Tibetan kefir mushroom

Oh, and what about yogurt sour cream?
I have my own production of kefir at home, there is so much of it that you can distribute it to neighbors.

About my own, I don't know. He's some kind of different?
Look at PM.

About my own, I don't know. He's some kind of different?
Look at PM.

Why different? I have a kefir fungus at home, which makes the same kefir as in a store, only without any harm and not so sour in taste! And the degree of density and the presence of lumps is regulated by the time the fungus is kept in kefir, so we can say that it is different, but many times better !!! I have never drunk a store, but as I started a fungus, I drink with pleasure!
Thanks for the recipe !!!

less for kefir, for cottage cheese in general, the glass container is flat and wide)
I have a small child (1 year old) I'm looking for a recipe for making kefir, please write how you make it in a yogurt maker

Thank you very much in advance.

[Annushka]

I wonder how you can make kefir in a yogurt maker? For this there is kefir fungus. Annushka, you can ask around from friends, if not, then buy through private ads or via the Internet if you are in Moscow. I would share with you, but I live in Khabarovsk. For kefir, a fungus is needed and a temperature of 25 * is not higher, and what turns out in a yogurt maker is clearly not kefir.

For this there is kefir fungus.

And for some reason this fungus immediately disappeared from me

And for some reason this fungus immediately disappeared from me

What did the fungus look like in a lost state? Kept in cold milk? Maybe the temperature was high?

What did the fungus look like in a lost state? Kept in cold milk? Maybe the temperature was high?

I don’t remember, it was so long ago. But for some reason we poured it not with milk, but with water, and it did not reproduce at all.

I don’t remember, it was so long ago. But for some reason we poured it not with milk, but with water, and it did not reproduce at all.

Water is poured into the fungus as a last resort when kefir is not needed, the water must be changed every day and washed. In the water, it gradually disappears, becomes transparent and smelly. When it lingers in the water for a long time (no more than a week with a daily change of water), I treat it before making kefir. I pour a little fatty milk and then pour it into bread, I drink only for the third milk shift, if the mushroom is completely stale. By the way, we have dairy production technologists. I heard that if you hold the fungus in water until it becomes transparent, then it starts to hurt, and supposedly it will never be cured. In such cases, dairy enterprises have to destroy the entire culture of the fungus and start a new one. Or am I mistaken and this is what they said about a specific fungus disease? In general, after such a procedure (several milk changes), he again becomes white and begins to grow.

The conversation is apparently about the kefir mushroom, a lot has been written about it and a lot of information can be found in the Internet. This is a mushroom from a series of Kombucha and Indian mushrooms, called a series of zooglea mushrooms. Not to be confused with the kefir sourdough produced in dairies.

A very useful and tasty yogurt-yogurt is obtained. I used it at one time. Grows rapidly, 2-3 tbsp. l. the mushroom is enough for fermentation of 1 liter of fresh milk, it is fermented per day, if more than the mushroom it will ferment faster. Then it, together with gauze, must be taken out of the jar, washed in a sieve and placed in a jar of water for storage. Store in the refrigerator for several days, then put kefir again. You can put kefir every day.The mushroom grows only in milk when it is leavened.

Zubastik, how do you make kefir on it? And is it possible for a 2-year-old child to have such kefir?

The child not only can, but also need! Very healthy and tasty! I can't drink ordinary kefir - it is very sour for my taste. Homemade kefir turns out to be thick (the degree can be adjusted, the fungus can be pulled out early and the kefir will be thinner), completely not sour.
I simply ferment - I already got an adult fungus about 1 cm in diameter, and I understood the little one in the form of rice, it happens, you can put it on with a spoon. In general, I put my lump in a liter jar with milk, in a day the kefir is ready, it looks the same as yogurt freezes - the mass does not sway from above when tilted. I pull out the mushroom simply - basically it floats to the surface itself, if it does not float up - I take something that is not iron (a fork, spoon, spatula, iron cannot - it will die) and take it out, rinse it into water or again into milk. Kefir in the refrigerator, it costs a couple - three days without problems, then I don't risk it, I put it in baking.
Look on the Internet, a lot of information, although everything is the same. In my house, not only kefir fungus grows, but also sea rice and tea. There are different recipes on what you can insist on, probably it's time to start a new topic.

