Important: If the mushroom becomes sick, begins to darken or becomes moldy, it does not need to be thrown away. It is enough to rinse all of its pores from lactic acid, dry it and freeze it for several months, and your “doctor” will be healthy and useful again.
Freezing secrets
The most important thing when freezing is that the mushroom is thoroughly washed and there is no mucus or mold left on it. Before freezing, it is necessary to dry the Tibetan mushroom. Make sure there is not a drop of water left on it, otherwise it will disappear.
How long can you store
It can be stored for a year. Make sure that it does not defrost. If you suddenly decide to clean the refrigerator, it is better to put the bag of mushroom in ice for a while.
In what container should I store it?
Knowing what properties the Tibetan milk mushroom has, how to freeze and keep it intact is a paramount question. It is best to place it in a plastic bag, and then also in a plastic container, this will make it easier to get the mushroom out when you need it. Better yet, divide into several portions and place them separately. If space in the refrigerator is limited, you can wrap it in several layers of foil.
After defrosting the mushroom, it takes time to awaken it, so the first batch of kefir is not suitable for consumption; it is better to use it for cosmetic purposes. Milk mushroom is a natural antibiotic that will help you maintain health without chemicals. Therefore, take care of your valuable product and care for it properly. If you don’t need the Tibetan mushroom for some time, be sure to freeze it and tell your friends this simple but valuable storage method.
Milk or Tibetan mushroom is a unique crop bred in Tibet. This is a white substance, similar to granular cottage cheese. The microorganism has universal healing properties. By drinking a kefir drink made from milk mushroom, you can cleanse the body of toxins, improve intestinal function, get rid of excess weight, increase the overall tone of the body, improve memory and much more.
The mushroom has all these beneficial properties due to its rich chemical composition. Kefir grain drinks contain iodine, iron, light proteins, polysaccharides, lactobacilli and others.
The course of treatment with the fungus is 12 months. You need to drink it constantly, taking a break of 10 days a month, that is, we drink for 20 days, rest for 10 days and adhere to this schedule for the whole year.
A drink made from healthy milk mushroom has beneficial properties. In order for the mushroom to feel good and reproduce well in a dairy environment, it must be properly cared for and provided with comfortable storage conditions.
How to properly store milk mushroom
First of all, you need to remember that the milk mushroom is a living creature. And like every living creature, he needs care.
The most suitable environment for Tibetan fungus is fresh milk (200 ml of milk is required for 1 tablespoon of mushroom). It is advisable to take milk with a high fat content and a short shelf life; ideally, you should use fresh homemade milk from cows and goats. Do not pour milk that is too hot or too cold, as the fungus may die. For fermentation, it is better to use clean clay or glass containers. It is allowed to wash the container only with soda without using any household chemicals. Washed dishes can be steamed to prevent foreign bacteria from entering the healing drink.
To prepare kefir, place the mushroom in a properly prepared container and fill it with warm milk. You cannot cover it with a lid, as the milk mushroom will suffer from a lack of oxygen and may die. But the product cannot be left without protection. Therefore, cover the top of the container with a double layer of clean gauze or a piece of cotton cloth. Place the starter in a dark, fairly warm room and wait 24 hours. After this, we drain the finished drink through a plastic sieve (iron utensils and kitchen utensils cannot be used), and rinse the mushroom remaining in the sieve with clean warm water and fill it again with a portion of fresh milk. These actions must be performed daily.
There are different situations in life in which sometimes there is a need to go somewhere and leave the milk mushroom to the mercy of fate. In order for it to successfully survive your departure, it must be placed in a three-liter clean jar. Pour half and half milk into it (1:1) and place it on the refrigerator shelf in the vegetable compartment. The mushroom can remain in this state for 3 to 5 days without harming its vital functions. But remember that the kefir obtained as a result of such a long fermentation cannot be drunk; it can only be used externally.
He is alive?
