How to keep the Tibetan milk mushroom

Tibetan milk mushroom is a small home factory for the production of delicious and healthy yogurt, cottage cheese and cheese for the whole family. They cannot be compared to store-bought counterparts. Unlike dairy products from the supermarket, yogurt, derived from milk mushroom, has a therapeutic effect. It can be used both internally and externally (in cosmetics and dermatology).

You will need

- pasteurized or organic milk, but not restored;
- 2 tea spoons of milk mushroom, to get a glass of kefir;
- 200 ml of milk, temperature +18-+25 degrees;
- the periodicity of 12-15 hours.

Instruction

"Feed" milk mushroom fresh milk without making any big breaks. A sign of proper care of his fast breeding and fresh look. Healthy mushroom is white and look like cottage cheese, the patient ceases to grow, becomes yellow and may die.

Keep it in a place where not receive direct sunlight, but not in a dark closet. Use for the growth and development of the fungus only glass container (quart jar). Dining room, use baking soda to wash the jars where "lives" mushroom, it can not handle detergents. When storing, cover the dishes with gauze, not cover. Fungus is a living organism and it needs to breathe. Keep the optimal temperature is between 18 and 25 degrees Celsius. Use for removing kefir only a plastic or wooden dish and spoon.

Give the mushroom to a friend or send him on "vacation" if the course of treatment you want to take a break. It can be stored up to 2 weeks in a jar of milk on the bottom shelf of the refrigerator is not very cold. During this time, anything with milk mushroom will not happen, and it will not lose its properties. When the yogurt is needed again, remove it from the jar, rinse well and pour a new portion of milk.

Freeze the mushroom, if it is necessary or he was sick. It is seen that this measure had a good effect on his condition. Before freezing the fungus rinse well to between the grains remained particles of the fermented milk. Then dry slightly, spreading on the gauze for one hour. Then put the mushroom in a plastic bag by removing air and tightly knot. Put it in the tray and storing in the freezer. In this form milk mushroom can be stored for up to a year. If you need to defrost it, the procedure is repeated in reverse order. Remove the mushroom from the bag, defrost it for some time, having spread on gauze. Again pour fresh milk. With proper care and storage for milk mushroom, kefir will turn out with excellent taste and medicinal qualities.

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