Today, more and more people pay attention to their health. One of the ways to cure various diseases, strengthen immunity, reduce weight and get rid of allergies is to use kefir obtained with the help of Tibetan milk fungus. This interesting culture has been known for a long time, but many, having bought a milk mushroom, do not know how to care for it. This article will help you understand this issue. We will also talk about the scope of the product obtained using the Tibetan mushroom.
A bit of history
The Tibetan milk mushroom was bred long ago by the people who settled on the slopes of the mountain range of the same name. It is generally accepted that culture was brought to Europe by a Polish professor who was treated with mushroom kefir for cancer of the liver and stomach.
In Russia, the wife of the famous Russian artist Elena Roerich was one of the first to pay attention to the Tibetan milk mushroom. She carried out certain biochemical studies of the drink. The results obtained were surprising - it turned out that the infusion of the fungus contains a huge amount of useful substances. Some other scientists, for example, the herbalist Badmaev and the Moscow therapist N. N. Krupenik, also studied milk fungus. Reviews of experts say that regular use of healing infusion leads to a decrease in blood pressure, cures allergies and atherosclerosis. Today, research by scientists continues, and perhaps we will soon learn about many more abilities of this amazing healer.
Description
What does the Tibetan milk mushroom look like? Outwardly, it looks a bit like yellow-white grains of boiled rice. The culture was formed as a product of symbiosis of yeast fungi and lactic acid bacteria. As the mucous membrane grows, the fungus becomes like a cauliflower inflorescence. The kefir product obtained as a result of the activity of the culture is recognized by scientists as a strong, but at the same time safe and harmless natural antibiotic.
Milk mushroom: properties and composition
The kefir product obtained by the fermentation of the Tibetan mushroom is many times superior to other dairy products. The composition of the drink includes lactic acid bacteria, enzymes, lactic acid, alcohol, carbon dioxide, easily digestible proteins and fats, vitamins, antibiotics and other substances. Thanks to this line of components, mushroom kefir has excellent dietary and medicinal properties.
What does it affect?
By consuming Tibetan milk kefir mushroom, you improve your health. So, as a result of using the product:
- Enhances memory and attention.
- The immune system is strengthened, the tone of the body is increased.
- Slags, most toxins, salt deposits are removed.
- The metabolism is normalized.
- Allergies, some chronic diseases pass.
- There is an improvement of the gastrointestinal tract.
- Bacterial gastritis, diseases of the gallbladder and liver are treated.
- The growth of cancerous tumors is prevented.
- Increases male power.
The list of positive changes in the body can be continued.
Contraindications
However, not everyone can use milk fungus infusion. There are a number of contraindications: pregnancy, children under three years of age, bronchial asthma. Patients with diabetes should use the drink carefully, making an interval between it and taking insulin at least three hours. During treatment, alcohol should be excluded from your diet. The interval between taking any medication and kefir should be at least three hours. Limit consumption of spicy and fatty foods.
Milk mushroom. How to care for this culture? How to get a drink?
You have already been able to convince yourself of the value of the healing drink and rushed to purchase the substrate. Now that milk mushroom has appeared in your house, how to care for it? Let's figure it out.
Remember that this culture is a living organism, you need to handle it carefully, carefully, allow it to breathe (do not cover it with a lid). Place 2 tablespoons of the mushroom body in a clean glass container, such as a jar. Top with two cups of pasteurized or natural homemade milk (from verified animals). Wrap the neck of the jar with clean gauze and secure the fabric with an elastic band or thread. You can not use metal or plastic containers, you can also not tightly close the container - for normal life and fermentation, the culture needs oxygen. After about a day, the milk turns sour and yogurt is formed. The complete readiness of the drink can be judged by the separation of the clot from the bottom of the container.
The next stage is the separation of yogurt and mushroom. To do this, you need to discard the contents of the jar through a colander. Substitute the prepared jar or bowl from below, the mushroom itself will remain in the sieve. Rinse the substance directly in it under a stream of cool water (preferably filtered, settled or boiled). It is imperative to rinse, otherwise the fungus may die.
You have to leave for 2-3 days and leave your milk mushroom unattended? How to take care of him before departure and after arrival? It is necessary to dilute milk with water in a ratio of 1: 1, pour the prepared liquid into a three-liter jar and put the mushroom there. Leave the container in a warm place. After arrival, the resulting liquid can be used for cosmetic purposes. For example, pour it into a basin and hold your feet there - sweating will decrease, tension and fatigue will be relieved, small wounds will begin to heal. Rinse the mushroom substance and continue to use as usual.
Or maybe you have a longer absence, for example, a business trip for 5-10 days. What will milk fungus care look like in this case? It should be washed and dried with a towel or napkin and, wrapped in a clean cloth or plastic bag, put in the freezer compartment of the refrigerator. After arrival, fill the mushroom with milk at room temperature, but do not eat the infusion formed after a day. Use it, as in the previous case, for cosmetic purposes, externally. And you can safely drink the next batch. If you are thinking of getting a milk mushroom, as you can see, caring for it will not be burdensome.
Important!
