Tibetan milk mushroom. We grow it and make cottage cheese with cheese!

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Milk (Tibetan, kefir) mushroom is a very useful product that has a lot of healing properties for the human body. With the help of this mushroom you can get rid of many serious diseases, as well as their causes and consequences.

However, before consuming milk mushroom, you need to become familiar with its properties and learn how to care for it in order to get the maximum benefit from it.

Regular consumption of products from this mushroom can help rejuvenate your skin and extend your life by 10 years or more.

What does milk mushroom help with?

Milk fungus (synonyms: Tibetan, kefir, Indian yogi mushroom, zooglea) is used to prevent and treat infectious and internal non-contagious pathologies. Kefir made from it contains easily digestible nutrients, as well as vitamins, enzymes, minerals, and trace elements. All these components have a positive effect on human health, give vigor, strength, and rejuvenate the body.

Tibetan mushroom helps fight a number of ailments, including:

• tuberculosis;
• diabetes;
• high blood pressure;
• atherosclerosis;
• pancreatitis;
• gastritis;
• peptic ulcer of the stomach and duodenum;
• obesity;
• neoplasms;
• fungal infections.

Fermented milk products are included in diets for the treatment of cardiovascular, genitourinary, dermatological and neurological diseases.
Tibetan fungus is also used in cosmetology to improve the condition of hair, skin, and nails. It is recommended that patients with cancer also include kefir based on Tibetan fungus in their diet. Of course, it is impossible to cure such a serious disease as cancer with the help of a drink, but it is possible to help strengthen the immune system in general.

Important! Despite all the beneficial properties of kefir, it is unacceptable to self-medicate. If suspicious symptoms occur, you should consult a doctor. Only a specialist can make an accurate diagnosis and prescribe an adequate course of therapy.

Benefits of mushroom

• Red-brown milk mushroom is characterized by a rich chemical composition, which includes:
• volemolide or mushroom estrogen;
• sugar alcohol;
• Volemitol;
• ethanol extract;
• sterol;
• cortisone;
• alimentary fiber;
• ash;
• vitamins B9, B6, B2, D, PP, E;
• trace elements: chromium, rubidium, cobalt, iron, fluorine and selenium, potassium, phosphorus, magnesium, calcium and sodium;
• useful acids: tyrosine, valine, lysine, threonine.

All these enzymes, vitamins and microelements make it possible to use the mushroom for the prevention and control of various diseases.

Treatment of diseases of the gastrointestinal tract

Treatment of gastrointestinal pathologies with milk fungus is an effective way to get rid of inflammatory processes in the digestive tract, constipation, and dysbacteriosis. Research by scientists has revealed the antibacterial activity of the drink. Due to its biological properties, the infusion of milk fungus inhibits pathogenic microorganisms, promoting the growth of normal intestinal microflora.

Experts recommend starting treatment for ulcerative and inflammatory processes in the gastrointestinal tract as early as possible. The drink has an analgesic effect and exhibits an anti-inflammatory effect, promotes the regeneration of mucous membranes.

Gastritis with high acidity

Up to 95% of cases of gastritis and peptic ulcers are associated with Helicobacter pylory infection. This microorganism is constantly present in the lumen of the gastrointestinal tract. Normally, lactobacilli living in the human digestive system suppress the activity of Helicobacter, so the rod does not manifest itself in any way.

Pathogenic bacteria are activated when the ratio of normal microflora changes. An insufficient number of lactobacilli gives the green light to the proliferation of Helicobacter, which damages the mucous membranes of the stomach and duodenum.

Lactobacilli, which are contained in milk fungus, restore normal microflora. With regular use of a Tibetan mushroom product, painful sensations go away, well-being is normalized and immunity is increased.

In the book by I. Filippova “Milk mushroom: effective treatment of obesity, gastritis, atherosclerosis,” a recipe is proposed that increases the resistance (stability) of lactobacilli to unfavorable factors. Such bacteria, suppressing pathogenic microflora, promote recovery.

Recipe for “Sourdough with celandine”:

1. Add dry or fresh crushed celandine herb to the daily infusion of milk fungus (2 tablespoons of celandine for 1 liter of starter).
2. Place the herb in a gauze bag, lower it to the bottom of the container, and leave for four days.
3. Move two tbsp. spoons of the resulting starter into a container with 1 liter of chilled pasteurized milk.
4. Let it brew for 12-24 hours.

How to drink infusion for gastritis

Method 1. Drink 200 ml of the drink 30 minutes before meals 4-5 times a day. The duration of the course is two weeks. Given the intensity of therapy, you should consult a doctor before starting it. If during treatment you feel a deterioration in your health, stop taking the Tibetan fungus infusion and consult a therapist.

Method 2. The course is divided into one and a half months.

