Tibetan Milk Mushroom is a small home-made factory for the production of tasty and healthy kefir, cottage cheese and cheese for the whole family. They cannot be compared to store counterparts. Unlike dairy products from the supermarket, kefir obtained from the milk mushroom has a healing effect. It can be used both internally and externally (in cosmetology and dermatology).
Necessary
- - pasteurized or natural milk, but not reconstituted;
- - 2 tsp milk mushroom, to get a glass of kefir;
- - 200 ml of milk, temperature + 18- + 25 degrees;
- - the frequency is 12-15 hours.
Instructions
Step 1
"Feed" the milk mushroom with fresh homemade milk without taking long breaks. A sign of proper care will be its rapid reproduction and fresh appearance. A healthy mushroom is white and looks like cottage cheese, a sick one stops growing, acquires a yellow tint and may die.
Step 2
Store it out of direct sunlight and not in a dark cabinet. Use only glassware (a liter jar) for the growth and development of the fungus. Use baking soda to wash the jar where the mushroom "lives", it cannot be treated with detergents. When storing, cover the dishes with gauze, not a lid. The fungus is a living organism and it must breathe. Keep the optimal temperature regime - from 18 to 25 degrees Celsius. Use only plastic or wooden utensils and a spoon to remove kefir.
Step 3
Give the mushroom to your friends or send it “on vacation” if you need to take a break from the course of treatment. It can be stored for up to 2 weeks in a can of milk on the lowest shelf of the refrigerator, where it is not very cold. During this time, nothing will happen to the milk mushroom and it will not lose its properties. When kefir is needed again, take it out of the jar, rinse it well and fill it with a new portion of milk.
Step 4
Freeze the mushroom if necessary or if it gets sick. It is noticed that such a measure has a good effect on his condition. Before freezing, rinse the mushroom well so that no fermented milk particles remain between its grains. After that, dry slightly, spreading on cheesecloth for an hour. Then transfer the mushroom to a plastic bag, purge the air from it, and tie it tightly. Place it in the tray and store it in the freezer. In this form, the milk mushroom can be stored for up to a year. If you need to defrost it, repeat the procedure in reverse order. Remove the mushroom from the bag, defrost it for some time, spreading it on cheesecloth. Pour fresh milk again. With proper care and storage for the milk mushroom, kefir will turn out with excellent taste and medicinal qualities.
