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.

The 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:

1. Protein.
2. 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;
3. Bifidobacteria - improve digestive function, provide full absorption of nutrients, support intestinal microflora;
4. 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.
5. Trace elements: iodine, zinc and iron.
6. Enzymes, polysaccharides, proteins and amino acids.
7. 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

1. 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).
2. 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.
3. The content of folic acid has a beneficial effect on the condition and development of the fetus during pregnancy.
4. During pregnancy, it relieves constipation, which many expectant mothers suffer from.
5. 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

1. It has a general healing of the body, leads to increased sexual activity.
2. It is a preventive measure for premature baldness.
3. After it has a general therapeutic effect.
4. 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.

The milk mushroom was bred in Tibet and for a long time remained a secret of their traditional Tibetan medicine. Milk fungus was brought to Europe from India by a Polish professor, who for 5 years lived and was treated by Indian yogis for cancer of the stomach and liver, and was cured with milk mushroom. Leaving, the professor received a fungus as a gift. Milk fungus is a white body with a diameter of 5-6 mm in the initial period of development and 40-50 mm at the end of the period before division.

What is Tibetan Milk Mushroom?

It is a spherical white body with a diameter of 5-6 mm in the initial stage and 40-60 mm at the end of development before division. It was bred by the peoples of Tibet and for a long time remained a secret of their medicine.

It came to Bulgaria 300-200 years ago and since then it has been cultivated in almost every peasant family. The most complete information I received from the traditional medicine of Bulgarian healers and healers. They claim that the healing properties of this mushroom are truly unique.

One of his most important abilities is the ability to clean up and smooth out allergic diseases.

The use of fermented milk by this mysterious alien not only alleviates cardiovascular diseases, but cures them. Drinking this mushroom kefir at high blood pressure means curing quite serious hypertension in 2-3 years. Perfectly helps with atherosclerosis - it stops the liming of capillary walls. It treats diseases of the liver and gallbladder, dissolves stones in the gallbladder, treats stomach and duodenal ulcers. After serious illnesses with the use of antibiotics, it is advisable to use mushroom kefir immediately, since it not only intensively expels antibiotics from the body, but also protects the intestinal flora from the death of beneficial bacteria. There is evidence that the infusion of this fungus stops the development of cancer cells. The constant intake of mushroom kefir helps to maintain a state of vigor and efficiency. It certainly contributes to the rejuvenation of the body. This infusion is also useful for any inflammatory diseases of the oral cavity.

The benefits and properties of milk fungus

Milk mushroom has the following properties:

activates the immune system
normalizes metabolism (including carbohydrate)
cures gastrointestinal diseases (including peptic ulcer), because. normalizes the composition of the intestinal microflora, has a wound healing effect
has an anti-allergic effect
antimicrobial, anti-inflammatory action
has choleretic, antispasmodic properties
increases sexual activity
improves memory and attention

Milk fungus treatment

Tibetan medicine has developed and still has preserved an extract on sour milk - Tibetan milk mushroom - the main prophylactic and therapeutic agent of the East, used in the form of kefir.

Kefir obtained from Tibetan milk mushroom:

used as an elixir, healing agent for general weakness of the body

is used as a means of prevention against environmentally hazardous products that have flooded the Russian food market

used as a remedy for allergic diseases

active against tumors

prescribed for kidney stones and gallbladder

effective in diseases of the liver and gastrointestinal tract

contributes to the maintenance of intestinal microflora and digestive functions.

Method of treatment with milk fungus: Tibetan milk elixir is taken in a strictly established order for recovery. Compliance with this rule is very important especially in the early days:

1 glass of kefir three times a day 10 minutes before meals. The intervals between daily intakes of kefir should be about 5 hours.

Kefir, obtained from the Tibetan milk mushroom, is used to treat children from the age of three. For children, depending on age, the dose is respectively two to three times less.

Course of treatment: 1 month, after which a break - 1 month. And so on until the cure. In the first two days of treatment, intestinal upset can be observed as a reaction to medicinal kefir, which disappears after two days. Do not stop treatment.

Obtaining medicinal kefir: 1 tablespoon of Tibetan milk fungus - dose - in the form of white jelly-like clots is poured into 1 liter of pasteurized milk at room temperature. Some sources indicate a dosage of 2 teaspoons per 250 ml of milk - this is for an old or inactive fungus. The poured milk should ferment in 17-20 hours. A sign of complete fermentation is the appearance of a thick layer on top, in which the fungus is located, the separation of fermented milk at the bottom of the jar.Therapeutic kefir is ready in a day, as soon as the milk clot separates from the bottom. If the milk has not fermented completely in a day, take more fungus next time.

