Tibetan kefir mushroom

[Galina]

Galinaif you love kefir - this is the most delicious kefir

[Albina]

Albina, I only love yogurt from all the milk.

[Galina]

Galina, then do not hesitate: fall in love with this kefir. But the milk will need to be picked up. And do not forget that the first kefir will not match very well. Because he will adapt to new conditions. Good luck. It's not at all difficult with him. Once upon a time I fermented for five, but now mostly for three.

You just have to throw it away.

and I throw too much into the bread when kneading, but it's a pity to be thrown. apologizing, I read poorly that the fungus fell ill and did not see it right away.

[petu]

petu, well, yes, we will always find where to attach kefir
And the fungus has straightened out. I found normal milk, now it seems the snotty has passed. I just had to throw out about-a lot, while even my portion is fermented for longer than a day - there is not enough "capacity" Nothing, I started to grow, I will soon give up.

Today I bought a 750 ml teapot with a plastic insert and put a mushroom there.

No milk or desire to start - washed, frozen until better times

How did you freeze it? Is it possible to freeze it?

Is it possible to freeze it?

No problem! Then for 2-3 (I don't use it) fermentation comes to my senses, I always, when I get tired of it, I freeze it ..

Olga, how in the freezer ?!

how in the freezer ?!

exactly! In a small plastic container, or rather in 2 - one inside the other!
4 months - no problem. (I generally insure myself, in case of illness of the fungus (snotty) - part in the freezer ...

Ol, I understand correctly, the fungus needs to be washed, the washed should be placed in a container and in the freezer?

That's right, just dry it a little, not to dryness, but so that the wrap is nice. (better in 2 containers, it seemed to me less freezing, although it may only seem to be - I do not claim) You can also dry it, but I didn’t really like how it recovers after drying, but it’s possible (they say it can be stored for a long time)

Thanks for the information, it's very convenient. But then life is getting better, it turns out and there is not a lot of trouble, tired of - into exile, into the refrigerator
Immediately a question: How can I restore it after freezing?

And how to restore it after freezing?

the same way - you shove it into milk, only the amount of milk is less than usual. And after 2 or 3 * bathing * - he is normal. Only this liquid, before recovery - do not drink! (In bread, on baked goods, on hair, on face, anywhere, just do not drink).

exactly! In a small plastic container, or rather in 2 - one inside the other!
4 months - no problem. (I generally insure myself, in case of illness of the fungus (snotty) - part in the freezer ...

I wrote above how and why I freeze. But the container will take up a lot of space. I've just been freezing in a plastic bag for several years
It's just that I always rinse through a plastic strainer, and then the excess into a bag and into the freezer.

There is milk - I have nourished myself as much as you drink. No milk or desire to start - washed, frozen until better times

This is definitely Ira !!!
When the surplus appears, I pour it into the jar. And then it is very convenient to use it for fermenting milk into cottage cheese.
Most often, where does the surplus go from me. And even if it stands in the refrigerator for a long time for up to a month. Anyway, when I make cottage cheese, fermented milk is brought almost to a boil, it undergoes heat treatment!

Well, here I also tried freezing: I left for 2 weeks, washed the fungus, let it drain and into the freezer! The tests were successful, it is already working again!

just don't drink

Somehow I don't understand Why? To be honest, we drink and are still alive. Only yes, after freezing and when you just leave the fungus in water for several days, it takes longer to ferment. But what's the difference? Nowhere did you see any scientific explanation why you shouldn't drink? If anyone knows, please share.

To be honest, we drink

I have it kind of very, very watery, after defrosting, it makes kefir. Maybe these are my * cockroaches *, but it seems to me that he overloads, after defrosting .... why would he be * inside * wrong ..

[petu]

petu, let it stand a little longer, for a couple of hours, and ferment everything is normal. "Cockroaches" are not yours, they write it everywhere in the internet, but I do not find a normal explanation for this. But, in principle, everyone will decide for himself whether he likes what is after defrosting, or send it to baking.
... Yesterday I made bread on this kefir, with rye bran - it turned out very tasty.

I also read somewhere, so as not to drink the first mushroom kefir. But I don't stick to this rule.

Girls, do you like kefir straight? I have a sour taste all the time

[mowgli]

mowgli, I don’t know what it depends on - maybe, on the temperature in the kitchen, the weather and other mood ... I mostly have kefir, sour, thick, but sometimes yogurt.

[mowgli]

mowgli, Ikra, girls, what is the difference between the taste of kefir and yogurt? In the density of the drink, acidity, thickness? For me, if you stir well-fermented yogurt, that's kefir ... no?

[Tricia]

Tricia, curdled milk has a more delicate taste and a slightly lumpy, layered consistency. Kefir is sour, smooth.

Clear! Then, it turns out, you just need to have time to pull out the fungus in time so that the milk does not become sour to a kefir state and hide in the refrigerator ... Usually I like yogurt more. But, when I come home from work, everything is acidic already

Girls, look where I put the mushroom. A 0.75 liter teapot costs 99 rubles.

Girls, do you like kefir straight? I have a sour taste all the time

So far, I have got something in between kefir and yogurt, the taste is very tender. For some reason, it looks like melted ice cream to my husband
It tastes better right after being cooked, if left standing, the taste is not so delicate.

