Tibetan kefir mushroom

I also happen to unfold like a rag, and there are small balls on it. I tried to leave the mushroom in gauze twice, I liked it more. The structure is not broken, but it turns out like grains, if expressed. Twice my dogs ate it

Most of all, I liked making a mushroom in such a teapot with a plastic strainer.

And how much ml. such a kettle?

I want that too. Comfortable in a teapot.
Mowgli What kind of spoons do you use, wooden ones? You also need to put it in the gauze, otherwise it's a pity to flounder, or you still need to wash it out of the gauze? It's just more convenient to drain kefir. I moved it with my hand. I read that I need a tablespoon for 200-250 ml. milk. And you need wooden spoons. You can probably measure it with a measured plastic one. You are probably doing everything by eye.
Only right now I remembered that I had taken such a kettle to the garden. He's probably half a liter ..

Girls! I also bought the same teapot for a mushroom! So cute! soooo convenient!

[Larissa]

Larissa, I like it more, because the structure of the mushroom does not change, I take out the gauze, squeeze it slightly, then rinse it straight into the gauze with water. I put the mushroom in a new portion of milk.

Girls! I also bought the same teapot for a mushroom! So cute! soooo convenient!

how much is he?

[mowgli]

mowgli, it is 0.75 liters.

I also put the mushroom in cheesecloth, it's very convenient that you don't need to catch it. Only I wash the gauze every day in water, and while it dries I take another one. It seems to me that it is better to rinse the mushroom nevertheless, and not to do it in gauze ... Or am I mistaken? My mushroom has only been living for a couple of weeks so far, but I really like it :)

Girls, I ran for a kettle. I ran a supermagnet, there was only a metal strainer, and without it at all. Then she rushed to the market, only in one store I found 1100 ml with a plastic strainer.
Great power-motivation "I need it !!!"

And I can't find kefir mushroom anywhere in Yeisk. Two years ago I bought it from a woman, but he turned out to be sick, he fermented the milk very much, I froze it and washed it well, it's useless. Sadness. (((

And today I brought a kettle from the garden. Here I will disassemble the bags and try to ferment in the teapot. In the meantime, I rinse the mushroom in a form for washing cereals, bought in fixprice for 45 rubles. It's convenient for me, he rinses there freely. Only embarrassing the mushroom will not contact badly with plastic. And the quality of Chinese plastic is in question

[Larissa]

Larissa, do not worry, everything is in order, like the fungus in the teapot, he lives and is well. My teapot is a little higher on the page, yellow.

Marin, you must have had it-
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 pungent 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). "

Tatyan, if you like it, then everything is in order. And my kettle is purple.

Girls, I just wanted to ask who uses such a teapot, but how do you get a ready-made kefir out of a strainer, because it is there, too, along with the mushroom, and to rinse it, you will have to wash it off with water, but there it also remains a lot ???
Are the holes in the strainer small ??

[Scops owl]

Scops owl, Yes, Larissa was exactly that. I kept it in a soda solution, and froze it, tried several options. but nothing helped. It's a shame that the woman who sold it probably knew all this and sold it.

[Ksyusha]

Ksyusha, a little kefir really remains in the strainer, but you can choose it with a teaspoon - not all of it, of course, you just have to wash off some, alas ...

[YaTatiana]

I don’t know, it runs off, then I wash it. There is no more left in the strainer than when you express in the strainer. And I liked the taste better without small grains. I liked it better. Then I pour it into a jar. And I washed the teapot. I have a question

YaTatiana, do you cover the mushroom in the kettle with a lid?

[Natalia]

Natalia, yes, I cover, although at first I also doubted.

Thank you girls, everything is clear!

[wzik]

wzik, Marina, I fermented so quickly in the summer that I despaired. Then I began to put it in the hol-k at the last stages of fermentation and also saw that I had 2 times more of it. put less and all-the sadness is over

[mowgli]

mowgli, Natasha, also kept it in milk in the refrigerator. I'm with him for 3 months. tormented. Now without a mushroom.

