How to preserve milk mushroom during a break. Tibetan milk mushroom (kefir grain): chemical composition, application and medicinal properties

Milk mushroom, Indian, Chinese, kefir, Tibetan - all these names refer to one living organism with which kefir is made. Not a simple store-bought one, but a tasty and healthy homemade one. He is practically salvation from all diseases. Cleanses blood vessels, removes toxins, breaks down stones, normalizes intestinal microflora, in general, there are countless advantages. But while taking serious medications, it is better not to drink kefir, because it neutralizes their effect.

You cannot drink this drink regularly; you need to take monthly breaks. So what should we do? Is it possible to freeze milk mushroom so that it does not disappear during this time? Everything is very simple, the Tibetan “healer” can be frozen perfectly, maintaining its functions.

Recipe for freezing Tibetan milk mushroom

Ingredients

Servings: – + 2

Tibetan milk mushroom 100 g

Per serving

Calories: 43 kcal

Proteins: 3.0 g

Fats: 4.2 g

Carbohydrates: 0 g

50 min. Video recipe Print

We transfer our treasure into a colander and rinse it with water at room temperature (it should not be too cold or hot, it is better to first collect it and leave it in the kitchen for 3 hours).

Tear off two paper towels. We put the mushroom on one, and cover it with the second. Leave for 30-40 minutes to dry. The top layer can be changed periodically as the paper absorbs moisture.

We transfer the dried milk mushroom into a plastic bag, which we place in a plastic container. If we freeze several portions of the product, it is better to divide them into different bags.

If you decide to store it in a jar, then close the container with a lid and put it in the freezer for storage.

Important: If the mushroom becomes sick, begins to darken or becomes moldy, it does not need to be thrown away. It is enough to rinse all of its pores from lactic acid, dry it and freeze it for several months, and your “doctor” will be healthy and useful again.

Freezing secrets

The most important thing when freezing is that the mushroom is thoroughly washed and there is no mucus or mold left on it. Before freezing, it is necessary to dry the Tibetan mushroom. Make sure that there is not a drop of water left on it, otherwise it will disappear.

How long can you store

It can be stored for a year. Make sure that it does not defrost. If you suddenly decide to clean the refrigerator, it is better to put the bag of mushroom in ice for a while.

In what container should I store it?

Knowing what properties the Tibetan milk mushroom has, how to freeze and keep it intact is a paramount question. It is best to place it in a plastic bag, and then also in a plastic container, this will make it easier to get the mushroom out when you need it. Better yet, divide into several portions and place them separately. If space in the refrigerator is limited, you can wrap it in several layers of foil.

After defrosting the mushroom, it takes time to awaken it, so the first batch of kefir is not suitable for consumption; it is better to use it for cosmetic purposes. Milk mushroom is a natural antibiotic that will help you maintain health without chemicals. Therefore, take care of your valuable product and care for it properly. If you don’t need the Tibetan mushroom for some time, be sure to freeze it and tell your friends this simple but valuable storage method.

He is alive?

No matter how paradoxical this question may seem, it nevertheless arises periodically. Yes, the mushroom is alive. No less alive than a cat, dog, hamster or your favorite green friend in a tub on the window. Moreover, just like animals and plants, the mushroom perfectly senses all the emotions of the owner and his attitude towards himself. When the mushroom feels your love and the warmth of your hands, it produces kefir that tastes better and divides faster. Treat it like a pet, which, unfortunately, does not know how to walk or make sounds that you can hear, but is no less sensitive and alive, and the mushroom will respond to you with its trust and its whole life, you will see. And remember: the mushroom does not like sudden changes in temperature, as well as cold and hot.

How to take mushroom correctly?

It is recommended to start taking Tibetan mushroom kefir with a small dose: for example, no more than half a plastic cup per day for an adult and no more than a quarter (25%) of a plastic cup per day for a child over 5 years old. Children from 8 months to 3 years old are recommended to be given kefir for fungi according to the schedule recommended by your pediatrician for regular kefir (start with 1 teaspoon per day) and only after consultation with a pediatrician (if there is no allergy to milk, inability to digest milk, or other contraindications, although, as a rule, there are no contraindications to the mushroom, but in this case it is better to be safe (read more about this in contraindications)! For children from 8 months to 3 years old, it is recommended to use fresh milk for fermentation of kefir, a 12-15 hour starter (read more in the answer to the question “What happens if the mushroom is under-cured (remove the fermented milk in less than 24 hours)”?)

Over time, the amount of kefir can be gradually increased, but it is not recommended to drink more than 1 liter per day (for an adult). Kefir is not recommended less than 40 minutes before going to bed.

For those who are just starting to take healing kefir, it is better to drink it in the evening an hour before bedtime for the first 14 days. Due to the restructuring of the gastrointestinal tract in the first 10-14 days of taking kefir, you need to take into account its strong laxative effect (it is advisable not to use it in the morning before going to work). After 10-14 days, most of the waste and toxins will leave your body, the activity of the gastrointestinal tract will improve, the laxative effect of kefir will disappear and you can drink kefir several times a day - the body will work like clockwork, even in people who are predominantly sedentary " Lifestyle.

It is recommended to take kefir daily for 20 days, then take a break of 10 days, and then resume use. But remember that even if you don’t drink kefir, you still have to care for the mushroom: feed it milk, change the milk after 24 hours and don’t put the mushroom in the refrigerator! Without care, the mushroom will die.

Are there any contraindications to taking the mushroom?

I know of no contraindications to taking the mushroom, except for people with a lack of enzymes that break down milk, i.e., with intolerance to dairy products. However, if you have any doubts whether the mushroom is suitable for you, your children or loved ones, it is better to consult your doctor before use.

When treating diabetes mellitus, you cannot combine taking kefir for the fungus with the administration of insulin, because kefir eliminates all the effects of the medications.

When taking kefir, make a three-hour interval between taking medications and kefir.

During the entire time you are taking kefir, it is strictly not recommended to drink alcohol!

If you are allergic to cow's milk, replace it with goat's milk or any other milk approved by your doctor. For information on whether soy milk can be fermented, see the question “What milk is best to use for mushrooms?”

What diseases does the mushroom treat?

In total, the mushroom cures the causes of 107 diseases. Here is a far from complete list of diseases, the causes of which are treated by the mushroom:

1. All types of allergies.

2. All cardiovascular diseases.

3. Hypertension of any origin.

4. Benign tumors.

5. All diseases of the gastrointestinal tract (including ulcers, dysbacteriosis, etc.).

6. Diseases of the liver and gall bladder.

7. Cancer (prevention and pre-initial stage).

8. Diseases of the lungs and respiratory system (including tuberculosis).

9. Kidney diseases.

10. Diabetes mellitus (cannot be combined with insulin!!!).

11. Diseases of the joints.

12. Infectious diseases.

For a more detailed list, see the section “All about the mushroom”: “What it cures.” There is also information about the chemical composition of kefir obtained from the mushroom, how it heals and a list of the most famous specialists, scientists and institutions that studied the properties of the mushroom in the 19th and 20th centuries.

