Once it was noticed that milk turns sour in different ways and has an unusual taste and texture. Taking it as food, the monks became healthier, which indicated the healing properties of the drink. And over time, white clusters of an unusual substance appeared in it. This is how the Tibetan milk mushroom appeared. To date, this product is widely used to make a miraculous drink. It is used to ferment cow, goat, sheep and even horse milk. The result is a medicinal drink that has a beneficial effect on the human body.

In 1867, an article first appeared in Russian newspapers about kefir obtained with the help of milk fungus and its effect on the human body. And at the beginning of the 20th century, many began to use it widely for the treatment of the gastrointestinal tract.

Biological characteristics of the "magic" drink

A lot of people are surprised when they find out that milk mushroom is, in fact, not a mushroom. Snow-white elastic balls are formed as a result of the harmonious coexistence of living bacteria and yeast compounds. In appearance, they resemble the buds of cauliflower or boiled rice. The color is most often white, sometimes slightly yellowish.

As soon as the bacteria enter the milk environment, the biological process of reproduction takes place. The glomeruli swell, increase in size, divide and milk turns into amazing kefir. Thanks to chemical reactions, a drink is obtained, which includes the following active substances and microorganisms:

• lactic bacteria;
• yeast mushrooms;
• polysaccharides;
• enzymes;
• fatty acid;
• proteins, easily digestible nature;
• alcohol.

Kefir, obtained on the basis of milk fungus, is rich in a number of useful elements for adults and children:

• thiamine - (vitamin B1);
• riboflavin (B2);
• pyridoxine (B6);
• cobalamin (B12);
• calciferol (D);
• retinol (A);
• niacin (PP);
• folic acid.

The snow-white mixture contains calcium, iodine, iron and zinc - important elements for human life.

Healing properties of a unique drug

When a person is faced with a slight ailment, he often does not pay attention to it. But when serious problems arise, he tries to find a wise way out. The unique properties of milk fungus have a beneficial effect on the general condition of the body.

If you regularly eat such kefir, you can solve a number of serious health problems:

The active components of the product are used to prevent various ailments. Of particular note are the following:

• renal colic;
• stomatitis in the oral cavity;
• excess glucose in the blood;
• rheumatism;
• bronchitis of varying severity;
• thrush of the genital organs;
• tumors of a different nature (benign and malignant).

Despite the positive properties of the milk mushroom drink, there are limitations for some people. It is contraindicated to take kefir for those who are allergic to dairy products.

Of course, it cannot be said that the Tibetan mushroom is a remedy for all ills. But by working together, much can be achieved. Proper nutrition, physical activity, positive emotions, a balanced attitude to work and love for people will help maintain your precious health.

Rules for growing the priceless fruit

According to some people, milk mushroom appeared by artificial cultivation. After all, it is not found in any natural reservoir. Therefore, the product is considered an unusual and mysterious organism, which contains a huge amount of useful elements. Biologists classify it as a group of zoogleys, since the product is not considered a plant or animal unambiguously.

As you know, the Tibetan mushroom consists of a huge number of microorganisms that feed on milk. In order for them to successfully coexist as a whole, it is important to maintain an optimal habitat for them. Any violation leads to the death of the precious product. Therefore, many are interested in the question of how to grow milk mushroom from scratch in order to make a healing drink on their own.

Someone may object: this is impossible without the source material, which is sold in pharmacies. It is easier to buy a finished product and grow it yourself at home. By and large, this is true. After all, milk fungus is a combination of two elements that are completely different from each other, one of which is algae.

However, the main purpose of obtaining a live sourdough is a healing drink to promote health.

For the cultivation of the Tibetan mushroom, only high quality milk is used, preferably of natural origin.

Growing a unique mushroom at home is not difficult if you manage to purchase a small piece of living material. It is often sold in pharmacies or specialized online stores. Some benevolent people willingly distribute it to their friends. It remains only to tell others about the desire to grow milk mushroom at home.

It is quite simple to prepare healing kefir based on live sourdough. To do this, perform the following operations:

Kefir is ready and can be eaten.

To prepare a drink, you can use a different volume of liquid. The fungus will not be harmed by this. If there is not enough milk, kefir will turn out thick and slightly sour, but rather quickly. When using a large amount of liquid, the drink comes out with a mild acidity and a liquid consistency. But the fermentation time increases to 30 hours.

To determine the appropriate version of the product, it is advisable to try cooking it with different amounts of liquid. At the same time adjust the fermentation time. The longer the mushroom is in the milk, the more acidic the drink will be.