Marin, and yesterday I also exfoliated into liquid and mass. True, the smell is good, but it tastes sour. She probably put in a lot of leaven. The woman who gave it herself fermented a mayonnaise jar full of a liter of milk and complained that it was sour. Therefore, it is impossible to learn something from her. It's a pity that nothing came of the fungus. I also wanted to buy it for so long.
Girls, I fly their nose. As a child, I did 12 punctures, then they treated me like that. Not all at once, but as needed. Even because of the adhesions, the needle was hammered into the sinuses with a metal rod. So I am a client (ENT) with experience. And now for the third day I put cotton turundas with kefir in my nose for about 10 minutes. What's interesting is I sneezed like that. : girl-swoon: Tears flowed from her eyes brutally. And as the turunda shoved the sneeze, I stopped and otmarkivayus, naphthyzine is much less dripping. It helps me!

Girls, please tell me who sent the mushroom by mail. How to send it, what ??? I found an advertisement on Avito's website, but from another city, I can persuade it to be sent by mail.

[Marina]

who sent the mushroom by mail.

Marina, they sent me a mushroom by mail. Sent in a bottle of yogurt and sealed in a bag.

[natalisha_31]

natalisha_31, thanks for the hint. Natasha, and what was the mushroom in kefir ???

[Marina]

and what was the mushroom in kefir ???

Marina, sent in fresh milk, until I arrived it became kefir.

Great !!!

Greetings to all kefir mushroom lovers! Help the girls with advice, I recently made friends with a mushroom, we have been drinking healthy kefir for a month and a half, everything was fine, and for the last three days he has been moping with me. Kefir turns out to be liquid like powdered milk and exfoliates when it is drained in the refrigerator for whey and flakes. I went through all the fungus after rinsing (I put a tablespoon with a small slide on a liter jar), several grains seemed suspicious to me, I crushed them, and inside a small mucus reaches for my fingers, although outwardly the fungus looks healthy, white, elastic like. I washed it yesterday with a soda solution, then with water and poured milk over it. Today I poured it out, like the kefir turned out to be thicker, it tasted good, not sour, but still threw out a few small grains (because again there is little mucus), what is it, what can this be from? It seems that I follow all the care tips. What else can you treat?

[Larissa]

Larissa, I never pressed him ...
I can guess .....

If he is healthy, then everything is ok! It happens to me because of milk.
He may not have time to do it, because the cold has already begun.
You can try to reduce the amount of milk by the same amount of mushroom.
I always put a big one in winter.

And I already had a couple of times so-like kefir fermented, even a little whey appeared, just a teaspoon, put it in the refrigerator, and then we start drinking, pour it into glasses, and half of kefir in a jug. The bottom is liquid!
I topped up the milk and put it again - it was fermented, everything fermented quickly!
And yet, maybe someone will come in handy: my youngest daughter did not like kefir very much until I made her a kefir cocktail (in fact, little children are naive). I whipped kefir with powdered sugar until air bubbles and now my baby asks for an air cocktail all the time! And I'm glad!

[Lily]

Larissa, I never pressed him ...

Lily, so for comparison, I crushed the one that seemed suspicious to me, so I think now, this is normal, or nothing like that should be inside, you need to "open" some kind of "unsuspecting" little))), the difference will be or not, look And who ever treated the fungus with boric acid? How is it done correctly, well, the sequence .. how many times, in what amount of boric acid to rinse and then what to do with it? If anyone has tried, please respond))) I don't want to part with the mushroom, they are already used to kefir, it's tasty and healthy)))

[Larissa]

Larissa, for medicinal purposes, try to freeze it. And then immediately put in milk for fermentation. The first kefir can be used in baking (in the same pancakes). My fungus lives in the freezer for now. The child is not asking yet and I am not asking.