How much is one serving of mushroom?

The fungus, which occupies 2 teaspoons in volume, is poured with 250 ml of milk. Therefore, for 500 ml you will need 4 teaspoons, and to get 1 liter - 4 times more, that is, 7-8 teaspoons.

What does an “adult” mushroom look like, and what does a “young” one look like?

The real kefir mushroom is a coral-shaped zooglea. Both young and adult healthy mushrooms are white. The young mushroom consists of small grains and looks like homemade cottage cheese. As they grow older, the grains increase in size and often even grow together. Therefore, an adult mushroom looks like dense milk foam, consisting, if you look closely, of the same small grains, but fused into one whole.

My mushroom has merged into one whole, what’s wrong with it?

There's nothing wrong with him, he just "grew up" and became mature.

My mushroom consists of small grains, is this normal?

This is normal, he is just still “young”. As they grow older, the grains will increase in size and grow together.

I've had the mushroom for a month now, but the grains are still small, is this normal?

This is fine. If over the next month and a half the mushroom grains do not increase in size, increase the fat content of the milk (if you use 0.5% to 3.5%, if you use 3.2% or 3.5% to 5–6%) and keep the mushroom on it for a week or two. The fattier the milk, the faster the mushroom “grows up.”

What should the colander be and the size of its holes?

The colander should be plastic (or any other, but not metal). The size of the holes should be sufficient so that the milk fermented by the mushroom (often thick) can seep into the holes, and the grains of the mushroom remain in the colander. Medium-sized holes are usually sufficient.

Why can't you use a metal colander?

The fungus does not like contact with metal. He might even get sick from it.

What container is best to use for growing mushrooms?

It is best to use a liter or one and a half liter (if the family is large) glass jar. Moreover, it is also better to keep the mushroom that you plant to give to someone in a glass jar before you give it. You can also keep the mushroom in a plastic container, but, if possible, no more than 12 hours. There are no contraindications to plastic, but the fungus prefers contact with natural materials.

What kind of utensils are best to use for skimming fermented milk?

It is best to take a bowl that is deep and wide enough so that you can place a colander on it and the fermented milk flows into it freely without splashing. It is better to use dishes that are not plastic or iron.

How to make fermented milk seep out of the colander into the dishes faster?

I use a wooden spatula for frying: when the fermented milk is thick enough, I stir the mushroom in a colander and the milk separates from the mushroom faster. However, any kitchen utensil you are comfortable with (not sharp, of course) will be suitable for this purpose. However, when you choose your “stirring stick”, do not forget that the mushroom does not tolerate contact with metal.

Is it necessary to cover the top of a jar of mushrooms with gauze and what is this for? Is it possible to cover the mushroom with a lid?

Preferably. This is necessary, first of all, for two reasons: 1) so that dust and small debris do not get into the mushroom; 2) to give the mushroom the opportunity to breathe. Therefore, it is not recommended to cover the mushroom with a lid for a long time (this can only be done during transportation). In addition, the gases formed during ripening of the mushroom can simply squeeze out the lid and your jar of mushroom will “explode”. If you don’t have gauze, you can use a bandage or a loose cloth through which the mushroom can “breathe.”

Where should you keep the jar of mushroom?

The jar with the mushroom should be kept at room temperature or in a cool place, but so that the sun does not fall on it

Why can't you keep a jar of mushrooms in the sun?

The mushroom does not like sudden changes in temperature, as well as cold and hot.

How often does a mushroom need to change its milk?

Every day, every 24 hours.

What happens if the mushroom is left too long (remove the fermented milk after more than 24 hours)?

The longer you keep the mushroom, the more the milk ferments: it tastes more sour and carbonation increases. I drank a mushroom that had been kept for 5 hours (in a volume of 0.5 liters). In my opinion, 4–5 hours is the maximum period of “overexposure” for such a volume; I do not recommend drinking milk overexposed longer. However, if you have little mushroom and a lot of milk (for example, 1 serving per 1 liter), you can keep it for up to 36-48 hours, because It is difficult for a mushroom to ferment a large amount to the point of complete “non-drinkability”. In any case, be sure to check the taste of the resulting milk and, if you have the slightest doubt, do not drink. Do not let children drink any over-exposed milk! And, as far as you understand, “overexposure” is possible only in a one-time, extreme case, due to force majeure circumstances, and it is best to drink “kefir” on time.

What happens if the mushroom is undercooked (remove the fermented milk after less than 24 hours)?

Fermented milk will be thinner than usual and have a milder taste. Some nutritionists recommend giving 12-hour leavened milk to infants, children under 3 years old - 15 hours, up to 7 years old - 18 hours, and up to 12-20 hours.

How much milk should I pour into the mushroom?

The optimal amount is 0.5 liters per small portion of mushroom (about the size of a woman’s palm). As the mushroom grows, you can increase the quantity (I recommend increasing it to a maximum of 0.9 liters (if you do not have a large family, of course), and then plant the mushroom). The more mushroom and less milk, the thicker and more sour the kefir turns out, and the faster (in less time) it ferments. So choose according to your taste.

What is the best milk to use for mushrooms?

The best thing, of course, is natural, from the cow. But since most people do not have this opportunity, you can use anything: in plastic bags (shelf life 5 days) and in Tetra-Pak bags (shelf life 6 months). There is also any fat content, choose ready-made “kefir” to your taste. The fattier the milk, the faster the mushroom “grows up” and divides. Each type of milk produces its own kefir taste, different thickness and foaminess (it turns out somewhat foamy due to the carbon dioxide released and somewhat alcoholic due to the alcohol released). It is not advisable to use baked, boiled or any other milk that has been subjected to heat treatment or fermentation.

Is it possible to ferment non-cow's milk, including soy milk?

You can ferment all types of animal milk if you like the taste of the resulting kefir; the mushroom is not picky. As for soy milk, I have no data on how the fungus perceives it. So this can only be verified experimentally.

Is it possible to dilute milk with water and, if so, in what proportion?

Water reduces the fat content of milk. You can dilute milk with water in exceptional cases, for example, if you want to leave the mushroom for 48 hours (in case of departure) or keep the mushroom in order to give it away (not for long). I do not recommend drinking milk diluted with water. Maximum ratio: 1:1. You cannot add more water than milk, as the fungus may get sick.

Is it possible to keep a mushroom in water?

Is it necessary to rinse the mushroom before adding milk?

Yes, definitely. If you don't wash the mushroom well, the kefir will have a bitter taste.

What water should I wash mushrooms with?

Any clean. Ideally, spring or filtered water is best, but tap water is also possible. Make sure that the water is at room temperature: not cold or hot - the fungus does not like extreme temperatures and sudden changes.

How many days does it take for the mushroom to start dividing? Reproduce yourself?

The mushroom begins to divide immediately as soon as you season it with milk and set it to ferment. It fully reproduces itself in about 21 days. However, if you “feed” him full-fat milk, take good care of him, love him and the room temperature is above 22 degrees, this period can be reduced to 14 days.

