Tibetan kefir mushroom

Girls, where is this fungus sold?

[Omela]

I make sure to keep kefir in the refrigerator after filtering. It matures there to "store" conditions in the best sense of the word
Omela, I brought from Italy from a friend
If you don’t find it closer, I can grow you after some time (a couple of weeks). And we will finally meet
Think about how much, approximately, you will make kefir per day. I make about 700 ml - I just have two large mugs with lids of 300 ml each, into which it is convenient to pour immediately and put in the refrigerator.

Is there anyone from Murmansk?

I killed the mushroom the day before yesterday. Poured lukewarm milk - apatite. There is something wrong with this milk.

I tried the second package - it tastes slightly bitter, on the verge (I tried everything, I only feel it, because I don't smoke). I put the milk to sour - not sour, but gone. Something is added to it not right.

If someone has a mushroom to grow, please share.

[Omela]

Omela, I told you to think about it so that I know how much you need to grow this fungus, so that you immediately begin to do it. Cherkani then, because the growing time depends on it - to cook per glass or per liter.

Ira, thank you very much. Grow, if not difficult.) I can't even imagine how much .. maybe half a liter. I don't even fully understand the technology yet.

[mur_myau]

mur_myau, threw it out? If not, try putting him on a starvation ration, on water. Disassemble it well, leave the small pieces cleaner, and let it live for a couple of days in water in the refrigerator under gauze. Only wash well. Then pour another milk for him.
This mushroom is an excellent indicator of milk quality. And yes, after all, he loves cold milk and cold temperatures more than warmth.

I have problems with him too. Snotty, split into many small particles. I ferment with fat village milk, it turns out a thick yogurt. I don't want to drink a fatty product. And our store milk is bad, everything is powdered, when souring it does not turn into yogurt, but is divided into a bitter liquid and water.

Now Mistletoe will master the mushroom, and I will learn from her if she shares the mushroom (Mozha?)

[valushka-s]

valushka-sI don't know ... I've been going for two years now. But now there is nowhere to retreat.

[Olga]

Olga, It happens, he gets sick sometimes. You, most importantly, do not give up, throw away the excess, pour one spoonful of milk and so every day and it will come to a full-fledged tasty kefir.
my fungus hung out in the water for more than a month in the refrigerator, it probably restored it for another month, well, now everything turns out as it should.
Good luck to you and the fungus!

[Belka13]

Belka13, I do with ultra-pasteurized Ashanovsky milk 2.5%, Pyatigorsk Dairy Plant. Sold under the brand name "Every day". It is written in the composition: whole milk, skim milk.
Do you have Ashans?
I tried a lot, but this option suited me the most.
Just look where you have a jar with this mushroom. Maybe he's hot? Or stuffy? This mushroom has three troubles: bad milk, heat and lack of air.

[Vika]

Vika, thanks a lot, but I've been playing with him for two weeks already. I ordered a mushroom and sea rice in a Moscow online store - sea rice has already got used to it, multiplies, is given away, but the mushroom does not want to. Then my sister brought another portion - the same thing. He doesn’t like me, I don’t want to eat a thick fat product, on the contrary, you need to lose 15 kilograms.

Well, finally, everyone brightened up
I bought it on Avito, a teaspoon for 50 rubles. My aunt said, symbolically, to grow well. ttttt seems to grow.
I froze 1 serving, 1 just in the refrigerator in water.And another one works every day. I also immediately throw it into cold milk. But he sometimes does not have time to stand in the refrigerator after the acidification, if the husband is next to me, I don’t mind, let him drink. He does store sour milk in general, and he will add grated blueberries to this kefir and like a child, chesslovo
I take milk with a short term

[Ikra]

Ikra, Irina, like 22-24 degrees, cover with gauze. UHT milk doesn't appeal to me for some reason. It seems to be powdery. And so the allergy torments. No, the product tastes good, but too thick. I want a more delicate consistency. I bought natural skim milk today. I'll see what happens. Thanks for the advice!

Then my sister brought another portion - the same

After the road, he is also sick. Moreover, when people pass it on to each other, they try to pour it into a jar of milk to the eyeballs. And this should not be done at all. On the contrary, there must be room for air. Because we close it with a tight lid, but he needs to breathe. So Vika is right when she says - it needs to be gradually restored on a starvation diet. Rinse without being afraid to properly separate and leave even the smallest pieces that are without nozzles, they will quickly grow.