First week. Drink a glass of water in the morning after waking up, after dissolving honey in it (1 tablespoon of sweet product per 200 ml of water). After half an hour, you need to eat semolina or oatmeal. In the evening before bed, 200 ml of a fermented milk drink based on milk mushroom. Avoid spicy, fatty foods, sour fruits and berries, and smoked foods.

Second week. Continue taking honey water in the morning. Half an hour before lunch, drink half a glass of cabbage juice, and kefir at night.

Third and fourth weeks. In the morning and afternoon, take cabbage juice (30-40 minutes before meals), 200 ml of mushroom infusion before bed.

Fifth and sixth weeks. In the morning before meals and before bed, drink 200 ml of fermented milk drink.

Tibetan fungus for pancreatitis

Inflammation of pancreatic tissue contributes to the accumulation of toxic substances in the body. Kefir helps remove harmful compounds and stimulates the production of secretions by the gland.

The recipe for preparing the product is as follows: one tbsp. Pour 200 ml of infusion over a spoonful of buckwheat ground to flour and leave in the refrigerator overnight. Drink in the morning 20-30 minutes before your first breakfast. Course 30 days.

Milk mushroom: instructions for care, preparation and use of kefir

In order for your milk mushroom to always be healthy and constantly produce tasty and healthy kefir, which undoubtedly has greater healing properties than other fermented milk products, you must adhere to certain rules for caring for the mushroom and preparing kefir.

Instructions for caring for and growing milk mushroom:

1. Place one tablespoon of milk mushroom in a half-liter glass jar, pour one glass (200-250 ml) of milk, cover with gauze and leave for 24 hours at room temperature.
2. After a day, pour the finished kefir into the prepared container through a plastic sieve, gently stirring the mass in the sieve with a wooden spoon. Attention: from contact with metal surfaces, the Tibetan mushroom can get sick and die.
3. Gently rinse the mushroom in a sieve under cold running tap water. The kefir grain must be completely clean for the next fermentation (otherwise the kefir may taste slightly bitter).
4. Rinse the mushroom jar thoroughly with water so that no traces of fermented milk remain on it, and do not use synthetic detergents.

Ready kefir should be drained every day, preferably at the same time, and stored at room temperature.

Thus, you can receive 200 g of healing kefir daily. As the fungus grows, you can increase the amount of fermented milk. When the fungus reaches “maturity” and not only increases in size, but also in quantity, divide it into two portions. Leave one for growing, the other for infusion.

It is advisable to take milk for mushrooms that is not pasteurized in soft bags or with a short shelf life, but milk with a high fat content of 5-6% in square bags is also good.

The ideal milk is homemade, cow's milk, but “live” milk must be boiled and cooled. Goat's milk is also suitable. Please note that different milk from different producers and different fat contents will produce their own kefir. You'll have to experiment.

Choose milk that you like fermented.

Tibetan kefir should be consumed 200-250 ml per day, the last dose 30-60 minutes before bedtime (on an empty stomach). Kefir, obtained by fermenting milk with Tibetan milk mushroom, is recommended to be taken for 20 days, then take a break for 10 days and repeat the course of treatment again. During the break, you must continue to care for the milk mushroom.

Remember:

• The milk mushroom cannot be covered with a lid, because he must breathe.
• Do not keep the mushroom jar in bright daylight.
• At temperatures below 17 degrees, the mushroom may become moldy.
• Keep milk mushroom only in glass jars. Do not wash the jar with synthetic detergents. Only soda.
• 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 should be white (the color of milk, cottage cheese).
• 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, and place it in a warm place. Upon arrival, use this kefir as an external medicine.
• 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.

Milk fungus diseases:

What does a sick milk mushroom look like?:

1. A diseased milk mushroom may become covered with white mold and smell unpleasant.
2. Large mushrooms become empty inside (they are dead) and need to be replaced with young small mushrooms.
3. The mushroom is covered with mucus; mucus can also be visible when washing the mushroom.
4. The fungus has turned brown or darkened (brown fungus is dead). It cannot be used.
5. A healthy white fungus (the color of milk, cottage cheese) smells like fermented milk, size from 0.1 mm. – 3 cm. Large mushrooms that are hollow inside are dead. They need to be removed.

My mushroom has become slimy: Regarding the mucus (or “snot”, as they are popularly called). Most likely your mushroom is sick. Possible reasons:

1. Too much fungus or not enough milk. The mushroom must be periodically “thinned out”. Throw away the old ones. For 1 liter of milk no more than 2 tsp. fungus.
2. The ripening process is not completed. That is, there were options when they were afraid that the kefir would peroxidize and they removed the mushroom ahead of time
3. The mushroom was washed with too cold water (it is better to rinse with water at room temperature).
4. If metal objects were used when working with the fungus and, as a rule, if the causes were eliminated, the fungus got better.

Recommendations for growing milk mushroom:

In some cases, if the fungus 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 diseases are mucilage and grain oxidation.