How do you understand that a mushroom has begun to divide (grow)?

Small grains appeared, and in general there was more mushroom.

Is it possible to put mushrooms in the refrigerator?

No you can not. The mushroom does not tolerate temperatures below zero, and does not like cold or hot.

Is it possible to store kefir obtained from the mushroom in the refrigerator and for how long?

It is possible, but not more than 12 hours and at the same time a certain number of beneficial bacteria die. It is best to make exactly the amount of “kefir” that you and your loved ones can drink at once.

What does a sick mushroom look like?

A diseased mushroom is usually yellow or beige in color. If the mushroom suddenly begins to darken or change its color, it means that it is sick.

What does a healthy mushroom smell like and what does a sick one smell like?

A healthy mushroom smells like sour cottage cheese. A sick mushroom has a stronger and more unpleasant odor. However, it is difficult to determine whether a mushroom is sick just by smell, so if the smell seems stronger to you than usual, do not panic and pay attention first of all to the appearance of the mushroom.

Is it possible to drink milk fermented with mushrooms if the mushroom has darkened (yellowed)?

How to treat a mushroom?

Most often problems occur in the following cases*:

1) a lot of fungus or little milk. Those. The fungus must be periodically “thinned out” and the old grains must be thrown away. For 1 liter of milk, no more than 6–7 teaspoons of fungus.

2) if the ripening process is not completed (for example, when they were afraid that the kefir would peroxidize and the mushroom was taken out ahead of time) or, on the contrary, the mushroom was allowed to peroxidize one or more times.

3) if the mushroom is not thoroughly washed or washed with very cold water. One girl wrote that she started pouring slightly warmed milk over the mushroom and rinsing it with lukewarm water, everything returned to normal.

4) If the room temperature is 20 C or higher, in some cases this stimulates the growth of harmful bacteria inside the fungus. It is recommended to keep the fungus for a while (2 weeks) in a place with a low temperature (10–14 degrees) and at this time rinse thoroughly 3–4 times a day (you can use a small amount of soda - a little less than a teaspoon per 1 liter of water) .

5) If metal objects were used when working with fungus

As a rule, if the causes were eliminated, the fungus got better.

If all of the above does not help (i.e. the reason is that the fungus is really sick), then fungus researchers recommend the following:

“In some cases, if it is not properly cared for and if it is infected with other types of bacteria, diseases of this fungus are observed; The two most common types of diseases are mucilage and grain oxidation.

Mucusing of grains is a contagious disease, extremely persistent, long-lasting, as a result of which kefir grains die, and a large amount of mucus is formed. The grain itself becomes flabby, is easily crushed between the fingers, becomes covered with mucus, and the same mucus fills the cavity inside the grain. Due to the presence of such fungi, milk does not curdle and acquires an unpleasant, insipid taste. According to Gobi, this condition of K. is caused by a bacterium (micrococcus) of the Schmit-Mulheim lactic-mucosal fermentation. This state of K. is most often observed when preparing it in the hot season in a humid and poorly ventilated room, as well as if poorly dried grains were taken for preparing K.. It is necessary to wash diseased grains in a 5% solution of boric or salicylic acid. According to Dmitriev, the grains should be washed with a 2% solution of salicylic acid, and then soaked in a 2% solution of creamtartar for 3 hours. Podvysotsky saw that in these cases drying alone is sufficient; To get a real result, it is best to adhere to the following rule: first rinse in disinfectant solutions and then dry the grains. Dried grains, based on the previously mentioned properties, can be easily distinguished from diseased grains.

Another disease - grain oxidation - is much less common than mucus. In this process, milk, on the contrary, quickly curdles and, when standing, separates into clear whey and a thick residue of casein flakes; Casein lumps are dense, and it produces an extremely sour taste and a sharp sour smell, characteristic of butyric acid. This kefir grain disease is easily treatable; To do this, you just need to keep the vessels clean and prepare K. in a cool place, where the temperature is no higher than 12 C.; in addition, rinse the fungi in cold water 2-3 times a day or add a soda solution to it (1 teaspoon per glass of water).”

My urine turned dark after using the mushroom, is this normal?

This is fine. In the first two to three weeks of using the mushroom, waste products begin to be intensively removed from your body, so the urine darkens. After three weeks of regular use, the color will become normal, although darkening of the urine may occur on the first trip to the toilet after eating the mushroom.

I have bloating in my stomach, is this normal?

This is fine. In the first two to three weeks of using the mushroom, the intestinal microflora gets used to the “new settlers”: a constant influx of lacto-, bifido-, etc. beneficial bacteria, especially if you previously consumed little dairy and lactic acid products. Gradually, with regular use, the bloating goes away and the stool returns to normal.

It seems to me that when I drank milk fermented with mushrooms, I swallowed several grains. Isn't it harmful?

Don't worry, it's not harmful, the grains will be digested. Consider that your body has been enriched with an additional amount of lacto- and bifidobacteria.

I need to leave. Is it possible to leave the mushroom?

The mushroom can be left without changing milk for no more than 48 hours. If you are leaving for a longer period, think about who you can give the mushroom to to take care of it.

Is it possible to give mushrooms to children?

Can. Read about how to give mushrooms to children in the answer to the question “How to take mushrooms correctly”? For information about what kind of fermented milk is best to give to children, read the answer to the question “What happens if the mushroom is under-exposed (remove the fermented milk in less than 24 hours)”?

Is it possible to use milk fermented with mushrooms for cosmetic purposes?

Can. As a rule, the resulting “kefir” is used as a mask or an ingredient in a mask for hair, face, body, etc. according to “folk recipes.” For a discussion of recipes, see the Forum.

Is it possible to use milk fermented with mushrooms in cooking?

Can. Wherever regular kefir is used in preparation, you can replace it with “kefir” from the mushroom.

Answer from Vladimir Flakov[guru]
Give the mushroom to friends or send it “on vacation” if you need to take a break. 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 you need kefir again, remove it from the jar, rinse it well and fill it with a new portion of milk.
Freeze the mushroom if necessary or if it gets sick. It has been noticed that this measure has a good effect on his condition. Before freezing, rinse the mushroom well so that no particles of fermented milk remain between its grains. After this, dry slightly by spreading it on gauze for an hour. Then transfer the mushroom to a plastic bag, removing the air from it, and tie tightly. Place it in a tray and store it in the freezer. In this form, 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 gauze. Fill with fresh milk again. With proper care and storage of milk mushrooms, kefir will be obtained with excellent taste and medicinal qualities.

Answer from 2 answers[guru]

Hello! Here is a selection of topics with answers to your question: Tibetan kefir mushroom - how to preserve it for a long time

Answer from Yakhova Natalya[guru]
The mushroom jar should not be exposed to direct sunlight, but it should not be kept in the dark either.
If you have to leave home for several days, the mushroom should be washed with water, put in a jar and put in the refrigerator. The optimal storage temperature for mushrooms is + 4°C (bottom shelf of the refrigerator). The mushroom can be stored in such conditions for no more than 10–12 days, otherwise it may die. In general, storing the mushroom without milk weakens its healing power. The same thing happens if the mushroom is not washed and the milk is not replaced with fresh milk. The appearance of the mushroom changes: it becomes brown, while its normal color is white.

