Growing milk mushroom
Tibetan, or milk mushroom, is very beneficial for the body. Many now practice growing milk mushroom at home, because with its help they produce healing kefir, as well as infusions that are useful for the body.
Growing milk mushroom
Description of the mushroom
Kefir, aka Tibetan, aka milk mushroom, is the name of a symbiotic organism. You can often hear how it is called zoogley - one of its varieties adapted for growing at home. With their help, fermented milk products are obtained by fermentation. It represents grains or white balls, at the initial stage of development of which the dimensions are 5-6 mm. But on the last, the Grains are inhabited by such organisms:
- lactobacilli (lactic acid);
- acetic acid bacteria;
- milk yeast.
There are alcohol residues in the finished product, but in a small amount. You can grow a milk mushroom to get natural and healthy products at home. But he must be looked after, otherwise he will die.
An adult Tibetan mushroom looks like a white reef - it is a spherical body of irregular shape, white in color. The maximum size is 4 cm in diameter. It has a pleasant milky scent and a dense structure.
Benefits and contraindications
The Tibetan mushroom is useful for everyone, there are no special contraindications. It is not recommended to use the infusion for diarrhea and indigestion.
How to use:
- Drink on an empty stomach 30-60 minutes before bedtime.
- The rate is up to 200 ml daily.
- Take no more than 20 days in a row, then take a 10-day break.
The benefits are explained by the vitamin composition and high levels of trace elements in comparison with regular kefir. This product has a 20% increase in the level of folic acid, iron, active lactobacilli. It also contains vitamins of group B, A, D, PP, and the protein is easily absorbed by the body.
Beneficial features:
- Normalizes the work of the stomach and intestines. The product has a cleansing effect, therefore, in the first days, increased gas formation is possible.
- Improves the general condition due to the high-grade vitamin composition.
- Increases libido.
- Can be used as an external cosmetic for skin, hair, nails.
Attention! The resulting kefir must be carefully consumed in combination with medicines and alcohol.
Preparation method
To grow a kefir mushroom from scratch you will need:
- high-quality milk (preferably whole milk);
- glassware;
- plastic sieve or gauze.
About 30 g of kefir is poured with milk. The container is removed in a dark, ventilated place, covered with gauze, but not closed with a lid. Fermentation will end in 24 hours.
The resulting substance is filtered and a small amount of grains is obtained. They cannot come into contact with metal, because of this bacteria multiply poorly and can die. The grains are washed with running water at room temperature and placed in a clean jar, filled with milk.
This is how the cultivation continues. When the mushroom reaches a large size, it should be divided into 2 parts: products are insisted on one, milk is fermented on the other.The preparation time for 200 ml of kefir is 24 hours. It is drained every day and a new batch is topped up.
You need to take good care of the mushroom.
You can use milk:
- unpasteurized with a short shelf life;
- in tetrapacks with a fat content of 6% or more;
- homemade: cow, goat, sheep.
The latter must be boiled and cooled before use. Different types of kefir are different in taste and composition. If you cannot grow it yourself, they purchase it in pharmacies or buy it from your hands.
Irina Selyutina (Biologist):
It is also important not to forget when making kefir:
- Reconstituted milk is not suitable for production (information about this is indicated on the package) and long-term storage milk.
- If you cannot drain the kefir in a day, put the jar with the fungus on the lower shelf in the refrigerator - this will slow down the process of kefir formation.
- If for some reason you need to take a break in treatment for more than one day (but not more than 3-5 days), place it in a 3 liter jar and fill it with milk half-and-half with water and, without closing the lid, put it in a cool warm place or refrigerator.
Attention! After each 3-day stay in the refrigerator, you should give the mushroom the opportunity to fully ferment the milk at room temperature.
Experts associate the beneficial effect of milky kefir based on a fungus with its ability to inhibit a number of microorganisms, including pathogens. This happens due to the fact that the fungus, in addition to lactic acid, produces in the course of its vital activity substances that stop the growth and development of harmful bacteria in the intestine:
- hydrogen peroxide;
- acetic and benzoic and other acids.
This results in the inhibition of putrefactive processes and the cessation of the formation of toxic decay products.
Content rules
Milk mushroom care:
- Do not close the lid, allowing air to flow freely into the dish.
- Cover the neck of the jar with gauze or bandage to prevent clogging.
- Rinse the container and the grains themselves every day, pour in new raw materials every day.
- The use of synthetic products kills bacteria, only soda is allowed.
- Do not expose the jar to the sun.
- At temperatures below 17 ℃, mold appears.
Large and hollow specimens with a brown bloom and mold - black or green - are unsuitable for sourdough. Often the quality of kefir deteriorates. There are several reasons for this: the old age of the sourdough, poor quality milk, incorrect proportions.
The reasons for the deterioration in the quality of the finished product:
- More or less mushroom is taken. Please note! For 1 liter of milk, you need no more than 10 g of Tibetan mushroom.
- The product was drained too early, the fermentation did not end.
- Diseases of bacteria due to improper temperatures or rinsing with too cold water.
Dangerous for the fungus is a disease in which the grains become mucous. They become flabby, hollow inside, and eventually fill with mucus. Milk does not sour, but spoils, has an unpleasant odor. The condition is caused by a strain of certain bacteria. How to deal with the disease:
- Wash in 5% salicylic or boric acid solutions; according to other sources - rinse and soak for 3 hours in a 2% solution of cremortartar.
- Dry the grains and remove the spoiled ones - empty or slimy inside.
However, the method may not cure the disease, sometimes it is easier to grow a new one than to care for poor quality milk fungus.
How to save a product
Kefir mushroom needs proper care, but there are situations when you have to suspend the process. How not to lose the withdrawn product at the same time:
- Dry. Before that, rinse off mucus, leave on paper towels and cover them on top for half an hour. Transfer to glass and place in a plastic bag. It is important to remove all moisture from the surface.
- They are also prepared for freezing. They are only pre-placed in two bags, tied, then put in a plastic container and put into the freezer.So the mushroom can be stored for up to 1 year, if you do not defrost the camera.
To restore the activity of the grains, they are placed in milk at room temperature. Fermentation will resume in 7-10 days. Long-term storage in a nutrient medium leads to mold growth.
Conclusion
Many people grow the Tibetan mushroom on their own. It is necessary to strictly monitor the condition of the grains, because their health directly affects the quality of homemade kefir.
