Tibetan kefir mushroom

I have this one.

It seems to me that the culture is the same, only the difference in quantity! Here is my photo. With this amount, I am picking up a liter of sauerkraut per day, and a mug per day. I read that if there is too much mushroom per serving, then it takes longer for kefirite milk.

And for some reason, the fungus is all loose, maybe I'm doing something wrong.

[tanya1962]

tanya1962, can you have a photo?
It seems to me that it all depends on the washing method. I wash it under a strong stream from the tap, it seems to me that all the looseness is washed off. Then I put it in a glass of boiled cold water and let it stand, then I splash it there and drain the water through an egg cutter (you can't go through an iron sieve, but I didn't find a plastic one). Then I shake off excess water and into milk. The procedure is very thrilling for my fungus, but it turns out clean. Maybe it's bad, I don't know. When they gave it to me, it was generally different, as big as a cherry, consisted of these small ones and there were veins. Over time, I destroyed it.
tanya1962, how do you wash?

I also wash my Zubastik, pour it into a plastic sieve, only put it in plain water, not boiled, I was told so when they gave the fungus. I'll take a photo in the evening.

Do you wash under the tap? or only in water?

Zubastik be sure to rinse under running cold tap water

Then I'm waiting for a photo, I wonder how he looks!

Zubastik this is my kefir fungus

And I have the same.



Lives about 5 years. Since cold kefir goes better in summer, in the winter season I have adapted to keep it in the refrigerator and feed it less often. At first I also had it in larger clots, and now scattered "rice". Honestly, I didn’t know that it cannot be washed through a metal sieve.
And what kind of milk do you fill the fungus with raw or boiled? Drinking raw now is risky, but in boiled, in my opinion, there is nothing to sour.

I fill kava with ordinary milk from a bag, I have never tried boiled milk.

[tanya1962]

tanya1962, it looked exactly the same to me, only there was one big lump, which then fell apart! But why so much? How long does the fungus ferment in a liter of milk or a mug? I used to have like one piece of yours, like a sweet cherry.
And I pour milk into the House in the village, which comes in packs. I know that there are a minimum of useful properties, but the fat content is 1.5% of the total, or less. I can't drink fat milk, cholesterol is already above the norm.

I also had a small piece of Zubastik, and this is how it grew. I ferment a glass of milk for a day, what kind of milk there is at hand and goes for sourdough.

Girls, where did you get it ??? 7Can you buy one at the pharmacy?

[Sveta]

Sveta, I took from friends. You can buy it online. Type in any search engine "buy kefir mushroom".
You can look at the ads in the newspaper. People breed and sell later.

I want to make cottage cheese according to Alexandra's recipe using my mushroom infusion. Infuse kefir, and then put it on a sieve covered with a paper towel. If anyone has already experimented with this, please respond!

I did it many times, it turns out fine.
The fungus should not flop and shake, it disintegrates and gets sick (sour slowly) Mine under running tap water, but without pressure, the water should be cold, but not ice cold. He is not afraid of good stainless steel, I hold it when washing with a stainless steel spoon and lean it slightly against the wall of the sieve so that it does not break into small lumps. You do not need to put in the water, pour milk immediately. Eats any milk, even if it has begun to acidify, it is worst tolerated by boiled milk.A teaspoon of fungus ferments a glass of milk in a day.

and on the contrary, today, for the first time from the mushroom, finally, something sensible has turned out to taste, though I haven't tried it yet - it is resting in the refrigerator but it looks pretty decent

Fermented sterilized milk with mushroom. I was just mistaken ... I wonder if the kefir will work out or ...

it will turn out, should not fail. I only have boiled, not so good leaven.

Thank you, I'll write tomorrow what happens. I had a mushroom for 2-3 months in the refrigerator. So he barely comes to his senses. It will take a week to revive him.