Strain kefir through a colander, strainer into a glass jar. Rinse mushrooms in a colander with cold boiled water and pour milk again. Kefir to use, as mentioned above.

The medicinal properties of the fungus in pasteurized milk persist for 1-2 months. Then the fungus must be replaced with a fresh one.

Use only one-day kefir. Do not put kefir in the refrigerator. P The last dose is 30-60 minutes before bedtime (on an empty stomach).

If the milk fungus is not washed daily and poured with fresh milk, then it will not multiply and turn brown, it will not have medicinal properties and it may die. Healthy white fungus (color of milk, cottage cheese).

The course of treatment is 1 year. During the course of treatment with milk fungus, the use of strong drinks, infusions, and medicines is strictly prohibited. In 10 days of a break, you need to continue to care for the fungus. Strained kefir can be used for pancakes, cottage cheese, wipe hands, face, etc. Sore spots should be lubricated 6-8 times in a row during the day.

Application of Tibetan Milk Mushroom

Healing milk can be used on a wound, cut, barley. Apply to the affected area for 30 minutes. a napkin from a bandage dipped in fungal kefir.

In the first 10-14 days, the use of milk fungus dramatically increases intestinal activity, which is expressed in increased gas formation, so it is not recommended to take milk before work. The chair becomes frequent, the urine darkens a little. Patients with stone disease may experience discomfort in the liver, kidneys, and hypochondrium. After 12-14 days, the reactions in the body will stop, the general condition will improve, mood and general tone will increase, in men - sexual activity.

Milk fungus contraindications

Even Bircher-Brenner, a well-known nutritionist - naturopath, considered kefir unsuitable food, especially for children and the sick, because it is an artificial product. Kefir is obtained by fermenting milk with special enzymes derived artificially. Bacteria change the composition of caseins, and sugar is converted into lactic acid. These kefir fungi, like brewer's yeast, process milk sugar into alcohol. Indeed, fresh kefir contains up to 0.9 percent of the purest ethyl alcohol. The longer the fermentation goes on, the hoppier the kefir becomes. And in terms of the degree of alcohol content, it is inferior only to koumiss, which contains up to 5 percent of alcohol. Of course, it is hardly worth taking seriously the claims of some naturopaths that the use of yogurt is the first step towards alcoholism. But the more profitable it differs from milk mushroom infusion - it is not kefir, and it does not contain a single gram of alcohol. That is, it can be absolutely safely given to children and the sick.

An absolute contraindication to the use of milk fungus is only intolerance to milk protein. Dairy fungus is not recommended for use during pregnancy, as well as children under three years of age, since its effect on the body has not been studied in randomized trials.

Milk Mushroom Care

Remember that milk fungus is a living creature, you need to handle it carefully, carefully, do not cover it with a lid, because. he must breathe. Dairy fungus should not be washed with hot water and left in the refrigerator, because. it loses its medicinal properties. Milk fungus dies if it is not washed in time. If you are absent for 2-3 days, fill a 3-liter jar of milk in half with water, put a mushroom in it, put it in a warm place, use this kefir for your feet upon arrival (relieves fatigue in the legs, has a wound healing effect, reduces sweating).

According to legend, milk mushroom should be presented with an open heart, so the question is where to buy milk mushroom? I will answer: it is better to find a person who has it and ask him to give it. After the offspring, transfer the mushroom only with the instructions for use and care described above.

Dairy mushroom diet

Among the huge variety of diets, there is one that will cleanse the body of accumulated toxins, and then get rid of unnecessary body fat. This is a diet with the help of Tibetan milk mushroom.

There are a lot of mushrooms in nature! There are also mushrooms among them - healing microorganisms, which we know under the names "Indian sea rice", "Tibetan milk mushroom" (or "Indian yogi mushroom") and "kombucha".

The miraculous discovery of the Tibetan milk mushroom happened many millennia ago. According to one legend, Buddhist monks who lived in Tibet noticed that milk fermented differently in different dishes. Over time, cluster-like protein compounds began to appear in the unusual yogurt, which the Tibetan monks found worthy use in medicine and cosmetics. The drink was nicknamed the "elixir of youth" because people who used it regularly did not get sick and were always in great shape.

Tibetan milk mushroom was considered a source of well-being and wealth, so the process of its preparation was kept in strict confidence. But over time, the milk mushroom became known in Europe. It was brought by a Polish professor who lived and treated in India for 5 years. After a complete recovery, before returning to his homeland, he received a Tibetan milk mushroom as a gift from the monks. And in Russia, the Tibetan mushroom appeared in the middle of the 19th century.