In general, I put my lump in a liter jar with milk, in a day the kefir is ready, it looks the same as yogurt freezes - the mass does not sway from above when tilted. I pull out the mushroom simply - basically it floats to the surface itself, if it does not float up - I take something that is not iron (a fork, spoon, spatula, iron is impossible - it will die) and take it out, rinse it in water or again in milk. Kefir in the refrigerator, it costs a couple - three days without problems, then I don't risk it, I put it in baking.

I recommend putting the rice on cheesecloth and tying it with a loose knot and dipping it directly into the jar, then easily pull it out and rinse it.
At one time, the rice grains scattered all over the bank, it’s not possible to catch everything, but it’s scary to eat them with kefir, so I began to lay them in gauze, you can also use dense tulle fabric, it washes well.

[Admin]

Yes, Admin, Thank you! I know this method, some more people buy large glass teapots for brewing with a flask inside, they put the fungus in the flask, it is also easy to pull it out. It's just that I haven't had any problems yet, because the lump is large and whole, like a big cherry. Now, if it falls apart on rice, then I will definitely think about how not to lose it later.

I once had both of these types of kefir mushroom: both rice and the one that is a whole lump. To be honest, I liked kefir from a lump more.
Unfortunately, here in Israel, I have not seen such a mushroom.

[Caprice]

I once had both of these types of kefir mushroom: both rice and the one that is a whole lump. To be honest, I liked kefir from a lump more.
Unfortunately, here in Israel, I have not seen such a mushroom.

Caprice, if you want to get a fungus - read this forum. There are many ladies living in Israel who periodically offer to share the fungus. In general, the fungus is more popular among Russian-speaking people abroad, since nowhere is normal kefir on sale, but you want it.
By the way, rice and a lump are one fungus. It's just that when the fungus is small, it is in the form of grains, gradually they are attracted to each other, grow together and get a lump. Then the lump is divided or the same rice falls off from it.
Here is the link to the forum 🔗

[Zubastik]

Zubastik, thanks for the link, of course, but I visit cooking regularly, and have not seen anyone in Israel offering kefir or kombucha
As for the rice and the fungus, that they are one and the same, it is strange, so I had some other culture of kefir fungus. There it grew to a size larger than a walnut and I never noticed any rice in it ...

[Annushka]

I wonder how you can make kefir in a yogurt maker? For this, there is kefir fungus. Annushka, you can ask around from friends, if not, then buy through private ads or via the Internet if you are in Moscow. I would share with you, but I live in Khabarovsk. For kefir, a fungus is needed and a temperature of 25 * is not higher, and what turns out in a yogurt maker is clearly not kefir.

Unfortunately, not all children can. We drank kefir fungus for a month - as a result, a strong exacerbation (it did not start immediately, so it took a long time to calculate the allergen). The doctors said that yeast fermentation could have triggered. And so really yummy! I'll get it again when I'm finished feeding.

[Annushka]

Annushka, if you need kefir so much, then you can probably find a company or a dairy where you can get exactly kefir starter culture. When I was looking, though we have it in Kiev, in addition to dairies (of course, you need to find "ends" in order to buy exactly there) I found 2 firms where they sold kefir starter... Me, my friends and acquaintances buy here 🔗, no one has complained about the quality yet. Here you can read about Narine. Why Narine "hayut"? Honestly, I can't even imagine. I consider it a normal fermented milk product.

Quite by accident, yesterday I received a kefir fungus as a gift and now, in addition to yogurt, I will make my own kefir.

Quite by accident, yesterday I received a kefir fungus as a gift and now, in addition to yogurt, I will make my own kefir.

And soon you will only switch to fungus, personally checked

And soon you will only switch to fungus, personally checked

Well I do not know. So far, I have some kind of "intimate life" with this fungus. I put it in pasteurized milk and keep it at room temperature. The result is something terribly disgusting and unpleasant to the taste. I put a jar of fungus in milk in the refrigerator - after a couple of days I got something more palatable, similar to kefir. The fungus looks quite healthy.

Caprice, what does it mean to see the fungus quite healthy? Are there any deviations?