Care and use options

In order for the sourdough to grow successfully at home, and the drink to be beneficial, it is advisable to know how to care for and properly use milk mushroom. There are several basic rules for growing and caring for a crop:

After filtering the finished drink, the live culture must be thoroughly washed.
It is better to do this under running water, at room temperature. Hot or cold environments can harm bacteria and yeasts.

If the fungus changes color (darkens), becomes covered with unpleasant mucus, or voids form inside it, then it has died. We need to get rid of him immediately!

In some cases, the appearance of signs of mucus is not dangerous. It is enough to gently rinse the mushroom, dry it and pour milk again. If kefir turns out with an unpleasant odor, it should be poured out.

Since the Tibetan mushroom is a living organism, the procedure is repeated regularly, because it must be fully nourished. With a long absence, it can be filled with milk diluted with water in equal proportions. Put the starter in a cool place. The best storage option is the bottom shelf of the refrigerator.

Often there comes a point when growing a crop becomes impossible due to various circumstances. The best thing you can do is to give someone a living "bouquet" and prolong its existence. Some fans of the Tibetan mushroom fill it with purified water and send it to the refrigerator. There he continues to live for another 2 or 3 months. The main thing is not to forget, occasionally, to change his water.

The widespread use of the drink shows that it really benefits the body. Before you start drinking healing kefir, it is advisable to understand the basic rules for taking it:

1. It is enough for an adult to drink 250 milliliters per day. Take the drink an hour before bedtime on an empty stomach.
2. The minimum wellness course lasts at least 20 days. After that, a break is made (10 days). You can repeat it again if you wish.
3. Experts advise taking a drink obtained by growing milk fungus for one year with short breaks.
4. During the course of taking kefir, it is forbidden to drink alcohol or tinctures for alcohol.

The first few weeks after taking a healing drug, noticeable changes occur in the body. The digestion process improves, which leads to the formation of a large amount of gas and frequent stools. Therefore, before work, it is better not to drink a life-giving drink. As a result, the intestines are cleansed, and the work of the stomach is normalized. In addition, immunity increases, the heart strengthens and life becomes more fun.

It is advisable to start taking kefir in small doses - no more than 100 ml. You can drink in the morning on an empty stomach and in the evening before going to bed. When the body adapts, you should not exceed the established maximum daily volume - up to 600 ml. If you experience any allergy to the drug, immediately stop taking it.

Milk mushroom muffles the effect of certain drugs. This is especially true for patients dependent on a daily dose of insulin.

Kefir, obtained using live sourdough, is suitable for baking homemade cookies, gingerbread, pies and pizza. Salads are seasoned with a drink and marinades are prepared for meat products, which gives them a special taste. The drug is also used for cosmetic purposes, as the basis for the preparation of masks for hair and face.

Summing up, you can see that growing milk mushrooms on your own is quite simple. The main thing is to adhere to the general rules established by experts. Daily care, including feeding a live culture with milk, regular washing under running water, contributes to the successful growth of the fungus. Do not forget about the access of air and the optimal temperature in the room. In case of a long absence, give the Tibetan mushroom to friends or good acquaintances. The reward for the labors will be good health and a life filled with meaning.

How to care for milk mushroom - video

Kefir mushroom is an excellent healing agent used to treat a large number of diseases.

Its other name - milk mushroom is used more often in everyday life, and magnificent kefir is obtained from the mass itself.

Outwardly, this product resembles cauliflower inflorescences, painted with a snow-white color.

It is a combination of yeast, fungi and lactic bacteria, which, after fermentation, give a kefir product.

In order for the product to bring only benefits, you need to know how to use the mass, as well as how to store and care for it.

Initially, the milk mushroom was brought out by Tibetan healers, who began to use it to treat various diseases.

For a long time, healers kept its original recipe a secret.

Outwardly, it looks like small rice grains collected in groups, it has a white tint, and as it grows, it becomes like a cauliflower.

Many people wonder where to buy a white rice-like product.

It can be purchased at a pharmacy, and in the future to grow at home. The embryos of the product will have a cost of 200 rubles.

Consider how to grow it from scratch:

1. The product must be grown in a glass container with a plastic sieve, it is forbidden to use metal utensils.
2. 2 tablespoons of the product should be poured with milk and placed in a dark place for a day - during this time the mushroom will ferment.
3. The resulting liquid must be filtered through a sieve without hitting the mushroom itself.
4. The Tibetan product is carefully removed from the container and transferred to another, re-filling with milk.

So there is a constant growth, fermentation of the product - as it grows, it increases in size.

Is it true that the fungus causes cancer: reviews of doctors

Opinions about the healing properties of milk fungus are often divided into two types: some people claim that it has an extremely beneficial effect on the body.

Others say in chorus that the Tibetan mushroom causes cancer.