Russian doctors used an unusual kefir, obtained with the help of milk fungus, to treat rickets, anemia, and dropsy. This drug cured or at least mitigated the course of such severe lung diseases as tuberculosis. Doctors noted that after regular intake of kefir, people's weight stabilized, and many even lost weight. Scientists are interested in this. After numerous studies, it was found that such a restructuring in the human body occurred due to the presence of acetic acid bacteria in the Tibetan milk fungus. This phenomenon was immediately adopted by nutritionists.

An infusion of Tibetan milk fungus copes well with obesity, as it converts fats to simpler compounds, which are then removed from the body. When using Tibetan milk mushroom, there is a sharp suppression of appetite, which greatly facilitates the procedure for losing weight.

It is also important that the Tibetan milk mushroom has a beneficial effect on the microflora of the gastrointestinal tract. It neutralizes and removes from the body the very poisons that are formed as a result of the decomposition of food in the intestines, and also relieves the body of the effects of drug treatment. Moreover, the Tibetan milk mushroom perfectly copes with allergies, atherosclerosis and cardiovascular diseases, reduces blood sugar.

So how to get rid of excess weight with the help of Tibetan milk mushroom?
- In order to lose weight, you should drink Tibetan kefir half an hour after eating. The last dose should be 30-60 minutes before bedtime (on an empty stomach, i.e. approximately 3 hours after eating). This kefir should be consumed daily. Some nutritionists advise taking a Tibetan mushroom drink only in the morning, arguing that this is how you can achieve rapid weight loss. Of course, you will achieve better results if you limit the consumption of flour products and sweets during this period.

In some people, after eating milk fungus, intestinal activity sharply increases, which is expressed in increased gas formation. Sometimes the urine becomes a little darker. But then these reactions in the body stop, the general condition improves, mood and general tone increase.

Once or twice a week it is useful to arrange fasting days based on Tibetan kefir (from 1 liter to 1.5 liters per day). This can be done when the milk mushroom reaches the desired size, and you will receive a sufficient amount of kefir.

If the “kefir day” seems to you a very complicated procedure, then try to spend a fasting day with apples, pears and the same Tibetan elixir.

Ration for one day

For the first breakfast - an apple and a glass of Tibetan kefir.

For the second breakfast - a pear, an apple and a glass of Tibetan kefir.

For lunch - a glass of Tibetan kefir with a slice of black bread.

For dinner - pear-apple salad seasoned with Tibetan kefir.

Before going to bed - drink a glass of Tibetan kefir with a teaspoon of honey.

The value of the above diet is that weight loss will be stable: about 4 kg per month. In addition, the hormonal background returns to normal, metabolism normalizes.

The use of milk fungus in cosmetology

Regular use and addition of milk fungus products to cosmetics will help you always look young and attractive. Mushroom kefir protects, cleanses, refreshes, tones, smoothes, restores, heals and rejuvenates the skin, and also helps in strengthening the hair, restoring its natural shine and beauty.

The use of masks based on milk fungus helps to whiten the skin and eliminate age spots. Regular rubbing of kefir into the scalp and hair promotes healthy hair, nourishes it, and ensures healthy growth. Infusion of the Tibetan mushroom is successfully used in the fight against baldness in both men and women.

Masks are one of the most affordable and common cosmetics. The nourishing and healing substances of the masks penetrate deep into the pores of the skin, which becomes more elastic, fresh and young. Their action will continue for 2-3 days. To get the maximum benefit from masks, you must first learn the rules for applying these cosmetic procedures.

The action of masks is diverse: some masks help soften and nourish the skin, while others have a degreasing and astringent effect, others help whiten the skin, some strengthen it, increasing elasticity. There are masks that also have healing properties, they shrink pores, relieve irritation and inflammation of the skin, thereby cleansing it. Along with this, masks can have not only local, but also a reflex effect on the entire body. The main purpose of the masks is to activate blood circulation and improve the nutrition of the skin of the face and hands.

The history of the appearance of the Tibetan milk mushroom

It has several names, for example, in Belarus it is known as the mushroom of Indian yogis.

For example, E. Gonikman in the book "Ways of Healing" claims that 5 years ago this mushroom was brought from India by a Polish professor who lived and worked there for 5 years. With this mushroom, he was completely cured of liver disease. Leaving, he received a mushroom as a gift. Russian mycologists cannot say anything specific - this mushroom, as well as its Tibetan variety, for some reason did not interest serious science, there were practically no studies.

However, the wife of the famous artist Roerich, Helena Roerich, was seriously interested in this mushroom. According to her biochemical studies, the infusion of this fungus (mushroom kefir) contains a lot of useful substances and has no analogues among modern kefirs. The Roerichs, who were not guests in Tibet, probably enjoyed such confidence that they were honored to be initiated into the holy of holies of the healing mysteries of Tibet.