Well I do not know. So far, I have some kind of "intimate life" with this fungus. I put it in pasteurized milk and keep it at room temperature. The result is something terribly disgusting and unpleasant to the taste. I put a jar of fungus in milk in the refrigerator - after a couple of days I got something more palatable, similar to kefir. The fungus looks quite healthy.

It's hard for me to judge your fungus.
I put it in fresh raw market milk, and left it on the table for a day, depending on the environment, it turned out very tasty. They drank such yogurt-yogurt for a very long time until they got tired of it (as well as from any other product when a break in taking food is needed).

Caprice, what does it mean to see the fungus quite healthy? Are there any deviations?

The fungus is sick, it can manifest itself in different ways.
It can catch a cold - if washed with very cold water, it can become slimy, as it were with snot.
Even after a long stay in the water, it can begin to disappear, it becomes gray transparent and stinks.
It is dangerous to leave it in raw milk in warm weather, the fungus does not have time to ferment fresh milk, it sour and ferments already in this form. At the same time, harmful bacteria begin to live on the fungus itself, poisoning the subsequent kefir starter cultures. Usually such "bad" kefir has a little bit of separated whey. Therefore, it is imperative to boil, cool to room temperature. I stopped fooling around with boiling, I fill the House with sterilized ones. Moreover, I noticed that yoghurt tastes better with live or pasteurized milk, but kefir with sterilized milk.
For all diseases of the fungus, it must be treated. To do this, it is advisable to take fat milk (4-6%), pour in a small amount, and drain the resulting "kefir" for several days, until the fungus gains strength and turns white.

Well I do not know. So far, I have some kind of "intimate life" with this fungus.I put it in pasteurized milk and keep it at room temperature. The result is something terribly disgusting and unpleasant to the taste. I put a jar of fungus in milk in the refrigerator - after a couple of days I got something more palatable, similar to kefir. The fungus looks quite healthy.

Caprice, it's either a high temperature, or in the milk itself, or in an insufficient amount of fungus for the volume of milk.
Try experimenting - take sterilized milk, put it in a cool place, pour less milk than usual.
My first sourdough experience was terrible, kefir smelled like everything, but not kefir. It tasted like a cross between lost milk and yeast.
And then the fungus gained strength and began to produce wonderful kefir!

tanya1962, not at all! I wish you an excellent kefir!
ps: I sit yesterday at the hairdresser in the salon, she asks her friend, who is sitting idle, they say she ran around the whole city - I can't get a plastic sieve anywhere, and my friend says - and I baked pancakes in the morning! it immediately became clear to me that the ladies had just acquired a kefir fungus. they treat him as if he were alive, they say, when you look, you see how he breathes.

Caprice, it's either a high temperature, or in the milk itself, or in an insufficient amount of fungus for the volume of milk.
Try experimenting - take sterilized milk, put it in a cool place, pour less milk than usual.
My first sourdough experience was terrible, kefir smelled like everything, but not kefir. It tasted like a cross between lost milk and yeast.
And then the fungus gained strength and began to produce wonderful kefir!

What does high temperature mean? Is the room high? I definitely didn't put it in the yogurt maker. And at room temperature it turns out to be something rancid and disgusting. Moreover, I tried to put it in cooled boiled milk and pasteurized milk. The best option is obtained only in the refrigerator. But it takes a very long time there.

Caprice, the room is different, the summer is all the same. I have a daytime temperature of 32-33 degrees without an air conditioner, this is a lot for a fungus. He needs a maximum of 25 *.
Perhaps he is just still small and normal kefir cannot yet give. That is, at normal temperature, he does not have time to ferment milk, but it already begins to acidify itself. And in the refrigerator, milk does not turn sour, and the fungus is slowly doing its job. Try to reduce the amount of milk anyway. I do not even know.

He needs a maximum of 25 *.

Oh, and I left my mushroom on the table, I did not put it in the refrigerator, it may not deteriorate, today the temperature is promised no higher than 21 C.

the room is different, summer is all the same. I have a daytime temperature of 32-33 degrees without an air conditioner, this is a lot for a fungus. He needs a maximum of 25 *.

Unless ... Well then, this living creature in our climate is simply not acceptable ...

Again, only from my own experience.