Whether this is true or not, you can find out according to the opinions of doctors:

• The polysaccharides in this culture help fight excess weight, the mushroom is also prescribed to people who are addicted to smoking.
• Bacteria from sourdough increase the defenses of the immune system, it is she who develops protection against malignant cells.
• The fungus is able to neutralize stomach enzymes that affect the accelerated growth of cancer cells.
• Reducing the acidity of the stomach helps to eliminate discomfort.

In order to prevent cancerous tumors, doctors recommend using a sour-milk drink from a mushroom daily for half a glass.

Important! According to doctors, the fungus does not cause cancer if you follow the instructions for its use and storage.

This information was obtained as a result of scientific experiments, so you should not be afraid for your health.

The benefits and harms of kefir fungus

Each product created by man or nature has a number of advantages and disadvantages.

Kefir fungus has a positive effect on human health, but in rare cases it can be harmful.

Note! For any disorders of the stomach, intestines, it is not recommended to use the mushroom inside.

Consider the benefits and harms of this product so that its use is not marked by sad consequences:

Beneficial features	Harm
It has a choleretic effect, therefore it is sometimes able to dissolve stones in the gallbladder	With intolerance to dairy products, the Tibetan mushroom will have adverse health effects
Anti-inflammatory, wound-healing effect helps with gastritis, ulcers and other stomach problems	Before making kefir, you need to make sure that the medications you take are compatible with it.
Bifidobacteria help to restore the intestinal microflora	The increased acidity of the stomach does not allow the use of daily kefir - in this case, it is necessary to take an infusion prepared for 12 hours
It is used as a prevention of beriberi, keeping the immune system in order.	Do not drink kefir with alcoholic beverages
Fungus-based masks strengthen the hair structure, have a beneficial effect on the skin of the face, making it supple and hydrated.	At least 5 hours should elapse between taking the mushroom and medicines.

How to store and care

Experienced connoisseurs say that you can store the mushroom at home, while daily washing of mucus will be a mandatory provision. The best storage place is the refrigerator.

A few features of this procedure:

1. If after washing the product there is no milk left, it can be placed in a clean jar and stored for two days in the refrigerator until the next filling.
2. Minus temperature slows down the fermentation process, so it is better to put the jar closer to the refrigerator wall.
3. Daily cleaning of the product will preserve its beneficial properties for a long time.
4. Rinse the body only with cool water, the use of hot water is unacceptable.
5. It is also impossible to cover the product tightly with a lid - it must breathe.

To properly care for the product, it is enough to follow a simple procedure every day: carefully remove the product from the jar, rinse and pour milk again.

Important! If the mushroom has acquired a brown tint, it means that it has lost its beneficial properties.

Compliance with the instructions for use will help protect the body from undesirable consequences. Proper storage and care will allow the fungus to live longer.

Contraindications for use

Despite the enormous benefits of the product for the human body, the Tibetan mushroom also has contraindications for use.

The most important of these is a history of diabetes.

Here are a few more prohibitions to use:

• The presence of a fungal infection.
• Exacerbation of problems with the intestines and stomach.
• Individual intolerance to dairy products.
• Bronchial asthma.
• Reduced blood pressure.

Observing all the rules of reception, storage and care, you can restore health and increase the body's defenses.

Useful video

A group of special bacteria, together with microorganisms from the genus Zooglea, make it possible to obtain a dairy product known as kefir. It has a positive effect on a person, the state of the body and health. In some cases, it can be used as a prophylactic, and sometimes even as a treatment. It is also worth noting that milk fungus is often used in cooking, it has excellent fast breeding properties.

There are other names for this fungus - Tibetan mushroom, milk, kefir, mushroom of Indian yogis. Interestingly, the last name is used mainly in Belarus.

Appearance

Outwardly, this fungus represents the coexistence of various microorganisms, the symbiosis of which was formed as a result of development. They have adapted to coexistence. Furthermore. these microorganisms behave like a single whole organism. Growth occurs quickly, efficiently, the structure and properties are transferred to subsequent generations.

The fungus may be white or with a slight tinge of yellow. In fact, it looks like slices of ordinary cottage cheese. Its taste is sour, rather specific. It is worth noting that taste and aroma indicators are determined by lactic acid bacillus and yeast, which are the main microflora of the fungus.

Initially, the fungus has a structure of grains, the diameter of which is not more than 6 mm. But before the start of the division process, it grows to 40 and even 50 mm.

Where does it grow

Even in ancient times, people learned about the healing properties of this fungus. He gained particular popularity in China, India and Tibet. Today it is not difficult to find it in almost any country in the world.

As for Russia, the Tibetan mushroom was first brought here in the 19th century. Now he is in deserved demand, although not everyone has yet appreciated his true capabilities.