Do not use reconstituted milk for cooking. For this culture, only natural or potable pasteurized raw materials are suitable. Do not use soy or long shelf life product. For a healthy drink, choose cow or goat milk. When cooking, use glass or ceramic dishes, in extreme cases - plastic. Avoid contact of the fungus with metal. If the substance acquires a brown tint, it stops reproducing, loses its healing properties, and may even die. Sometimes it is necessary to slow down the fermentation process. To do this, put the jar in a cool place, for example, on the bottom shelf of the refrigerator. Now that we have figured out what a milk mushroom is, how to care for it, it's time to find out how to properly use a healing drink.
Rules for the consumption of milk fungus kefir
The product must be consumed daily at 200-250 ml. It is best to take the infusion half an hour to an hour before going to bed (preferably on an empty stomach) or in the morning, half an hour before breakfast. You should drink kefir for 20 days. After that, you need to take a break (10-20 days), and then you can repeat it again. A break is necessary to increase efficiency in order to avoid addiction. The full course of treatment is at least a year.
In the first decade of treatment with kefir, the activity of the intestine increases sharply, the excretory function increases, and gas formation increases. If you have kidney or liver stones, you may experience discomfort in the hypochondrium area, increased urination. Do not be afraid - this is a normal reaction of the body. After 10-14 days, such manifestations will end, there will be a general improvement in the condition, the mood will rise. In men, sexual desire will increase, potency will increase. There will be lightness in the body.
Why is this happening?
As you know, milk contains nutrients necessary for the human body. However, in the normal state, the digestive system does not absorb them well. Milk fermented with a Tibetan mushroom, in addition to a pleasant taste, has a number of healing properties. In the first place is the ability of the drink to suppress the action of pathogens and bacteria. Lactic acid neutralizes putrefactive processes in the intestines, prevents the formation of toxic decay products.
Fermentation helps to increase the amount of digestible vitamins. Milk after fermentation is digested faster. By improving absorption, not only the nutritional value of the drink increases significantly, but also the amount of absorbed nutrients from other foods consumed by a person increases.
Application in cosmetology
The infusion helps to improve the condition of the skin: smooth wrinkles, remove age spots. You can take baths with the addition of Tibetan mushroom kefir. If you have problem skin, soak a napkin or gauze with healing liquid and make applications for 20 minutes. Do not use peroxide kefir - you can get skin irritation.
Milk mushroom infusion successfully treats hair. It is enough to apply a glass of kefir on a clean, washed scalp and curls and hold for 5-10 minutes to an hour. Wrap your head with polyethylene, and wrap it with a terry towel on top. When finished, wash off the mask with warm water and shampoo.
Tibetan mushroom and weight loss
Therapeutic kefir will help reduce weight, for this you need to drink half a glass of infusion after each meal, after 30 minutes. You can arrange a fasting day once a week, during which only the use of mushroom kefir is allowed. Now that you have learned so much about the beneficial properties of the Tibetan milk mushroom, all that remains is to purchase the substrate and begin your journey to healing the body!
Dairy, kefir, Tibetan mushroom is a complex combination of more than 20 species of microorganisms of the genus Zooglea. They turn milk by processing the milk sugar in it into a delicious milk drink. Thus, in its composition and taste, it resembles the well-known kefir. Simply put, with the help of the fungus, fresh milk is fermented in a short time. So at home you can get the most useful sour-milk drink.
It is not entirely correct to call a colony of microorganisms a fungus, but it is under this name that it is known among the people. That is why I will continue to call this drink kefir, and the microorganisms themselves - a mushroom.
History of origin, general information, what milk mushroom looks like
Scientists have confirmed that milk kefir drink is really absolutely tasty and very healthy, a powerful bioactive stimulant and close in its properties to natural. The drink is produced by living breathing organisms!
Outwardly, the Tibetan mushroom resembles coarse-grained cottage cheese - these are lumps glued together.
Sourdough is close in composition to ordinary kefir, but the Tibetan product has a more useful component, due to the content of a high proportion of bifidobacteria. According to its useful healing properties, it is one step higher than all known fermented milk products.
The mushroom is indeed of Tibetan origin. The ancient monks of Tibet for a long time fermented milk in clay pots, having accidentally scooped up this type of bacteria in a mountain lake. In Europe, the mushroom was brought either by Polish scientists, or by the Roerich family, who explored Central Asia and Tibet. Since then, it has taken root well among the peoples of Europe, including ours.
The composition of the Tibetan milk drink
The milk drink contains:
- Protein.
- Lactobacilli are beneficial microorganisms that are involved in the synthesis of vitamins and enzymes, maintain the protective properties and species composition of the intestinal microflora;
- Bifidobacteria - improve digestive function, provide full absorption of nutrients, support intestinal microflora;
- almost all major groups: A (our vision, skin condition, synthesis of digestive enzymes, sex hormones; group B work of the nervous system, digestive, circulatory systems, production of antibodies, maintaining the health of the skin and mucous membranes; as well as vitamins D, PP.
- Trace elements: iodine, zinc and iron.
- Enzymes, polysaccharides, proteins and amino acids.
- in a very small amount of 0.2-0.6%, which has a beneficial effect on the cardiovascular system.
Useful properties of milk fungus
The people have legends about the magical properties of milk fungus. Some of these properties are scientifically confirmed, something, as always, is slightly far-fetched. But, of course, one thing, milk fungus has full health benefits. So, what is useful Tibetan mushroom.
- Helps to strengthen due to vitamin C and the fact that it perfectly cleanses the intestines.
