Milk mushroom (Kefir Tibetan)

A group of special bacteria, together with microorganisms from the genus Zooglea, make it possible to obtain a dairy product known as kefir. It has a positive effect on a person, the state of the body and health. In some cases, it can be used as a prophylactic, and sometimes even as a treatment. It is also worth noting that milk fungus is often used in cooking, it has excellent fast breeding properties.

There are other names for this fungus - Tibetan mushroom, milk, kefir, mushroom of Indian yogis. Interestingly, the last name is used mainly in Belarus.

Outwardly, this fungus represents the coexistence of various microorganisms, the symbiosis of which was formed as a result of development. They have adapted to coexistence. Furthermore. these microorganisms behave like a single whole organism. Growth occurs quickly, efficiently, the structure and properties are transferred to subsequent generations.

The fungus may be white or with a slight tinge of yellow. In fact, it looks like slices of ordinary cottage cheese. Its taste is sour, rather specific. It is worth noting that taste and aroma indicators are determined by lactic acid bacillus and yeast, which are the main microflora of the fungus.

Initially, the fungus has a structure of grains, the diameter of which is not more than 6 mm. But before the start of the division process, it grows to 40 and even 50 mm.

Even in ancient times, people learned about the healing properties of this fungus. He gained particular popularity in China, India and Tibet. Today it is not difficult to find it in almost any country in the world.

As for Russia, the Tibetan mushroom was first brought here in the 19th century. Now he is in deserved demand, although not everyone has yet appreciated his true capabilities.

• In no case do not close the lid, as this is detrimental to the Tibetan mushroom. He needs constant contact with air.
• Also, do not forget to wash the fungus in time. Otherwise, he will die.
• The minimum care kit is a gauze cloth, a jar, clean water and good milk. The water will be used to rinse the fungus between starter preparations.
• Do not use skim milk. This is explained simply - it does not contain the nutrients necessary for the fungus. You can prepare the sourdough, but you are unlikely to like the taste.
• Do not wash jars for storing fungus with special products. Plain warm water will do.

It is hardly worth being afraid to get better from milk fungus.

100 grams of this product accounts for:

As for the chemical composition, here the fungus demonstrates why it gained such popularity and an abundance of useful properties, which we will tell you about a little later.

Of the main components that make up the structure of the fungus, we can distinguish:

• Vitamin A, Vitamin D, Vitamin PP, B vitamins (B1, B2, B6, B12);
• Carotenoids;
• Calcium;
• Iodine;
• lactic bacteria;
• acids;
• Polysaccharides;
• Easily digestible proteins.

It is also extremely important to highlight elements such as folic acid, zinc and iron. The content of these components is directly related to how high the fat content of the resulting kefir is. In addition, a milk mushroom drink promotes the absorption of zinc, which a person received through other products.

Now we can finally talk about why this fungus is so valued and thanks to which it has gained worldwide popularity.

Let's say right away that many should not just try a Tibetan mushroom drink, but include it in their regular diet. After all, regular use of sourdough allows you to:

• Fight bacteria;
• Remove inflammation;
• toning;
• Have a choleretic effect;
• Normalize the diuretic system;
• Relieve spasms;
• Fight against allergies;
• Calm down;
• Relieve stress;
• Strengthen the body;
• Fight tumors;
• Increase appetite, normalize digestion;
• Restore the microflora inside the intestine;
• Help in the treatment of gastritis, ulcers, constipation, colitis;
• Stimulate the work of the thyroid gland;
• Deal with hypertension
• Ensure the strength of bones, teeth;
• Normalize the condition of the skin, nails, hair;
• Prevent the formation of malignant tumors;
• Remove stones from the kidneys and gall;
• Help in the treatment of the liver, gall;
• Influence the work of the genital organs in men;
• Cope with colds, flu, SARS;
• Get rid of problems with joints, back;
• Normalize a person's condition after stress, nervous disorders, cope with insomnia, headache;
• Break down body fat (very useful for obesity);
• Remove harmful toxins, heavy metals, radionuclides from the body;
• Accelerate the healing process after radiation, chemotherapy;
• Restore the body's work after the negative effects of antibiotics.

It should be noted that for an adult, the daily norm is no more than 2 glasses, while a child can only be given 1 glass.