On the territory of Russia, the Tibetan milk mushroom, like kombucha and sea rice, has been known for a long time. In the middle of the 19th century, aristocrats from St. Petersburg went to Kislovodsk to see a local sorceress to be treated for tuberculosis. She treated with the milk infusion of this fungus. Which, according to her, she took from the Buryats, who for a long time used this fungus to ferment horse milk.
And it was on the milk of young mares that she fermented milk mushroom, so the course of her treatment was quite expensive and only very wealthy people could do it.

A descendant of the famous boyar family Romodanovsky - Nikita Pavlovich, Prince Goncharov - Vyshnev. he even left notes about his treatment with this Antonina Mironovna, who was stingy and uneducated, but kept the household firmly and had a herd of horses, from which she received healing milk, which she then fermented "in an amazing way." Those undergoing treatment according to her method lived freely in mansions and houses rented in Kislovodsk and the surrounding area, and in the mornings the courier carried “bluish curdled milk” in clay pots to the farmsteads, which had to be drunk on an empty stomach during the day. Additionally, the prince took the healing mineral waters of Kislovodsk and the same baths from them. “Metropolitan doctors were surprised when I returned home after two years of treatment, as consumption ate people much faster. The same treatment not only had an effect on stopping the disease, but also on stopping the debilitating cough that was eating away at my insides. I did not dare to re-enter the service of my sovereign and asked for my resignation in order to consolidate the treatment received in my own estate near Tula. And for five years now, I have not had any signs of a terrible disease. I also advised the same treatment to my niece, Princess Dashkova, who took my advice and also received considerable relief.

I found evidence of the use of the Tibetan milk mushroom in the villages of Latvians, who were also skilled milkmen. They also took milk fermented with milk fungus as a remedy for diseases of the stomach and intestines, with consumption, and gave scrofulous children for treatment.
In the Novgorod region fermented sheep's milk was treated for heart disease. My friend told me that it was they who saved her older sister, since she was born during the war and miraculously lived to a year, as she “rolled up from crying to blue lips” and often lay without breathing for a minute. The paramedic immediately ordered to look for the grandmother, because he knew that you could not raise her with aspirin. And the grandmother gave this fungus and ordered him to insist on milk - goat's milk is better. We went out. Now under sixty she has three children, five grandchildren.

Research on the healing properties of the Tibetan milk mushroom

At the beginning of the 20th century, the outstanding herbalist Badmaev became interested in the amazing properties of this mysterious mushroom. He claimed that the infusion of this fungus can work wonders - cure hypertension, diabetes, allergic diseases.

Moscow doctor Krupenin N.N. undertook to investigate the effect of "mushroom kefir" in severe forms of atherosclerosis and increased blood pressure. He found on 35 clinical patients that the use of this infusion causes a decrease in blood pressure in 29 patients.

In 1934-36, on the basis of the Smolensk Medical Institute and its subordinate clinic, a study was made of the effect of Tibetan milk fungus infusion on lowering blood sugar in diabetic patients. In 75 clinical (of which 34 are insulin-dependent) patients, it was found that a noticeable decrease in blood sugar is observed already on the third day of using mushroom kefir, both in insulin-dependent patients and in non-insulin-dependent ones.
In 1953 - 1957 in St. Petersburg, on the basis of the laboratory of the first medical institute, associate professors Vakhrushev P.A. and Semenova M.N. culture of milk Tibetan fungus was studied.

They revealed the biological characteristics of the Tibetan fungus, its physical and chemical properties, the chemical composition of the infusion, the resistance of bacteria to it, and the mechanism of its action on microorganisms. The influence of the infusion on the antigenic properties of pathogenic microbes and the influence of some biological factors on the antibacterial activity of kefir (milk infusion of the Tibetan mushroom), toxic and other pharmacological properties were studied. As well as experimental and practical applications.

In particular, they conducted a study of the effect of infusion of the Tibetan mushroom in the treatment of chronic enterocolitis (due to decompensated chronic anacid gastritis), on bacterial dysentery such as Flexner, Shiga, and also in cases of clinical dysentery without detecting a specific bacterial variant. The authors argued that the treatment with native fluid is in no way inferior to the action of ftalazol and levomycene. In 1903, a group of 41 patients was treated in the clinic for infectious diseases. Of these, 11 people had an acute form of dysentery, 5 had an exacerbation of chronic dysentery, the remaining 25 people suffered from colitis and enterocolitis of various etiologies.