Girls, I read all the pages and I want to share my thoughts, if you don't mind. About goat milk. As the "goat" hostess explained to me, in order to preserve vitamins in milk, you should drink it in the first half-hour after milking and in no case close the jar with a lid. Here, as they say, for what he bought, for which he sold. Milk from "granny" I would boil anyway. Secondly, it turns out that there is goat's milk, which does not have any foreign taste and smell at all. It depends on the goat. I bought this and for the first time I thought that I was "cheated" and sold a cow, only at a price much more expensive. Then she saw the goat herself and came straight to the milking. If possible, it is better to remove a sample.
About the mushroom. I ferment only boiled milk. I have homemade. I don't have to boil the store, but sometimes the store is nonsense. The amount of milk is correlated with the amount of mushroom so that kefir is ready in a day. I have not yet come across the fact that the more mushroom, the longer it sours. Usually everything is in direct proportion. I try to use the largest pieces so that it is more convenient to take them out of the jar and not to mix everything. And when small pieces come off, I put them in a jar of milk and keep them in the refrigerator. Periodically wash and change milk. In short, I'm growing. My mushroom is under the tap, although it should probably be in boiled water at room temperature, our water is very chlorinated. Then I rinse with drinking water and into a jar, pour milk directly from the refrigerator. How long have I been living with this "beast" ... I was convinced from my own experience that the creature is quite unpretentious. The main thing is not to "cook". And not always even mine, sometimes I will catch it with a spoon and transfer it to another vessel. Poured milk and that's it. Then it can sour faster.
As a "smile". For some reason, my first mushroom made such a pleasant impression on me that I named it "Boniface" and looked after it very anxiously. Mom was very happy when I bathed him and lisped with him. So, my mushroom grew at a cosmic speed, it was strong, knocked down, reminiscent of a cauliflower inflorescence. They say that a kind word is pleasant to a cat ...

Hairpin, if I had to keep it in the refrigerator for a long time, then after that I arranged a sanatorium for him for 2-3 days, kept it in fat milk and did not wash it. Bounced back pretty quickly.

Hello everyone! I was recently given a kefir fungus, but it turned out to be so much that I really want to share it. He is very good. If someone in Moscow needs a fungus, call 8-903-231-29-43 Elena.

I will share my experience of raising "Tamagotchi".
I took it consisting of individual grains. This is how he is now.
I throw him back on a metal sieve - he is not offended.
Experimentally I picked up washing water - boiled, room temperature, infused with shungite.
I feed him with Kirov milk with a shelf life of up to 14 days. I do not boil or heat milk. Yesterday I tried 2.5% long-term storage with a "jolly milkman". The result is a cool taste of kefir - pasteurized milk.
The toughest test he passed was a week at room temperature in a glass of milk / water slurry. (though then there was a smell ... footcloths are resting!)

From personal experience - I add 2-3 teaspoons with top bran to a glass of ready-made kefir-kumis (while rye, I want to find oatmeal), stir, let it brew for about 2 hours. I drink.
I can vouch for the anti-allergic effect. Checked!

And in Kiev I could not find a Tibetan mushroom. Please respond, who can share.

And in Kiev I could not find a Tibetan mushroom. Please respond, who can share.

If you find yourself in our area - I will share with pleasure

[Hairpin]

I had a mushroom for 2-3 months in the refrigerator.

Hairpin
But from this place more details please! Really needed ! In a week we are leaving on vacation, there is no one to look after the mushroom ... And what can I do with it, I don’t know ... If it (the mushroom) is put in the refrigerator, will the water need to be changed? If yes, then how often?

[Crochet]

Crochet, do not worry, I was standing in a closed jar of milk for about 3 months for sure, nothing with it became a small part of the top turned yellow, I left only the white ones, washed them, in fresh milk and in the warmth - everything is fine and healthy, I read it back in Internet, what do they make a "storage solution" from milk in half with water to reduce activity, but you probably don't go on vacation for 3 months?

[Chantal]

Chantal
Thank you, calmed down!

Yes, you are probably not going on vacation for 3 months?

No, of course, I don’t have so much money to have a rest in Egypt for 3 months! Just for 2 weeks ... so modestly ...

[Crochet]

Crochet!
And I do not advise mixing with milk ...
I suggest this: two days before the vacation, you rinse it in the refrigerator. The next day you rinse it again, change the water and put it in the refrigerator again. And before leaving, you rinse, change the water and put it in the refrigerator. Three, not three, but for a couple of months you are free. This is verified.
Let me explain why I am against milk. He eats milk, processes it. And what he processed is excrement for him. And if he has water, there is nothing to eat, there is no excrement, and he sleeps in pure water. Therefore, I advise you to rinse three times. To wash away everything that he had emphasized before.
Well, a week before the vacation, of course, feed.