To ferment 1 liter of milk, I used 2 tbsp. l. with a top of kefir mushroom.
I tied it in a thin tulle napkin so that it would not run over the milk. The greater the amount of fungi, the faster the fermentation proceeds and the more acidic kefir can turn out. We need a "golden mean". Kefir was fermented at room (kitchen) temperature for about a day. T * C about 22-27. Depending on the pace. kefir ferments faster or slower, sometimes 10-12 hours are enough, if in summer. I immediately put the kefir in the refrigerator, before that I take out the bundle with the mushroom, rinse it and put it in a jar of clean water for storage.

Well, I originally put about one and a half tablespoons of mushroom for about 0.75 liters. What happened was poured into the toilet. The second time - with the same success ... I deposited half of the mushroom in a small jar of milk, put it in the refrigerator for storage. Remaining outside again gave out rancid muck, and in the refrigerator three days later it turned out to be something similar to very sour kefir.Well, what do you call it?

[Caprice]

Well, I originally put about one and a half tablespoons of mushroom for about 0.75 liters. What happened was poured into the toilet. The second time - with the same success ... I deposited half of the mushroom in a small jar of milk, put it in the refrigerator for storage. Remaining outside again gave out rancid muck, and in the refrigerator three days later it turned out something similar to very sour kefir. Well, what do you call it?

I have nothing to add now. We live with you in different cities and climatic conditions, etc., etc.
If only one more time to dilute the kefir mushroom and give photos step by step.

Caprice, I just shared my experience of fermentation, what I did myself, and what happened, and suddenly I can help.

Admin, thank you. But, apparently, it's time for me to stop this "intimate life" with the kefir fungus. Homes are already sick of pancakes and other derivatives from the waste of the home dairy industry, the freezer is full of whey for baking. I will continue to use the trouble-free yogurt maker. Moreover, doctors recommend drinking probiotic bioyogurt

Oh, and I left my mushroom on the table, did not put it in the refrigerator, it may not deteriorate, today the temperature is promised no higher than 21 C.

tanya1962, do not bother on this topic. If you get kefir in hot weather, when over 30, then there is nothing wrong, you do not need to remove it anywhere. Only once from the heat, my milk sour and did not have time to ferment, and it’s worth it without problems. Just 25 * is the ideal temperature for fungus.

In general, so far nothing has worked out for me, I came home from work as there was milk and it remained, and the fungus floated on top, in general, left it on the table for the second day.

[Tibetan milk mushroom]

Well, again, I'm with the zoogleies. Where I downloaded it from, I don't even remember. Probably with Aromarty again.

Tibetan milk mushroom

This wonderful discovery happened many millennia ago. Buddhist monks who lived in Tibet noticed that milk is fermented differently in their clay pots: in some vessels, which the monks usually washed in mountain running water, yogurt was obtained of one quality, and in other vessels, which the monks usually washed in mountain ponds and lakes , the curdled milk was obtained of a different quality, and much more pleasant to the taste. Moreover, a particularly strong healing effect of the last yogurt on the functioning of the human body (liver, gastrointestinal tract, pancreas, heart, etc.) was noticed. Over time, cluster-like protein compounds began to appear in this yogurt, which savvy Tibetan monks found worthy use in medicine and cosmetics.

The yogurt, which was obtained thanks to the vital activity of these protein "clusters", the monks called the elixir of youth, because people who drank it systematically did not grow old for a very long time, practically did not get sick and were always in excellent shape. With the help of protein "bunches" practically any milk was fermented: cow, goat, sheep, horse. The result was always great: the resulting drink extended youth and healthy life. This is how the "living medicine" was discovered, which we call today "Tibetan milk mushroom".

For centuries, this milk mushroom was kept in strict secrecy by the peoples of Tibet. It appeared in Russia quite recently, only in the 19th century.
WHAT DISEASES CAN BE TREATED WITH TIBETAN MILK FUNGUS?

One of the key problems on the way to eternal youth, unfading health and, possibly, immortality is the problem of food rotting in the human gastrointestinal tract. The trouble is that most of our diet today is "mortified" food. The rotting products of such food entering our body are those poisons that sharply shorten our life and ultimately kill us from the inside. In this sense, it can be argued that death was invented by the person himself. This has already been discussed in more detail in the section "What are the benefits of a" live medicine "for people?