With milk ... Well, if you want something that is not so fatty, but you don't like UHT ... Dilute it with drinking water before pouring it into the fungus Boiled, or filtered, which you drink without fear (maybe purchased).

[Omela]

Omela, I got it from friends, six months later I started looking for him by friends
No one drinks kefir except me, but everyone cracks pancakes, so the mushroom is needed in the house
Ikrathat Ashanovskoe "Every Day" loves this mushroom? I'll have to try. It remains now to find time and send my husband to Ashan, I myself rarely go there ...

[Ikra]

Ikra,
Yes, I did. It went rotten with the milk and smelled so hard that it was impossible to endure. I didn't know what could be reanimated. It's a shame, of course. For five years he lived with me. From the store kefir inflates me, but from home - never !!!

[Venera007]

Venera007, ok with Ashanovsky. I have been buying it for 3 months already. No, there are probably better ones, but I'm not such a gourmet. It suits me - this kefir does its job, there were no punctures with this milk, we visit Ashan every Saturday. So the conveyor goes on

[Irina]

Irina, that is, I can just dilute raw milk with raw water, right? So I haven't tried it yet. His sister brought him in a jar with enough air, and he had to take it very close. He just got sick with me. And the store was generally in powder form. I used part and put part in the freezer. Can I use boiled milk? Just a lot of recipes, one contradicts the other.

Ikra, Irin what is it, in a rectangular bag? To know why I need NADA in Auchan!
Belka13, Olga, did the fungus come in milk or water?

[Belka13]

Belka13, try to dilute. Simply, there is an option of how to keep this mushroom on a starvation diet not on water alone, but on water with milk. And he ferments this mixture perfectly. But it's still liquid there, so it's not suitable for drinking. And if you thin it a little, no one will notice
Not store-bought milk, I would only ferment boiled milk. Only, of course, boil in advance, cool in the refrigerator.
There are many recipes, but the meaning is the same - do as tasty and convenient for you

I also get something every other time .. either unfinished or peroxidized

Rita, in milk. Half an hour on the road, 4 hours stood and another ten minutes on the road. Now all snotty. I rinse, and he snotty again.

[Ikra]

Ikra, Irina, tomorrow I will try to dilute. Maybe get lucky.

snotty? try freezing the mushroom.

I would transport him in water, imagine his stress, he lives and works there, and they shake him ... if there is something to share, he can try to rinse some of it and stand it in the water in the refrigerator, at least a night? And ferment the other part and just compare which one comes to your senses?

[Omela]

Omela, I have a lot of dried and frozen mushroom! True, I often live in a dacha in the Tula region, but at the end of February I will be in Moscow for a week. If anything, write in a personal. I will give it to good hands with great pleasure!

[Elena]

Elena, Thank you. But I think Irina has already promised me.)

Ok, if anything, I'm always here

[mur_myau]

mur_myau, look at Avito there is an announcement for February 1.

Girls, I want to buy a kefir mushroom. But I don't have friends, so I'll take it on the Internet. In your opinion, are there any risks in purchasing from dubious sources? I do not know, harmful microorganisms living on it, infections? Is it necessary to somehow specially process the newly arrived mushroom before use?

[solnishkop]

solnishkop, I don't know where you live. I took it at the Research Institute of the Dairy Industry on Lyusinovskaya Street.
Sometimes dry, sometimes alive.
I tried it once via the Internet, the fungus turned out to be sick. Then I began to take only on Lyusinovskaya.

[solnishkop]

solnishkop, I don't know where you live.

I live abroad, I have not seen it anywhere on sale. can only be purchased online ..