Mucusing of grains is an infectious 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 is caused by a bacterium (micrococcus) of the Schmit-Mulheim lactic-mucosal fermentation.

This condition is observed most often when preparing it in the hot season in a humid and poorly ventilated room, as well as if poorly dried grains were taken for cooking.

Diseased grains must be washed 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 believed 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. But it’s much easier to just buy a new mushroom.

Despite all its positive qualities, milk mushroom still has a number of... For those who are not yet familiar with kombucha and have no idea how it... Sea rice (tibicos), due to its beneficial properties and positive effect on...

Source: https://combucha.ru/molochnyj-grib/prigotovlenie-i-ukhod/molochnyj-grib-instruktsiya-po-ukhodu-prigotovleniyu-i-primeneniyu-kefira.html

Milk mushroom for diabetes

Information regarding the medicinal properties of fungus in diabetes is quite contradictory. Despite the fact that some authors report positive results of therapy, doctors categorically do not recommend the use of mushroom infusion for insulin-dependent type 1 diabetes. This is due to the ability of zooglea enzymes to neutralize administered drugs.

However, in type 2 diabetes, the product has a positive effect, especially in the initial stages of the disease. It reduces blood glucose levels and stimulates the production of insulin by the pancreas.

It is known that diabetics have poor skin wound healing and often become infected in deeper tissues. A drink based on milk mushroom stimulates the removal of toxic compounds from the body, supports the functioning of the immune system and accelerates regenerative (recovery) processes.

Important! Zooglea can lower blood sugar levels. If you are additionally taking antihyperglycemic drugs, you should be examined by an endocrinologist before using it.

Milk mushroom for diabetes is prepared daily, but the intake begins with small doses. The first few days take 30-50 ml 20-30 minutes before meals 2-3 times a day. If there is no worsening of the condition, the dose is gradually increased to 0.5 liters per day (100-200 ml per dose 3-4 times a day). The infusion is drunk for three weeks, followed by a break of 7-14 days. The course of therapy is 6-12 months.

Description of the mushroom

This species is also known in the literature and among the people under other names:

• the milkman is the best;
• milkweed;
• milk mushroom red-brown;
• smoothie;
• underbaby;
• registry;
• redneck

The milkweed mushroom (Lactarius volemus) belongs to the Russula family, the genus Milky.
Few people put this representative of the mushroom kingdom in their basket, since it is not as well known as, for example, the black milk mushroom or the yellow row. But true connoisseurs of the unique taste of milkweed walk tens of kilometers to find it. A detailed description and special characteristics of this species, and there are many of them, make it possible not to confuse milkweed with other relatives.

What does it look like

The spurge mushroom is quite large in size . Its cap reaches 15 cm in diameter, in rare cases - 20 cm, fleshy, in the early stages - convex, slightly concave in the middle with edges curved towards the stem. Over time, it acquires a prostrate or funnel-shaped shape.

The skin is dry to the touch, velvety, and often cracks due to age and lack of moisture. The surface is matte, brown-red, red, red-yellow or light orange, without concentric circles. The center of the hat is always darker than the edges.

The leg of the milkweed is thick, reaches 4 cm in diameter and from 4 cm to 12 cm in height, has the shape of a cylinder, flat or slightly widened in the middle. In young mushrooms it is dense, but with age it becomes hollow and tubular. The surface of the leg is velvety, smooth, pleasant to the touch. The color is the same as the cap, or slightly lighter, which is more common.

The pulp is dense, but fragile, white in color, and darkens when cracked when chapped. Has a sweetish taste. Older mushrooms have a distinct smell of herring, crab or sunflower. When damaged, both the cap and the stem release abundant milky juice, which has a sweetish or resinous-bitter taste.

When exposed to air, the milk darkens to brown and changes consistency, becoming caramel-sticky. The milkweed blades are white with a yellowish or pinkish tint and darken with age. They are often located, have a straight or fork-shaped shape, and slightly descend along the stem.

Beneficial properties of kefir grains for weight loss

The use of Tibetan milk fungus is indicated not only for diseases. Substances produced by zooglea contribute to the normalization of metabolic processes. The product is used when there is an excess amount of adipose tissue in the body (obesity).

Kefir mushroom helps:

• eliminate the feeling of hunger;
• cleanse the digestive tract of harmful substances;
• normalize microflora;
• speed up metabolic processes.

The secret to losing weight is that yeast and bacteria break down fats, proteins and carbohydrates into simpler compounds. Such substances are easier to digest and are not stored as fat in the subcutaneous tissue and omentums.

However, to lose weight it is not enough to simply consume kefir mushrooms. It is necessary to eat moderately, reducing your daily calorie intake. Avoid sweets and yeast baked goods, pickles and smoked foods, and fatty foods. In addition, you need to drink milk mushroom correctly to lose weight.