- It has a beneficial effect on the work of the stomach, stimulates intestinal motility, relieves gastritis, colitis and even stomach ulcers.
- It cleanses the body well, removing poisons, toxins, slag salts of harmful compounds. After taking antibiotics, a course of taking this fermented milk drink is especially recommended.
- Proper results are obtained by taking kefir to cleanse the vessels, normalize the level.
- Useful for dysbacteriosis, due to the abundance of those very useful bifidobacteria. It copes well with pathogenic flora.
- For people suffering from lactose indigestion from milk, kefir mushroom is recommended, since the lactose content in it drops sharply due to the action of microflora.
- Improves metabolism.
- Useful for hypertension, lowers blood pressure.
- Perfectly satisfies like any other lactic acid product.
- Fights depression, improves sleep quality, relieves
- and mental activity of the brain.
Useful properties of the Tibetan mushroom for women
- Promotes weight loss. The attributed property to burn fat has not been scientifically confirmed. However, kefir actually helps to reduce weight, due to the fact that it reduces, providing a feeling of satiety for a long time (tested on my own husband).
- The internal use of kefir improves the condition of the skin, making it fresher and younger (tested on myself 🙂). You can wipe your face with a swab dipped in kefir, hold for 10-15 minutes and rinse with warm water.
- The content of folic acid has a beneficial effect on the condition and development of the fetus during pregnancy.
- During pregnancy, it relieves constipation, which many expectant mothers suffer from.
- With acne juvenile rash you can try. Soak a napkin with kefir, put on your face for 20 minutes. Repeat 2-3 times a week for 1 month.
Useful properties of the mushroom for men
- It has a general healing of the body, leads to increased sexual activity.
- It is a preventive measure for premature baldness.
- After it has a general therapeutic effect.
- Prevents the occurrence and development of prostatitis.
Milk mushroom science
I. Mechnikov about the benefits of fermented milk products:
"Among the beneficial bacteria, an honorable place should be given to lactic acid bacilli. They produce lactic acid and thus interfere with the development of oily and putrefactive enzymes, which we must consider among our most terrible enemies ..."
The report of the newspaper "Japan Times" about the discoveries of Japanese scientists:
This fermented milk drink has a pronounced anticarcinogenic (anticancer) activity.
A Japanese corporation has isolated an agent from a fermented milk drink that can dramatically increase the activity of special types of lymphocytes that have an active effect against atypical cells, that is, they can destroy cancer cells.
At the end of the 20th century, a doctor, corresponding member of the USSR Academy of Medical Sciences, Professor M.A. Samsonov recommended a recipe for the treatment of gastric and duodenal ulcers with a fresh milk drink of Tibetan mushroom with sunflower oil (a glass of kefir and a tablespoon of oil at one time).
Studies have shown that the systematic (within one and a half to three months) use of such a remedy contributes to faster and more reliable healing of ulcers.
There is also credible evidence that "mushroom" kefir contributes to the prevention and treatment of atherosclerosis of the arteries and aorta.
Milk fungus contraindications
- ! Hypotension, people suffering from low blood pressure, a milk drink is not recommended, due to the fact that it can reduce the already low pressure.
- ! Diabetics who used insulin should take kefir under control, fearing a sharp drop in blood sugar.
- Children are recommended to take a milk drink only after 1.5 years.
- ! In case of recurrence of ulcers and other complications of the gastrointestinal tract, it is worth refraining from taking a milk drink, the acid of which can provoke pain and heartburn.
- ! Those suffering from milk protein intolerance, of course, should not take the product.
- Take only fresh kefir, avoiding its peroxidation.
- ! It is impossible to combine the wellness intake of the drink with the use of alcohol.
- The use of kefir is also incompatible with taking medications. If they can not be taken, the difference in reception should be at least 3-4 hours.
In the first 2 weeks of taking kefir, you may experience temporary diarrhea. But not for everyone and not necessarily. Do not be afraid and immediately refuse the drink. Wait for the intestines to adapt to the new microorganisms. Can reduce the dose
A healthy intestine is the health of all organs and beauty!
Milk mushroom, how to care. Storage conditions
How to get kefir at home? To get 0.5 liters of sour-milk drink, you need to prepare the following products and utensils in advance:
- 1 tablespoon milk mushroom;
- 0.5 liters of milk is better than natural, you can store pasteurized, but not for long-term storage;
- A plastic sieve if there is none, then a metal one and a piece of gauze;
- Ceramic or glassware;
- Wooden spoon.
The fungus does not tolerate contact with metal utensils, most likely due to oxidizing processes. Milk lumps are placed in a bowl, you can use plastic from under dairy products, for example, sour cream. Pour milk at room temperature and put in the usual kitchen conditions from + 22- + 24, cover with a napkin or gauze on top. If the room is hot above +25, the mushroom can turn sour, then for a while you need to remove the refrigerator and then take it out again and continue the ripening process.
The most useful properties are gaining a drink after 24 hours- this is the most useful kefir.
We filter the finished drink through a sieve into a glass or glassware, separating the grains, rinse them under a stream of warm water and pour them again with a fresh portion of milk.
With proper care, the fungus multiplies very quickly, forming new colonies, so it is important to resettle the extra ones in time. Where to put them? Yes, this is a question ... Offer to friends, neighbors, acquaintances, if there are no good hands - throw it away. But what to do….