History of the mushroom

The miraculous discovery of the Tibetan milk mushroom occurred many millennia ago. According to one legend, Buddhist monks living in Tibet noticed that milk fermented differently in different containers. Over time, cluster-like protein compounds began to appear in the unusual curdled milk, which Tibetan monks found worthy use in medicine and cosmetics. The drink was nicknamed the “elixir of youth” because people who drank it regularly practically did not get sick and were always in excellent shape.

The Tibetan mushroom was considered a source of prosperity and wealth, so the process of its preparation was kept in strict confidence. But over time, kefir grains became known in Europe. He was brought by a Polish professor who lived and received treatment in India for 5 years. After a complete recovery before returning to his homeland, he received a Tibetan mushroom as a gift from the monks. And in Russia, the Tibetan mushroom appeared in the middle of the 19th century.

Russian doctors used unusual kefir to treat rickets, anemia, and dropsy. This drug was used to cure or at least mitigate the course of such severe pulmonary diseases as tuberculosis. Doctors noted that after regularly taking kefir, people’s weight stabilized, and many even lost weight. Scientists became interested in this. After numerous studies, it was found that such a restructuring in the human body occurred due to the presence of acetic acid bacteria in the Tibetan milk mushroom. This phenomenon was immediately adopted by nutritionists.

How does a mushroom heal?

One of the key problems on the path to eternal youth, unfading health and, possibly, immortality is the problem of food rotting in the human gastrointestinal tract. The trouble is that most of our diet today consists of “killed” food. The rotting products of such food entering our body are the poisons that sharply shorten our lives and ultimately kill us from the inside. In this sense, it can be argued that death was invented by man himself.

And, imagine, the Tibetan kefir (milk) mushroom is the elixir of life that can help us solve this problem (almost, because some people have already clogged their body so much that irreversible changes have occurred in it).

Kefir, obtained by fermenting ordinary milk with this live mushroom, brings the microflora of the gastrointestinal tract into complete order, eliminating in the process a lot of other problems of our body (see What it cures). Moreover, it neutralizes and removes from our body the very poisons that are formed as a result of the rotting of food in the intestines, and which, being absorbed into the blood through the blood vessels, poison all the cells in the body.

Tibetan kefir (milk) mushroom easily removes a bunch of other rubbish from the human body: remnants of antibiotics, synthetic tablets and other “gifts” from the pharmaceutical industry; compounds of heavy metals that enter our body along with city air, and sometimes with water from the city water supply; radionuclides; salts deposited in joints; it also dissolved “stones” from the kidneys and gall bladder; pathogenic microorganisms; other compounds dangerous to our health.

Tibetan kefir (milk) mushroom is today the most powerful and at the same time the only absolutely harmless and absolutely safe natural antibiotic for the human body. This is confirmed by research scientists and doctors themselves. In addition, the mushroom is today the most powerful natural remedy against any allergy. Moreover, it completely cures it by eliminating the very causes of the disease.

It is worth briefly listing some other great advantages of this wonderful “living medicine”. Tibetan milk mushroom stops the liming of capillary walls; cleanses blood vessels; normalizes appetite; heals ulcers in the gastrointestinal tract; breaks down fats and reduces weight in case of obesity; resolves tumors; relieves fatigue; increases tone and performance; rejuvenates the skin; strengthens hair; protects intestinal flora from the death of beneficial bacteria; when taken together with synthetic pharmaceutical drugs, it smoothes out their numerous side effects; lowers blood sugar levels; normalizes blood pressure; rejuvenates every cell of the human body; restores and strengthens “male power” (potency).

What diseases does Tibetan Mushroom treat:

1. Common diseases: Overweight. Metabolic disorders. Chronic fatigue syndrome. Headache. Meteosensitivity.

2. Diseases of the central and autonomic nervous system: Asthenia. Insomnia. Hyperkinetic syndrome of childhood. Depressive disorders. Cerebral palsy. Neurasthenia. Neurosis-like conditions. Stuttering. Fainting. Consequences of ischemic stroke and transient cerebrovascular accidents. Post-concussion syndrome. Psychoorganic syndrome. Psychopathic-like states. Tics of organic origin in neurological diseases. Epilepsy. Epileptic syndrome of residual organic origin.

3. Diseases of the immune system: Vitamin deficiency. Autoimmune diseases. Vasculitis. Glomerulonephritis. Flu. Diphtheria. Immune complex diseases. Multiple sclerosis. Rheumatoid arthritis. Systemic lupus erythematosus. Furunculosis. Suppuration.

4. Diseases of the cardiovascular and lymphatic systems: Arrhythmia. Atherosclerosis. Phlebeurysm. Inflammation of the superficial and deep venous system. Hypertension. Stroke. Myocardial infarction. Ischemia. Cardiac dystrophy. Cardiomyopathy. Lymphadenitis. Lymphadenosis. Lymphedema. Violations of the rheological properties of blood. Neuro-circulatory (vegetative-vascular) dystonia. Posthemorrhagic anemia. Post-thrombosis syndrome. Angina pectoris due to traumatic injury to the heart and blood vessels (contusion thrombosis). Tachycardia. Transmural myocardial infarction. Thrombophlebitis.

5. Diseases of the respiratory system: Asbestosis. Bronchial asthma. Bronchitis. Bronchoadenitis. Sinusitis. Pleurisy. Pneumonia. Colds (ARVI). Tonsillitis. Tuberculosis. Pharyngitis.

6. Diseases of the gastrointestinal tract: Hemorrhoids. Duodenitis. Constipation. Heartburn. Colitis. Flatulence. Metabolic disease. Impaired intestinal motility. Pancreatitis. Vomit. Diabetes mellitus in mild to moderate form. Cholecystitis. Cholongitis. Chronic active hepatitis (including those caused by viruses B and C). Chronic gastritis. Cirrhosis. Stomach ulcer. Duodenal ulcer.

7. Diseases of the genitourinary system: Adnexitis. Restoration and increase in potency. Ovarian cyst. Compensation for renal failure. Libido. Nephritis. Nephrosis. Nephropathy. Pyelonephritis. Prehydronephrosis. Prostatitis. Enuresis. Thrush.

8. Neoplasms (tumors): Benign brain tumors. Malignant formations of the stomach and esophagus. Lymphogranulomatosis. Enlarged thyroid gland.

9. Dentistry: Periodontal disease. Stomatitis.

10. Diseases of the musculoskeletal system: Arthritis. Osteochondrosis. Polyarthritis. Rheumatism.

11. Traumatology: Concussion (post-traumatic rehabilitation).

TOTAL: 107 diseases.