How to store

It should be understood that before you is a living organism. Therefore, handling should be careful, careful.

• In no case do not close the lid, as this is detrimental to the Tibetan mushroom. He needs constant contact with air.
• Also, do not forget to wash the fungus in time. Otherwise, he will die.
• The minimum care kit is a gauze cloth, a jar, clean water and good milk. The water will be used to rinse the fungus between starter preparations.
• Do not use skim milk. This is explained simply - it does not contain the nutrients necessary for the fungus. You can prepare the sourdough, but you are unlikely to like the taste.
• Do not wash jars for storing fungus with special products. Plain warm water will do.

Nutritional value and calories

It is hardly worth being afraid to get better from milk fungus.

100 grams of this product accounts for:

Chemical composition

As for the chemical composition, here the fungus demonstrates why it gained such popularity and an abundance of useful properties, which we will tell you about a little later.

Of the main components that make up the structure of the fungus, we can distinguish:

• Vitamin A, Vitamin D, Vitamin PP, B vitamins (B1, B2, B6, B12);
• Carotenoids;
• Calcium;
• lactic bacteria;
• acids;
• Polysaccharides;
• Easily digestible proteins.

It is also extremely important to highlight elements such as folic acid, zinc and iron. The content of these components is directly related to how high the fat content of the resulting kefir is. In addition, a milk mushroom drink promotes the absorption of zinc, which a person received through other products.

Beneficial features

Now we can finally talk about why this fungus is so valued and thanks to which it has gained worldwide popularity.

Let's say right away that many should not just try a Tibetan mushroom drink, but include it in their regular diet. After all, regular use of sourdough allows you to:

• Fight bacteria;
• Remove inflammation;
• toning;
• Have a choleretic effect;
• Normalize the diuretic system;
• Relieve spasms;
• Fight against allergies;
• Calm down;
• Relieve stress;
• Strengthen the body;
• Fight tumors;
• Increase appetite, normalize digestion;
• Restore the microflora inside the intestine;
• Help in the treatment of gastritis, ulcers, constipation, colitis;
• Stimulate the work of the thyroid gland;
• Deal with hypertension
• Ensure the strength of bones, teeth;
• Normalize the condition of the skin, nails, hair;
• Prevent the formation of malignant tumors;
• Remove stones from the kidneys and gall;
• Help in the treatment of the liver, gall;
• Influence the work of the genital organs in men;
• Cope with colds, flu, SARS;
• Get rid of problems with joints, back;
• Normalize a person's condition after stress, nervous disorders, cope with insomnia, headache;
• Break down body fat (very useful for obesity);
• Remove harmful toxins, heavy metals, radionuclides from the body;
• Accelerate the healing process after radiation, chemotherapy;
• Restore the body's work after the negative effects of antibiotics.

It should be noted that for an adult, the daily norm is no more than 2 glasses, while a child can only be given 1 glass.

You can learn more about the beneficial properties of the milk mushroom from the following video program "About the most important thing."

Harm and contraindications

Remember that in everything the measure is important. Only in this way we extract the maximum benefit from the products and do not use them to the detriment. This also applies to the Tibetan mushroom. It has a wide list of useful properties, but there are also contraindications:

• You can not drink while taking insulin, because the drink neutralizes the effects of the drug;
• It is forbidden in the absence of a special enzyme that is responsible for the process of splitting lactose;
• Not recommended for those who suffer from bronchial asthma;
• In no case should not be combined with alcohol.

Do not forget one more important feature - fresh kefir has a laxative effect, and peroxide - fixing. Therefore, an overexposed drink should not be consumed, it is better to prepare a new one.

To avoid the unpleasant consequences of excessive consumption, drink no more than 1 liter per day.

In cosmetology

Many people know about the wonderful healing properties of kefir mushroom, but not everyone knows about the possibilities of this product in terms of cosmetology. But girls should pay special attention to him.

• With the constant use of a milk mushroom drink, the skin is rejuvenated, natural beauty is emphasized.
• The fungus is able to protect, cleanse, refresh, tone, smooth, restore, heal, rejuvenate the skin.
• It serves as an excellent tool for strengthening hair, giving a natural shine.
• Masks are prepared from the mushroom, which whiten the skin, and also fight age spots.
• Rubbing the fungus regularly into the hair and scalp, you provide them with the necessary nutrition, stimulate active and healthy growth.
• Mushroom infusion copes well with baldness.
• If your skin is dry, prone to flaking, try one procedure. Take a hot bath, add medicinal sea salt there, lie down for about 20 minutes so that the body sweats properly. After that, wash yourself in the shower, take a good soap. Next, you need to rub with a mixture that includes fungus and sour cream. Massage the mixture into your skin in circular motions. Stay like this for about 6 minutes, and then wash it all off with just warm water. Soap does not need to be used.