Tibetan milk drink can be stored in the refrigerator for up to 3 days. Using an older drink can harm the body.
The drink can be used in cooking, like regular kefir.
If you are leaving, or want to stop taking kefir, the mushroom can be put in the refrigerator, filling it with 10% glucose, sold in a pharmacy. From 7-20 days, the fungus will live quietly in the cool. Glucose, I think, can be replaced with a sugar solution.
Tibetan milk drink, how to take it correctly
The maximum rate of mushroom consumption is up to 800 ml per day, the minimum is 200 ml to achieve an effect in healing or preventing diseases.
It is better to start taking kefir with a small dose - 100 ml for an adult, 50 ml for a child is better in the evenings, after dinner, no later than 1 hour before bedtime. You can take it in the morning on an empty stomach, but it is important to check the reaction of the body in order to avoid a laxative effect.
How long to take Tibetan Milk Mushroom? For health purposes - from 20 days to two or three months. After that, take a short break for a month or two.
Where to get or buy Tibetan milk mushroom
Those wishing to buy Tibetan milk mushroom, please contact online store "Healthy" . Somehow miraculously they dry the mushroom and deliver it by mail or fresh courier mail.
In conclusion, a video about the benefits of milk mushroom
Materials used:
O. Afanasseva "Tibetan riddle. Dairy mushroom"
V. Zaitsev “Treatment with milk fungus”
TV 1 channel program E. Malysheva "Live healthy"
TV "Russia" Program "About the most important" with Dr. S. Agapkin
Internet resources.
Dairy fungus exists and has been used to make healthy kefir for more than one hundred years. But, it has gained wide popularity with us not so long ago. What is a milk mushroom, how to care for and use it?
From a scientific point of view, milk fungus is a complex habitat for yeast microorganisms and lactic acid bacteria. Once in suitable conditions (milk), they begin to multiply. The result of their division is a tasty and healthy lactic acid drink.
Kefir made with the help of a Tibetan fungus is much more useful than ordinary store-bought kefir, as it is obtained as a result of mixed (milk and alcohol) fermentation. 100 g of this drink contains:
- Vitamin A (0.04-0.12 mg with a daily requirement of the body of 1.5-2 mg) - provides antioxidant protection for the body, improves immunity, improves vision.
- Vitamin D - strengthens the teeth and the skeletal system, prevents the occurrence of rickets in children.
- Vitamin B1 (about 0.1 mg. The daily human norm is 1.4 mg)
- Vitamin B2 (0.15-0.3 mg with a daily requirement - within 1.5 mg) - improves metabolism, has a positive effect on the mucous membranes of the digestive tract.
- Vitamin B6 (up to 0.1 mg. Daily requirement - 2 mg) - affects the functioning of the nervous system.
- Vitamin B12 (approximately 0.5 mg if needed - 3 mg) - prevents the development of diseases of the circulatory system.
- Nicotinic acid (content - about 1 mg at a rate of 18 mg per day) - protects the cardiovascular system, prevents the formation of blood clots, prevents the development of hypertension.
Read also about - useful properties, contraindications, use, cultivation and care.
- Calcium (120 mg at the rate for a person per day - 800 mg) - helps to strengthen bones and teeth, affects the functioning of the nervous and cardiovascular systems.
- Iron (0.1 - 0.2 mg at a human norm - 0.5 - 2 mg) - helps the body perform its protective functions, makes hair strong and silky, restores skin tone. Interestingly, the fatter the kefir (the fatter milk), the more iron it contains.
- Iodine (about 0.006 mg at a rate of 0.2 mg) - contributes to the normal functioning of the thyroid gland.
- Zinc (0.4 mg per 100 g, daily requirement - 15 mg) - takes part in many vital processes that occur in the human body
- Folic acid (there is 20% more of it in such kefir than in milk. Like iron, folic acid is more in fatty kefir. Protects against cancer, helps maintain youth. Plays an important role during pregnancy, especially at the stage of fetal formation.
- Lacto-bifidobacteria - normalize the microflora of the body.
- Yeast fungi.
- Proteins - contribute to the absorption of minerals.
- Polysaccharides - contribute to the processes of detoxification of the body, control the level of cholesterol in the blood.
- Carbonic acids - tone up, stimulate appetite.
How to properly care for milk fungus
We will stipulate right away: it is impossible to grow milk mushroom from scratch. If you do not have at least a small grain, then you simply cannot grow it. You can buy a starter culture at a pharmacy, online store, take advantage of offers on forums and message boards, or look for a product from your acquaintances and friends.
To keep Tibetan milk mushroom (kefir fungus) healthy, you need to know how to care for milk mushroom at home. The instruction will help you not only maintain health, but also prevent the death of kefir fungus.
- Prepare special dishes for milk mushroom care (glass jar, colander, gauze). It must be kept clean.
- For washing dishes, it is preferable to use soda than detergents.
- Rinse the mushroom between fermentations only with clean water. It can be filtered or distilled. If the mushroom is not washed well enough, the drink from it may be bitter.
Dairy fungus is not a fungus in the truest sense of the word, but a whole system of interconnected microorganisms. The failure of one link will lead to the death of the entire sourdough.