Soon after the start of treatment with lactic fungus, patients experienced an improvement in general well-being, a decrease in stool, and a decrease in abdominal pain. the temperature in 15 patients out of 17 decreased to normal during the first day from the start of treatment. Complete normalization of the stool in 60 percent of patients occurred in the first 1-5 days after the start of treatment, in the rest on the 6-12th day. The course of treatment of a patient with acute dysentery consumed an average of seven daily doses (daily dose is equal to 100 g of the drug). The average length of stay in a hospital bed of patients was slightly lower than in the treatment with antibiotics and sulfonamides. In most patients, bacterial bowel cleansing occurred within the first 5 days from the start of treatment, in the rest - within 10 days.

The scientist Mechnikov also became interested in the amazing "Bulgarian curdled milk". Ilya Ilyich Mechnikov received the fermentation bacteria of this fermented milk product in the course of his research on prolonging human life, the basis of which he considered the destruction of the putrefactive intestinal flora. At present, the stick bred by Mechnikov is cultivated in Bulgaria at the Institute of Anticancer Therapy (Sofia). A few years ago, a group of scientists supplied the starter “milila” from Bulgaria, as the product was named after Mechnikov. This product has been studied by enthusiasts, and interesting reports and observations have been made on the treatment of many diseases, primarily, of course, of the gastrointestinal tract. Interesting information was also collected on the prevention and even treatment of oncological diseases, atherosclerosis, candidiasis, etc. There is no doubt that this product, according to Mechnikov, really stands completely apart from lactic acid products and has amazing healing properties.

The method of preparing milil was developed directly from the leaven bred by Mechnikov and was quite simple, but required great precision and accuracy. It could be obtained at home again and again in an ordinary thermos for 84 days. Then the sourdough update was required. With milk fungus, this problem does not exist.
In Russia, the studies of "milil" were forgotten, but the Bulgarians again remembered and revived the amazing product and made sure that it was nothing more than a derivative of the Tibetan milk mushroom.

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

History reference

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

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

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

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

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

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

Compound

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

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

Chemical composition and calorie content

100 g of natural kefir contains:

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

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

In addition, kefir is rich in vitamins:

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

Microelements available in kefir:

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

Benefits and medicinal properties

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

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

When applied externally, it:

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

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

Indications for use: use in medicine

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

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

Also, everyone who wants to lose weight is recommended to arrange fasting days on natural kefir.

How to grow Tibetan kefir mushroom

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

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

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

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

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

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

How to use: instructions for use

From the mushroom you need to cook kefir:

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

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

Daily Portion

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

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

• 1 Useful properties of milk fungus
• 2 How to grow milk mushroom from scratch? How to get a drink?
• 3 How to care for this crop?
• 4 Rules of use
• 5 Tibetan milk mushroom and weight loss
• 6 Application in cosmetology
• 7 Contraindications to the use of milk fungus

The benefits of dairy products have long been known. In different countries, people fermented milk using their own kind of lactic acid bacteria. The Tibetan milk mushroom is covered with legends, the authenticity of which is difficult to verify. But the fact that the kefir obtained with its help has amazing properties is beyond doubt. We will find out where to get milk mushroom, how to care for and use it.

Useful properties of milk fungus

The young milk mushroom looks like small grains of rice that are yellowish white in color. The drink obtained with the help of these small grains has unique healing properties. Its composition is very rich. These are: mineral salts, lactic acid bacteria, acids - carbonic and lactic, a small amount of alcohol, fats, proteins that are easily absorbed by the body, enzymes, natural antibiotics and many other medicinal substances.

The healing effect of Tibetan kefir is diverse, it affects almost all important systems of human life.

• By normalizing the work of the intestines and all other organs of the gastrointestinal tract, it improves immunity.
• Regulates the intestinal microflora.
• Regulates metabolism, helping to remove all harmful substances from the body.
• It improves the functioning of the cardiovascular system, its use can even cure hypertension.
• Relieves allergies.
• Helps to resolve tumors of a benign nature.
• It is a prophylactic agent that prevents the formation of malignant tumors.
• It has a therapeutic effect in all diseases of the upper and lower respiratory tract. Before the advent of antibiotics, even tuberculosis was treated with Tibetan kefir.
• Relieves inflammation, inhibits the reproduction of microbes.
• Relieves spasms, removes stones from the gallbladder and kidneys.
• Helps manage non-insulin dependent diabetes.
• Prevents aging and improves the general condition of the body, increasing its tone.
• Strengthens the walls of blood vessels and prevents the deposition of atherosclerotic plaques on them.

The beneficial properties of the Tibetan milk mushroom are not limited to this. He is able to cure candidiasis. This is an indispensable remedy for a hangover or food poisoning. Long-term use helps to get rid of stones in the liver. The restorative effect extends to improving memory and attention.