How to take milk mushroom for weight loss

To lose weight, it is recommended to drink a fermented milk drink daily, 100-200 ml 2-4 times a day, 20-40 minutes after meals. Once a week you need to arrange a day to relieve the gastrointestinal tract, when you can only consume mushroom infusion, fruit and honey.

Approximate menu for fasting days:

• Breakfast: apple, 200 ml of kefir mushroom infusion.
• Snack: pear (1-2 pcs.), a glass of fungal infusion.
• Lunch: 200 ml of infusion, a piece of bread with bran.
• Dinner: chopped apple and pear, seasoned with fermented milk product.

Before going to bed, it is recommended to drink 200 ml of milk fungus infusion with one teaspoon of honey. If you need to lose weight in a short time, the number of fasting days can be increased to two per week, but no more.

This diet allows you to lose weight gradually (up to 3 kg per month) without harm to the body. In addition, there is a general improvement - normalization of hormonal levels, elimination of atherosclerotic plaques, strengthening of the immune system. With moderate nutrition, weight does not return after completing the diet.

Using Tibetan milk mushroom (kefir grain) - instructions for use

The milk or Tibetan mushroom, from which housewives prepare healthy kefir, was first grown by the monks of Tibet. As it is also called, kefir mushroom looks like boiled rice.

At first they have a diameter of 5-6 mm, and as the grains of rice ripen, the fungi reach 5 centimeters. If you add ferment to milk, bacteria will begin to multiply rapidly, thanks to which the grains grow and the fermented milk acquires a pronounced kefir taste.

Tibetan milk mushroom (kefir grain) has the following instructions for use. Enjoy it for your health.

Compound

The mushroom contains benefits for humans:

• Lactobacillus acidophilus;
• acetic acid bacteria;
• milk yeast.

The drink obtained using this technology is the result of alcohol and lactic acid fermentation.

In addition to bacteria, it also contains:

• alcohol;
• easily digestible proteins;
• enzymes, etc.

In addition, the fungal drink is rich in vitamins A, group B, carotenoids, vitamins D and PP.

Let's look at kefir grains: how to use it, its benefits and harms.

Positive properties

Milk fungus - benefits and harm. The fungus also has contraindications: let's look at everything in order and talk about its beneficial properties.

Benefits of kefir grains:

1. Restores intestinal microflora. Kefir is useful for normalizing metabolism.
2. Restoring microflora helps improve immunity.
3. The product has a choleretic effect.
4. The drink helps cleanse blood vessels, removes bad cholesterol, and fights free radicals.

The drink is useful for the prevention of serious diseases:

• atherosclerosis;
• hypertension;
• osteochondrosis;
• candidiasis;
• stomatitis and periodontal disease;
• diabetes mellitus;
• frequent respiratory diseases;
• cardiovascular pathologies;
• gastrointestinal diseases;
• liver and pancreas;
• kidney;
• tumor processes;
• all types of allergies.

In addition, the drink helps rejuvenate the body, increases libido and improves memory.

The product also has a wound healing effect:

1. For boils and scratches, it is enough to put a napkin soaked in it on the affected area.
2. For herpes, a compress with kefir relieves itching and burning.
3. Foot baths made from fermented product are useful.

Attention: Kefir can be used to prepare dishes in the recipe of which regular kefir is used: cheesecakes, pies, salads and even for okroshka.

You can also use the drink for cosmetic purposes - for masks (the liquid left over from storing the fungus is especially suitable for these purposes). With bran or rolled oats you get an excellent peeling. You can even give the product to pets - their immunity increases and hair fragility decreases.

Contraindications

However, the product also has contraindications, in the presence of which its use is not recommended.

People should not drink the drink:

1. Those who are allergic to dairy products.
2. Those undergoing drug therapy, as it reduces the effectiveness of medications. – If there is such a need, then you need to make sure that at least three hours pass between taking the medicine and the drink.
3. Suffering from high stomach acidity.
4. You cannot combine kefir with drinking alcohol.

Growing methods

The question of how to grow Indian mushroom is very relevant. The product name is figurative. This is not a mushroom with mycelium in the usual sense, although it is also a living organism.

The substance consists of various bacteria that feed on milk. These microorganisms, in the process of evolutionary development, were able to achieve a certain balance in which they can coexist together.

If this balance is disturbed in any way, the mushroom dies.

How to grow fungus for sourdough? Without at least a small particle of the product, it is impossible to grow it. Sourdough using kefir grains for cultivation is sold in stores or pharmacies. More often than not, people who have it share the product with others.

Indian milk fungus instructions on how to grow:

1. You need to take fat milk (3.5%) and place it there.
2. In a week or two the fungus will mature.
3. You should not place the starter in water and it is not recommended to store it for a long time in diluted milk.

Preparation of kefir

Tibetan mushroom kefir is easy to make. For preparation, take a glass jar - remember, under no circumstances should the starter tolerate contact with metal. Before refueling, the starter must be washed under running water, otherwise a bitter aftertaste will appear. The water should be at room temperature.