We also bring to your attention several recipes for masks created on the basis of milk fungus.

Rejuvenation mask

You will need 2 tbsp. fungus, which are mixed with 2 tsp. vegetable oil. It would not be superfluous to add juice from a fresh orange (1 small or half a large) here.

It is best to apply this mask after a warm compress or massage. It is applied to the face for 30 minutes, then removed with warm water. Be sure to rinse your face after completing the procedure.

Mask for dry skin

Mix 1 tbsp. fungus, olive oil, milk and carrot juice. Rub well and apply on face. The layer must be thick. After 20 minutes, simply wash off the mask with warm water.

Whitening mask

Many people dream of snow-white skin. There is a great recipe for this. You will need dairy mushroom cottage cheese, 1 tsp. good liquid honey. The mask is applied to the face, aged for about 15 minutes. Rinse off with lukewarm water, preferably cold water. With the help of such a tool, you not only whiten, but also nourish and moisturize the skin.

From scratch

Many are actively thinking about how to grow a Tibetan mushroom from scratch. Let's just say it's impossible. You will need to have at your disposal the so-called seed. You can find it in pharmacies, dairy kitchens or just with friends. Having received even the smallest piece of fungus, you can grow it without any problems, and then share it with your friends yourself.

Proper care and gradual cultivation will provide you with a healthy and tasty drink that can be consumed by adults and children.

How to grow

Cultivation takes place in a simple way by preparing one portion after another. In the process of interacting with milk, the fungus gradually grows.

You need to start with the fact that the resulting seed in the amount of 1 tbsp. pour a glass of milk in a glass jar and cover with gauze. The infusion is removed to a warm place and kept there for a day.

In fact, with the naked eye, you will observe how the mushroom is getting bigger and bigger. It is by preparing the sourdough that the growing process takes place.

How to care

It is quite simple to provide yourself and your household with useful yogurt, which is significantly superior in quality and benefits to store counterparts. You have already learned how to grow a fungus, but in order for it to grow properly, it needs to be properly looked after.

• Arm yourself with such "tools" as a jar, gauze (to close the neck), milk (medium or full fat) and a colander.
• All utensils that are used in the process of preparing the starter are washed with plain warm water without detergents.
• When making your starter, do not use tap water. Clean it with filters or buy purified water.
• After filling the jar with fungus and milk, be sure to cover it with gauze or other fabric that allows air to pass through. Do not keep the starter in the sun. It must be prepared in a dark place.
• Having received the necessary drink, separate the fungus from the sourdough. For this, a colander made of plastic is suitable, but in no case made of metal.
• Rinse the pieces of fungus in a plastic colander, while the water should be at room temperature.
• After pouring the starter and cleaning the jar for preparing the drink, you can again fill the fungus there, pour milk and prepare the next portion of the drink. This is repeated cycle after cycle.

Diseases

As we have already noted, milk fungus is a living organism. This suggests that he is also prone to disease. Your task is to monitor the condition, identify diseases and take appropriate measures.

What does a diseased fungus look like?

• It is covered with white mold, emits an unpleasant odor;
• Large grains of the mushroom have voids inside, which means one thing - it is dead. Be sure to replace the dead fungi with young, fresh ones;
• The product breaks with mucus, which can be seen during the washing process;
• It may become brown or dark in color. This is already a dead mushroom, which should never be used.

Note that a healthy and usable Tibetan mushroom has the color of cottage cheese or milk, and smells like fermented milk. The dimensions can be from a fraction of a millimeter to 30 mm. If the mushroom is larger or hollow inside, dispose of it as it is already dead.

Causes of mucus

If mucus has formed on the surface of the fungus, this indicates a disease. The reasons may be different:

• There is too much fungus in the container or too little added milk. Therefore, you need to throw away old fungi from time to time. It is recommended to add 2 tsp. fungus 1 liter of milk;
• Fermentation was not completed completely, because you were afraid to overexpose kefir so that it would not peroxide;
• You washed the mushroom with very cold water;
• In the process of cooking, metal objects were used.

If all these reasons are eliminated, then the fungus will “come to its senses” over time and will be able to continue to delight you with tasty and healthy starter cultures.

Cooking instructions

Now let's look at all the details on how to properly prepare the sourdough from the Tibetan fungus.

The recipe depends on how much product you have on hand. So, for 2 tbsp. Tibetan mushroom, you must add 500 ml of milk. It also needs to be brought to room temperature first. It is not recommended to use milk from the refrigerator.

Make a mixture, close the neck of the jar with gauze and send it to a warm place where the fermentation will take place during the day.