And, imagine, the Tibetan milk mushroom is that elixir of life, which can almost perfectly help us in solving this problem (almost, because some people have already managed to clog their bodies so much that irreversible changes have occurred in it) ...

Kefir, obtained by fermenting ordinary milk with this live fungus, brings the microflora of the gastrointestinal tract in full order, eliminating a lot of other problems of our body along the way (see below). Moreover, it neutralizes and removes from our body the very poisons that are formed as a result of food putrefaction in the intestines and which are absorbed into the bloodstream before it is taken and poison absolutely all cells through the blood vessels.

The Tibetan milk mushroom easily removes a bunch of other trash from the human body: the remains of antibiotics, synthetic tablets and other "gifts" from the pharmaceutical industry; compounds of heavy metals that enter our body along with the city air, and sometimes with water from the city water supply; radionuclides; salts deposited in the joints; he also dissolved "stones" from the kidneys and gallbladder; pathogenic, pathogenic microorganisms; other compounds hazardous to our health.

Tibetan milk mushroom is today the most powerful and at the same time the only natural antibiotic that is absolutely harmless and absolutely safe for the human body. This is stated by the researchers and doctors themselves.

Tibetan Milk Mushroom is by far the most powerful natural remedy for any allergy. Moreover, he completely cures it by eliminating the very causes of this disease.

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

WITH THE HELP OF TIBETAN MILK FUNGUS, THE CAUSES OF THE FOLLOWING DISEASES ARE ELIMINATED:

1. All types of allergies.
2. All cardiovascular diseases.
3. Hypertension of any origin.
4. Benign tumors.
5. All diseases of the gastrointestinal tract (including ulcers, dysbiosis, etc.).
6. Diseases of the liver and gallbladder.
7. Cancer (prevention and pre-initial stage).
8. Diseases of the lungs and respiratory system (including tuberculosis).
9. Kidney disease.
10. Diabetes mellitus (cannot be combined with insulin !!!).
11. Diseases of the joints.
12. Infectious diseases.

TOTAL: the same kind of hundred diseases are recruited as in the case of sea rice, so it makes no sense to list the same thing twice
A LITTLE ABOUT THE CHEMICAL COMPOSITION OF TIBETAN MILK KEFIR
100 grams of kefir, obtained by fermenting ordinary milk with Tibetan milk mushroom, contains:
(1) Vitamin A - from 0.04 to 0.12 mg (a person's daily requirement is about 1.5 - 2 mg, 0);
(2) Vitamin B1 (thiamine) - about 0.1 mg (a person's daily requirement is about 1.4 mg, 0);
(3) Vitamin B2 (riboflavin) - from 0.15 to 0.3 mg (a person's daily requirement is about 1.5 mg, 0);
(4) Carotenoids that are converted in the body into vitamin A - from 0.02 to 0.06 mg;
(5) Niacin (PP) - about 1 mg (the daily requirement for a person is about 18 mg, 0);
(6) Vitamin B6 (pyridoxine) - up to 0.1 mg (a person's daily requirement is about 2 mg, 0);
(7) Vitamin B12 (cobalamin) - about 0.5 mg (a person's daily requirement is about 3 mg, 0);
(8) Calcium - 120mg (a person's daily requirement is about 800mg, 0);
(9) Iron - about 0.1 - 0.2 mg (a person's daily requirement is from 0.5 to 2 mg, 0); it is worth noting that the higher the fat content of this kefir, the higher the iron content in it;
(10) Iodine - about 0.006 mg (a person's daily requirement is about 0.2 mg, 0);
(11) Zinc - about 0.4 mg (a person's daily requirement is about 15 mg, 0); it is also worth noting that this kefir stimulates the absorption of zinc already present in the body;
(12) Folic acid - 20% more than milk; it is necessary to pay attention to the fact that the fatter the kefir, the more folic acid it contains;
(13) lactic acid bacteria (lactobacillus, 0);
(14) yeast-like microorganisms (not to be confused with nutritional yeast !!! Modern research has shown that nutritional yeast added to bakery and confectionery products promotes the development of cancer cells and suppresses healthy cells in the body, 0);
(15) alcohol;
(16) many enzymes useful for the human body, acids (including carbon dioxide), easily digestible proteins, polysaccharides, as well as vitamin D.
Comments on the chemical composition of the infusion (kefir) of the Tibetan milk mushroom:

Folic acid is of great importance in slowing the aging of the human body and protecting it from cancer; necessary for blood renewal and antibodies production; especially important during pregnancy.
Calcium is essential for the nervous system, teeth and bones, a remedy for the prevention of osteoporosis.
Iron is essential for nails, skin and hair, and prevents depression, sleep disorders and learning difficulties.
Vitamin A is necessary for the skin and mucous membranes, prevents the development of cancer and infectious diseases, as well as visual impairment.
Vitamin D strengthens teeth and bones, inhibits the development of inflammatory processes, and increases concentration.
Thiamin (vitamin B1) prevents nervous disorders, in high doses it has analgesic properties.
Riboflavin (vitamin B2) is a guarantee of cheerfulness and good mood.
Niacin prevents irritability, blood vessel disease, and myocardial infarction.
Pyridoxine (vitamin B6) promotes the functioning of the nervous system and a more complete assimilation of proteins.
Cobalamin (vitamin B12) prevents the development of blood vessel diseases.
Carbonic acid stimulates appetite, tones up.
Iodine normalizes the function of the thyroid gland.
Polysaccharides cleanse the body of toxic substances, regulate blood cholesterol levels.
Proteins improve the absorption of minerals.
Lactobacilli (lactobacilli) are responsible for healthy gut microflora.
Yeast-like microorganisms (not to be confused with yeast!) Are responsible for a healthy intestinal microflora. Once again, it's worth pointing out that yeast-like microorganisms should never be confused with nutritional yeast (food yeast). Modern research has found that nutritional yeast added to bakery and confectionery products promotes the development of cancer cells and suppresses healthy cells in the body. The yeast-like microorganisms found in Tibetan milk kefir are the exact opposite of food (culinary) yeast fungi.
Alcohol is contained in kefir in very small quantities and prevents the development of cardiovascular diseases.
WEIGHT NORMALIZATION WITH THIS TIBETAN MILK MUSHROOM

Infusion (kefir) of Tibetan milk mushroom easily reduces weight in obesity. His whole secret is that he breaks down fats not to fatty acids, which accumulate in the liver and are converted there again into fats, but converts these fats into simpler compounds, which he himself then removes from the human body.

In order to lose weight, you should drink an infusion (kefir) of Tibetan milk mushroom every day, half an hour after meals and once or twice a week arrange fasting days on the basis of this Tibetan kefir, as well as apples, pears and honey.

Fasting day menu. For the first breakfast - an apple and a glass of Tibetan kefir. For the second breakfast - pear, apple and a glass of Tibetan kefir. For lunch - a glass of Tibetan kefir with a slice of black bread (or without it). For dinner - pear and apple salad flavored with Tibetan kefir instead of sauce (by the way, this kefir does an excellent job of sauce!). Before bed - Tibetan kefir with a teaspoon of honey.

The value of the above diet is that weight loss will be stable: 4 kg per month. In addition, the intestinal flora normalizes, cholesterol plaques are eliminated, the hormonal background returns to normal, the metabolism is normalized. The result is a complete normalization of weight.
TIBETAN DAIRY KEFIR AND ITS APPLICATION IN COOKING

Recipe for making cottage cheese. Kefir obtained by fermenting ordinary milk with a Tibetan milk mushroom, including peroxide, is poured into a saucepan, put on a very "slow" fire and brought to a boil. When the kefir boils, we keep it on the fire for another 3 - 5 minutes: during this time, the kefir is curdled into cottage cheese. As a result, we get grains of cottage cheese and whey. Then you need to wait until the contents of the pan cools down a little, after which we filter what we received through cheesecloth or through a sieve. The cottage cheese remains on the gauze (sieve), and the whey goes into another container.
The resulting serum can be used in the preparation of various types of baked goods or as a cough suppressant.

The recipe for using the obtained anti-cough serum. Mix baking soda on the tip of a knife with whey (in the amount of half a glass) and drink it warm twice a day. A very effective way to get rid of a cough!

