Tibetan kefir mushroom

[Galina Byko]

Galina Byko, I live in Mitino (nominally, maybe more in the country), I have a dried fungus. I can transfer it, and you will take it. If anything, write in a personal, I will give the address and phone number.

many have mucus from the fungus

To remove the sliminess, you can simply freeze it for several days.

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.

I fully support, I have had a mushroom for a long time too, it’s not difficult to care for it, rinse and pour milk once a day, the mushroom is always snow-white, healthy, but if you remember about it occasionally, then of course it will start to hurt ...

Here is another important point, when the mushroom grows, the kefir ferments faster than in a day. And many complain that kefir turns out sour. You just need to know the nuances and "feel" the fungus.

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

Ira, no, it hasn't changed, but we've already eaten it several times

My father ate a couple of times with my friends with kefir

I also sometimes eat it with kefir, I am alive and well, there is no indigestion)

[Sedne]

Sedne, I know that my daughter may not want to drink kefir from the fungus ... I must try this mushroom for 2 years, somewhere, with interruptions for pregnant forgetfulness. Kombucha has lived with my mother for several years, but I want to drink my own kehirchik. We have a yoghurt maker. I want to make yogurt, but then there is no milk at home, then the recipe is lost .. Tell me the recipe, please.

All the good times of the day!
Kefir has also lived with me for several years. I ferment it only with milk, from soft bags, short shelf life. It actually shows chemically treated milk. On the fly, soda is often added to it so that it does not sour quickly. Then the mushroom either foams or slips. I wash it off with water. The larger pieces we just eat. Taste pleasant - not cheese, not cottage cheese, slightly sour. Straining it through the Soviet tulle curtain. It is nylon, strong, fine-mesh, washes well, the smell does not remain on it. For convenience, I tried to ferment with various devices - it did not take root. There is little space in the gauze bags and teapot nets. Uniform fermentation is obtained when it floats freely in milk.
If I don't have time to drain, put it in the refrigerator. Or pour (and most often sip through a straw) whey and top up with fresh milk. By the way, this method, when the whey is drained and topped up without straining, milk on top, allows you to make very thick kefir, reminiscent of sour cream. Does not fall off the spoon. He also whitens the skin. When I strain it, I always smear the residue on my hands and leave it to dry. The acidity depends on the ratio of the fungus in the milk. 2 tablespoons of non-large mushroom per liter of milk. And I try not to grow large ones. These are already more mature parts, and young grains make the most delicious kefir.

Girls, today I was pleasantly surprised, because I drank so tender kefir that I can't even describe in words, since I have been drinking very sour yogurt for several months now. And yesterday I froze the mushroom that I used and took out the other one, my spare, fermented baked milk with 500 grams of 2.5% and cream with 500 ml of 10%, today I drank a divine drink similar to fermented baked milk.
Tell me why that mushroom gave me sour meat, I was already desperate .., and today I was happy as a child when I drank kefir. Well, very tasty !!!

and for washing the fungus I use a strainer with a diameter of about 8-10 cm, with a very small mesh (metal strainers and spoons CANNOT be used), it is very convenient and quick, the whole washing procedure takes no more than five minutes in the evening, and voila, the fungus is free until the next day and instead of supper I have a glass of healthy and tasty yogurt

And I have a Shinua sieve from a tapper for washing, that's a convenient thing

If I don't have time to drain, put it in the refrigerator. Or I pour (and most often I sip through a straw) whey and top it up with fresh milk. By the way, this method, when the whey is drained and topped up without straining, milk on top, allows you to make very thick kefir, reminiscent of sour cream. Does not fall off the spoon.

and you also need to ferment for a day? and how much milk do you use?

He also whitens the skin. When I strain it, I always smear the residue on my hands and leave it to dry. The acidity depends on the ratio of the fungus in the milk. 2 tablespoons of non-large mushroom per liter of milk.

When I bought a mushroom, the woman told me that she brought them out cracks in the heels, making baths, etc.

My ad hangs on Avito: Sell. For the preparation of tasty, healthy, homemade kefir.
Any natural milk is suitable.
1 tbsp. spoon - 50 rubles. This is enough for 0.5 liters of milk.
And this is what SOMEONE wrote to me in a message: It turns out 05 kefir will cost 80 rubles, it is easier to throw the rye crust into milk - and after 3 hours the kefir is ready
You can't figure it out on purpose ...

1 tbsp. spoon - 50 rubles. This is enough for 0.5 liters of milk.

I take a tablespoon per liter, and if you take 2, then mine is over-fermented in half a day, turning into yogurt

Here is such a care reminder, they gave me along with the fungus a few years ago, indeed, many use residues from the walls for masks, etc., when rinsing,

[Mirabel]

Mirabel, Vika, I want to express my gratitude to you. I have not been able to find this miracle mushroom anywhere in our country. Only thanks to you I now have it.
I hope he will recover and will delight my family with his kefir. THANK YOU VERY MUCH!!!

[Tatyana]

Tatyana, Tanya! To your health !!!! : rose: let him give you a very tasty kefir!

[Tatyana]

Tatyana, Tanya! Please clean your mailbox, I can't answer, they write that it is full.

Here's a strange thing ... my mushroom stops fermenting in 1.5 months ... I put it in the freezer, I take out a spare one. I drink normal kefir ... because of why I can't understand

[Natalia]

Natalia, what percentage of milk do you use? Try to change milk in a month: take fatter.