Please note that the milk will settle at the bottom of the jar, and the fungus itself rises to the top. Stirring is not necessary, this is the correct process.

We noted that the fungus is not washed with cold water. This also applies to hot water. If you forget about washing and do not fill the mushroom with milk, it will soon die and nothing can be cooked from it.

Admission rules

It is no longer a secret to anyone that the use of sourdough milk fungus brings great benefits. But before that, it is worth figuring out how to take it correctly.

• The daily norm for an adult is about 250 milliliters of the drink. At the same time, it is advisable to drink it before going to bed, 30-60 minutes before bed and on an empty stomach.
• The most useful course of administration lasts 20 days, after which a break is made for 10 days and the course is repeated again as needed or desired.
• A full course of treatment with kefir fungus is a year.
• If the course is repeated, during this period it is forbidden to drink alcohol, drugs, alcohol-based drinks.
• During a break of 10 days, the process of caring for the mushroom cannot be stopped, otherwise you will then have nothing to prepare a drink from.
• The mushroom does not lose its positive properties if it is filtered and added to pancakes, cottage cheese.
• During the 10 day break, the fungus can be used as a cosmetic product.
• Please note that the first 2 weeks after the start of the drink, the intestines may show their activity. Because of this, the intensity of gas formation will increase. That is why you should not use it before work and in the morning.
• The stool will become quite frequent, the urine may become dark in color.
• If you have problems with gallstones or urolithiasis, from the start of taking the drink, pain or discomfort in the liver and kidneys may occur.
• After 2 weeks, all the unpleasant sensations disappear, the body functions as before, the condition improves, the mood becomes more positive, men's sexual activity increases.

Watch the next video of the program "Live great!" from which you will learn even more about milk fungus.

Here are a few facts you should know about milk fungus.

It cannot be closed with lids, because the fungus "breathes".

He does not like bright daylight, the sourdough from this certainly does not become better.

When the temperature drops below 17°, mold may form.

Do not use anything other than glass jars to store the fungus.

Without washing the mushroom every day, it will stop growing, turn brown, lose its medicinal properties and even die.

If you are leaving for a few days, pour 50/50 water and milk into a 3-liter jar with fungus, leave it in a warm place. Upon return, it can be used for cosmetic purposes, then washed and re-brewed.

A unique milk mushroom was bred in Tibet, and for a long time treatment with its use was kept in strict confidence. This interesting product was discovered in Russia only in the middle of the 19th century, and after some time, German doctors began to use the Tibetan mushroom to treat intestinal inflammation, ulcers, gastritis, and anemia.

Kefir fungus is a combination of more than ten beneficial microorganisms that tend to grow and develop in the same environment. Outwardly, it resembles balls of snow-white cottage cheese, which in the final stage of growth can reach a diameter of 70 mm. Kefir, obtained as a result of the fermentation of a Tibetan mushroom, is enriched with lactic acid, contains a fraction of carbon dioxide and alcohol molecules.

The fungus contains:

• Milk yeast;
• Acetic acid bacteria;
• Useful lactobacilli.

The chemical composition of the fungus is unique and includes a full range of substances useful to humans, such as:

• Vitamins B12, B6, PP, B2, B1, D, A;
• Carotenoids;
• Ca, Fe, Zn, I;
• Folic acid;
• Niacin;
• Carbon dioxide;
• Polysaccharides;
• Proteins;
• Yeast-like microorganisms.

In Eastern practices, fermentation products obtained with the help of a healthy milk mushroom can be seen not only on the table. With their help, internal organs are treated, they are credited with unique rejuvenating properties. It has been noticed that people who consume these particular lactic acid products can boast of excellent health, vitality and longevity.

Harm

Harm milk fungus

It should be remembered that kefir prepared on the basis of milk fungus is not a lactic acid product familiar to us and has a number of contraindications. If used improperly, the harm of milk fungus can be significant.

• Children under the age of three;
• Persons allergic to milk protein;
• With diabetes;
• Hypotonic patients;
• With acute intestinal disorders;
• With bronchial asthma;
• Patients suffering from fungal tissue lesions.

Despite the fact that milk fungus helps to reduce dangerous levels of glucose in the body, its combination with insulin injections is strictly contraindicated.

You can experience the harm of milk fungus on yourself if you use it at the same time as alcoholic beverages. The result can be severe indigestion, nausea and vomiting.

You should not combine the Tibetan mushroom with medicines - at least four hours must pass between their intake! You should consult your doctor about the possibility of a safe combination of any medications.

Benefit

Milk mushroom useful properties

Scientists argue that the problem of modern man is his excessive passion for "dead food", which includes a large number of preservatives and artificial additives. These include all kinds of canned food, meat products, smoked products, from which a lot of toxins and harmful compounds settle in the intestines during digestion. If you remove these poisons, you can improve the body and improve its general condition by an order of magnitude.