Cheese recipe. Pour 1 liter of milk into an aluminum pan, heat to bubbles, but do not boil. With the appearance of bubbles in milk, add 1 kg of cottage cheese obtained in the above way to it. Stirring continuously, let curl up. Pour the resulting mass onto cheesecloth (sieve) and let it drain. Then melt 100 g of butter, add 1 teaspoon of baking soda and 1 teaspoon of salt to it. Transfer the previously obtained and dehydrated mass to a saucepan, add the same melted butter with salt and soda to it and boil it all for 10 minutes. Then remove the pan from the heat and add 1 beaten egg to the resulting mass, mix the contents thoroughly and pour into a mold, which we put in the refrigerator for a while. That's it, the cheese is ready.
SIDE EFFECTS

Tibetan milk mushroom. There were no side effects when taking the infusion (kefir) of the Tibetan milk mushroom. In doing so, you must always keep in mind the limitations we have listed (see the section "Limitations of use").

We would recommend starting a Tibetan milk mushroom infusion (kefir) with a small dose: for example, no more than half a plastic cup per day for an adult and no more than a quarter (25%) of the volume of a plastic cup per day for a child over 5 years old. At the initial stage of taking this kefir, it is always better for a child to give it less: courtesy will not hurt here. Why? Because if a child at least once experiences unpleasant sensations from taking the healing Tibetan kefir (remember our words about "restructuring", restoration of the body as a result of taking "live medicine": children feel their body more acutely than adults; therefore, their reaction to incomprehensible to them sensations in the body can be the same aggravated), he will never drink it again. And we do not recommend you go against the wishes of a person, even a child.

ATTENTION ! When treating diabetes mellitus, it is impossible to combine the intake of infusion (kefir) of Tibetan milk mushroom with the introduction of insulin.

Infusion (kefir) of Tibetan milk mushroom. Infusion (kefir) of Tibetan milk mushroom helps to rejuvenate the skin of the face, as well as whitens the skin and fights against age spots. In addition, mushroom kefir, when regularly rubbed into the scalp and hair, promotes healthy hair, nourishes and strengthens them, and ensures their healthy growth.Tibetan milk mushroom infusion is successfully used in the fight against hair loss in both men and women.

And here is an opinion from the forum:
A very good hair mask from the Tibetan milk mushroom, I restored my hair with it after chemistry, it's just super, firstly, the hair begins to grow at an incredible speed, this is if you make a mask every day for 40 minutes, and secondly they are very well moisturized, because mushroom infused with fat milk 3.5%. At the same time, they do not fall out, only excess ones are removed during washing. In general, I recommend.
On my own I want to add that hair masks, hair rinsing, face masks from this mushroom are just awesome. I have had it for six months now, I am so happy
Simply apply hair masks and face, and mix this kefir with water in equal proportions with hair rinse.

I also have a Tibetan mushroom. I made cheese and cottage cheese according to the above recipe, it turned out to be nonsense. It is also used for leavening. Well, then I hope that the members of the forum will share their experience ...

And I want to ferment the mushroom with goat milk. Our granny at the metro has been selling for a long time. In general, I really love kefir, but I'm allergic to it. When I started a kefir mushroom, I thought that I would not be allergic to it, but ... I did it even with baked milk. The last bet is on kefir with goat milk.
And I have two questions:
1. Do I need to boil goat milk before use?
2. Does it make sense to drown it. Instead of boiling or together with boiling?

And in general, if anyone understands how to avoid kefir allergy, share your thoughts. And there is no allergy to sour cream / cottage cheese / yoghurts, only to kefir ... I don't drink milk.

I continue my monologue with the hope that people will catch up.
I bought goat's milk, fermented kefir. I liked the kefir, only sour. She did not boil the milk, the granny who sells it said that boiling all the vitamins would go away.
How long can you store unboiled goat milk in the refrigerator? And if it deteriorates, you can't insist on kefir? And if it deteriorates, boil it, can it be in bread, or wherever?
Don't leave me too poor ...

Hairpin if spoiled (meaning sour) you boil it will curl up. Sour milk will go very well into bread and dough in general. I think that goat milk and curds can be made.

How long can it be stored at all? At work they said three days ... And I insist on kefir for almost two days ...