You can learn more about the beneficial properties of the milk mushroom from the following video program "About the most important thing."

Remember that in everything the measure is important. Only in this way we extract the maximum benefit from the products and do not use them to the detriment. This also applies to the Tibetan mushroom. It has a wide list of useful properties, but there are also contraindications:

• You can not drink while taking insulin, because the drink neutralizes the effects of the drug;
• It is forbidden in the absence of a special enzyme that is responsible for the process of splitting lactose;
• Not recommended for those who suffer from bronchial asthma;
• In no case should not be combined with alcohol.

Do not forget one more important feature - fresh kefir has a laxative effect, and peroxide - fixing. Therefore, an overexposed drink should not be consumed, it is better to prepare a new one.

To avoid the unpleasant consequences of excessive consumption, drink no more than 1 liter per day.

Many people know about the wonderful healing properties of kefir fungus, but not everyone knows about the possibilities of this product in terms of cosmetology. But girls should pay special attention to him.

• With the constant use of a milk mushroom drink, the skin is rejuvenated, natural beauty is emphasized.
• The fungus is able to protect, cleanse, refresh, tone, smooth, restore, heal, rejuvenate the skin.
• It serves as an excellent tool for strengthening hair, giving a natural shine.
• Masks are prepared from the mushroom, which whiten the skin, and also fight age spots.
• Rubbing the fungus regularly into the hair and scalp, you provide them with the necessary nutrition, stimulate active and healthy growth.
• Mushroom infusion copes well with baldness.
• If your skin is dry, prone to flaking, try one procedure. Take a hot bath, add medicinal sea salt there, lie down for about 20 minutes so that the body sweats properly. After that, wash yourself in the shower, take a good soap. Next, you need to rub with a mixture that includes fungus and sour cream. Massage the mixture into your skin in circular motions. Stay like this for about 6 minutes, and then wash it all off with just warm water. Soap does not need to be used.

We also bring to your attention several recipes for masks created on the basis of milk fungus.

You will need 2 tbsp. fungus, which are mixed with 2 tsp. vegetable oil. It would not be superfluous to add juice from a fresh orange (1 small or half a large) here.

It is best to apply this mask after a warm compress or massage. It is applied to the face for 30 minutes, then removed with warm water. Be sure to rinse your face after completing the procedure.

Mix 1 tbsp. fungus, olive oil, milk and carrot juice. Rub well and apply on face. The layer must be thick. After 20 minutes, simply wash off the mask with warm water.

Many people dream of snow-white skin. There is a great recipe for this. You will need dairy mushroom cottage cheese, 1 tsp. good liquid honey. The mask is applied to the face, aged for about 15 minutes. Rinse off with lukewarm water, preferably cold water. With the help of such a tool, you not only whiten, but also nourish and moisturize the skin.

Many are actively thinking about how to grow a Tibetan mushroom from scratch. Let's just say it's impossible. You will need to have at your disposal the so-called seed. You can find it in pharmacies, dairy kitchens or just with friends. Having received even the smallest piece of fungus, you can grow it without any problems, and then share it with your friends yourself.

Proper care and gradual cultivation will provide you with a healthy and tasty drink that can be consumed by adults and children.

Cultivation takes place in a simple way by preparing one portion after another. In the process of interacting with milk, the fungus gradually grows.

You need to start with the fact that the resulting seed in the amount of 1 tbsp. pour a glass of milk in a glass jar and cover with gauze. The infusion is removed to a warm place and kept there for a day.

After 24 hours, the drink can be considered cooked. Be sure to drain it immediately for consumption or storage. The fungus must be washed. Then top up with milk again.

In fact, with the naked eye, you will observe how the mushroom is getting bigger and bigger. It is by preparing the sourdough that the growing process takes place.

It is quite simple to provide yourself and your household with useful yogurt, which is significantly superior in quality and benefits to store counterparts. You have already learned how to grow a fungus, but in order for it to grow properly, it needs to be properly looked after.