And we have such teapots, all with iron strainers ... or with such holes that everything falls through. I couldn't grow the fungus to a ball, all were separate grains.
Eh, and in general I am still suffering and mushroomless (for a year and a half I got so used to drinking every day, and my husband, too, did not even expect): the wrong jar was boiled in a micr, and my husband threw out the frozen fungus, I thought what incomprehensible package was lying around in the freezer .. ...

I also have separate grains so far.

[Galina]

Oops girls, looking at you also wanted to have a kefir mushroom. I thought about it before, I love kefir, but these daily procedures were stopped. Apart from me, there is no one to do it, and I thought that if I was absent for several days, it would deteriorate. Because of this, the rye sourdough had to be eliminated. But it turns out that not everything is so scary. You can freeze it for a while So I'll wait for yours to grow ...
Galina, I am there not far from you periodically.

I also have a teapot in a liter

Girls, by the way, who are in Moscow, if anyone needs a mushroom, I can share it for free, a few - there are 3-4 pieces.

Girls, can any of you buy a fungus? Mine, unfortunately, died. And I'm so used to homemade kefir)))

Added Friday 25 March 2016 2:07 PM

Girls, by the way, who are in Moscow, if anyone needs a mushroom, I can share a few - there are 3-4 things.

I wish I could!!!

[Lёka]

Lёka, come take it, I'm not sorry)) Write in a personal

[Galina]

So I'll wait for yours to grow ...
Galina, I am there not far from you periodically.

Lёlik, Olga, if not in a hurry, as it will grow with pleasure I will share
And at julia_bb Yuli is already ready

Girls, who are from St. Petersburg, I can share, I have supplied all colleagues, relatives and friends, my hand does not rise to dispose of!

Who needs it in Nizhny Novgorod! :-)

I would have sheltered a mushroom

I love sour milk usya life
We even had a separation in our family, my father and I loved milk, but my mother and sister didn't. My son loves milk, but sour milk, even with a hint of sourness, will not drink. And sometimes I can drink sour milk with great pleasure, maybe the body requires it.
Once upon a time I had a fungus (I don’t even remember how to handle it correctly), but I was away, and mine was overlooked and ruined

Who can share?

Girls who need it, I can share. But in Moscow I visit once a month, maybe there is someone close to me, so as not to waste a lot of time on the road.

[valushka-s]

valushka-s, I wrote above on the page that I have a mushroom - I can share, we will make an appointment, write in a personal

Hello girls. I have a loose fungus. I want to grow from one small one to a large one, do you think it is possible? And one more question: which of you made sour cream using a mushroom?

: girl-yes: mushroom sour cream

And my fungus does not grow in colonies ... I fermented the cream with fungus! I confirm - ferments! but it’s straight that it’s sour cream I can’t say .., it looks more like yogurt in consistency .. Girls, and nobody fermented baked milk? Please share your experience.

Nobody grows Tibetan fungus in Mitino?
I really want it!

Girls, and nobody fermented baked milk?

I fermented baked milk House in the village. Fermented. Quite tasty, but not so much ah.
I am still picking milk, trying different things. The taste is different.

[Sveta * lana]

Sveta * lana, Sveta, live, hurray !!!
Clean your face, messages do not go!

Girls, hello everyone!
Save!
I have in stock a one-year-old child who until recently drank kefir perfectly ("Agusha" from milk), and now categorically refuses to drink it .... Sour milk should be eaten. So I thought: what if the daughter starts drinking kefir from kefir mushroom? Who has a mushroom, share with us, if not a pity

[Nadin16]

Nadin16, I also drank kefir until one beautiful moment, but now he does not like it, but he cracks homemade yoghurts with pleasure. First try to make homemade yogurt and offer him, I'm just not sure that kefir from the fungus will be happy to drink, and the mushroom will need to be looked after all the time.

Malysheva at the very end 13m38s says - surplus * mushroom * can be eaten as a protein product. and then the girls somehow throw away all these surpluses

probably really, and you can somehow use them on the farm
not spoiled, of course, mushroom

Did Natasha-Mowgli's cat and dog eat the mushroom itself? how they then - the chair has not changed

maybe it can be added to minced meat, purely as protein ... or as a mask for the face and other parts of the body ... or just in yeast dough, since there is a bunch of yeast ...

I also think - to start a mushroom or not, you also need to look for it, it goes bad in many people quickly - there is not enough patience to use it stably

or is dairy rice better? I still need to read about him

Added Saturday 02 Apr 2016 11:22 am

old themes here and about the cosmetic application, there is a Hairpin

I have been preparing kefir from this mushroom for more than 5 years in a row. But I don’t know that it is rotten.
I just know that people are annoyed to filter it every day. Here Admin puts it in the marlekka. Mine didn't like that at all. But I cook for 4-5 at once. If you make one portion, then everything is faster.

But to make it rotten

maybe I put it wrong. but I read this topic - many have mucus in the mushroom

[Irsha]

Irsha, I also eat up a mushroom sometimes when it starts to fall apart. There is a little frozen. When I get bored with it, I fill it with sweet water and add a little milk and it stands in my refrigerator for a month or more, sometimes I change the liquid again. Then I restore it. I've never been slimy