Kefir fungus how to use and store. How to store milk mushroom? Is it possible to clean the mushroom in the refrigerator

Dairy or kefir fungus is a complex symbiosis of microorganisms that exist as a whole. 100 grams of the product contains 100 billion beneficial bacteria, which explains its active use in the treatment of diseases of the digestive system, cardiovascular system, dermatological problems, etc.

Care and cultivation instructions

To obtain kefir at home, it is important to properly care for the Tibetan mushroom and provide it with comfortable conditions for development. You can save the body by following these recommendations:

1. A tablespoon of the mushroom is placed in a 0.5 liter jar and poured with a glass of milk. From above you need to cover the container with gauze and insist at room temperature for a day.
2. After the specified time has elapsed, the resulting kefir is poured into another container through a plastic sieve.
3. The mushroom is carefully washed in cold water. For further use, the mass must be completely clean, otherwise the subsequent cooked kefir may taste bitter.
4. The cooking container is washed thoroughly to remove all residues of already processed milk, but do not use synthetic cleaners.

Following the instructions, you can get a glass of healthy yogurt daily. Gradually, with proper care, the fungus will grow, and the amount of fermented milk will increase.

special instructions

There are a number of subtleties in handling a medicinal fungus:

• it is necessary to avoid contact of the body with metal objects and surfaces, otherwise it may die. Kefir is stirred with a wooden spatula, and filtered through a plastic sieve;
• it is forbidden to cover the container with a lid;
• do not place the container in bright sunlight;
• if the Tibetan mushroom is not washed in time, it will die;
• it is recommended to drain ready-made kefir at the same time;
• milk should be taken not pasteurized with a short shelf life. If you use fresh cow or goat milk, it must first be boiled and cooled. The fungus will not ferment bad milk;
• the procedure should be carried out daily, otherwise the fungus will stop its development, become covered with a yellow film, gradually turn brown and it will be impossible to restore it;
• if there is a need to suspend therapy and take a break, then the fungus can be frozen, in which case it will have a short period of recovery from suspended animation. It is important to properly prepare the body - rinse it, dry it on paper towels, place it in several plastic bags and in a plastic container with a lid. Then you can send the mushroom to the freezer and store it in this form for a year, subject to a constant temperature. After such a “vacation”, the first portion of kefir will be suitable only for cosmetic purposes, and then the mushroom can be used inside. The freezing method helps to cope with some diseases of the body in the initial stages, for example, when mucus appears on it.

Ways to take medicinal kefir

There are features in the use of the product as part of the elimination of individual problems:

• for general improvement. It is recommended to drink daily in the morning half an hour before meals, 200 ml of kefir prepared on the basis of a Tibetan mushroom. The procedure is implemented within 20 days, after which a break for a week and a half is required. The cycle is repeated throughout the year. It is advisable to use the mushroom only after consulting a doctor;
• diseases of the digestive system. An hour before each of the receptions, write and within two hours after eating 100 ml of kefir. Norm per day - 500 ml;
• with constipation it is required to eat a glass of Tibetan kefir in the morning on an empty stomach, instead of eating in the afternoon, and before going to bed until the problem is eliminated;
• hypertension. Feeling an increase in pressure, the patient needs to drink a glass of water with kefir, diluted in a ratio of 1 to 3. It is advisable to supplement the procedure with lotions (kefir diluted with water in equal proportions) on the forehead, temples and wrists;
• with a cold the consumption of the drug in the morning is supplemented by instillation of the mass into the nose. In each nostril you need to drip 5 drops, repeating the procedure up to 5 times a day. In chronic rhinitis, recovery will require several 10-day courses;
• with angina experts recommend consuming 2 cups of kefir per day and gargling every hour with a solution of a healing product diluted in a glass of water with a tablespoon of sea salt;
• acne therapy. It is advisable for owners of a problematic type of integument on the face to apply a compress of gauze soaked in healing kefir to problem areas for a third of an hour. The procedure is repeated daily for 7 days in a row;
• with furunculosis gauze soaked in kefir is applied to pre-cleansed skin for half an hour daily;
• to strengthen weakened and falling hair. After washing the head, a glass of mushroom-based kefir is applied to the skin, and rubbing with a massage is performed with smooth movements for 5 minutes. You can leave the mass on your head in the form of a mask for 1-2 hours, after which it will be enough to wash off the remnants with clean water;
• for weight loss. In the fight against excess weight, it is recommended to carry out a fasting day, within which take kefir on milk fungus three times a day in a glass. Additionally, it is allowed to eat an apple for breakfast, a piece of rye bread for lunch, and a fruit salad for dinner. Unloading is arranged once a week, and the rest of the time they drink kefir in a glass half an hour after breakfast.