- Rinse the Tibetan mushroom daily, otherwise it will stop multiplying, darken and die. A healthy fungus has a white, milky color.
- Do not keep a jar of Tibetan mushroom in direct sunlight. At temperatures above 17 degrees, it can become moldy.
- In no case do not close the milk mushroom with a lid - it must breathe. It is enough to cover with gauze so that nothing extra gets inside the jar.
How to store milk mushroom when you are away from home for a long time
I do this: I put the mushroom in a three-liter jar and fill it to the top with milk mixed with water (1: 1). I put it in a warm place. Upon arrival home, I wash the fungus and continue to use it to make a healthy drink. The resulting kefir is used as an external remedy.
Making kefir with a Tibetan fungus
By itself, kefir fungus is not eaten, but it is able to turn ordinary milk into a healthy product. Don't know how to make a medicinal milk mushroom drink at home? Believe me - it's very simple, you just need to follow certain rules.
Instructions for making kefir:
- Take 2 teaspoons of the mushroom, rinse thoroughly and place in a glass dish.
- Fill it with a glass of warm milk. Homemade must be boiled first. Pasteurized - no need.
- Tie the neck of the jar with a cloth or gauze.
- Leave the dishes in a warm place for 24 hours.
- Then strain the kefir through a plastic sieve. The appearance of a dense clot on top is the first sign of the readiness of the drink.
- Rinse the mushroom well with clean water and ferment a new portion of kefir, or leave it to be stored until the next time.
Washed milk mushroom can be stored for several months in the refrigerator, in a jar of water. Periodically it should be washed, while changing the water.
The procedure for preparing a drink should be carried out once a day, preferably at the same time.
How to take milk mushroom
For medicinal purposes, milk fungus, or rather, kefir from it, consume no more than 0.5-0.7 liters per day, dividing this amount into several doses. For prevention, the drink is taken 200 ml per day.
Kefir should be drunk on an empty stomach (1-1.5 hours after and an hour and a half before the next meal, the last dose no later than half an hour before bedtime. The course of treatment lasts for periods of 20 days, between which there is a break of 10 days During the break, continue to care for the mushroom.Strained kefir can be used for baking or externally, as a cosmetic.
The course of treatment lasts an average of 1 year. At the beginning of treatment (the first 2 weeks), the work of the gastrointestinal tract is sharply activated, gas formation increases, defective acts become more frequent, urine becomes dark. People suffering from urolithiasis may experience discomfort in the kidneys and liver. After a while, the acute symptoms disappear and there is an improvement in overall well-being.
What diseases are treated with Tibetan kefir fungus
Dairy fungus can be both beneficial and harmful, so you should start taking it after a preliminary medical examination, listening to the reviews of doctors.
- Milk mushroom can benefit people suffering from gastrointestinal diseases. It contains substances that have anti-inflammatory and wound-healing effects, so it is recommended to use it for gastritis, colitis, peptic ulcer.
- The beneficial bacteria contained in kefir help to restore the disturbed microflora in the intestines.
- Dairy fungus has antispasmodic and choleretic effects.
- Helps to cope with cystitis, diseases of the gallbladder.
- It has a positive effect on the functioning of the cardiovascular and respiratory systems.
- The drink is also useful for people who want to get rid of excess weight.
- Kefir from the Tibetan fungus increases the body's resistance to infections, as a result, strengthens the immune system.
- Helps in the fight against viral and bacterial infectious diseases.
- The use of kefir fungus is the prevention of beriberi, restores strength after operations, protracted illnesses, radioactive and chemotherapeutic treatment.
- Kefir based on the Tibetan fungus is recommended for use by people suffering from cancer.
- When using kefir from milk fungus, efficiency increases, memory and attention improve, sleep normalizes.
- A milk drink helps cleanse blood vessels, normalize blood pressure, lower blood sugar levels.
- It has a positive effect on men's health, increases potency, helps fight prostatitis.
- Milk mushroom can be used externally as a cosmetic product. To brighten the skin, get rid of acne and fine wrinkles.
Milk mushroom care video
Contraindications for use
Despite a number of useful properties, milk mushroom should be used with caution, as in some cases it can be harmful.
- With increased acidity, it is undesirable to take a daily or fermented drink. You should drink only twelve-hour kefir.
- It is contraindicated to drink kefir in the intervals between taking medications. People who take insulin should be careful.
- During treatment with milk fungus, caution should be exercised in the use of alcoholic beverages. It is not recommended to consume kefir and alcohol on the same day, as this can lead to poisoning.
- A contraindication to taking the Tibetan fungus is children under 3 years of age. In young children, the immature digestive system and the use of kefir can cause malfunctions in its work.
The Tibetan mushroom has a large number of positive reviews, but it cannot be unequivocally stated that it is a panacea for all ills. In Tibet, they believe that the milk mushroom cannot be sold and bought, it must be given and given as a gift. This must be done with a pure heart, and then he will be able to preserve and increase all his useful properties.
How to grow milk mushroom at home and what can be prepared from it? The benefits and harms of this product.
Dairy mushroom has long been considered a product that gives excellent health. With the help of this miracle ingredient, our ancestors supplied themselves with many vitamins and trace elements. Nowadays, more and more people are trying to improve their diet, and milk mushroom can help here.