At the expense of the long-term saving of the fungus - I completely agree with Chantal. He has been living with me for many years. During this time, he periodically disappeared from all my friends, and they again took it from me. He drinks especially well in the heat, and when winter is not particularly in demand (at least in our family). Therefore, for the winter season, I put it into a sleeping state - I wash it, fill it with milk and hide it in the refrigerator. I rarely change milk, when a yellowed film forms on top. When it is necessary to transfer to a cheerful state, I wash it, fill it with milk and put it in a warm place. For a couple of such dressings - he comes to life. Proven by experience.

Questions from the teapot Recently I got a kefir fungus at home, I had never known it before
question # 1 Should the fungus float on the surface or lie on the bottom? (I have several pieces floating, the rest at the bottom)
No. 2 Large bubbles inflate on some seeds, then burst. and somehow snot. It's a disease? Can this be cured?
No. 3 Fungus I have somewhere 2 tsp. how much milk to pour him?

[Muzuk!]

Muzuk!
1. I have it all on top when sour milk. And in the refrigerator in the water - at the bottom. I think when he is full - from above, and hungry - from below. Or its density is higher than the density of water (therefore, it is at the bottom in water), but less than the density of fermented milk, so it ends up on top at the end.
2. I don’t know.
3. It is not necessary to take the ratio of the amount of fungus / amount of water. Maybe you need it to ferment by morning, or maybe in a day. Yes, fungi are active in different ways. I advise you to try with ... 600-700 ml. After 8-10 hours, start trying. Until the stage suits you. And then decide for yourself whether you need to quickly or not.
4. It is advisable to take dishes that are not very narrow ...

thanks for the answer, here the snotty bothers me very much, when you pour everything into a colander, fungi remain at the bottom of the jar in nozzles and with bubbles. the liquid is also not very similar to kefir, rather to yogurt. I don't know the taste, I can't taste the snotty confuses

Muzuk my snotty appears after a long standing in water in the refrigerator and I do so to get rid of it (though I don’t know if it’s right) I rinse well with water under a strong stream and pour 200 ml of milk and stand on the table for a day, then this kefir that turned out I pour it out and rinse it again and the snotty is gone.

[Muzuk]

Questions from the teapot Recently I got a kefir fungus at home, I had never known it before
question # 1 Should the fungus float on the surface or lie on the bottom? (I have several pieces floating, the rest at the bottom)
No. 2 Large bubbles inflate on some seeds, then burst. and somehow snot. It's a disease? Can this be cured?
No. 3 Fungus I have somewhere 2 tsp. how much milk to pour him?

🔗
link to a good site where you are Muzuk you will learn and understand everything. Success!

I have already read everything that is on the Internet, but some questions still torment me.

[Muzuk]

I have already read everything that is on the Internet, but some questions still torment me.

I have now found the answers to all three of your questions Muzuk, in the responses on the site that gave you the link. Read it.

[Muzuku]

Well ... I am to Muzuku connect. The questions are formulated quite specifically ... Instead of sending answers to send somewhere ... Somehow inhospitable. The man asked for help ...

Now, if the question was "I got a Tibetan mushroom. What should I do?", Then it would be possible not to touch the keyboard at all.

It seems to me that the answer is lana7386 not in the tradition of our site. IMHO.

Muzuk!
Don't be upset. Such answers are rare here. I think everything will be better in the future! I answer with all my four loaves !!!

To retell articles is not in the rules of our site! Having read specific answers to frequently asked questions, a person will learn not to make mistakes in the future, and not to ask questions for every mistake. I know what I'm talking about and what I'm doing: this is my profession - to teach people, I'm sorry.

[Muzuk]

Muzuk, I did not find an answer to your 1st question, but to the rest - here are the answers

2. A diseased mushroom is usually yellow or beige in color. If the mushroom suddenly begins to darken or change its color, it means that it is sick. A healthy mushroom smells like sour cottage cheese. A sick fungus has a sharper and more unpleasant odor. However, it is difficult to determine whether a mushroom is sick only by smell, so if the smell seems to you more pungent than usual, do not panic and pay attention first of all to the appearance of the mushroom.

“In some cases, with improper care of it and with its infection with other types of bacteria, diseases of this fungus are observed; two types of diseases that are most common are mucous and oxidized grains.