The first weeks after the start of such therapy have their own characteristics - due to changes in the intestinal microflora, increased gas production, more frequent trips to the toilet and a change in the color of urine to a darker one are considered normal.

Milk fungus properties

The basis of the substance is yeast fungi and streptococci, the fungus is a mass of 5 to 50 mm in diameter with a matte white color. The benefits are numerous:

• neutralization of allergic reactions occurring in the body;
• normalization of the state of the immune system, which is important after past illnesses and antibiotic therapy;
• normalization of the course of metabolic processes;
• a positive effect on the microflora in the digestive tract, which is one of the most important areas of therapy for gastrointestinal diseases (gastritis, colitis, ulcers, pancreatitis, etc.);
• helps relieve spasms;
• anti-inflammatory action;
• helps to remove stones from the gallbladder and bladder, is used for cirrhosis of the liver;
• improving the state of memory and ability to concentrate;
• removes toxins from the body, the remnants of synthetic medicines;
• increases libido, normalizes sexual activity, improves potency in men;
• used in cosmetic practice to combat wrinkles, improve skin tone and whiten the skin;
• used as part of the local treatment of dermatological ailments (psoriasis, furunculosis, seborrhea);
• improves eyesight;
• activates regeneration processes, which is why it is used as an external wound healing agent;
• helps people in the process of losing weight.

Contraindications for use

It is necessary to use milk fungus with caution, it can cause harm to the body, in particular, if existing contraindications are ignored:

• individual intolerance to dairy and sour-milk products;
• treatment of diabetes by the introduction of daily insulin injections;
• bronchial asthma;
• simultaneous reception with alcohol;
• not recommended for children under the age of three and during pregnancy.

Video recipe for cottage cheese

Tibetan kefir can be used as a base for many dishes, and it can also be used to make healthy cottage cheese. For curdling the mass, you should follow the simple recommendations described in this video.

In the section on the question Tibetan kefir mushroom - how to save for a long time given by the author Aleksandra Levina the best answer is 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 jar of milk on the lowest shelf of the refrigerator, where it is not very cold. During this time, nothing will happen to the milk fungus and it will not lose its properties. When you need kefir again, take it out of the jar, rinse well and fill it with a new portion of milk.
Freeze the mushroom if necessary or if it is sick. It is noticed that such a measure has a good effect on his condition. Before freezing, rinse the mushroom well so that there are no particles of fermented milk between its grains. After that, dry slightly, spreading on gauze for an hour. Then transfer the mushroom to a plastic bag, removing air from it, and tie it tightly. Put it in a tray and put it in the freezer for storage. 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 cheesecloth. Top up with fresh milk again. With proper care and storage of milk fungus, kefir will turn out with excellent taste and medicinal qualities.

Answer from pregnant[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, rinse the mushroom with water, put it in a jar and put it in the refrigerator. The optimum storage temperature of the mushroom is + 4°C (lower shelf of the refrigerator). It is allowed to store the mushroom in such conditions for no more than 10–12 days, otherwise it may die. In general, keeping 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. The appearance of the fungus changes: it becomes brown, while its normal color is white.