No matter how paradoxical this question may seem, it nevertheless arises periodically. Yes, the mushroom is alive. No less alive than a cat, dog, hamster or your favorite green friend in a tub on the window. Moreover, just like animals and plants, the mushroom perfectly senses all the emotions of the owner and his attitude towards himself. When the mushroom feels your love and the warmth of your hands, it produces kefir that tastes better and divides faster. Treat it like a pet, which, unfortunately, does not know how to walk or make sounds that you can hear, but is no less sensitive and alive, and the mushroom will respond to you with its trust and its whole life, you will see. And remember: the mushroom does not like sudden changes in temperature, as well as cold and hot.
How to take mushroom correctly?
It is recommended to start taking Tibetan mushroom kefir with a small dose: for example, no more than half a plastic cup per day for an adult and no more than a quarter (25%) of a plastic cup per day for a child over 5 years old. Children from 8 months to 3 years old are recommended to be given kefir for fungi according to the schedule recommended by your pediatrician for regular kefir (start with 1 teaspoon per day) and only after consultation with a pediatrician (if there is no allergy to milk, inability to digest milk, or other contraindications, although, as a rule, there are no contraindications to the mushroom, but in this case it is better to be safe (read more about this in contraindications)! For children from 8 months to 3 years old, it is recommended to use fresh milk for fermentation of kefir, a 12-15 hour starter (read more in the answer to the question “What happens if the mushroom is under-cured (remove the fermented milk in less than 24 hours)”?)
Over time, the amount of kefir can be gradually increased, but it is not recommended to drink more than 1 liter per day (for an adult). Kefir is not recommended less than 40 minutes before going to bed.
For those who are just starting to take healing kefir, it is better to drink it in the evening an hour before bedtime for the first 14 days. Due to the restructuring of the gastrointestinal tract in the first 10-14 days of taking kefir, you need to take into account its strong laxative effect (it is advisable not to use it in the morning before going to work). After 10-14 days, most of the waste and toxins will leave your body, the activity of the gastrointestinal tract will improve, the laxative effect of kefir will disappear and you can drink kefir several times a day - the body will work like clockwork, even in people who are predominantly sedentary " Lifestyle.
It is recommended to take kefir daily for 20 days, then take a break of 10 days, and then resume use. But remember that even if you don’t drink kefir, you still have to care for the mushroom: feed it milk, change the milk after 24 hours and don’t put the mushroom in the refrigerator! Without care, the mushroom will die.
Are there any contraindications to taking the mushroom?
I know of no contraindications to taking the mushroom, except for people with a lack of enzymes that break down milk, i.e., with intolerance to dairy products. However, if you have any doubts whether the mushroom is suitable for you, your children or loved ones, it is better to consult your doctor before use.
When treating diabetes mellitus, you cannot combine taking kefir for the fungus with the administration of insulin, because kefir eliminates all the effects of the medications.
When taking kefir, make a three-hour interval between taking medications and kefir.
During the entire time you are taking kefir, it is strictly not recommended to drink alcohol!
If you are allergic to cow's milk, replace it with goat's milk or any other milk approved by your doctor. For information on whether soy milk can be fermented, see the question “What milk is best to use for mushroom?”
What diseases does the mushroom treat?
In total, the mushroom cures the causes of 107 diseases. Here is a far from complete list of diseases, the causes of which are treated by the mushroom:
1. All types of allergies.
2. All cardiovascular diseases.
3. Hypertension of any origin.
4. Benign tumors.
5. All diseases of the gastrointestinal tract (including ulcers, dysbacteriosis, etc.).
6. Diseases of the liver and gall bladder.
7. Cancer (prevention and pre-initial stage).
8. Diseases of the lungs and respiratory system (including tuberculosis).
9. Kidney diseases.
10. Diabetes mellitus (cannot be combined with insulin!!!).
11. Diseases of the joints.
12. Infectious diseases.
For a more detailed list, see the section “All about the mushroom”: “What it cures.” There is also information about the chemical composition of kefir obtained from the mushroom, how it heals and a list of the most famous specialists, scientists and institutions that studied the properties of the mushroom in the 19th and 20th centuries.