How to grow milk mushroom from scratch? How to get a drink?

It is impossible to get a Tibetan kefir mushroom out of nothing. It can be grown from ordinary store-bought kefir. He, of course, has healing properties, in the future he will regularly ferment milk, but he does not possess unique qualities inherent only in the Tibetan product. Therefore, breeding will require at least a tablespoon of the original Tibetan kefir mushroom. A small amount of mushroom can always be purchased at a pharmacy, in a dairy kitchen, or asked from friends who have this mushroom.

Like any other living organism, the Tibetan milk mushroom is able to grow. Growth occurs if a drink is made from it daily, pouring fresh milk each time.

The first portion is prepared from a tablespoon of seed, it is poured with a glass of milk. The jar is covered with gauze. After a daily aging in a warm place, but not in the light, the drink is ready to drink, and the mushroom is ready for washing and preparing a new portion of Tibetan kefir.

To turn a mushroom into a healing drink, you will need:

• glass jar;
• a piece of gauze with which we will cover it;
• clean water, it is needed to wash the fungus between fermentation processes;
• milk, it is best if it is natural, not pasteurized, from a private manufacturer, cow or goat with a sufficient fat content, it cannot be boiled;
• a plastic spoon and a sieve through which the finished product is filtered, kefir grains are washed in it.

How to care for this culture?

In order for the fungus not to get sick and regularly produce healing kefir, several important conditions must be observed:

• pour milk daily;
• after straining, be sure to rinse with running clean water at room temperature, in no case cold or hot;
• do not use any metal objects to care for the mushroom; only stainless steel sieves are acceptable;
• the ripening procedure is carried out at room temperature;
• do not fill the mushroom with hot milk;
• do not leave a jar of mushroom in bright light;
• do not cover the jar with a lid;
• do not store milk with mushroom in the refrigerator for more than 3 days;
• after such storage, a fermentation cycle at room temperature must be carried out.

All accessories for preparing a drink using Tibetan kefir mushroom can only be washed with soda. Synthetic detergents must not be used.

Over time, the fungus ages, large particles must be removed.

Rules of use

In order for Tibetan kefir to bring the greatest benefit, you need to use it regularly in courses of 20 days with a ten-day break. The full effect of treatment with a drink can be felt only a year after the start of treatment. If there is a break for taking kefir, there should not be any breaks for its preparation. This is fraught with damage and even death of the fungus. Therefore, it must be prepared daily, and used outside of the reception in order to improve the condition of the skin of the face and hair. An adult needs a quarter liter of drink daily. It is best to drink it about an hour before bedtime. An indispensable condition - the stomach during the reception should be empty. The first two weeks there is a restoration of the function of the gastrointestinal tract, therefore, increased gas formation, frequent stools are possible. Urine may darken, and if there are stones in the gallbladder or kidneys, pain will disturb. All these are temporary phenomena that disappear after 14 days from the start of the intake.

What can not be done in the treatment of kefir fungus?

• Any alcoholic drinks are prohibited.
• You can't take any medication.
• Reception of Tibetan kefir is not combined with the introduction of insulin, since it neutralizes its effect.

Tibetan milk mushroom and weight loss

Tibetan kefir is a great way to lose weight. It improves the functioning of the gastrointestinal tract, normalizes metabolism, is able to break down fats into the simplest compounds that are easily excreted from the body. In addition, it reduces appetite. To reduce weight, a healing drink should be drunk at night every day. And besides, spend fasting days twice a week, on which you can only drink kefir, eat apples and pears. A drop of honey is allowed. Adhering to such a diet, you can lose up to 4 kg per month.

What does the unloading day consist of:

1. The first breakfast is a glass of kefir and 1 apple.
2. The second breakfast is a glass of kefir, an apple and a pear.
3. Lunch - a glass of yogurt, to which you can add a piece of black bread.
4. Dinner - pear and apple salad with kefir sauce.
5. About an hour before going to bed - a glass of kefir, where a teaspoon of honey is added.

Application in cosmetology

Cosmetologists have long appreciated the unique properties of milk fungus, and use it to improve the condition of any type of skin, whiten it, and take care of hair.

Masks for dry skin

• Twice a week in the morning it is recommended to apply a mixture of 2 tablespoons of kefir, a spoonful of cottage cheese and the yolk of 1 egg. A mask is not applied to the eye area, they are simply smeared with yogurt. After 20 minutes, wash off the mask with cool water.
• If the capillaries are dilated, a mask of 2 tablespoons of cottage cheese, a spoonful of tea leaves or parsley juice, a spoonful of fish oil with vitamins is applied to the face, it can be replaced with a spoonful of linseed oil. Add lemon zest to the mixture.
• You can make a mask from one Tibetan curdled milk. At night, 7 layers of it are successively applied to the face. Each layer must first be absorbed. The remains of the mask are washed off only in the morning, in the evening they simply blot the face with a napkin.