Kefir mushroom is completely different from the usual inhabitants of the forest. This is a white elastic substance (lumps on the surface of fermented milk), outwardly resembling cauliflower. Is kefir fungus useful, and how can it be used?

History reference

Even in ancient times, Tibetan monks noticed that milk fermented in clay pots turned sour in different ways. Ordinary curdled milk was obtained only in pots washed in a mountain river, with a more pleasant taste - in containers purified by the waters of mountain lakes or ponds.

As it turned out, curdled milk had not only a pleasant taste, but also had a positive effect on the activity of internal organs of a person. It became known as the elixir of youth, as people who consumed this drink felt much better and stayed in good physical shape longer. The fungus itself was discovered some time later: in a jug that had not been washed of curdled milk, the monks noticed white lumps. To check their properties, the abbot ordered to thoroughly wash the jug in the well, fill it with milk and place lumps there. A day later, the same yogurt with a delicate taste turned out.

Did you know? One-day kefir acts as a laxative, and strong yogurt promotes the active production of digestive juices in the stomach.

This mushroom began to be considered the "gift of the gods." People cherished such a miracle: they didn’t sell it, didn’t give it away, and didn’t even pass it on. If something like this happened, it was believed that the fungus had lost its strength. The process of cultivating the fungus was kept in the strictest confidence. But despite all the mystery, in the 19th century it became a very common remedy for the treatment of gastritis, ulcers, diarrhea, inflammatory processes in the intestines, and even anemia.

One of the hypotheses says that the mushroom was brought to Europe by a Polish professor who had cancer. Traditional treatment did not bring proper results, and he turned to oriental medicine for help. The patient underwent a course of treatment according to Indian methods, drank the miraculous drink of Tibetan monks and eventually coped with the disease. As a gift from his saviors, he received a milk mushroom in order to maintain his body already at home.

In Russia, the mushroom began to spread in the 19th century through the Kislovodsk sorceress, who received it as a gift from the Buryats. She successfully treated human ailments with a drink made from horse milk. Later, kefir made from a Tibetan mushroom became known thanks to the scientific works of E. Roerich and I. Mechnikov, in which it was referred to as a “Tibetan infusion”.

Compound

Kefir mushroom, also called Tibetan or milk, is a symbiosis of various microorganisms, more than 10 varieties that grow and multiply in a group. It consists of acetic acid and lactobacilli, as well as lactic yeast.

Lactobacilli cause the process of lactic acid fermentation, and yeast is alcohol. Thus, kefir, obtained as a result of fermentation, is a probiotic.

Chemical composition and calorie content

100 g of natural kefir contains:

• carotenoids, which in the human body are converted into vitamin A;
• folic acid;
• carbon dioxide and other acids;
• easily digestible proteins;
• polysaccharides.

Important! The more folic acid in kefir, the more fatty it is.

In addition, kefir is rich in vitamins:

• A (retinol);
• B1 (thiamine);
• B2 (riboflavin);
• B6 (pyridoxine);
• B12 (cobalamin);
• D (calciferols);
• PP (nicotinamide).

Microelements available in kefir:

• Ca (calcium);
• Fe (iron);
• I (iodine);
• Zn (zinc).

Benefits and medicinal properties

Tibetan mushroom has a positive effect on the entire human body:

• improves intestinal microflora;
• cleanses the gastrointestinal tract from toxins and toxins;
• normalizes metabolism;
• promotes weight loss and normalizes blood pressure;
• smoothes side effects from medications;
• has a positive effect on the kidneys, gall bladder and bladder (dissolves stones);
• increases the level of concentration and attention;
• minimizes headaches;
• increases the level of efficiency and helps to fall asleep faster.

When applied externally, it:

• rejuvenates and makes the skin brighter;
• smoothes wrinkles;
• makes age spots invisible;
• strengthens hair follicles;
• stimulates hair growth.