Noteworthy is the wide range of therapeutic effects and the exceptionally high efficiency of kefir obtained with the help of kefir (milk) mushroom. This means that kefir (milk) mushroom, as a natural remedy, can replace large quantities of synthetic drugs and pharmaceuticals, which sometimes cause colossal damage to our health, clogging the human body.
Chemical composition of "kefir" Tibetan kefir (milk) mushroom

100 grams of kefir, obtained by fermenting regular milk with Tibetan kefir (milk) mushroom, contains:

(1) Vitamin A - from 0.04 to 0.12 mg (the daily human requirement is about 1.5–2 mg);

(2) Vitamin B1 (thiamine) - about 0.1 mg (the daily human requirement is about 1.4 mg);

(3) Vitamin B2 (riboflavin) - from 0.15 to 0.3 mg (the daily human requirement is about 1.5 mg);

(4) Carotenoids, which are converted into vitamin A in the body - from 0.02 to 0.06 mg;

(5) Niacin (PP) - about 1 mg (the daily human requirement is about 18 mg);

(6) Vitamin B6 (pyridoxine) - up to 0.1 mg (the daily human requirement is about 2 mg);

(7) Vitamin B12 (cobalamin) - about 0.5 mg (the daily human requirement is about 3 mg);

(8) Calcium - 120 mg (the daily human requirement is about 800 mg);

(9) Iron - about 0.1–0.2 mg (human daily requirement is 0.5 to 2 mg); It is worth noting that the higher the fat content of this kefir, the higher the iron content in it;

(10) Iodine - about 0.006 mg (the daily human requirement is about 0.2 mg);

(11) Zinc - about 0.4 mg (the daily human requirement is about 15 mg); It is also worth noting that this kefir stimulates the absorption of zinc already present in the body;

(12) Folic acid - 20% more than in milk; it is necessary to pay attention to the fact that the fattier the kefir, the more folic acid it contains;

(13) lactic bacteria (lactobacillus)

(14) yeast-like microorganisms (not to be confused with nutritional yeast!!! Modern research has established that nutritional yeast added to bakery and confectionery products promotes the development of cancer cells and suppresses healthy cells of the body);

(16) many enzymes, acids (including carbon dioxide), easily digestible proteins, polysaccharides, and vitamin D that are useful for the human body.

Comments on the chemical composition of "kefir" Tibetan milk mushroom

Folic acid is of great importance in slowing down the aging of the human body and protecting it from cancer; necessary for blood renewal and antibody production; especially important during pregnancy.

Calcium is necessary for the nervous system, teeth and bones, and is a means of preventing osteoporosis.

Iron is essential for nails, skin and hair, and prevents depression, sleep disorders and learning difficulties.

Vitamin A is necessary for the skin and mucous membranes, prevents the development of cancer and infectious diseases, as well as visual impairment.

Vitamin D strengthens teeth and bones, inhibits the development of inflammatory processes, and increases concentration.

Thiamine (vitamin B1) prevents nervous disorders, and in high doses has analgesic properties.

Riboflavin (vitamin B2) is the key to vigor and good mood.

Niacin prevents irritability, blood vessel disease and myocardial infarction.

Pyridoxine (vitamin B6) promotes the functioning of the nervous system and more complete absorption of proteins.

Cobalamin (vitamin B12) prevents the development of blood vessel diseases.

Carbon dioxide stimulates appetite and tones.

Iodine normalizes the functions of the thyroid gland.

Polysaccharides cleanse the body of toxic substances and regulate cholesterol levels in the blood.

Proteins improve the absorption of minerals.

Lactobacilli (lactobacillus) are responsible for healthy intestinal microflora.

Yeast-like microorganisms (not to be confused with yeast!) are responsible for healthy intestinal microflora. Once again, it is worth drawing your attention: yeast-like microorganisms should in no case be confused with nutritional yeast (nutritive yeast fungi). Modern research has found that nutritional yeast added to baked goods and confectionery products promotes the development of cancer cells and suppresses healthy cells in the body. The yeast-like microorganisms contained in Tibetan milk kefir are the complete opposite of food (culinary) yeast fungi.

Alcohol is contained in kefir in very small quantities and prevents the development of cardiovascular diseases.
List of the most famous specialists, scientists and institutions who studied the properties of Tibetan kefir (milk) mushroom in the 19th and 20th centuries.

1. Specialists and scientists

Badmaev (Russia).

N. N. Krupenin (Russia).

P. A. Vakhrushev (Russia).

M. N. Semenova (Russia).

I. I. Mechnikov (Russia).

Angel Korvachev (Bulgaria).

2. Institutions

Smolensk Medical Institute and its subordinate clinic (Russia).

The First Medical Institute and its subordinate laboratory (St. Petersburg, Russia).

Institute of Anticancer Therapy (Bulgaria).

Private clinics in Sofia and Varna (Bulgaria).

ADVICE FOR USE

Tips for treating hypertension

First stage. One of the main recommendations at the first stage of treatment is to improve the health of the skin, restore its functions, namely, open the pores. Hypertensive patients should not be afraid of the bath - reasonable steaming will be beneficial, even if the blood pressure is extremely unstable. But, of course, you need to approach vaping very carefully and not overdo it. After each stay in the steam room, you need to douse yourself with cold water, and certainly douse your head. Entering the steam room should be short-term, followed by a long rest in the dressing room, where you must drink mineral water or herbal tea. Between steam sessions (hypertensive patients are better off without a broom), wipe the skin with a hard washcloth or mitten. With this procedure, you need to allow the pores to open and receive an influx of oxygen into the blood.

Second phase. Two-week treatment with lemon and honey. In the morning and before bed, eat two thin slices of lemon with peel and eat it with honey. Honey must be slowly dissolved in the mouth so that absorption occurs as much as possible through the mucous membrane of the mouth and larynx. This is necessary in order to maximally saturate the heart muscle with potassium.

Third stage. Direct treatment with mushroom kefir. Drink on an empty stomach twice a day - morning and evening, 150 g of Tibetan milk mushroom infusion, then do not drink or eat anything for 15 minutes. This dosage should be in the first two weeks. For the second two weeks, increase the dosage and drink 250 g in the morning and evening.

Fourth stage. Break. After the first course, you need to give your body a rest. Since it is forbidden to even think about alcohol during treatment, you can give yourself some slack here. Beer lovers can drink a little beer - but not more than one bottle every three days, and it is better to drink good dry grape wine. At night, it is advisable to take soothing baths with pine extract and take as long a walk as possible before going to bed (naturally, before taking a bath). The break should be at least two weeks and no more than a month. Then the course of treatment should be repeated.

Weight loss advice

(Remember that all diets should be used with caution! Before you “go on” any diet, be sure to consult your doctor)

In order to lose weight, you should drink Tibetan kefir half an hour after meals. The last dose should be 30–60 minutes before bedtime (on an empty stomach, i.e. approximately 3 hours after eating). This kefir should be consumed daily. Some nutritionists advise taking a Tibetan mushroom drink only in the first half of the day, claiming that this is how you can achieve rapid weight loss. Of course, you will achieve better results if you limit your consumption of flour products and sweets during this period.