Take milk of different fat content - the taste of the resulting drink depends on this. After several experiments, you can choose the most suitable fat content to suit your taste. Milk does not need to be boiled or subjected to other heat treatment. For the same reason, baked milk is not recommended. If you are lactose intolerant, you can replace it with goat milk.

A portion of mushroom is poured with milk in the following ratio:

• for 2 tsp. – 250 ml;
• for 4 tsp. – 500 ml;
• for 7-8 tsp. - 1 liter.

The jar needs to be covered with a cloth folded in several layers. This is necessary so that the drink can breathe and dust does not get into it. There is no need to use a lid - the product emits CO2 and the jar may simply explode.

The drink should infuse for 24 hours at room temperature in a place where direct sunlight does not reach (you can place it on a table in the shade). The longer the fungus is infused, the more the milk ferments: that is, it becomes more sour. The deadline for which overexposure can be allowed is 5 hours. Fermented milk should not be drunk.

For example, you can keep milk for up to two days only in one case - if you have little starter and a lot of milk. In this case, it is recommended to taste the drink.

If the fungus is left untreated, you can get a drink that is less thick and has a more delicate taste.

This 12-hour leaven milk is recommended to be given to infants; children under three years of age can be given a 15-hour leaven drink, for a 7-year-old child – 18-hour leaven, and for children under 12 years old – 20-hour leaven.

After a day, the resulting kefir must be drained through a plastic sieve. The size of the holes should be such that the drink drains and the grains are retained in the sieve. If necessary, you can use a wooden stirrer to speed up the draining process.

Kefir should be drunk immediately or can be stored in the refrigerator for no more than half a day (this may kill some of the beneficial bacteria). The mushroom must be rinsed well again.

How to preserve fungus

How to care for fungus: its effectiveness depends on this. To store fungus, milk must be changed every day. Only in case of departure is it allowed to dilute it up to 50%, so as not to change it within two days. If you plan to be away for a longer period, it is better to put it in storage. Without proper care, he will die.

If the starter has grown, you can separate out the excess, wash and dry it. You need to dry it for 2-3 days until it turns into powder. You can store dry fungus in a container covered with gauze for up to three months. It will take about two weeks for the dry fungus to recover with milk.

How to use it correctly

You need to start drinking the resulting kefir little by little: no more than half a glass a day. Over time, the amount of drink can be increased, but you do not need to drink more than one liter per day. It is not recommended to drink kefir later than 40 minutes before bedtime.

For those starting treatment, it is better to drink it in the evening for the first 2 weeks. The drink may have a relaxing effect, this is normal. After 2 weeks, you can start drinking the drink at any time of the day - all processes in the intestines will normalize during this time. You need to drink kefir from kefir grains for 20 days, and then rest for 10 days. Within a couple of weeks you will feel an improvement in your general condition.

During the rest period, do not forget to care for the mushroom and change the milk in it every day, which can then be used for external purposes.

Diet for weight loss

If you set a goal to lose weight, you need to drink fermented milk every day half an hour after meals, and also arrange fasting days several times a week with the following menu:

1. 1st breakfast – an apple and a glass of kefir.
2. 2nd breakfast – pear, apple and a glass of kefir.
3. Lunch – kefir and a slice of black bread.
4. Dinner – fruit salad with kefir instead of dressing.
5. An hour before falling asleep - a glass of drink with a spoon of honey.

Weight loss on such a diet will be dynamic: about 4 kg per month. In combination with the usual daily intake of the drink, the weight is normalized quite quickly.

The mushroom got sick

If the fungus begins to change its color to a darker color or begins to turn yellow, it means it is sick. It is strictly forbidden to drink kefir from such a mushroom.

What can cause a mushroom to spoil:

• too much leaven - it needs to be cleaned periodically: throw away old clots;
• if it is under-fermented or over-fermented too often in a row;
• if it is not washed;
• if washed with cold water;
• if the room is too hot, you need to rinse the mushroom 3-4 times. per day (you can add a little soda to the water);
• if the room is cold, the fungus may become moldy;
• if metal utensils are used.
• if the fungus becomes slimy, it should be washed 3-4 times a day with soda.

If the storage conditions of the mushroom are normalized, it will recover.

Milk mushroom against atherosclerosis

The appearance of atherosclerotic plaques in the arteries is a dangerous condition that often leads to ischemia, heart attacks and strokes. As a preventive measure, it is recommended to regularly drink milk mushroom drink (200-400 ml per day).

If the disease makes itself felt, you can use the following method of therapy, which helps with this disease.

For the first seven days, drink 100 ml of milk mushroom kefir before bed. The next three weeks - 100 ml in the morning 20-40 minutes before breakfast and 200 ml at night. After this, you need to take a month's break, then repeat the course.