[Larra]

Larra, I somehow got sick ... was small and old, even some changed color ...
I got over it, left the strongest in my opinion and began to put milk in 100 ml.
And gradually he got stronger.
Likewise, the tea-house was ill this year.
Straight upset me ....! maybe my energy was weak ... !! ..

[Albina]

Albina, thanks for the advice, I'll try, just a little clarification is possible, as I understand it, freezing will act as shock therapy and all bacteria (in the sense of bad bacteria - pests) will die))), and how long should it be kept in the freezer for a day or two? And then immediately, without defrosting and without rinsing after the freezer, pour milk, or still defrost it? I apologize for many questions, I really do not want to be left without a mushroom.

[Lily]

They really upset me ...

Lily, so my friend mushroom is upsetting me, I will try to treat him, maybe we can cope with him))) Thank you for your responsiveness)))

[Larra]

Larra, the main thing is to believe in him!
I talked to them, I think once the living .... will hear!

I read this advice at the dawn of my cultivation of the Tibetan mushroom. I have been doing it for over 5 years.

, as I understand it, freezing will act as shock therapy and all bacteria (in the sense of bad bacteria - pests) will die))), but how long should it be kept in the freezer for a day or two? And then immediately pour milk without defrosting and without rinsing after the freezer, or still defrost it?

After staying in the freezer, I immediately put a healthy mushroom in the milk without defrosting it and without washing it.

Sometimes mucus appears in my mushroom too. I noticed that because it was hot in the kitchen. I wash well, select healthy ones, and try to put them in a cooler place.
And also, if it does not ferment well, change the milk. I mean, buy another manufacturer. Until I found that milk from which decent kefir is obtained, I poured a lot of things.

I also noticed that not all milk suits him. Previously, powder was straight bitter, but now they have learned how to do it, it does not taste bitter, but it does not ferment in the way.

[Albina]

Albina, Lily, Irina, Larissa, girls, thank you very much for the advice, it seems that kefir has become better, it means that not everything is so bad, there is hope))) If I try to freeze it on Albina's advice. And as for powdered milk ... I once poured such milk by mistake, so it just became sour in a day, and the consistency of water with small flakes ... horror

Girls! I am to you for advice.I moved my mushroom in a jar of water and lives in the refrigerator for a week.
It's time to give him the opportunity to grow and please us with kefir. What to do to restore it as soon as possible?

[Vika]

Vika, to be honest, sometimes I have a mushroom in the refrigerator for a week, then I fill it with milk and it works!

[Vika]

Vika, pour milk and watch. But put the first portion in baking, and maybe even 2-3.

[Vika]

Vika, take milk for the first pouring 2.5% fat, and when you pour it, use it somewhere in baking, and the next day the milk is fatter than 3.2 - 4%, and you should already get a normal kefir, thick. I did this, though I had it in the water for five or six days, I don't remember exactly)))

[Albina]

Albina, I froze the mushroom today, so I sit and worry about how it is there, and will everything be okay ... How long can I hold it in the freezer so that it cures?

[Larissa]

Larissa,
At least a day is unambiguous

[Albina]

Albina, thanks))) so tomorrow it will be possible to start the restoration of kefir production))) I'm looking forward to it)))

[IRINA]

IRINA, Albina, Larissa, Devouli, thanks! So I will.

Girls, ayuuu! Where is everyone? That nobody else drinks this kifir? On the contrary, I just found the leaven and started consuming it in an interesting way, my husband drinks! I didn't expect it at all. 1 liter is barely enough for us for a day, while I only drink a glass at night.

[lira3003]

lira3003, we drink we drink, without stopping !!!
I recently changed milk, kefir is much better. And they began to pour cold milk straight from the refrigerator, it looks like the mushroom is more like it

And my mushroom likes to stand for 12 hours in the kitchen, and then in the refrigerator to condition, then it does not overoxidize, and the consistency is normal (before it turned out to be something like a mixture of kefir with milk), in general, from my own milk, which will suit the mushroom.