How much is one serving of mushroom?
The fungus, which occupies 2 teaspoons in volume, is poured with 250 ml of milk. Therefore, for 500 ml you will need 4 teaspoons, and to get 1 liter - 4 times more, that is, 7-8 teaspoons.
What does an “adult” mushroom look like, and what does a “young” one look like?
The real kefir mushroom is a coral-shaped zooglea. Both young and adult healthy mushrooms are white. The young mushroom consists of small grains and looks like homemade cottage cheese. As they grow older, the grains increase in size and often even grow together. Therefore, an adult mushroom looks like dense milk foam, consisting, if you look closely, of the same small grains, but fused into one whole.
My mushroom has merged into one whole, what’s wrong with it?
There's nothing wrong with him, he just "grew up" and became mature.
My mushroom consists of small grains, is this normal?
This is normal, he is just still “young”. As they grow older, the grains will increase in size and grow together.
I've had the mushroom for a month now, but the grains are still small, is this normal?
This is fine. If over the next month and a half the mushroom grains do not increase in size, increase the fat content of the milk (if you use 0.5% to 3.5%, if you use 3.2% or 3.5% to 5–6%) and keep the mushroom on it for a week or two. The fattier the milk, the faster the mushroom “grows up.”
What should the colander be and the size of its holes?
The colander should be plastic (or any other, but not metal). The size of the holes should be sufficient so that the milk fermented by the mushroom (often thick) can seep into the holes, and the grains of the mushroom remain in the colander. Medium sized holes are usually sufficient.
Why can't you use a metal colander?
The fungus does not like contact with metal. He might even get sick from it.
What container is best to use for growing mushrooms?
It is best to use a liter or one and a half liter (if the family is large) glass jar. Moreover, it is also better to keep the mushroom that you plant to give to someone in a glass jar before you give it. You can also keep the mushroom in a plastic container, but, if possible, no more than 12 hours. There are no contraindications to plastic, but the fungus prefers contact with natural materials.
What kind of utensils are best to use for skimming fermented milk?
It is best to take a bowl that is deep and wide enough so that you can place a colander on it and the fermented milk flows into it freely without splashing. It is better to use dishes that are not plastic or iron.
How to make fermented milk seep out of the colander into the dishes faster?
I use a wooden spatula for frying: when the fermented milk is thick enough, I stir the mushroom in a colander and the milk separates from the mushroom faster. However, any kitchen utensil you are comfortable with (not sharp, of course) will be suitable for this purpose. However, when you choose your “stirring stick”, do not forget that the mushroom does not tolerate contact with metal.
Is it necessary to cover the top of a jar of mushrooms with gauze and what is this for? Is it possible to cover the mushroom with a lid?
Preferably. This is necessary, first of all, for two reasons: 1) so that dust and small debris do not get into the mushroom; 2) to give the mushroom the opportunity to breathe. Therefore, it is not recommended to cover the mushroom with a lid for a long time (this can only be done during transportation). In addition, the gases formed during ripening of the mushroom can simply squeeze out the lid and your jar of mushroom will “explode”. If you don’t have gauze, you can use a bandage or a loose cloth through which the mushroom can “breathe.”
Where should you keep the jar of mushroom?
The jar with the mushroom should be kept at room temperature or in a cool place, but so that the sun does not fall on it
Why can't you keep a jar of mushrooms in the sun?
The mushroom does not like sudden changes in temperature, as well as cold and hot.
How often does a mushroom need to change its milk?
Every day, every 24 hours.
What happens if the mushroom is left too long (remove the fermented milk after more than 24 hours)?
The longer you keep the mushroom, the more the milk ferments: it tastes more sour and carbonation increases. I drank a mushroom that had been kept for 5 hours (in a volume of 0.5 liters). In my opinion, 4–5 hours is the maximum period of “overexposure” for such a volume; I do not recommend drinking milk overexposed longer. However, if you have little mushroom and a lot of milk (for example, 1 serving per 1 liter), you can keep it for up to 36-48 hours, because It is difficult for a mushroom to ferment a large amount to the point of complete “non-drinkability”. In any case, be sure to check the taste of the resulting milk and, if you have the slightest doubt, do not drink. Do not let children drink any over-exposed milk! And, as far as you understand, “overexposure” is possible only in a one-time, extreme case, due to force majeure circumstances, and it is best to drink “kefir” on time.