For oily skin

• In the morning, twice a week, we apply a mask on the face from a mixture that is prepared from equal amounts of Tibetan yogurt and white clay. Keep on face for 20 minutes, rinse with warm water.
• To wipe the face, you can make a tonic from 2 tablespoons of whey obtained from curdled milk and a teaspoon of vodka. Only 3 drops of lemon juice are added to this amount. The face is wiped daily in the morning, and after 10 minutes they are washed with cold water.

normal skin

• The easiest way is to wash your face with Tibetan yogurt three times a week in the morning, rinsing it off with cool water.
• Twice a week at night, a mask is made from a mixture of yogurt, fruit, berry or vegetable puree and cottage cheese. All components are taken in equal amounts, it is desirable to change the vegetable or fruit component as often as possible. Hold for 20 minutes, rinse with cool water.

Well helps curdled milk and in the fight against skin aging.

• Mix a tablespoon of potato starch, 2 tablespoons of Tibetan kefir, egg white, juice squeezed from one large cucumber. Add a teaspoon of cognac. Hold for 20 minutes, rinse with cool water. It is enough to make such a mask twice a week.
• Mix two tablespoons of whey from Tibetan yogurt and oatmeal, add a tablespoon of honey and olive oil. This mixture is kept on the face for 20 minutes, the frequency of application is twice a week.
• Tinder on a fine grater peeled medium-sized potato tuber. Squeezing juice out of it. We need potato cake, add a tablespoon of olive oil, 2 tablespoons of Tibetan kefir, a teaspoon of honey to it. After mixing, add 5 drops of calcium chloride. Hold for 20 minutes. Frequency - twice a week.

Many women suffer from freckles and age spots on the skin. This problem is very easy to deal with using Tibetan kefir. It is enough to wipe problem areas with them. With regular use, the result will be visible in two or three weeks.

An infusion of milk fungus for hair care will also be invaluable. If you regularly make a kefir hair mask, you can forget about split ends and hair loss. They will become lush, thick and shiny. The mask is applied to shampooed hair, and kept for two hours. For best results, put a plastic bag over your head. The mask prevents baldness, so it will be useful not only for women, but also for men.

Contraindications to the use of milk fungus

Even such a miracle cure has contraindications for use.

1. It should not be drunk by those who do not have an enzyme that promotes the digestion of dairy products.
2. It is not suitable for patients with insulin-dependent diabetes.
3. If you need to take medications, you cannot combine them with treatment with Tibetan kefir.
4. For those who have bronchial asthma, this drink is contraindicated.
5. It should not be taken by pregnant women and children under 3 years of age.

It is not worth making a decision on treatment with kefir from Tibetan milk fungus on your own, you should consult a doctor.

Dairy or Tibetan mushroom belongs to the symbiotic group of microorganisms from the genus Zooglea (Zoogloea). It is widely used in the manufacture of some dairy products, including the well-known kefir. Outwardly, it resembles rice, therefore, in everyday life it is known as Indian or rice mushroom, as well as kefir sourdough.

Chemical composition

The standard composition of the Tibetan mushroom is due to the presence of lactobacilli, acetic acid bacteria and lactic yeast.

Content	Quantity, mg	Daily requirement, mg
Vitamin A"	0,04- 0,12	1,5-2,0
Thiamine	0,1	1,4
Riboflavin	0,15- 0,30	1,5
Pyridoxine	Not more than 0.1	2,0
cobalamin	0,5	3,0
Niacin	1,0	18
Calcium	120	800
Iron	0,1-2,0	8,0-12
Iodine	0,006	0,2
Zinc	0,40	15

Among other things, the composition is rich in folic acid, carbon dioxide, easily digestible proteins and polysaccharides, the benefits of which for the human body are invaluable.

The benefits of milk fungus

Live milk mushroom is widely used today. The main beneficial properties of this culture are due to the chemical composition, therefore It is recommended to use it in the following cases:

• Choleretic agent;
• Antispasmodic;
• Reduction of benign tumors represented by fibromas, myomas, polyps, prostate adenoma;
• Increased sexual activity;
• Rejuvenation of the body;
• Reducing the side effects of drugs, including broad-spectrum antibiotics;
• Decreased blood sugar levels;
• Improvement of general tone;
• Getting rid of depression and insomnia;
• Getting rid of diaper rash and cracks in the skin.

