday I poured milk from another manufacturer. Raised the strainer, the kefir is thick. all the same, this milk plays a role.Yulia, We take from a proven milkmaid and do not boil. We take it once a week. Naturally, milk on the third day begins to turn sour even without the fungus. The question arose, if you boil, then what will the kefir taste like after the mushroom? Usually, if boiled milk turns sour, it tastes bitter and smells unpleasant. I ask because I don’t want to use store milk and is more expensive and I don’t know what’s in it. Can I pour it boiled?

[Vera]

Vera, so I don't know either, there is no proven milkmaid, and our market, on the contrary, is more expensive than the store one (

I am reporting! gauze got me. Kefir turns out to be constantly thick (the first time it was thinner because it didn't ferment to the end, I probably couldn't bear to try it. And now I pull out the gauze with the mushroom, almost half of the kefir is lumpy behind the gauze. I put the largest piece in a small cup so that do not injure him with gauze (rinse, untie, tie) I don’t want it to be divided into a small grain. The kefir also did not leak through the sieve with a spoon, but from this it divides again. I can’t wait for at least one lump to be of a decent size which will 0.5 liters.
about boiled milk. You can boil. Doesn't taste bitter. It is fermented in 12-14 hours. So I will use market milk. We have 20 UAH 3 liters on the market, and 11 UAH 900 ml in the store. Yesterday I bought UHT milk in the store, did not finish it. I was worried, I thought it would not ferment. Everything fermented, but longer than boiled. We must try not to boil, but to withstand 3-4 minutes at a temperature of 70 degrees, in general there will be dances with a thermometer

[Vera]

VeraAND HOW MUCH PERCENT OF MILK DO YOU TAKE? I have 3.2-liquid

I take 2.5% .. Liquid after stirring? When I stir it well, it also becomes liquid. to me on you

there are still a little grains

(rinse, untie, tie)

I do not do that. I pull out the mushroom in gauze from the kefir, remove the adhering clot with a plastic spoon. I take a large teacup (300 ml) and rinse the mushroom in it in gauze until clear water (filtered water), not for long. And I start a pure mushroom in a bundle into a new portion of milk, or pour it in a cup with clean water and put it in the refrigerator (if I need to wait out with kefir, or if I don't have milk at home)

Tanya, so a lot of water remains in the gauze, it's a pity to press the mushroom

[Admin]

Admin, Tanya, but I have another question, that gauze is constantly in kefir, it does not deteriorate, is the fabric in a humid environment?

It all depends on milk, it seems to me. try homemade milk to buy and ferment

verified, it's a fact! The better the milk, the denser the kefir

[Admin]

Tanya, so there is a lot of water in the gauze, it's a pity to press the mushroom

So why squeeze it out in gauze like linen in a washing machine? So, pressed a little, so as not to crush, shook and that's enough from him

Admin, Tanya, but I have another question, that gauze is constantly in kefir, it does not deteriorate, is the fabric in a humid environment?

The gauze does not deteriorate if it is washed with or without a mushroom (it has no smell for me, it is clean). And then, gauze, too, must be periodically changed to a new one, under any conditions.

verified, it's a fact! The better the milk, the denser the kefir

Another fact exists: the fatter the milk, the thicker and denser the yogurt (kefir). And sometimes cream is added to milk for these purposes.

No, I didn't add cream, but from the milk from under the cow, in other words, which is more detailed and abnormal, it turns out denser, well, no one skimmed the cream there ...

Did anyone ferment the boiled water?

I already have such a large fungus, or rather, two large ones and a handful of different sizes).Previously, I just threw the mushroom into milk, but now I use a glass teapot with a plastic insert (very convenient - I took out the insert from kefir, and the kettle in the refrigerator). After use, I wash the mushroom very aggressively, I would say, but large fungi still do not fall apart, but only increase. Mine in a glass with cold tap water, sometimes I stir it with my finger, so that the mushroom can quickly wash off the kefir particles. Then a couple of times with cold boiled water and leave in water until fermentation.
Maybe I'm doing something wrong, but the fungus feels great, does not fall apart and grows very quickly.

[Joy]

Joy, great! That the fungus has taken root! (y) If he feels good, then everything is right!