How much it is stored only experimentally can be found out.

She did not boil the milk, the granny who sells it said that boiling all the vitamins would go away.

Hairpin, to be honest, I have a prejudice about milk from grannies. Maybe vitamins will go away when boiled, but .... you don't know this granny? sanitary conditions, cleanliness of dishes, hands, health of the goat, and finally, etc. are also unknown.
I would not risk drinking such milk raw. But this is my personal opinion

Hairpin, to be honest, I have a prejudice about milk from grannies. Maybe vitamins will go away when boiling, but .... you don't know this granny? sanitary conditions, cleanliness of dishes, hands, health of the goat, and finally, etc. are also unknown.
I would not risk drinking such milk raw. But this is my personal opinion

Absolutely agree! One hundred percent !!! It's just that this granny has been selling this goat milk at this place for ... probably five years. For me it is more than SES. You can't get out with bribes. It would be bad milk, changed the place for a long time. And then - five years. If she had stood in this place for a month, I would not have believed it.

I agree with Lenusya! I read somewhere that goat's milk is recommended to be boiled before use, as it may contain some kind of microscopic mites. They can be found in the wool of the goat, and when the goat is milked, it can enter the milk. I studied the topic of goat milk because a small child is growing up in the family .. and for him, as they say, all the best and most useful.

[Hairpin]

Hairpin, I also made kefir on goat's milk, though I didn’t like it at the store, I generally cannot drink goat’s milk, I thought it might be okay in kefir. Then I fried pancakes from him, so when I ate, I thought about the goat. You can store fresh goat milk in the refrigerator for about 3 days (as a relative of my friend in the village does), then just boil it. And this time from the moment of milking - obviously the grandmother did not milk the goat with you.
But I would not have thought of insisting on baked milk. How does it taste?
And why do you insist so long? I have kefir made for exactly one day. How long have you had a mushroom? How much mushroom and milk by quantity?

[Zubastik]

Zubastik
Kefir on baked milk still gave allergies. As for the taste ... In my opinion, it was not very different from the simple one.
I insist for a long time, because I keep it (and sea rice) a little bit. When they grow, I distribute.
I just insist milk in a mug (200 ml), and there was a liter of goat's milk ... so I put it in a half-liter (500 ml) jar. Therefore, it took a long time.
I have had a mushroom since six months.
That is, I have 1-2 tablespoons of mushroom. And that's a lot ...

The idea with goat's milk was a fiasco ... Just because the granny doesn't have half-liter cans, and it's a pity to pour it out. Or try to insist not a half-liter jar, but a mug, then three days - three mugs ... And boil the rest ... I'll think. I haven't seen any allergies yet.

1 tablespoon for a glass of milk?
I also insist a little, in a 400 ml jar, sometimes I fill it in half. I have very little mushroom - if all the pieces are put together in volume, a cherry of a normal size will turn out, it does not reach the cherry, what a tablespoon is already there. By the way, I read that when a lot of mushroom milk takes longer for some reason to ferment, can I try to remove it?
It’s sour for me exactly one day, if the mushroom was sick before and the milk ferments in two days, then I don’t like it at all.
Why not boil goat's milk right away? Pour a mug of fresh, boil the rest, in the refrigerator, you can alternate fresh with boiled. Vitamins of course go away, but not all the same. Moreover, this is an option if there is no allergy!

[Zubastik]

Zubastik
And your kefir mushroom is definitely Tibetan, not ordinary? If you spread mine on the palm of your hand, then each mushroom will on average be 15 mm in diameter. And to fold it down to the level of cherries / cherries (I don't remember the difference in size), you need ... well, probably four mushrooms ... Let's take a picture of our fungi on a plate without water, putting a metal five-ruble note next to it for orientation in size?

[Hairpin]

Hairpin, I'm certainly not a specialist in kefir mushroom matters, but it seems to me that they are all the same cultures and do not differ in appearance - the main result is kefir! When they gave me a mushroom, it was about the size of a cherry, consisted of smaller mushrooms, interconnected as if by strong veins. When I began to grow it - soap under a stream of water strong enough, over time, the mushroom broke up into small, the veins broke, and it began to look completely different. I'll post a photo later, it's just that kefir is being prepared.