How to grow milk mushroom at home

Many have heard about the beneficial properties of the drink obtained from the Tibetan fungus. But few people know how to grow milk mushroom. Meanwhile, there are several important nuances that require strict compliance. Otherwise, your whole idea will perish in the bud. Together with the leaven. We deal in order.

General rules

No metal. From the word at all. In contact with metal surfaces, microorganisms can become sick and die. Therefore, only inert materials:

• Capacities. Ideally - glass.
• Sieve. Plastic, hairy. You can regular gauze.
• The spoon. Wooden, plastic.

Only room temperature. The fermentation process itself should take place at room temperature. Too low will destroy the fungus, too high will dry out and make you sick.

Do not boil milk. You can use any:

• sheep
• cow
• horse
• goat
• shop

But just do not boil. And further. Shop milk from bags and boxes should be natural, with a short shelf life. Powder, soy and others like them categorically do not fit.

Lack of sunlight. A jar of fungus and milk should be protected from direct exposure to sunlight. It is best to put the sourdough in a warm, dark place. For example, in the kitchen cabinet.

Milk is desirable at room temperature. No, kefir will also come from a cold product, but to taste it may turn out to be completely different than expected. And the process will take much longer.

Do not overdo it. Milk mushroom cooks kefir for about a day. But to some, such a drink seems to be overly sour. Therefore, the optimal fermentation time is from 14 to 18 hours. In this case, the drink will have a neutral sour taste, but will have time to gain all the usefulness and healing properties.

Tip. If you forgot to rinse the mushroom on time, then do not drink the resulting drink inside. This can cause severe stomach discomfort and an upset bowel. But pouring good is also not worth it. Use the liquid for cosmetic purposes. Skin, nails, hair will only say thanks.

Regularity. Milk mushroom should be washed strictly every day. Having missed at least one day, you risk getting sour liquid that you can not drink. If there is no way to fill the microorganisms with milk, then you need to stop the process of reproduction. Otherwise, the fungus will die. To do this, lumps are placed in a jar, pour cool boiled water, and placed on the bottom shelf of the refrigerator. Water is periodically changed to fresh. In this form, the mushroom can be stored for up to a month. Then you have to feed him milk.

Oxygen is needed. Some people make the mistake of closing a container of milk mushroom with a tight lid. They forget that microorganisms are living. And for a normal existence, they need oxygen. By blocking the access of air, you can ruin the whole venture.

The only thing that can be done is to cover the neck of the container with gauze, go with a strainer with a rare cloth so that dust does not sit inside.

Moderation. Many, having seized upon the treasured mushroom, make leaven in large volumes. They are also used by them. And then they start:

• renal colic
• bloating
• the liver hurts
• diarrhea
• bone aches

People forget that this is not just drinking kefir, but rather a healing drink. It can not be drunk immediately and a lot. For the first test, only 100 g per day is enough. Gradually, the dose can be brought up to 250 ml per day. But this is with the most careful listening to your own body.

And further. Milk mushroom is recommended for consumption in courses. We drink 21 days, 9 days off.

Important! Diabetics sitting on insulin are strictly forbidden to drink sourdough! Milk mushroom almost completely neutralizes the action of insulin.

No chemical detergents. You cannot rinse the can completely, and microparticles can harm the fungus. The dishes can only be washed with soda. In extreme cases, mustard powder is suitable.

How to grow milk mushroom

Some sources begin to tell long and lengthy that, from the point of view of biologists, this is not a mushroom at all, but a symbiosis of two types of microorganisms. We will not go into scientific terms and biological jungle. Just tell you the whole process step by step.

So you will need:

The mushroom itself. It can be bought at pharmacies, taken from acquaintances, purchased through the Internet. Independently out of nowhere to grow. It only takes a teaspoon. Or a ball the size of a quail egg.

• Glass jar. A volume of 0.5 liters is more than enough.
• Plain milk. 300 ml is enough for the first time.
• A piece of gauze. Cover the container.
• Sieve, a spoon.
• Boiled water at room temperature.
• A small plastic or glass bowl.

Let's get started. Put a Tibetan mushroom in a clean, dry jar. Fill it with milk, cover with a cloth. Leave in a warm dark place. After about 16-17 hours, the lumps will float to the surface, and milk will turn into kefir.

Now, grossly catch large pieces with a spoon, set aside in a bowl. The remaining liquid is filtered through a sieve or gauze (rare cloth).

Lumps of milk mushroom thoroughly rinse right in a bowl with boiled water. Thoroughly wash off all the mucus and kefir residues. Squeeze the lumps lightly with your fingers. They should be dense, elastic, white or yellowish. Too large, empty lumps inside are thrown away without regret. They will not be useful. The rest is again poured with milk, we repeat everything.

The filtered liquid is the very Tibetan kefir that heals and cleanses the body.

Tip. The characteristic smell of a healthy mushroom is lactic acid. If the mass began to smell bad, the lumps themselves acquired a dark shade and covered with a thick layer of mucus, then such a mushroom is not suitable for further use. Some sources recommend treating microorganisms by soaking in medication. We do not recommend it. It is better to always have a small amount of mushroom in reserve in the freezer. Sick lumps must be thrown out.

Useful Tips

If the mushroom is flooded with milk, and some lumps have surfaced immediately, then you can calmly catch them with a spoon and throw them away. These particles will no longer work, they have exhausted their resources. Remember, a healthy milk mushroom pops up after a certain time.

Friends asked for a piece of mushroom, and yours is still too small for division? No problem. There is a way to quickly propagate the treasured mass. Just pour microorganisms several days in a row with milk of the highest fat content. You will see, the mushroom will quickly grow, and soon you will be able to share without pity.

Now you know how to grow milk mushroom. Make yourself a tasty healthy drink, share the mushroom with friends, acquaintances, and do not get sick.

Video: milk mushroom care questions and answers