Slime of grains is a contagious disease, extremely persistent, long-lasting, as a result of which kefir grains die, and a large amount of mucus is formed. The grain itself becomes flabby, easily crushed between the fingers, covered with mucus, the same mucus fills the cavity inside the grain. From the presence of such fungi, milk is not curdled and acquires an unpleasant fresh taste. According to Gobi, this condition of K. is caused by a bacterium (micrococcus) of the lactic-mucous fermentation of Schmitt-Mulheim. This state of K. is observed most often when it is cooked in a hot season in a humid and poorly ventilated room, as well as if poorly dried grains were taken for the preparation of K.. It is necessary to wash diseased grains in a 5% solution of boric or salicylic acid. According to Dmitriev, the grains should be washed with a 2% salicylic acid solution, and then soaked in a 2% solution of cremortartar for 3 hours. Podvysotsky saw that in these cases, drying alone is sufficient; to obtain a valid result, it is best to adhere to the following rule: pre-rinse in disinfectant solutions and then dry the grains. Dried grains, by the previously mentioned properties, are easy to distinguish from sick ones.

Another disease - grain oxidation - is incomparably less common than mucousness.In this process, the milk, on the contrary, is quickly curdled, while standing, it is divided into transparent whey and into a thick residue of casein flakes; lumps of casein are dense, K. obtains an extremely sour taste and a sharp sour smell, characteristic of butyric acid. This kefir grain disease is easy to treat; for this, you only need to keep the vessels clean and cook K. in a cool place, where the temperature is not higher than 12 C .; in addition, wash the fungi in cold water 2-3 times a day, or add a solution of soda to it (1 teaspoon per glass of water). "

3. Fungus, occupying 2 teaspoons in volume, is poured into 250 ml of milk. Therefore, for 500 ml you need 4 teaspoons, and for 1 liter - 4 times more, that is, 7-8 teaspoons.

responses from the site to which the link was given lana7386
🔗

in general, there is a lot of interesting information on the site, for which it was not a sin to thank Lana, but to teach preferably those who ask for it, and not everyone in a row - even if such a profession

so girls don't fight you are all wrong

I keep asking questions
should the fungus float in the milk on top? Or how do I stick to the bottom of the can?
Has anyone personally treated the fungus himself? Washed with 5% boric acid, the result is zero. As for salicylic acid, there is a 2% solution of salicylic acid in alcohol in the pharmacy. Fungus from alcohol leg won't last? and where else to get cremortartar?
Maybe it's easier to throw it out? Did anyone have any cases of successful cure? Once again, bubbles are blown up on my fungi .. it looks like this: the fungus consists of small grains, and on some fungi these grains swell to a large size, and then burst.

[Muzuk]

Muzukwhy don't you throw away the bubbling seeds? well, or plant them somewhere and experiment with alcohol solutions? and put on healthy kefir

[Muzuk]

And I have a different suspicion ... Muzuk, and where did you get it?

And I have another suspicion ... Muzuk, where did you get it?

I bought it on the market, and what is your suspicion?

Muzuk, why don't you throw away the bubbles? well, or plant them somewhere and experiment with alcohol solutions? and put on healthy kefir

so every time I throw it away, I leave which in appearance the healthiest, and again the same thing. Tomorrow morning I'll try to take a picture.

As far as I remember complaints about sick mushrooms, the sick were thrown out there and left healthy. I don’t remember any precedents for patients to be cured. Alas, in this situation I would get rid of him ...

And there was such a suspicion. That an already sick mushroom was sold to you ... Another question would be if a friend, who is all right, gave me. Or that old woman who sold it to you would sell it every day in one place ...

[Hairpin]

Hairpin I bought it in the poultry market, we can say the latter took it. okay, I'll torment you and throw it out

Strain me the same ... Throw it away. You can take mine. I rarely use it. I'm tired of it. Come tomorrow!

I’m not going to fly him, today it even looks like kefir. I ventured to try it at the store, it is not very similar and seems to be carbonated, does not taste bitter. I use it in baked goods.
I sorted out half of the mushrooms and threw them away. (I sorted it out for an hour) I collected only pretty ones and not snotty and not bursting. washed in boric acid, then in soda, and then in milk.