What happens if the mushroom is undercooked (remove the fermented milk after less than 24 hours)?
Fermented milk will be thinner than usual and have a milder taste. Some nutritionists recommend giving 12-hour leavened milk to infants, children under 3 years old - 15 hours, up to 7 years old - 18 hours, and up to 12-20 hours.
How much milk should I pour into the mushroom?
The optimal amount is 0.5 liters per small portion of mushroom (about the size of a woman’s palm). As the mushroom grows, you can increase the quantity (I recommend increasing it to a maximum of 0.9 liters (if you do not have a large family, of course), and then plant the mushroom). The more mushroom and less milk, the thicker and more sour the kefir turns out, and the faster (in less time) it ferments. So choose according to your taste.
What is the best milk to use for mushrooms?
The best thing, of course, is natural, from the cow. But since most people do not have this opportunity, you can use anything: in plastic bags (shelf life 5 days) and in Tetra-Pak bags (shelf life 6 months). There is also any fat content, choose ready-made “kefir” to your taste. The fattier the milk, the faster the mushroom “grows up” and divides. Each type of milk produces its own kefir taste, different thickness and foaminess (it turns out somewhat foamy due to the carbon dioxide released and somewhat alcoholic due to the alcohol released). It is not advisable to use baked, boiled or any other milk that has been subjected to heat treatment or fermentation.
Is it possible to ferment non-cow's milk, including soy milk?
You can ferment all types of animal milk if you like the taste of the resulting kefir; the mushroom is not picky. As for soy milk, I have no data on how the fungus perceives it. So this can only be verified experimentally.
Is it possible to dilute milk with water and, if so, in what proportion?
Water reduces the fat content of milk. You can dilute milk with water in exceptional cases, for example, if you want to leave the mushroom for 48 hours (in case of departure) or keep the mushroom in order to give it away (not for long). I do not recommend drinking milk diluted with water. Maximum ratio: 1:1. You cannot add more water than milk, as the fungus may get sick.
Is it possible to keep a mushroom in water?
Is it necessary to rinse the mushroom before adding milk?
Yes, definitely. If you don't wash the mushroom well, the kefir will have a bitter taste.
What water should I wash mushrooms with?
Any clean. Ideally, spring or filtered water is best, but tap water is also possible. Make sure that the water is at room temperature: not cold or hot - the fungus does not like extreme temperatures and sudden changes.
How many days does it take for the mushroom to start dividing? Reproduce yourself?
The mushroom begins to divide immediately as soon as you season it with milk and set it to ferment. It fully reproduces itself in about 21 days. However, if you “feed” him full-fat milk, take good care of him, love him and the room temperature is above 22 degrees, this period can be reduced to 14 days.
How do you understand that a mushroom has begun to divide (grow)?
Small grains appeared, and in general there was more mushroom.
Is it possible to put mushrooms in the refrigerator?
No you can not. The mushroom does not tolerate temperatures below zero, and does not like cold or hot.
Is it possible to store kefir obtained from the mushroom in the refrigerator and for how long?
It is possible, but not more than 12 hours and at the same time a certain number of beneficial bacteria die. It is best to make exactly the amount of “kefir” that you and your loved ones can drink at once.
What does a sick mushroom look like?
A diseased mushroom is usually yellow or beige in color. If the mushroom suddenly begins to darken or change its color, it means that it is sick.
What does a healthy mushroom smell like and what does a sick one smell like?
A healthy mushroom smells like sour cottage cheese. A sick mushroom has a stronger and more unpleasant odor. However, it is difficult to determine whether a mushroom is sick just by smell, so if the smell seems stronger to you than usual, do not panic and pay attention first of all to the appearance of the mushroom.