• Arm yourself with such "tools" as a jar, gauze (to close the neck), milk (medium or full fat) and a colander.
• All utensils that are used in the process of preparing the starter are washed with plain warm water without detergents.
• When making your starter, do not use tap water. Clean it with filters or buy purified water.
• After filling the jar with fungus and milk, be sure to cover it with gauze or other fabric that allows air to pass through. Do not keep the starter in the sun. It must be prepared in a dark place.
• Having received the necessary drink, separate the fungus from the sourdough. For this, a colander made of plastic is suitable, but in no case made of metal.
• Rinse the pieces of fungus in a plastic colander, while the water should be at room temperature.
• After pouring the starter and cleaning the jar for preparing the drink, you can again fill the fungus there, pour milk and prepare the next portion of the drink. This is repeated cycle after cycle.

As we have already noted, milk fungus is a living organism. This suggests that he is also prone to disease. Your task is to monitor the condition, identify diseases and take appropriate measures.

What does a diseased fungus look like?

• It is covered with white mold, emits an unpleasant odor;
• Large grains of the mushroom have voids inside, which means one thing - it is dead. Be sure to replace the dead fungi with young, fresh ones;
• The product breaks with mucus, which can be seen during the washing process;
• It may become brown or dark in color. This is already a dead mushroom, which should never be used.

Causes of mucus

If mucus has formed on the surface of the fungus, this indicates a disease. The reasons may be different:

• There is too much fungus in the container or too little added milk. Therefore, you need to throw away old fungi from time to time. It is recommended to add 2 tsp. fungus 1 liter of milk;
• Fermentation was not completed completely, because you were afraid to overexpose kefir so that it would not peroxide;
• You washed the mushroom with very cold water;
• In the process of cooking, metal objects were used.

If all these reasons are eliminated, then the fungus will “come to its senses” over time and will be able to continue to delight you with tasty and healthy starter cultures.

Now let's look at all the details on how to properly prepare the sourdough from the Tibetan fungus.

The recipe depends on how much product you have on hand. So, for 2 tbsp. Tibetan mushroom, you must add 500 ml of milk. It also needs to be brought to room temperature first. It is not recommended to use milk from the refrigerator.

Make a mixture, close the neck of the jar with gauze and send it to a warm place where the fermentation will take place during the day.

Please note that the milk will settle at the bottom of the jar, and the fungus itself rises to the top. Stirring is not necessary, this is the correct process.

We noted that the fungus is not washed with cold water. This also applies to hot water. If you forget about washing and do not fill the mushroom with milk, it will soon die and nothing can be cooked from it.

It is no longer a secret to anyone that the use of sourdough milk fungus brings great benefits. But before that, it is worth figuring out how to take it correctly.

• The daily norm for an adult is about 250 milliliters of the drink. At the same time, it is advisable to drink it before going to bed, 30-60 minutes before bed and on an empty stomach.
• The most useful course of administration lasts 20 days, after which a break is made for 10 days and the course is repeated again as needed or desired.
• A full course of treatment with kefir fungus is a year.
• If the course is repeated, during this period it is forbidden to drink alcohol, drugs, alcohol-based drinks.
• During a break of 10 days, the process of caring for the mushroom cannot be stopped, otherwise you will then have nothing to prepare a drink from.
• The mushroom does not lose its positive properties if it is filtered and added to pancakes, cottage cheese.
• During the 10 day break, the fungus can be used as a cosmetic product.
• Please note that the first 2 weeks after the start of the drink, the intestines may show their activity. Because of this, the intensity of gas formation will increase. That is why you should not use it before work and in the morning.
• The stool will become quite frequent, the urine may become dark in color.
• If you have problems with gallstones or urolithiasis, from the start of taking the drink, pain or discomfort in the liver and kidneys may occur.
• After 2 weeks, all the unpleasant sensations disappear, the body functions as before, the condition improves, the mood becomes more positive, men's sexual activity increases.

Watch the next video of the program "Live great!" from which you will learn even more about milk fungus.

Here are a few facts you should know about milk fungus.

It cannot be closed with lids, because the fungus "breathes".

He does not like bright daylight, the sourdough from this certainly does not become better.

When the temperature drops below 17°, mold may form.

Do not use anything other than glass jars to store the fungus.

Without washing the mushroom every day, it will stop growing, turn brown, lose its medicinal properties and even die.

If you are leaving for a few days, pour 50/50 water and milk into a 3-liter jar with fungus, leave it in a warm place. Upon return, it can be used for cosmetic purposes, then washed and re-brewed.