What is milk mushroom
Milk fungus or even more a mixture of yeast fungi with lactic acid bacteria is called white lumps that form on the surface of fermented milk. If this mushroom is left alone in milk, then soon you can get kefir.
In its appearance, this mushroom resembles cauliflower or milk rice porridge, which turned out to be very boiled. The taste of milk fungus is sour. Not everyone likes such a product, but as soon as people learn about its benefits, they begin to eat milk mushroom, or rather, products based on it, for both cheeks.
Tibetan milk mushroom, kefir mushroom, milk mushroom - is it the same thing?
Milk mushroom is called by several more "names". Often it is also called the Tibetan mushroom. There are sources in which the same product is also called kefir fungus. But they are all the same product. Its essence is the same. The mushroom is called kefir, because on its basis kefir is made from milk. And this mushroom is nicknamed Tibetan, because they first started making it in Tibet. Tibetan yogis fell in love with him for his health benefits and value.
Dairy mushroom reviews of doctors, benefits and harms
Doctors unanimously declare that milk fungus is extremely beneficial for our body. This product contains a huge amount of lactobacilli, which have a beneficial effect on the functioning of the intestines and stomach. As you know, a good mood does not originate in the head, but in the intestines, and the milk fungus will just cope with this task. In other words, this product helps to ensure that your mood is always up to par.
It is also good to use it for preventive measures against various diseases. For example, if relatives had joint problems, then it is likely that you will have these problems too. Take regular milk fungus and you will not know about bone diseases. This product contains a lot of calcium, which is why it has a strengthening effect on the bones. We've collected some doctors' testimonials about this amazing milk mushroom. It will be useful for you to familiarize yourself with them.
Anton Valeryevich, general practitioner: “I recommend using Tibetan milk mushroom for those women who are prone to thrush. This product can be an excellent preventive measure against such a disease. On the basis of milk fungus, you can prepare kefir and drink it daily for 2-3 glasses. This will reduce the risk of getting thrush.”
Maxim Viktorovich, general practitioner: “I do not recommend milk mushroom to those who have been coded for alcohol addiction. The fact is that milk fungus, in particular kefir based on it, contains alcohol. Although in a small amount, it is still contained in this product.
Milk mushroom benefits and harms, user reviews
Reviews of people who have tried the effectiveness of milk fungus on their own experience suggest that this product can be used not only for preventive purposes, but also for therapeutic purposes.
Marina, 32 years old: “My sister gave me milk mushroom. Based on it, I prepared kefir. I really liked this drink, and it turned out to be very useful. With the help of such kefir, I was able to lose weight. Every morning I started with a glass of this kefir, prepared with my own hands. And also instead of dinner, I drank only this kefir. At one time, it took me 3 glasses of kefir for dinner. Thus, in 2 months of using milk mushroom kefir, I lost almost 12 kg of weight. I did not even expect such an effect.
Svetlana, 48 years old: “How tired I am of suffering from constipation. I didn’t want to sit on laxatives, because how the body can get used to them and, in general, then you won’t be able to go to the toilet without a pill. By chance on the Internet I came across an article about milk mushroom and kefir based on it. So I started trying this out for myself. And you know, I managed to improve the work of the gastrointestinal tract. Now I go to the toilet regularly and have no problems with stool. I am very happy about this and I advise everyone to have such a dairy mushroom and a drink based on it. I drank kefir 5 times a day, after each meal. And she could also “knock over” a glass at night. I recommend this kefir to everyone.”
Yulia, 34 years old: “I really love milk mushroom cottage cheese. It is not so difficult to make, but it tastes so tender that it’s just some kind of pleasure. My children and I love it very much. I believe that in such cottage cheese there is much more benefit than in the purchased one. We eat this product immediately after cooking, when valuable bacteria are still alive. I noticed that after I started eating a few tablespoons of such cottage cheese every day, my hair began to grow faster. I don’t even complain about my teeth now, but before they crumbled a lot. Yes, and the state of health became excellent, I don’t even remember the last time I lay in a decadent mood. ”
Tibetan milk mushroom cultivation instructions
This product is grown quite quickly. To do this, you just need to cook kefir on milk fungus more often. To prepare kefir, you need to take a couple of teaspoons of the mushroom and pour a little warm milk over 1 liter. It must be warm.
Then you need to cover the jar with milk and mushroom with a dense layer of gauze and leave it completely alone. After a day, you will see that a thick layer of kefir has formed on the surface of the milk. Drain it through gauze and enjoy the wonderful taste of a healing drink.
How to grow milk mushroom
To prepare milk mushroom-based kefir, you do not need a lot of this product. Just 2 teaspoons is enough to make 1-.5 liters of kefir. The mushroom grows quickly, which is very pleasing.
Now on the Internet there are a lot of ads for the sale and even a free transfer to the good hands of milk fungus. If you have a desire to grow this marvelous product with healing properties, then “scroll” the Internet and find at least a couple of teaspoons of this milk fungus to start with.
Milk mushroom from scratch
It is impossible to grow milk mushroom from scratch at home. A piece of it can only be found somewhere with friends. Or apply with an ad on the Internet. But in the second case, it’s easy to fall for a fake, so it’s better to ask friends and acquaintances, maybe someone will share this valuable product with you.
Milk mushroom how to care and use
Tibetan milk mushroom does not require special care. Just after each use, it must be thoroughly washed and placed in the refrigerator until the next use. In heat, this product may quickly become unusable.