Diet for one day

* For the first breakfast - an apple and a glass of Tibetan kefir.

* For second breakfast - a pear, an apple and a glass of Tibetan kefir.

* For lunch - a glass of Tibetan kefir with a slice of black bread.

* For dinner - pear and apple salad, seasoned with Tibetan kefir.

Before going to bed, drink a glass of Tibetan kefir with a teaspoon of honey.

The value of the diet described above is that weight loss will be stable: approximately 4 kg per month. In addition, hormonal levels return to normal and metabolism is normalized.

Once or twice a week it is useful to arrange fasting days based on Tibetan kefir (from 1 liter to 1.5 liters per day). This can be done when the milk fungus reaches the desired size and you receive a sufficient amount of kefir. Let us remind you that the fungus, which occupies 2 teaspoons in volume, is poured into 250 ml of milk. Therefore, to get 1 liter of a healthy drink, you will need a mass of fungus 4 times larger, that is, 7–8 teaspoons.

If the “kefir day” seems to you to be a very complicated procedure, then try spending a fasting day with the help of apples, pears and the same Tibetan elixir.

Cough advice

A very good folk remedy.

0.5 cups of mushroom serum

Soda on the tip of a knife

Everything is mixed and drunk a couple of times a day, warm.

Advice for external use of “kefir” for skin diseases

Indications: Wounds, Boils, Barley, Skin abrasions, Acne. Ulcers, Pustules, Pimples.

Apply a bandage napkin soaked in fungal kefir or yogurt to the sore spot for 30 minutes. Sore spots should be smeared 6-8 times in a row.

Indications: herpes

Indications: Diaper rash, peeling, sweating

Apply curdled milk mushroom to clean skin. Regularly lubricating areas prone to peeling or sweating will prevent diaper rash and eliminate unpleasant odors.

Advice for headaches and toothaches

For headaches: place a napkin soaked in kefir on your forehead until the headache goes away (but at least 6 times in a row).

Tip for foot hygiene

Baths of curdled milk infusion (kefir) of kefir (milk) mushroom will relieve fatigue in the legs, have a wound-healing effect, and reduce sweating.

Do not rush to pour out the peroxided kefir, pour it separately into a 3-liter jar and take a foot bath for 30 minutes, then rinse your feet with warm water. Shelf life - 30 days. These baths will relieve you of salt deposits, venous expansion, and relieve fatigue. Will help with pain due to polyarthritis. The course of treatment can be continued for as long as desired.

Advice for rheumatic pain

Lubricate with warm kefir, thoroughly rubbing in circular motions into the joints and hands (in sore areas), 7-8 times a day at hourly intervals.

Cosmetic recipes (warning)

Face mask recipes

Peeling for dry skin

5 tbsp. spoons of oatmeal,

5 tbsp. spoons of Tibetan mushroom curdled milk

1 tbsp. a spoonful of coarse sea salt without dyes.

1 tbsp. spoon of honey

Mix all. Rub intensively into the skin of the face with massage movements (excluding the area of the eyes and lips) and body. This peeling is done no more than once a week.

Mask for dry skin

1 tbsp. spoon of cottage cheese (for cottage cheese recipe, see section “Culinary recipes”)

Mix everything and apply to a cleansed face (excluding the lips and eyes). Lubricate your lips separately with yogurt. After 20 minutes, rinse off the mask with warm water.

Peeling for oily skin

5 tbsp. tablespoons wheat bran

5 tbsp. spoons of yogurt whey

2 tbsp. tablespoons coarse sea salt without dyes

Mix everything and rub intensively into the skin of the face with massage movements (excluding the area of the eyes and lips) and body. This peeling is done no more than 2 times a week.

Mask for oily skin

2 tbsp. spoons of white clay powder

2 tbsp. spoons of Tibetan mushroom curdled milk

Mix and apply to cleansed face in the morning with massage movements (excluding the eye and lip area). Wash off after 20 minutes.

Peeling for normal skin

3 tbsp. spoons of soaked rye bread

3 tbsp. spoons of Tibetan mushroom curdled milk

2 tbsp. spoons of honey

1 tbsp. a spoonful of coarse sea salt without dyes. Mix everything and rub intensively into the skin of the face with massage movements (excluding the area of the eyes and lips) and body. This peeling is done no more than once a week.

Mask for normal skin

1 tbsp. spoon of Tibetan mushroom curdled milk

1 tbsp. spoon of cottage cheese

1 tbsp. a spoonful of any freshly squeezed puree (apple, carrot, banana, strawberry, kiwi)

Mix everything and apply to the face, neck and décolleté, excluding the eye area. Wash off the mask after 20 minutes. It is recommended to alternate the fruit fillings of the mask.

Against pimples, acne and age spots

Using curdled milk from the mushroom:

Curdled milk from the mushroom helps rejuvenate the skin of the face, and also whitens the skin and fights pigment spots and pimples.

Before going to bed, yogurt is applied to the face, neck and décolleté, and after ten minutes it is washed off with cold water.

Using kefir:

Mushroom kefir is applied to gauze and placed on the face for 20–30 minutes. Acne and pimples go away within a week. Hand masks are made using the same principle.

You can pour the kefir infusion into ice molds and freeze. Rub the resulting ice cubes over your face with massage movements and rinse off after 15 minutes. Lip masks are also made from kefir and honey in a two to one ratio.

Anti-wrinkle mask

2 tbsp. spoons of Tibetan mushroom serum

1 tbsp. spoon of honey

1 tbsp. spoon of olive oil

2 tbsp. spoons of oatmeal

Mix everything and gently apply to the face and neck, excluding the area around the eyes. After 20 minutes, rinse with warm water. Do it 2 times a week.

2 tbsp. spoons of Tibetan mushroom curdled milk.

10 drops of aloe leaf (agagave)

1 teaspoon honey

Grate the carrot and apple on a fine grater, squeeze out the juice, you only need the cake. Mix everything and apply to face and neck, excluding the area around the eyes. After 20 minutes, rinse with warm water. Do it 2 times a week.

Hand masks

Juice of 1 potato

2 tbsp. spoons of Tibetan milk mushroom curdled milk

1 tbsp. spoon of olive oil

3 tbsp. spoons of potato starch

Mix everything with the resulting dough, coat your hands, put on plastic gloves on top, then insulate the gloves. After 30 minutes, remove the gloves and rinse off the mask with warm water, wipe dry, then grease with yogurt and let it soak in.

Hair care

For hair loss

Carefully massage your head with a wooden massage comb in the mornings and evenings. In the morning, spray your hair with a mixture of water and Tibetan mushroom serum from a spray bottle (in a ratio of 1 serum and 5 parts water). In the evening, rub the curdled milk into the hair roots and rinse off after 30 minutes.

For brittle hair

2 egg yolks

2 tbsp. spoons of honey

1 tbsp. spoon of freshly squeezed aloe juice

1 teaspoon calcium chloride (sold in pharmacies)

1 teaspoon carrot juice

Mix everything and rub a plastic cap into the hair roots from above and rinse off the towel after 30 minutes.