Kefir mushroom eliminates cholesterol plaques and helps normalize blood pressure. Cleansing blood vessels serves as a good prevention of multiple sclerosis, Alzheimer's disease, encephalopathy and other neurological pathologies.

How to care

The duration of storage of the mushroom directly depends on the care provided. It will not cause any particular difficulties, but a number of subtleties are worth following.

• The liquid in the vessel is changed every day, after which the body must be rinsed and immediately filled with the next portion of milk.
• Only a wooden spatula is suitable for mixing. The use of metal kitchen utensils is strictly prohibited. The same applies to a strainer for straining - preference should be given to a plastic one.
• There is no need to cover the storage container with a lid, otherwise the mushroom will not receive the required dose of oxygen and will die. To prevent midges and dust particles from getting inside the container, the neck is covered with several layers of gauze.
• It is preferable to store in a place out of direct sunlight.
• To ferment milk, it is better to choose a relatively young and small-sized mushroom of a snow-white hue. Large specimens with cavities inside and brown or greenish coatings are not suitable for sourdough. Optimal ratio -
• 10 g/l liquid.
• Maintain temperature readings so that they do not fall below 17°. Failure to comply with the conditions leads to the appearance and active development of mold.
• To wash the jar, only baking soda is allowed. All synthetic products are prohibited.

There are times when a mushroom becomes snotty. This strange phenomenon is associated with the development of certain bacteria. As a result, voids filled with mucus are formed inside; such a mushroom cannot be used for fermentation.

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Reasons for the appearance of mucus on the surface of the milk mushroom:

• too little milk has been added, and there is too much fungus in the dishes;
• you removed the mushroom before the ripening is complete, because... We were afraid to overexpose the infusion so that it would not peroxide;
• the mushroom was washed with very cold (ice) water;
• To work with the fungus, use a metal spoon or strainer.

If you carefully approach the cultivation of the fungus and eliminate all these miscalculations, then after a while your kefir mushroom will recover and begin to work with renewed vigor, creating your own healthy drink.

It is possible to correct the situation, but the method is not always successful:

1. The grains are washed in a solution of boric or salicylic acid (the concentration of the main substance is 5%).
2. Dry (allow excess moisture to drain).
3. They sort through, disposing of damaged segments.

If it is necessary to temporarily suspend the production process, the Tibetan mushroom is placed in the freezer. It is first washed in cool water and dried well with cloth and paper towels (30 minutes or longer).

Then they are placed in several tightly tied plastic bags, which in turn are sent to a closed container and placed in the freezer. It retains its properties for 12 months.

Attention! This storage period is only possible without defrosting the refrigerator.

It is not recommended to drink the first infusion; you can use it to make a hair mask.

It can also be stored in the refrigerator in a glucose solution if there is no need to drink the medicinal drink every day. This allows milk to be fermented every 7-14 days.

Tibetan mushroom and fungal diseases

Pathogenic fungi are constantly present in the environment, but in some cases they begin to actively multiply and grow in the human body, causing diseases. Most often, this factor is a decrease in resistance (immunity).

This may occur due to:

• stress;
• unfavorable ecology;
• sudden changes in ambient temperature;
• exacerbation of chronic diseases;
• dysbacteriosis;
• lack of vitamins, minerals, microelements;
• injuries, etc.

Onychomycosis of nails (nail fungus) is the most common mycosis that causes discomfort and spoils the appearance of the nail plate.

Folk way to combat onychomycosis:

Dip the damaged part of the body in milk mushroom kefir, or rub it into the nail. Leave until the liquid dries completely. Rinse off the dry residue with cool water. Repeat every other day for a month.

Common mycoses include candidiasis, which causes itching and burning of the mucous membranes of the genital organs in women. To get rid of unpleasant sensations, it is recommended to insert tampons soaked in kefir mushroom infusion into the vagina at night, and in the morning douche with a chilled decoction of chamomile. The course of treatment is 5-7 days.

Effect of the mushroom on the body

People who decide to undergo a course of treatment should know that in the first one and a half to two weeks, milk fungus has a rather strong effect on the stomach. In this case, patients often experience unpleasant sensations and symptoms. For example, an upset stomach may begin, accompanied by gas. In addition, a person who has problems with the kidneys and genitourinary system experiences abdominal pain when urinating.

Usually all these manifestations disappear in the second week. And then visible improvements begin: libido increases, a healthy shine appears in the eyes, acne disappears, etc. At the same time, drowsiness, apathy, and bad mood also leave such a person.

But if these symptoms do not go away, you will have to go to the hospital. You may have started using milk mushroom while taking antibiotics or other strong drugs. In this case, side effects and complications may occur.

What else does milk mushroom treat?

Kefir is also often included in diets for:

• renal failure;
• cystitis;
• pyelonephritis;
• benign and malignant neoplasms;
• osteoporosis;
• arthritis and arthrosis;
• avitaminosis;
• neurological pathologies;
• insomnia, etc.