The use of products that are prepared on the basis of milk fungus implies immediate absorption. They should not be stored for a long time, so as not to harm your health later when using such products. At most, you can prepare, for example, milk today, and use it tomorrow or the day after tomorrow.
What is useful milk mushroom
First of all, this product is able to improve the work of our digestion. It is especially prescribed for constipation.
Milk fungus also affects the health of bones, teeth, hair and skin. Women may notice that they have become more beautiful after regularly eating milk fungus.
Milk fungus also supplies us with vitamins B, C, A and PP, which is extremely important for the body. It contains a lot of calcium, magnesium, iodine, zinc and beneficial bacteria. Milk mushroom-based kefir can be considered a replacement for multivitamins.
How to store milk mushroom
Storage milk fungus involves in the cold. Put the mushroom in a jar of water in the refrigerator. It is better to dilute water in half with milk. You can store the mushroom in this form for three days, and then use it to make kefir.
There are also such brave hostesses who keep the fungus in the refrigerator for two months, and nothing happens to it. They simply dip the mushroom in water without adding milk and put this jar in the refrigerator. Every day in this case, the fungus is washed with clean water.
Is it possible to freeze milk mushroom
Milk mushroom should be stored in the refrigerator, but not in the freezer. If you freeze it, then the necessary bacteria will simply die. Also, it cannot be kept warm, so that it does not deteriorate. Ready-made products based on milk fungus should also not be kept at room temperature for a long time. They also need to be placed in the refrigerator or eat immediately.
Milk mushroom recipes for treatment
It is best to cook kefir on the basis of milk fungus, according to the scheme that we described above. With the help of kefir, you can first of all treat constipation. For this, it is enough to drink 1 glass of kefir after each meal.
You can use kefir to normalize pressure. This drink is able to lower it. Here it is recommended to drink a glass of kefir three times a day before meals. Remember that under reduced pressure, this product is prohibited for use.
If you need to clean the liver, then fasting days can be arranged on milk mushroom kefir. It is enough to do one or two such days a week, and your liver will say “thank you” for it.
Dairy mushroom for weight loss
If you need to throw off a decent amount of fat from yourself, then milk mushroom will help here. Drink kefir made on the basis of this product and lose weight. You can sit on such a drink for 3 days, and during this time it will take up to 5 kg of excess weight.
There are diet options for milk fungus kefir, in which kefir is used simply instead of dinner. During the day, only light food should be consumed. With this option of losing weight, the weight will go away slowly, but it will not return back.
Dairy mushroom for diabetes, recipes application
If you have diabetes, then remember that milk fungus is categorically contraindicated for you. The fact is that this product is able to completely neutralize the medications prescribed by the doctor to treat your ailment. Do not risk your health and do not dare to include this product in your diet if you have diabetes.
Dairy mushroom for gastritis, recipe for use
If you have been diagnosed with gastritis, then eating milk fungus will have a positive effect. Drink milk mushroom-based kefir before eating half a glass and after a few days you will already feel much better.
Milk mushroom masks
It is useful to make masks with kefir based on milk fungus. You can do them both on the face and on the hair. You can simply apply kefir on your face and leave for 20 minutes. Such a mask will refresh the complexion and whiten it a little. Also, after such a cosmetic procedure, the skin will become softer and more elastic.
If you use kefir for hair masks, you can achieve a dazzling shine of hair, as well as density and splendor. A kefir mask will prevent your hair from getting tangled while combing.
Can children have milk mushroom
It is better not to give children products prepared on the basis of milk fungus up to 3 years old. After reaching this age, you can introduce a glass of milk mushroom yogurt into the baby's diet per day. Then it will be possible to add milk mushroom cottage cheese here, as well as cheese based on this miraculous ingredient.
Kefir from milk Tibetan mushroom
We described how to cook milk mushroom-based kefir a little higher. Everything is pretty simple. You only need 2 teaspoons of milk mushroom and one liter of milk for it.
Milk for making kefir should not be skimmed. It is best to make sure that it is homemade. If you can’t find homemade, then buy a drink with 3.2% fat. If you find milk with a fat content higher than this in stores, then buy it.
Be sure to cook kefir in a glass container, and put the mushroom with a plastic or silver spoon. These materials will not allow fungi and bacteria to die.
Do not cover the kefir with a lid so as not to block the air for bacteria. Otherwise, you will end up with a useless drink.
Store ready-made kefir in the refrigerator for no more than 3 days. After the expiration of this period, all bacteria will die and kefir, from a healing potion, will turn into a simple drink.
Dairy mushroom cottage cheese
Milk mushroom cottage cheese is easy to prepare. You just need to take a saucepan and pour pre-prepared kefir into it based on the same Tibetan fungus. How to cook it, we already wrote above.
So, the fire during the preparation of cottage cheese should be small. Bring the kefir to a boil over this heat.
Let the future cottage cheese boil, thus, for 5 minutes, and then remove the pan with kefir from the stove and let it cool.
After cooling, pass the cottage cheese through a sieve or gauze. As a result, you will get an extremely gentle, and most importantly, a useful product. It can be eaten without all sorts of additives, and it will have a very pleasant taste anyway. If you want, then on the basis of such cottage cheese, cook cheesecakes, you get a very tender dish.