Repeat the mask after 2 weeks.

It is also effective to apply mushroom kefir to the scalp and hair, hold for 5-7 minutes and then wash your hair with egg yolk.

For dandruff

5 tbsp. spoons of Tibetan mushroom curdled milk

1 teaspoon calcium chloride (sold in pharmacies)

1 teaspoon lemon juice.

Mix everything and rub into the hair roots, leaving until completely dry. Then use a clean wooden comb to comb out the resulting crust for 5 minutes. Then wash your hair with neutral shampoo.

A LITTLE MORE ABOUT MILK MUSHROOM:

Milk mushroom was developed by the peoples of Tibet and remained a secret of their medicine for a long time. Brought to Europe from India by a Polish professor who lived and received treatment in India for 5 years. He was sick with stomach and liver cancer, and was cured with the help of milk mushroom. When leaving, the professor received it as a gift. The milk mushroom is a white body with a diameter of 5-6 mm in the initial period of development and 40-50 mm at the end of the period before division.

Milk mushroom has the following properties:

activates the immune system

normalizes metabolism (including carbohydrate metabolism)

cures gastrointestinal diseases (including peptic ulcers), because normalizes the composition of intestinal microflora, has a wound healing effect

has an antiallergic effect

antimicrobial, anti-inflammatory effect

has choleretic, antispasmodic properties

increases sexual activity

improves memory and attention

Directions for use: milk mushroom the size of two teaspoons, pour 250-200 ml of milk at room temperature and leave for 24 hours. This should be done once a day, at the same time, preferably in the evening and stored at room temperature. The poured milk is completely fermented after 17-20 hours. A sign of complete ripening is the appearance of a thick layer on top, in which the fungus is located, and the separation of fermented milk at the bottom of the jar. Fermented milk is filtered through a sieve into a glass jar. After straining, the milk mushroom is washed to remove any remaining fermented milk under a stream of clean cold water, then the milk mushroom is placed back in the jar and filled with a new portion of milk.

If the milk mushroom is not washed daily and filled with fresh milk, it will not multiply and will turn brown, it will not have medicinal properties and it may die. A healthy fungus is white (the color of milk, cottage cheese).

Fermented milk should be consumed in 200-250 ml doses, the last dose 30-60 minutes before bedtime (on an empty stomach). It is recommended to take fermented milk for 20 days, then take a break for 10 days and repeat the course of treatment again.

The course of treatment is 1 year. When repeating a course of treatment, the use of strong drinks, infusions, and medications is strictly prohibited. During the 10-day break, you need to continue caring for the mushroom. Strained kefir can be used on pancakes, in cottage cheese, to wipe your hands, face, etc. Sore spots should be lubricated 6-8 times in a row during the day.

Healing milk can be used on a wound, cut, barley. Apply to the sore spot for 30 minutes. a bandage napkin soaked in fungal kefir.

In the first 10-14 days, consuming milk mushroom sharply increases intestinal activity, which is reflected in increased gas formation, so it is not recommended to take milk before work. The stool becomes frequent, the urine darkens a little. Patients with stone disease may experience discomfort in the liver, kidneys, and hypochondrium. After 12-14 days, the reactions in the body will stop, the general condition will improve, the mood and general tone will increase, and in men, sexual activity will occur.

Remember that the milk mushroom is a living creature, you need to handle it with care, caution, and do not cover it with a lid, because. he must breathe. The milk mushroom should not be washed with hot water and left in the refrigerator, because it loses its healing properties. The milk mushroom dies if it is not washed in time. If you are away for 2-3 days, fill a 3-liter jar with half and half milk and water, put a mushroom in it, put it in a warm place, and when you arrive, use this kefir for your feet (relieves tired legs, has a wound-healing effect, reduces sweating).

After breeding, give the mushroom only with instructions for use and care.

To grow a mushroom you will need:

1. Glass jar 1 l (or 1.5 l)

2. Plastic colander (not metal!)

3. Dishes for removing kefir (deep enough and not very wide)

4. Stirring spatula (any kind, but not metal!)

5. Gauze (or any other breathable) cloth

6. Rubber band or tape

If you just got a mushroom,

then just rinse it and put it in a jar, which will now be its new home. Pour milk (0.5 l), cover with gauze, secure the gauze on the jar with an elastic band, place in a non-sunny, dry place at room temperature. After 24 hours you will remove your first portion of “kefir”. Next, follow the instructions below.

Instructions for growing mushrooms

1) Take a jar of mushroom and remove the gauze.

2) Take a bowl for removing kefir and a colander.

3) Place a colander on the dish if the width of the edges allows it. If not, hold the colander in your hand over the dish.

4) Pour the contents of the jar into a colander.

5) In order for the thick contents of the jar to seep through the colander into the dish faster and the mushroom to separate from the fermented milk, take a spatula and gently stir the mixture in the colander until only the mushroom remains.

6) Rinse the mushroom jar thoroughly with water so that no traces of fermented milk remain on it.

Then, carefully rinse the mushroom in a colander. The mushroom must be completely clean for the next ripening (otherwise the kefir may taste slightly bitter)

7) Transfer the clean mushroom to a jar.

Pour milk over the mushroom (0.5 liters or more, depending on the amount of mushroom and the desired amount of kefir).

9) Cover the jar with gauze, secure it with an elastic band or tape, and place the mushroom in a non-sunny, dry place at room temperature. A new portion of “kefir” will be ready in 24 hours.

Rinse the colander and dishes for next use.

10) Pour kefir from the dishes into cups and drink to your health!

FAQ:

He is alive?

How to take mushroom correctly?

Contraindications:

There are no known contraindications to taking the mushroom, except for people with a lack of enzymes that break down milk, i.e., with intolerance to dairy products. However, if you have any doubts whether the mushroom is suitable for you, your children or loved ones, it is better to consult your doctor before use.

When treating diabetes mellitus, you cannot combine taking kefir for the fungus with the administration of insulin, because kefir eliminates all the effects of the medications.

When taking kefir, make a three-hour interval between taking medications and kefir.

During the entire time you are taking kefir, it is strictly not recommended to drink alcohol!

If you are allergic to cow's milk, replace it with goat's milk or any other milk approved by your doctor.

How much is one serving of mushroom?

The fungus, which occupies 2 teaspoons in volume, is poured with 250 ml of milk. Therefore, for 500 ml you will need 4 teaspoons, and to get 1 liter - 4 times more, that is, 7-8 teaspoons.

What does an “adult” mushroom look like, and what does a “young” one look like?

My mushroom has merged into one whole, what’s wrong with it?

There's nothing wrong with him, he just "grew up" and became mature.

My mushroom consists of small grains, is this normal?

This is normal, he is just still “young”. As they grow older, the grains will increase in size and grow together.

I've had the mushroom for a month now, but the grains are still small, is this normal?

What should the colander be and the size of its holes?

Why can't you use a metal colander?

The fungus does not like contact with metal. He might even get sick from it.