Albina, almost always 5%

[Natalia]

Natalia, take 6% or vice versa for a week for 3.5 go.

I will try, but for now I changed places again. I sent it to freeze, and took out the second

I have a kefir mushroom. I have already read a lot of information about him. But still there were questions:
1) When we fill the mushroom with milk, should it float or lie at the bottom?
I met completely opposite opinions on the Internet. Some write that the mushroom should float. Others - that the one that surfaced is old and needs to be thrown away. How is it correct?
2) How to determine which mushroom is old and does not fulfill its functions?

[kuznez84]

... Something I have all the mushroom snot and snot ... Mine, throw it away, grow ... And he again. Some kind of bad luck, bad milk? I'll just sort of get it right, but he again ...
kuznez84, old does not mean completely bad. And he ferments, maybe less intense. It's just that the mushroom grows all the time, and it is more convenient to understand which one is less fresh by whether it floats or not, it is easier to remove it from the surface immediately. That is, it does not need to be thrown out, but you can if necessary. And if you do not need to throw it away by quantity, then when you wash, do not be afraid to divide a large piece into small ones. So it rejuvenates and grows in young particles.

[Ikra]

Ikra, Irina, Thank you
Briefly and clearly explained.

... Something I have all the mushroom snot and snot ... Mine, throw it away, grow ... And he again.

Ira try to freeze for a day and then back to production

[mowgli]

mowgli, I try. Doesn't help much

... Something I have all the mushroom snot and snot ... Mine, throw it away, grow ... And he again. Some kind of bad luck, bad milk? I'll just sort of get it right, but he again ...

So I have such nonsense ... Gave me his daughter, he is large, looks like cauliflower, snotty initially, neither freezing nor milk change helped. It looks very cute, reproduces well, the taste of the drink is also very good, only it is slightly slimy directly around the mushroom.
Before that, it was small, never snotty, now lies in the freezer.
Now I also put the large one in the freezer.

I cook for 4-5 at once

Albinochka, tell pzhl. , and while the kefir is drunk, where do you store the mushroom itself? Or do you drink it quickly?
I just want to try making kefir for 2 days, no one drinks except me, and I have 1/2 liter just for 2 days, but where should the mushroom itself be stored, in the refrigerator, in water?

[Ksyusha]

Ksyusha, I pour after rinsing with cold water, add a little milk and in the refrigerator

[mowgli]

mowgli, Natasha thank you, I see!

Added on Friday 17 Jun 2016 10:11 AM

And pour water with boiled or just filtered?

I poured it boiled, if I did not make kefir for 1 or a couple of days. It will be a pity to pour out the water with milk, but just water for washing the norms.

It means boiled, okay, I'll redo it, otherwise I filled it with filtered ...
Thank you!

I Fill Filtered. I pour milk a little to feed the mushroom

And who should I listen to, I'm asking you ...

[Ksyusha]

Ksyusha, listen to yourself. It's just that for a couple of days nothing happens to the mushroom if it stands in the cold in water.

Yes, I'm joking, but in general, how much can you keep in the refrigerator in water?
I just took it out of the link (freezer), revived it, and it costs another 1.5 liters of store-bought kefir (I still need to finish it) and the milk for the mushroom is over, I'll only go to the store on Sunday, so I ask ...

If I'm not mistaken, you can keep it in water even up to a week. And milk in half with water seems to be up to a month. When I didn't know what to freeze, I left it in the cold at my own peril and risk for 1.5 months.

I see, thank you!

Girls! I left almost ready-made kefir with fungus in the refrigerator for 5 days. Upon my return, I was pleasantly surprised that the kefir was not peroxidized. Strained, washed and poured milk again.
And further. It happens that I separate the extra grains (I dry them) and the next portion of kefir should not be ready on time (for example, late at night). Then I put a jar of kefir and fungus in the refrigerator and take it out when I need it. Kefir has time to ripen, but does not oxyderate. Something like that...

It happens that I separate the extra grains (I dry them)

I have never dried. Maybe worth a try. How long does it dry up? Doesn't it grow moldy? And then how is the resuscitation stage going?

And after freezing it seems to be good for me too while behaving!

[Albina]

Albina, I spread the seeds on a three-layer napkin and leave to dry. Dry from days to two, depending on the size. Not moldy even once. I tried to revive dry ones, only frozen ones.

[Elena]

Elena, rag or paper napkin? Where do you store dry fungus?

[Albina]

Albina, a three-layer paper napkin (it still lies on the kitchen table all the time), I store it in a paper container from some kind of spice, the lid is not covered tightly.

Good day to all girls.
Can someone share the fungus, I want to try it, the store kefir has become completely rubbish and you rarely find fresh, but I drink every day in the evening - I'm used to it.

good evening ... buy kefir fungus ...

Hello I bought a fungus in an online store, the instructions for it say that in no case should you rinse, most of the useful microflora is washed off. In the topic I read that everyone is washed.

[Natalia]

I bought a fungus in an online store, the instructions for it say that in no case should you rinse, most of the useful microflora is washed off.

Natalia, and bought a dry mushroom? The instructions say not to wash 2-3 transplants until the fungus is completely restored. To gain strength. I also bought a dried mushroom on Wednesday. Yesterday I already washed it.