Among other things, it is recommended to take an infusion of milk fungus in order to normalize the intestinal microflora, prevent and treat most gastrointestinal diseases, including colitis, stomach and duodenal ulcers. Such a therapeutic infusion is also very useful for various pulmonary diseases.

There have been cases of positive effects in inflammatory processes in the lungs, as well as malfunctions of the liver, kidneys and gallbladder. You can drink the infusion while following a weight loss diet, which is due to the ability of the Tibetan mushroom to break down accumulated fats very actively. Also, the infusion can be used as a highly effective cosmetic product, and milk fungus can be used to prepare tonic and masks at home.

Milk mushroom: care (video)

Possible harm and main contraindications for use

You should not draw conclusions that milk fungus is a panacea for all diseases and has no contraindications for use. Harm from the use of infusion of this culture can be observed in the following cases:

• the presence of individual intolerance to any dairy and lactic acid foods;
• period of exacerbation and unstable remission of intestinal disorders;
• increased gas formation;
• a history of bronchial asthma;
• simultaneous use with any alcoholic beverages;
• simultaneous use with medical drugs;
• increased acidity and diarrhea;
• some fungal diseases;
• insulin-dependent forms of diabetes mellitus and simultaneous use with insulin.

Despite the fact that, in general, Tibetan milk mushroom is able to have a beneficial effect, its use should be preceded by a consultation with the attending physician, which will allow you to get all the necessary recommendations related to this remedy.

How to care for milk fungus

Anyone can grow a milk mushroom correctly, but, like all living things, this culture should be provided with competent, constant care, which consists in following the basic recommendations:

• the Tibetan mushroom cannot be covered with a lid, since the culture must “breathe” for growth and development;
• you can not keep the milk mushroom in a place that is too lit, where the negative effects of direct sunlight are possible;
• temperature conditions below 15-17 ° C often cause mold damage to the fungus;
• the Tibetan mushroom should be stored and grown exclusively in three-liter glass jars, which are washed not with aggressive chemical detergents, but only with a solution based on baking soda;
• daily milk fungus should be carefully, but thoroughly washed and filled with a portion of fresh milk, which contributes to the active, full reproduction and growth of fermented milk culture;
• if it is impossible to wash the mushroom for a couple of days, pour milk with water in a 1: 1 ratio into a three-liter jar, after which put the jar with the mushroom in a warm place.

During the first couple of weeks, when using milk fungus infusion, there is a sharp increase in the activity of the intestinal tract, which is expressed by increased gas formation and frequent stools. Such a process is natural. Patients with urolithiasis may notice the appearance of discomfort in the area of ​​\u200b\u200bthe internal organs. After a couple of weeks of daily use, such symptoms disappear, after which there is a pronounced improvement in the general condition and an increase in tone.

Rules of use

When using kefir fungus, you must make it a rule to adhere to the following recommendations:

• the maximum amount of fermented milk drink consumed in the treatment of diseases should not exceed 0.6-0.7 liters per day;
• prevention involves the use of a drink in the amount of 250 ml per day;
• it is recommended to use an infusion of kefir fungus at least an hour before bedtime.

Tibetan mushroom can not be combined with alcoholic beverages and alcohol-containing drugs. For the purpose of external use, it is recommended to make lotions or apply the infusion with your hands.

The main diseases of dairy culture

A healthy and properly grown mushroom is white in color and smells like fermented milk. The average size can vary between 0.1-30 mm. Culture must be properly maintained. With errors in the care or acquisition of a low-quality mushroom, the following diseases and growing problems can be observed:

• the appearance of white mold or a sharp, rather unpleasant odor;
• the appearance of too large and hollow fractions inside;
• the appearance of mucous, clearly visible during the washing process;
• the appearance of a brown tint or dark coloration.

As a rule, such problems are associated with a large amount of fungus against the background of an insufficient volume of milk, incomplete fermentation and early extraction of the fungus, the use of metal objects in the care or too cold water.

Growing from scratch

It is not too difficult to grow a Tibetan milk mushroom from scratch on your own. However, be sure to adhere to the following recommendations:

• pour a couple of tablespoons of the dairy product with milk and remove the jar with the culture in a dark place, where the process of active fermentation proceeds for about a day;
• strain the kefir liquid obtained as a result of fermentation with a sieve and a wooden spoon;
• thoroughly, but extremely carefully, rinse the mushroom with water at room temperature, carefully removing pieces of mucus and remaining fragments of kefir;
• transfer the mushroom to a clean and dry three-liter jar, then pour milk;
• remove all floating fractions.

To prevent overheating, cover the jar with gauze and store at a comfortable room temperature. Gauze will also prevent small debris and dust particles from getting into the infusion.

Useful properties of milk mushroom (video)