In addition, kefir made from a Tibetan mushroom strengthens the immune system makes you more attractive to the opposite sex and does not cause allergies. It is an antimicrobial and anti-inflammatory agent that has choleretic and antispasmodic properties.

Indications for use: use in medicine

• atherosclerosis;
• increased blood pressure;
• headache;
• constipation;
• overweight (obesity);

• seborrhea;
• furunculosis;
• rheumatism;
• osteochondrosis;
• thrush;
• stomatitis;
• colic;
• respiratory diseases;
• inflammatory processes;
• hair loss.

How to grow Tibetan kefir mushroom

People without experience need at least a small piece of it to grow a Tibetan mushroom. You can buy it at a pharmacy kiosk, in online stores, take it from friends or acquaintances, or look for owners on the forums. To grow a mushroom yourself, you will need:

• glass container;
• plastic sieve with small holes;
• growing material (2 tablespoons of mushroom).

Important! Milk fungus can get sick due to contact with metal.

Place the material in a glass container, fill it with milk and hide in a dark place. After a day, strain the contents of the container through a sieve. Be careful not to damage the mushroom.

Rinse it and remove the mucus with excess kefir with your hands. An uninfected fungus has a dense white body and an oblong shape. Place it in a clean container and fill with milk again. If any of the specimens float, they should be discarded as they are no longer suitable for cultivation.

Cover the container tightly with cheesecloth to keep it free of dirt and ensure that only clean air is available. The duration of growth and division of the material depends on the fat content of milk: the fatter it is, the faster the process will end.

How to use: instructions for use

From the mushroom you need to cook kefir:

1. Take 2 teaspoons of milk mushroom and rinse it under running water.
2. Place it in a glass container and pour 1-1.5 liters. Warm boiled milk.
3. Cover the container with a cloth or multilayer gauze.
4. At room temperature, after a day, kefir is ready. It remains only to strain it, rinse the mushroom and move it to another container for storage or preparation of kefir.

Kefir is consumed before meals in the morning or evening for medicinal purposes, drunk as a regular drink, used as a salad dressing, marinade, ingredient for making dough, as well as face and hair masks.

Daily Portion

Since the Tibetan mushroom- a remedy, it should be used with caution. Do not drink more than 0.7 liters of kefir during the day. Children over 5 years of age are not recommended to exceed the daily dosage of 0.3 liters. At the same time, the size of a single dose for adults should not exceed 0.2 liters, and for children - 0.1 liters.

Children who are under 5 years old are not recommended to use such a product at all. After the child is 5 years old, you can start introducing a Tibetan drink into his diet in small doses and no more than 50 ml per day. Adults who are just introducing Tibetan kefir into their diet are recommended to start with 100 ml per day. For 10 days, you can bring the dose to the maximum permitted level.

How to store and care

Rules for the care of kefir mushroom:

1. Use only full fat milk.
2. The storage container should be made only of glass, the spoon and sieve should be made of plastic.
3. Dishes should be treated with soda (no detergents).
4. You can not use the lid to cover the glass container - only gauze.
5. Do not put the mushroom in the refrigerator - it will become moldy. The sun is also not the best place, bacteria can die.
6. Wash the fungus daily.

Dairy or Tibetan mushroom is a unique culture bred in Tibet. It is a white substance, similar to granular cottage cheese. The microorganism has universal healing properties. By drinking a kefir drink prepared on the basis of milk fungus, you can cleanse the body of toxins, improve bowel function, get rid of excess weight, increase the overall tone of the body, improve memory and much more.

The mushroom has all these useful properties due to its rich chemical composition. Kefir mushroom drinks contain iodine, iron, light proteins, polysaccharides, lactobacilli and others.

The course of treatment with a fungus is 12 months. You need to drink it constantly, taking a break of 10 days a month, that is, we drink 20 days, rest 10 days and adhere to this intake schedule all year round.