You can quickly get rid of harmful toxins, knowing the beneficial properties of milk fungus. Of course, you should not consider it a "miracle of Tibet" and use it to treat absolutely all ailments. Kefir mushroom can really help a person get rid of unnecessary accumulations of toxins in the body and significantly prolong youth.

Products derived from the Tibetan mushroom have the following effect on the body:

• Improve the functioning of the immune system;
• Restore normal intestinal microflora;
• Normalize brain function, improve memory;
• They remove deposits of toxins, as well as medicines, which tend to linger in the body and destroy the immune system;
• Contribute to the destruction of stones in the bladder and kidneys and their removal;
• Improve metabolic processes, which leads to weight loss;
• Normalize blood pressure;
• Stabilize the level of cholesterol and glucose in the blood;
• Increase libido;
• Eliminate migraine;
• Effectively fight gum disease;
• Eliminate allergic manifestations;
• They are an excellent prevention of malignant tumors of the intestine;
• Normalize the production of gastric juice.

This is far from all the beneficial properties of milk fungus. Kefir compresses are applied to wounds for healing, and with systematic treatment with a Tibetan fungus, benign tumors decrease in size.

Dairy fungus normalizes the salt balance in the body, strengthens the skeletal system, and normalizes the intestinal microflora. During the research, experts came to the conclusion that daily consumption of drinks produced by kefir fungus reduces the occurrence of malignant tumors by several times.

Kefir fungus for the face

To look young and fresh, cosmetic masks based on this natural raw material can be connected to the course of treatment with Tibetan fungus. They perfectly cleanse the skin, restore the damaged structure, tone up and relieve the epidermis of minor problems.

The use of kefir masks helps to whiten the skin, eliminate pigmentation. The main purpose of this procedure is to activate blood flow to the skin and nourish them with useful substances. The healing and nourishing components of the masks penetrate into the deep layers of the epidermis and act even after they are washed off, for 2-3 days.

Purifying mask. For the procedure, it is necessary to prepare fresh kefir from the Tibetan mushroom and apply it on the face in three layers. Leave on for 20-30 minutes, rinse thoroughly. Such a mask will cleanse the face of acne, eliminate peeling and age spots.

Rejuvenating mask. Add 1 tablespoon of olive oil, 2 tablespoons of crushed oatmeal and 1 tablespoon of liquid honey to fresh whey of kefir fungus. Mix until smooth. Apply the mask on the neck and face (except for sensitive areas around the eyes) for twenty minutes, rinse.

from dilated capillaries. Introduce fresh cottage cheese into milk fungus serum, add 50 g of orange and parsley juice, apply a thick layer on the face. Remove the mask with a cotton swab and then rinse with warm water.

You can buy fresh Tibetan mushroom in a pharmacy, in a dairy kitchen or in online stores. It's great if one of your friends is growing this natural remedy - take a small amount of mushroom from him, two tablespoons will be enough for you.

If you know all the beneficial properties of milk fungus and want to improve your body with it, it is best to grow it at home.

1. For the procedure, you need to take two spoons of fungus spores, place them in a clean glass jar and pour 250 g of fresh milk. Of course, the ideal product for this procedure would be homemade milk, not store-bought, without preservatives and additives.
2. Then you need to cover the jar with a piece of natural fabric or gauze and leave to ferment at room temperature.
3. A day later, the healing drink is ready. It must be poured into a clean container, and the mushroom sourdough must be rinsed with cold water to remove milk residues.
4. The procedure can be repeated daily, getting new portions of a healthy product based on a healing dairy fungus.

How to care for milk fungus

Fresh kefir mushroom, ready to use, has white grains and a sour smell. If you do not place it in a dairy environment in time, the fungus may die.

In order to always have useful fermented milk products on hand, you need to follow simple rules and be aware of all the intricacies of caring for the Tibetan mushroom:

• It is better to drain the resulting drink daily, at the same time;
• It is impossible to wash the mushroom in a metal colander - only plastic is recommended;
• If it is not possible to purchase homemade milk, you can use store-bought milk with a fat content of 3.2%;
• The ripening procedure must be repeated daily and do not leave the mushroom in the open air;
• A new portion of milk and spores of the fungus should be poured only into a clean jar;
• To wash the jar in which the milk mushroom is placed, it is undesirable to use synthetic products - use ordinary baking soda;
• It is strictly forbidden to close a jar with a mushroom with a plastic lid - it needs constant air access;
• The Tibetan mushroom does not like direct sunlight, so it is better to keep a jar of sourdough in a shady place;
• During weaning from home for several days, the mushroom should be poured with three liters of milk diluted with water in proportions of 1: 1.