Milk mushroom is recommended for patients after a stroke, surgery, or serious injuries (during the period of post-traumatic rehabilitation). It can be used externally for skin pathologies: seborrhea, furunculosis, neurodermatitis, peeling and diaper rash. For inflammatory processes in the oral cavity (stomatitis, gingivitis), Tibetan kefir (or its serum) is used as a mouth rinse.

Kefir mushroom effectively prevents the deposition of salts in soft tissues, reduces the intensity of rheumatoid pain, and accelerates the regeneration of bone tissue in fractures.

At what age can children have milk fungus?

Fermented milk product is good for children. It promotes the harmonious development of the musculoskeletal system, nervous system, and gastrointestinal tract. However, it is important that the drink for babies is made from natural products, without the use of preservatives, dyes and other chemical additives.

Regarding the question of whether children under one year of age can consume milk mushroom, the opinions of experts differ somewhat. Some of them do not recommend drinking fermented milk drinks until the age of two, as they believe that the child’s digestive system absorbs whole milk better. Others recommend baby kefir as complementary foods at the age of 7-8 months.

Despite the common opinions of pediatricians, reviews of young mothers on forums indicate that most children accept kefir complementary foods well.

Use in cooking

For culinary purposes, it is better to use young mushrooms, since the older the mushroom, the more expressive the specific smell, which also intensifies during the cooking process.

Euphorbia belongs to the fourth taste category, so boiling and frying them is not recommended , although some mushroom pickers speak of fried euphorbia as a unique delicacy. Cold pickling allows you to preserve the maximum benefits of mushrooms and get a wonderful crispy snack for the whole winter.

The recipe is extremely simple:

1. Rinse the mushrooms under running water.
2. Separate the legs from the caps - this way they will fit compactly and correctly.
3. Place milk mushrooms in layers in a wooden, ceramic or enamel container, sprinkling with coarse salt at the rate of 50 g of salt per 1 kg of mushrooms.
4. Cover with gauze in 3-4 layers, place a wooden circle on top that fits the inner diameter of the container (you can use a plate or an enamel lid).
5. Place the pan or barrel in a cold place for pickling for 1 month. During this time, the circle and gauze will need to be washed daily.
6. A month has passed - take out the mushrooms and enjoy the unique taste.

The use of milk mushroom in cosmetology

The product is widely used for preparing hair and face products. Masks, balms, peelings and other cosmetics are prepared on the basis of zooglea.

Mask for dry skin

Mix 2 tbsp. spoons of kefir grain infusion, 1 tbsp. a spoonful of sour milk cheese, 1 egg yolk. Apply the mask to the skin of the face, except for the areas around the eyes and lips, hold for 15-20 minutes and rinse with water at room temperature. Use 1-2 times a week.

Mask for oily skin

2 tbsp. Mix spoons of cosmetic clay (kaolin) with the same amount of mushroom infusion. Apply to the face (except for the areas around the eyes and lips), after 15-20 minutes, rinse with water.

Hand mask

Combine 30 ml of mushroom curdled milk, 15 g of starch and 5 g of potassium chloride. Apply the composition to the skin of your hands, leave for half an hour, then rinse with water. Dry your hands and apply any moisturizer.

Hair strengthening mask

In a ceramic container, mix 30 ml of fungal infusion, 15 ml of vegetable oil, 5 ml of fish oil, 5 ml of radish juice (preferably black). Rub the mixture into the scalp with massage movements, wrap in cling film. Leave on hair for 30 minutes and then rinse with shampoo.

Rules for growing a priceless fruit

According to some people, milk mushroom appeared through artificial cultivation. After all, it is not found in any natural body of water. Therefore, the product is considered an unusual and mysterious organism that contains a huge amount of useful elements. Biologists classify it as a group of zoogles, since the product is not clearly considered a plant or animal.

As you know, the Tibetan mushroom consists of a huge number of microorganisms that feed on milk. In order for them to successfully coexist as a whole, it is important to maintain their optimal habitat. Any violation leads to the death of the precious product. Therefore, many are interested in the question of how to grow milk mushroom from scratch in order to make their own healing drink.

Someone may object: this is impossible without the starting material, which is sold in pharmacies. It’s easier to buy a ready-made product and grow it yourself at home. By and large, this is true. After all, a milk mushroom is a combination of two completely different elements, one of which is algae.

However, the main purpose of obtaining live sourdough is a healing drink to improve health.

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To grow Tibetan mushroom, only high quality milk is used, preferably of natural origin.

Growing a unique mushroom at home will not be difficult if you can purchase a small piece of living material. It is often sold in pharmacies or specialized online stores. Some well-meaning people willingly give it to their friends. All that remains is to tell others about your desire to grow milk mushroom at home.