A drink made from a healthy milk mushroom has useful properties. And in order for the fungus to feel good and multiply well in a dairy environment, it is necessary to properly care for it and provide comfortable storage conditions.

How to properly store milk mushroom

First of all, you need to remember that milk fungus is a living being. And like every living being, he needs care.

The most suitable environment for the Tibetan fungus is fresh milk (200 ml of milk is required for 1 tablespoon of mushroom). It is desirable to take milk with a high fat content and a short shelf life, ideally you should use fresh homemade milk from cows and goats. Do not pour too hot or too cold milk, as the fungus may die. For fermentation, it is better to use earthenware or clean glassware. It is allowed to wash the container only with soda without the use of any household chemicals. Washed dishes can be steamed to prevent foreign bacteria from entering the healing drink.

To prepare kefir, place the mushroom in a properly prepared dish and pour warm milk over it. It is impossible to cover with a lid, as the milk fungus will suffer from a lack of oxygen and may die. But the product cannot be left without protection. Therefore, we cover the top of the container with a double layer of clean gauze or a piece of cotton fabric. We put the starter in a dark, rather warm room and wait 24 hours. After that, we drain the finished drink through a plastic sieve (iron utensils and kitchen utensils cannot be used), and the mushroom remaining in the sieve is washed with clean warm water and again filled with a portion of fresh milk. These steps must be done daily.

In life, there are different situations in which sometimes there is a need to go somewhere and leave the milk mushroom to the mercy of fate. In order for it to successfully survive your departure, it must be placed in a three-liter clean jar. Pour half milk (1:1) into it and put it on the shelf of the refrigerator in the vegetable compartment. In this state, the fungus can find from 3 to 5 days without prejudice to its vital activity. But remember that the kefir obtained as a result of such a long fermentation cannot be drunk, it can only be used externally.

And so, you are the owner of a wonderful healer-kefir mushroom.
Very often, the owners of this mushroom are faced with the problem of storing it, because. it grows and it is not always possible to transfer it to someone.
And there is also a glut during its reception, because. therapeutic reception of this mushroom is 20 days and it is necessary to do 10 days. break.
It has been proven in practice that Tibetan milk mushroom can be dried and can also be frozen.
After drying, the fungus has a longer recovery period from 7 to 10 days, but after freezing, it has a shorter recovery period from suspended animation.
Let's start.

1) We wash a portion of the mushroom in a colander (nylon sieve) under cool water, but not ice and not hot, just cool.

2) Place a strainer on a towel to drain excess water.

3) Then put the portion on a paper towel.

4) And then cover the same portion on top with a towel. This is necessary to dry the mushroom and remove excess moisture from it. So he should lie down under a towel for about 30 minutes. or more.

5) Open the dried mushroom. Excess moisture will remain on the towel.

6) Transfer the dried mushroom to a glass or ceramic dish.

7) Separate a small portion of about 2 tsp. and transfer to a plastic bag and tie.

8) Then put the bag in the second bag, tie it up and put the double bag in a dry plastic container with a lid and everything in this container is put into the freezer.

It can be stored in the freezer for a very long time up to 1 year, provided that you do not defrost the refrigerator.

After you take out a portion from the freezer, you can immediately put this portion in milk.
You can not warm up the milk, but immediately put a portion of the frozen fungus into it. I take half a glass of milk and leave it like that for a day. The mushroom will come out of sleep and the first portion of kefir may not be successful and it can be used for cosmetic purposes, but the second portion will be the one that you can drink.

I have it safely thawed in milk and makes its first portion of kefir. Then I just filter and give this yogurt to the cat, and I wash the mushroom again and pour it again with a full portion of milk for the amount of fungus that I have.

According to the description of those who have already used this method, kefir turns out to be very delicate and tasty and has a pleasant smell, and the mushroom itself has a pleasant smell of cottage cheese and lactic acid.

I confirm that this is true.
According to the observations of eyewitnesses, freezing is good for him, even in those cases when he begins to become covered with mucus and get sick.