[solnishkop]

solnishkop, where you will buy, I think, you will be given instructions on how to deal with it. I think there are no special risks, it's just ... either it will work, or it won't work out kefir In any case, remember that you need to prepare a plastic strainer for its purchase in order to filter the finished kefir, a silicone or plastic spoon to help filter and stir and ferment milk in a glass container. It's just that kefir is an acidic product, and the mushroom should not interact with metal, for your own good. But if suddenly you interfered with it with a metal spoon, nothing terrible will happen.
Well, and, of course, rinse with cold water, pour in good milk ... I think no other action will be required from you.

so I will take on the Internet

in that case, I would take dried. It recovers beautifully

[Omela]

It seems that I overestimated the stability of the quality of milk, which I used to ferment kefir. A week ago, I bought a new batch of Ashanovsky 2.5% under the Every Day brand. I used it for 3 months without any problems. And this ... Firstly, it differs in color from the previous games - a little yellowish. There are no special changes to the taste, but the mushroom immediately accumulated. Most importantly, it grows ... and snotty. And this milk ferments much longer - one batch for two days fermented. I could not understand what was the matter. I threw out a lot, put me on a starvation diet. Tomorrow I will fill in with new milk, took "House in the village" 2.5%. Apparently, by the spring, decent milk is found less and less.
Omelawhile the return is being delayed, it is necessary to improve the culture. I will raise a healthy one, I will inform you immediately. Or if someone gives you back faster, then take it.

Ira, don't worry, I'll wait. By the way, I also bought this milk on your tip.

[Omela]

Omela, oh, and how? I was terribly upset ... There is no stability ... But maybe you have a different game, but I got some unsuccessful bloc. Well, there were no problems for 3 months, the mushroom just curled up actively, it was strong, like a cauliflower, and then suddenly it gets sick in a week

[Ikra]

IkraBy the way, I also wanted to take this milk, but I forgot to write to my own to buy it, when we were there, now it won't be soon enough for someone to be there.
Has anyone fermented milk from Dixie "First thing"?

Ira, I don’t drink it, I use it for porridge. I did not notice anything special.) But for the cottage cheese, I take "Izbenka". Do not worry, treat the fungus. Maybe he doesn't want to come to me, you tell him that you won't give it back.))) I'll do it.))

[Omela]

Omela, wants, he wants! It is growing! You just have to throw it away. I have another girl waiting for him, she will leave soon. But, apparently, also without him. What do they put this in milk ??? Well, I understand that the previous one, since it was winter, was also with powder, but that didn't bother him ?! Okay, I'll try another, I should straighten myself.

For the second day I am trying to ferment the mushroom with 2.5% Syzran milk. It turns out ... tan. Sour liquid drink. And a lot of whey.She spat, brought a new portion from my mother, poured the "New Village" with milk. Let's see what happens tomorrow. And why am I so unlucky? Either yogurt or tan. Only skimmed milk from the village made a drink with a pleasant delicate taste.

[Belka13]

Belka13, about! I do not have a tan, of course, but it turns out liquid-liquid! This means that many manufacturers began to put something in the milk, which is why it does not want to "kefir".

[Irina]

Irina, so I'm afraid to drink it. What is this liquid? Is it dangerous to health? Now cows give little milk, it's hard to find a village one, and I can't find a store one. And in general, which one is better - pasteurized, sterilized or fresh?

[Belka13]

Belka13, of course, fresh, boiled is best. But where can I get it? And from the rest - you have to try everything.
As for the danger - I don't think there will be any tangible harm, but one thing is clear - it's better to use it in baked goods, in pancakes. We drank this kefir all week - its function as a mild laxative, it invariably performs, but the seething from it is clearly greater. No more negative phenomena were noticed.

[Irina]

Irina, Thank you! I will continue to look for my milk!

For the second day I am trying to ferment the mushroom with 2.5% Syzran milk. It turns out ... tan. Sour liquid drink. And a lot of whey. She spat, brought a new portion from my mother, poured the "New Village" with milk. Let's see what happens tomorrow. And why am I so unlucky? Either yogurt or tan. Only from skimmed milk from the village a drink of pleasant delicate taste was obtained.

I also have it, fermented from local milk. I don't like the taste, it came out ok several times And yogurt can be done anyway, I don't like it

Girls, I was forcibly made happy with this kefir animal. So I think it's worth starting with her, there is a lot of trouble ...

[Gala]

Gala, worth it, worth it! No hassle. There is milk - I have nourished myself as much as you drink. No milk or desire to get started - washed, frozen until better times. But fresh kefir - m-mmm! I think the most important thing is not to do more of it than you can drink. I put in exactly two 250 ml cups. And no problem. When I think of something to bake on kefir, I put more. Souring +/- 100-200 ml of this mushroom is not a problem.

Well, I'll have to try! I will come for advice.