Making healing kefir based on live starter is quite simple. To do this, perform the following operations:

1. Place 1 tablespoon of Tibetan mushroom in a clean bowl.

   

2. Pour a glass of cool milk over it.

   

3. Cover the container with gauze cloth.
4. Place in a dark place, away from direct sunlight.

   

5. After 24 hours, strain the resulting liquid through cheesecloth or a sieve.

Kefir is ready and can be eaten.

To prepare the drink, you can use different volumes of liquid. The mushroom will not be harmed by this. If there is not enough milk, kefir will turn out thick and slightly sour, but quite quickly. When using a large amount of liquid, the drink comes out with weak acidity and a liquid consistency. But the fermentation time increases to 30 hours.

To determine the appropriate version of the product, it is advisable to try cooking it with different amounts of liquid. At the same time, adjust the fermentation time. The longer the mushroom is in milk, the more sour the drink will be.

Milk mushroom for allergies

Tibetan fungus is a hypoallergenic product that helps fight allergies to pollen, food, pets, etc. Its antiallergic properties are related to the ability of kefir enzymes to reduce the types of immunological responses that cause allergic reactions.

An allergy diet involves excluding red fruits and vegetables, honey, spices and citrus fruits from the diet. During periods of exacerbation of allergic reactions, experts advise drinking kefir 2-4 times a day instead of foods that can cause a hypersensitivity reaction.

If redness, itching, or burning of the skin occurs, it is recommended to lubricate the affected areas with an infusion of Tibetan fungus or make lotions with serum.

Important! People who are allergic to dairy products should not consume an infusion based on kefir grains.

Medicinal properties

The incredible amount of beneficial minerals, bacteria and vitamins in the finished kefir product made it so popular in folk medicine. Some doctors even recommend getting and growing milk mushroom at home. It has many advantages:

1. It efficiently and quickly cleanses the body of various toxins and harmful substances, bacteria, breaking them down into small particles and removing them out.
2. Successfully treats infections.
3. Helps brain function.
4. Accelerates recovery from colds and flu viruses.
5. Increases and strengthens immunity.
6. For purulent wounds, it quickly draws out pus and has a healing effect.
7. Prevention of allergic reactions.
8. Useful for strengthening the cardiovascular system.

With the help of a Tibetan kefir drink, you can restore healthy intestinal microflora after suffering from gastrointestinal diseases. If you constantly consume mushrooms for weight loss, you can solve excess weight problems and normalize your diet.

Why you can’t drink alcohol and zooglea infusion at the same time

Despite the fact that milk mushroom helps fight the consequences of alcohol intoxication (hangover), it should not be taken together with alcohol.

The simultaneous intake of fermented milk drink and ethanol increases acidity, which can increase intestinal motility, causing nausea, vomiting and diarrhea.

Using a drink based on milk mushroom to eliminate a hangover allows you to restore the supply of vitamins and minerals, as well as remove toxic products from the body.

Milk mushroom is a universal “doctor” who is constantly in your kitchen. It has many advantages over pharmaceutical drugs and helps fight diseases effectively. It should be borne in mind that serious pathologies cannot be cured with kefir alone. Take care of your health, and if you experience illnesses, do not delay visiting your doctor.

Milk mushroom: recipes from kefir and cottage cheese

Products prepared with milk fungi can be used for baking.

Cheese casserole

Grind the cottage cheese (500 g) until smooth. Bring milk (500 ml) to a boil and add vanilla sugar to taste. Pour 2/3 of a faceted glass of flour into boiling milk and cook over low heat for 2 minutes. Remove the prepared mass from the heat.

Meanwhile, grind the yolks of two eggs with sugar (0.5-0.75 cups), combine with cottage cheese, the zest of one lemon, a pinch of salt and 100-150 g of raisins. Mix everything thoroughly and combine with the milk mass. Beat with a mixer and transfer to a greased form. Bake in the oven until golden brown.

Syrniki

Add two eggs, 3 tbsp to 0.5 kg of grated cottage cheese. spoons of sugar, 4 tbsp. spoons of flour, 0.5 teaspoons of soda quenched with vinegar, a pinch of salt. Mix all ingredients and form into a “sausage”. Cut it into circles 1-2 cm thick and roll them in flour. Fry in vegetable or butter for 2-3 minutes on each side.

Milk mushroom pancakes

Heat 500 ml of kefir to a temperature of 40-45 degrees Celsius, add 1 cup of flour, half a teaspoon each of salt and baking soda, sugar to taste, 35-50 ml of sunflower oil. Stir until smooth. The consistency of the dough should be the same as that of sour cream.

Pour oil into a heated frying pan. Drop the dough by the tablespoon and fry until done (about 2-3 minutes on each side).

Tibetan fungus is a real helper in your kitchen. With its help you can prepare homemade cottage cheese, cheese, sour cream and other healthy products for everyday use. They will have a beneficial effect on health and help save the family budget.