Milk mushroom cheese
Cheese based on milk fungus is cooked for a long time, but in the end you will get a very tasty, healthy and nutritious product. It is much more useful than purchased products of this kind.
To make milk fungus cheese, you will need the following:
- kefir based on milk fungus - 2.5 liters;
- milk - 0.5 liters;
- butter - 50 grams;
- raw chicken egg - 1 small;
- soda - 0.5 teaspoon;
- salt - 0.5 teaspoon.
First, prepare cottage cheese from kefir based on milk fungus. How to cook it, we described a little higher.
Then put a pot of milk on the fire and heat it to about 80 degrees. It will not be superfluous to acquire a special thermometer for this purpose. It will come in handy more than once in the household.
As soon as you notice that the milk has curdled, then throw the mass on a sieve so that the unnecessary water is glass. Instead of a sieve, you can also use an ordinary gauze cloth. Now put the mass back on the fire and cook for 10 minutes. Stir your future cheese periodically. Then mix everything diligently and place in a mold greased with vegetable oil.
Remove the form with the cheese mass in a cold place to solidify. After 8 hours, the cheese can be eaten. Cheese can be eaten just like that, put in slices on slices of bread, creating a sandwich, or crumbled into all kinds of casseroles and salads. The fillings from such cheese for stuffing vegetables are very tasty. Use this product at your discretion. In any case, it will be tender and tasty.
Now you know everything about milk fungus and cooking options and ways to lose weight with it. Here is such a valuable and healing product that will help you not only diversify your menu, but also make it healthier and more useful.
There are several types of medicinal mushrooms: Tibetan milk mushroom , Indian sea rice, kombucha. And although outwardly they do not look alike, they are all united by one scientific name for these mushrooms: zooglea. In fact, they are not mushrooms at all. This is such a mucous formation, which is obtained when bacteria of some species seem to stick together with each other. All three mushrooms are completely different, and what unites them is that they contain acetic acid bacteria, and that they all have healing properties.
Kefir, which was obtained as a result of the vital activity of protein clusters, was nicknamed the elixir of youth. People who take it systematically did not age for a long time, as a result, they were always in decent shape! It should be noted that these protein clusters fermented not only cow's milk, but also goat's, sheep's, and horse's. The result was always amazing: the drink (“kefir”) obtained after fermentation prolonged youth and a healthy full life. Thus was discovered the living medicine that we call today "Tibetan milk mushroom". For many centuries, this mushroom was kept in strict confidence by the peoples of Tibet.
Among Muslims kefir mushroom For a long time it was considered a gift from Allah and was passed down from generation to generation. It was also considered that kefir mushroom is a source of wealth and family well-being. Given the reverent attitude towards this bioculture, it is not surprising that the process of making kefir itself was kept a great secret.
According to another version, it is considered that North Ossetia is the birthplace of kefir. They say that it was the highlanders who first came up with this product and experienced its healing and nutritional properties. Caucasians considered kefir a drink that restores youth to old people and gives strength to young men, they called it "a gift from heaven." Like any real treasure, the recipe for making kefir was kept in the strictest secrecy and was inaccessible to foreigners just like the secret of Chinese silk was once. In ancient times, the peoples of the North Caucasus called kefir fungi for their granular surface. "millet of the prophet" or "grains of Mohammed". The sourdough was passed only within the genus; in no case could it be given, given away or sold to someone else. Those who disobeyed this strictest prohibition faced an inevitable punishment, and the laws of the mountains were always severe. According to legend, kefir fungi Mohammed himself brought in his staff as a gift to the mountaineers. He taught people to cook a very special product with the help of these peas and strictly forbade giving them to non-believers. Having accepted this gift, the inhabitants of the Caucasus began to prepare a divine product. They considered it a sin to give mushrooms even to married daughters. So those who wished to taste the healing drink came from distant countries to the North Caucasus. The method of making kefir has not changed for several centuries. In order to ferment milk into kefir, milk was poured into a leather skinskin, and later, into a special clay vessel, and, having placed fungi there, they carried it out onto the road so that every traveler could kick it with his foot. Highlanders rightly believed that constant shaking only accelerates the fermentation process.
The first article about kefir in Russia was written in 1867. One of the Russian medical journals described the healing and nutritional properties of the mysterious drink. Gradually, kefir became known not only in Russia, but also abroad. At the very beginning of the 20th century, the medical community was very interested in the mystery of kefir, and the All-Russian Society of Doctors decided to take a serious step. Its representatives offered the dairy farmer Blandov to get a recipe for making kefir and arrange its production in Russia by any means. Of course, for their part, they promised him a substantial reward.
It took the resourceful entrepreneur just one year to solve the problem. During this time, in some mysterious way, he received kefir fungi and opened the world's first plant for the production of a wonderful drink. Surely the case was not without the best detectives of that time, but, one way or another, in 1909 kefir began its victorious march across Russia.
In Russia in the 19th century kefir clinics began to open everywhere, stories about miraculous healings and the extraordinary properties of kefir, as a miraculous elixir that prolongs life, were passed from mouth to mouth. Russian doctors used kefir to treat rickets, lung diseases, gynecological diseases, anemia, dropsy; kefir cured or at least mitigated the course of such severe lung diseases as tuberculosis.