Cases of milk fungus disease are not uncommon. Its grains become brown and covered with mucus. Such disputes are not suitable for leaven. They need to be thrown away and new ones purchased.

With proper care, you will be able to regularly consume fermented milk products obtained as a result of the fermentation of milk fungus. This will help you cleanse the body, improve immunity, rejuvenate, increase vitality and avoid many unpleasant diseases.

Surely many of you have at least once heard of milk fungus. It has been widely used over the past few centuries. It was first discovered by Tibetan monks. It is believed to have unique healing properties. After reading today's post, you will learn how to grow milk mushroom from scratch.

What is this product?

In fact, this is a rather complex mixture of microorganisms, formed as a result of prolonged development. As a result, the bacteria are so adapted to this coexistence that they begin to behave as a single organism.

Those who are interested in how to grow milk mushroom from scratch at home should remember that it is the result of fairly complex processes. When milk begins to turn into kefir, white rather dense neoplasms appear on its surface. Interestingly, the diameter of ripe grains is about five centimeters. This is nothing more than the fruit of the vital activity of microorganisms, known as the milk, or Tibetan, mushroom.

Compound

For those who want to understand how to grow milk mushroom from scratch at home, it will be interesting that it contains a large number of various useful substances. It is rich in vitamin A, which improves the condition of the skin and mucous membranes.

In addition, this product contains high concentrations of polysaccharides, enzymes, easily digestible proteins and acids. Plus, it contains a sufficient amount of calcium, riboflavin and thiamine.

Healing properties

Those who want to figure out how to grow milk mushroom from scratch will be interested to know how this product is useful. Its unique healing properties are due to its chemical composition. It helps to increase immunity, normalize metabolism, speedy healing of wounds and alleviate allergic manifestations.

Also, regular use of this product helps to quickly restore the intestinal microflora and improve the functioning of the cardiovascular system. It is believed that milk fungus has excellent antispasmodic, anti-inflammatory and antimicrobial properties. In addition, it helps to eliminate toxins and bile from the body.

There is an opinion that the regular use of the Tibetan mushroom helps to cure ulcers and colitis. It is also considered a good prophylactic against diseases of the lungs, gallbladder, liver and kidneys.

Contraindications

Like any other product, the Tibetan mushroom can bring not only benefits, but also harm. It should not be used by people who have an individual intolerance to milk and its derivatives.

It should also be excluded from the diet of those who suffer from diabetes. This is due to the fact that the use of this product negates the effect of the use of insulin.

For people who are interested in how to grow milk mushroom from scratch, it is important to know about one more nuance. They definitely need to remember that it is not compatible with alcoholic beverages. In all other cases, the use of this product will not bring anything but benefits. But for those who have been diagnosed with any chronic diseases, it is advisable to consult a doctor before using it. This will avoid many health problems.

How to grow milk mushroom from scratch at home?

It is simply impossible to generate a mushroom without sourdough. The so-called "seed" can be purchased at a pharmacy or asked from someone you know. A tablespoon of mushroom and a glass of milk are placed in a half-liter glass jar. After that, the container is covered with clean gauze or any other breathable cloth and cleaned in a warm place. The first kefir will be ready in a day.

The resulting drink is drained every day. And they do it at about the same hour. Having figured out how to grow milk mushroom from scratch, it should be noted that you can use a plastic colander to separate it from kefir. The resulting yogurt is poured into a clean bowl and drunk. The mushroom clusters themselves are washed with filtered water and mixed with milk again.

Another option

This method is suitable for those who do not have the opportunity to purchase a “seed”. We note right away that before you grow milk mushroom from kefir sourdough, you need to buy high-quality raw materials. It is important that there are no additives in it.

A three-centimeter layer of kefir and about 500 milliliters of fresh unboiled milk are poured into a clean glass container. The jar is covered with gauze so that dust does not get into it, and kept for a day at room temperature. This time is enough to make a tasty and very healthy drink from the milk-kefir mixture. Part of the resulting liquid is left for reuse, and the rest is drunk.

How to care for a mushroom?

This is a fairly simple process that does not require specific skills. It is filtered, separating the finished kefir into pre-prepared dishes, washed with cold filtered water in a plastic sieve, placed in a glass jar and poured with fresh milk.

It is important to remember that the container cannot be covered with a lid. To do this, use gauze folded in several layers. Tibetan mushroom is desirable to protect from sunlight. The dishes in which this drink is prepared must not be washed with chemicals. For this, it is better to use baking soda. It is recommended to keep a jar of mushroom in a warm room at a temperature of at least 18 degrees.