The recipe for a Tibetan mushroom, specifically for Tibetan kefir made from these mushrooms, is very simple. Kefir from Tibetan kefir grains is prepared in the same way as traditional kefir. Check how to make kefir from Tibetan mushrooms and how to grow them.

Tibetan mushroom(kefir mushroom, Tibetan kefir grains) are bacterial cultures resembling cauliflower florets, which are used to ferment milk. The end product is Tibetan kefir, which has many potentially healing properties-strengthens immunity, improves digestion, and soothes inflammation.Recipefor kefir made from these mushrooms Tibetan, it is very simple.

Tibetan mushroom (kefir mushroom, Tibetan kefir grains) - recipe for Tibetan kefir

  • Ingredients:

You will need 1 tablespoon of grains for 0.5 l of milk. Specialist literature shows that kefir is best fermented with a grain content of about 5%.

Kefir contains alcohol, the level of which may exceed the limit of 0.5% for non-alcoholic beverages.

For the preparation of the drink, it is recommended to use whole milk and if possible - raw milk (unprocessed, unpasteurized, straight from the cow). It is also possible to make kefir from skimmed milk, pasteurized and even pasteurized milk using the UHT method, goat milk, cow milk, and also homogenized milk.

Kefir grains should not come into contact with metal. Prolonged contact with a metal surface can provoke corrosion, as is the case with any acid fermentation. Some, however, believe that even a momentary touch of metal (e.g. a strainer) can destroy kefir grains.

  • Preparation method:

1. Put the Tibetan mushrooms in the jar.

2. Pour the kefir grains with milk. Do not completely fill the jar as carbon dioxide production may cause an increase in volume. There is no need for heating or temperature regulation ( although kefir ferments faster if we slightly heat the milk taken from the refrigerator to ambient temperature).

Follow the instructions, remembering that the kefir grains multiply within 20-24 hours, immersed in fresh milk (first you need to rinse the mushroom in coldwater). The procedure should be repeated every day - wash the vessel and the mushroom clean.

3. You can close the jar tightly (then pressure will build up) or just loosely put the lid on the jar. Others advise you to cover the jar with gauze and secure it with a rubber band.

4. Put the jar aside for 24 hours. Kefir should ferment at room temperature away from direct sunlight.

5. You should shake the jar frequently or stir the milk (but with a wooden spoon - not a metal one). The activity of microorganisms focuses on the surface of the grains, so the agitation of the solution is to distribute the milk and grains throughout the vessel and thus accelerate their action.

6. The kefir will be ready when it thickens. This usually occurs after 24 hours, and if the room temperature is lower (or if you prefer sour kefir), it takes longer. You can shake the jar again before removing the beans. Take the beans out with a spoon, especially when they are large, or you can strain them in a colander.

7. After this time, mix the kefir and strain the mushroom in a strainer.

Tibetan (kefir) mushroom - where to buy? What's the price?

The Tibetan mushroom can be bought in online stores or at online auctions (the price ranges from PLN 5 to PLN 20) or from friends who have grown it - it grows quickly, so you can share it.

Tibetan mushroom - how to grow kefir grains?

After straining the kefir from the beans, put them in a clean jar, pour in fresh milk and continue producing. Extra grains can be stored for later use without the need for regular feeding. Just dry them.

To do this, rinse the beans, dry on absorbent paper and dry in the sun or in a dryer set to a low temperature. You can slow down the metabolism of the beans by putting them in the refrigerator, but after a week you will have to feed them anyway, or hibernate them by placing them in the freezer. Keep in mind, however, that kefir grains work best and are he althiest when they are constantly working and being fed regularly.

He althy kefir grains are characterized by the fact that they grow and reproduce quickly. When their proportion to milk increases, the kefir will ferment faster and faster. The excess grains should be removed so that their amount in milk does not exceed 10%. Consequently, anyone who grows kefir grains and produces kefir regularly will end up having an excess of grains. You can share them with other people.

The hardest thing is to get the production rhythm. After the separation of the maturedkefir from grains is best used to produce the next batch. Growing kefir grains requires constant attention. If you do not feed the grains - they will die - they will dissolve in acidified kefir.

Dead kefir grains are a substrate for completely different life forms: then we observe a smelly mush of insignificant fungi and bacteria still metabolizing nutrients, feeding on the remains of old structures, but no longer having an integrated form.

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