What container is best to use for growing mushrooms?

What kind of utensils are best to use for skimming fermented milk?

How to make fermented milk seep out of the colander into the dishes faster?

Is it necessary to cover the top of a jar of mushrooms with gauze and what is this for? Is it possible to cover the mushroom with a lid?

Preferably. This is necessary primarily for two reasons:
1) so that dust and small debris do not get into the mushroom;
2) to give the mushroom the opportunity to breathe. Therefore, it is not recommended to cover the mushroom with a lid for a long time (this can only be done during transportation). In addition, the gases formed during ripening of the mushroom can simply squeeze out the lid and your jar of mushroom will “explode”. If you don’t have gauze, you can use a bandage or a loose cloth through which the mushroom can “breathe.”

Where should you keep the jar of mushroom?

The jar with the mushroom should be kept at room temperature or in a cool place, but so that the sun does not fall on it

Why can't you keep a jar of mushrooms in the sun?

The mushroom does not like sudden changes in temperature, as well as cold and hot.

How often does a mushroom need to change its milk?

Every day, every 24 hours.

What happens if the mushroom is left too long (remove the fermented milk after more than 24 hours)?

What happens if the mushroom is undercooked (remove the fermented milk after less than 24 hours)?

How much milk should I pour into the mushroom?

What is the best milk to use for mushrooms?

Is it possible to ferment non-cow's milk, including soy milk?

Is it possible to dilute milk with water and, if so, in what proportion?

Is it possible to keep a mushroom in water?

Is it necessary to rinse the mushroom before adding milk?

Yes, definitely. If you don't wash the mushroom well, the kefir will have a bitter taste.

What water should I wash mushrooms with?

How many days does it take for the mushroom to start dividing? Reproduce yourself?

How do you understand that a mushroom has begun to divide (grow)?

Small grains appeared, and in general there was more mushroom.

Is it possible to put mushrooms in the refrigerator?

No you can not. The mushroom does not tolerate temperatures below zero, and does not like cold or hot.

Is it possible to store kefir obtained from the mushroom in the refrigerator and for how long?

What does a sick mushroom look like?

A diseased mushroom is usually yellow or beige in color. If the mushroom suddenly begins to darken or change its color, it means that it is sick.

What does a healthy mushroom smell like and what does a sick one smell like?

Is it possible to drink milk fermented with mushrooms if the mushroom has darkened (yellowed)?

How to treat a mushroom?

Most often problems occur in the following cases*:

1) a lot of fungus or little milk. Those. The fungus must be periodically “thinned out” and the old grains must be thrown away. For 1 liter of milk, no more than 6–7 teaspoons of fungus.

5) If metal objects were used when working with fungus

As a rule, if the causes were eliminated, the fungus got better.

If all of the above does not help (i.e. the reason is that the fungus is really sick), then fungus researchers recommend the following:

Kefir mushroom (also called Chinese, Indian, milk, Tibetan) is a live culture that is used to ferment milk. Homemade biokefir is very useful. Its use helps to normalize the functioning of the intestines and create its normal microflora. It perfectly cleanses blood vessels and even dissolves stones. But you should not combine this drink with taking serious medications: their effect will not be effective. Today we will talk about how to store milk mushroom at home.

Care and storage

In order for the beneficial qualities of the mushroom to be fully preserved, it needs constant care. It consists of certain procedures that should be performed daily.

A mushroom with a size of 5 cm should be poured with 200 ml of boiled and cooled milk and left warm for a day. Cover the jar from dust and insects with gauze or a piece of cotton fabric folded several times.
If you pour kefir grains with higher-fat milk, its growth rate will increase, and after 4 weeks it will take up one third of a three-liter bottle, subject to daily care. The mass should be thinned out more often. Of course, it’s not worth throwing away the most valuable culture, but it’s quite possible to distribute part of it to friends, family and work colleagues.
Milk mushroom should not be stored in direct sunlight. It is better to choose a dark place for it (kitchen cabinet, table located away from the window).
At room temperature (+18°C - +24°C), fresh milk under the influence of kefir culture will sour and acquire beneficial properties. Then it should be strained using a strainer. And the mushroom itself needs to be washed under running cool water, and then filled with fresh.

It is advisable to consume biokefir obtained as a result of home fermentation fresh, when its properties are at their most healing. But if necessary, it can be placed in the refrigerator for up to 12 hours.

Under what conditions should milk mushroom be stored?

Milk mushroom is a living organism that requires constant access to air. Therefore, it is impossible to tightly close the jar in which it is located. It should be kept exclusively in a glass container. In this case, you cannot use a metal strainer for straining. The spoon and sieve must be plastic.

Rinse the kefir culture jar with baking soda. Detergents cannot be used for this.

Milk mushroom is stored in the refrigerator only in case of emergency for several days. If it sits there for a long time, it will become moldy and unusable. The sun's rays can destroy kefir bacteria, so the substance must be placed in a shaded place.

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Homemade milk (cow or goat) is considered the best raw material for making healthy biokefir. But you can also ferment a pasteurized product purchased in a store. Products with added preservatives and long shelf life, as well as milk reconstituted from powder, cannot be used to make homemade kefir.

Long-term storage

If you need to go somewhere or there is no need to use the culture, it is prepared for long-term storage. Since it is a living culture, kefir grains should be stored in a certain way.

Glass containers with a volume of 2 - 3 liters should be filled with milk diluted with water in a 1:1 ratio. Water should be used filtered or boiled, cooled to room temperature. Then the mushroom is placed in a jar and sent to a cold place. The optimal storage temperature for kefir grains is +2°C - +3°C. Under such conditions, kefir bacteria can retain their healing properties for 5 days.

“Dry” storage of milk mushroom is possible for up to 12 days. It is first washed well under cold running water and then placed in a glass container without liquid. It is best to store milk mushroom in the vegetable compartment of the refrigerator. There the temperature is most suitable. But during “dry” storage, the crop may partially lose its beneficial properties. Therefore, you should resort to this method as a last resort.

When you need to leave for a long time, the best solution is to store Tibetan mushroom in the freezer.

Freezing

When frozen, the beneficial properties of the culture are fully preserved. It is very important to rinse the product well before freezing and make sure that there is no mucus or mold on its surface. Then the crop must be dried well, since even a small amount of moisture can lead to spoilage.

Storing milk mushroom in the freezer is possible for 12 months. However, it cannot be defrosted. If you need to wash the refrigerator, during this time the culture is placed in a container with ice so that it does not have time to defrost.

It is best to freeze the substance in a plastic bag, which is then placed in a closed food container. You can also keep the bag of food wrapped in several layers of foil, which will save space in the freezer. For convenience, you can divide the culture into several parts.

Defrosting

After the mushroom is defrosted, it will take some time to “awaken” it, so it is better not to consume the first kefir obtained, but to use it as a cosmetic product.

Kefir mushroom is an excellent remedy that will help you stay healthy without resorting to the use of various chemicals. It is important to treat it with care and remember that it is a living organism that needs constant care.

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