Is it possible to drink milk fermented with mushrooms if the mushroom has darkened (yellowed)?
How to treat a mushroom?
Most often problems occur in the following cases*:
1) a lot of fungus or little milk. Those. The fungus must be periodically “thinned out” and the old grains must be thrown away. For 1 liter of milk, no more than 6-7 teaspoons of fungus.
2) if the ripening process is not completed (for example, when they were afraid that the kefir would peroxidize and the mushroom was taken out ahead of time) or, on the contrary, the mushroom was allowed to peroxidize one or more times.
3) if the mushroom is not thoroughly washed or washed with very cold water. One girl wrote that she started pouring slightly warmed milk over the mushroom and rinsing it with lukewarm water, everything returned to normal.
4) If the room temperature is 20 C or higher, in some cases this stimulates the growth of harmful bacteria inside the fungus. It is recommended to keep the fungus for a while (2 weeks) in a place with a low temperature (10–14 degrees) and at this time rinse thoroughly 3–4 times a day (you can use a small amount of soda - a little less than a teaspoon per 1 liter of water) .
5) If metal objects were used when working with fungus
As a rule, if the causes were eliminated, the fungus got better.
If all of the above does not help (i.e. the reason is that the fungus is really sick), then fungus researchers recommend the following:
“In some cases, if it is not properly cared for and if it is infected with other types of bacteria, diseases of this fungus are observed; The two most common types of diseases are mucilage and grain oxidation.
Mucusing of grains is a contagious disease, extremely persistent, long-lasting, as a result of which kefir grains die, and a large amount of mucus is formed. The grain itself becomes flabby, is easily crushed between the fingers, becomes covered with mucus, and the same mucus fills the cavity inside the grain. Due to the presence of such fungi, milk does not curdle and acquires an unpleasant, insipid taste. According to Gobi, this condition of K. is caused by a bacterium (micrococcus) of the Schmit-Mulheim lactic-mucosal fermentation. This state of K. is most often observed when preparing it in the hot season in a humid and poorly ventilated room, as well as if poorly dried grains were taken for preparing K.. It is necessary to wash diseased grains in a 5% solution of boric or salicylic acid. According to Dmitriev, the grains should be washed with a 2% solution of salicylic acid, and then soaked in a 2% solution of cremortartar for 3 hours. Podvysotsky saw that in these cases drying alone is sufficient; To get a real result, it is best to adhere to the following rule: first rinse in disinfectant solutions and then dry the grains. Dried grains, based on the previously mentioned properties, can be easily distinguished from diseased grains.
Another disease - grain oxidation - is much less common than mucus. In this process, milk, on the contrary, quickly curdles and, when standing, separates into clear whey and a thick residue of casein flakes; Casein lumps are dense, and it produces an extremely sour taste and a sharp sour smell, characteristic of butyric acid. This kefir grain disease is easily treatable; To do this, you just need to keep the vessels clean and prepare K. in a cool place, where the temperature is no higher than 12 C.; in addition, rinse the fungi in cold water 2-3 times a day or add a soda solution to it (1 teaspoon per glass of water).”
My urine turned dark after using the mushroom, is this normal?
This is fine. In the first two to three weeks of using the mushroom, waste products begin to be intensively removed from your body, so the urine darkens. After three weeks of regular use, the color will become normal, although darkening of the urine may occur on the first trip to the toilet after eating the mushroom.
I have bloating in my stomach, is this normal?
This is fine. In the first two to three weeks of using the mushroom, the intestinal microflora gets used to the “new settlers”: a constant influx of lacto-, bifido-, etc. beneficial bacteria, especially if you previously consumed little dairy and lactic acid products. Gradually, with regular use, the bloating goes away and the stool returns to normal.
It seems to me that when I drank milk fermented with mushrooms, I swallowed several grains. Isn't it harmful?
Don't worry, it's not harmful, the grains will be digested. Consider that your body has been enriched with an additional amount of lacto- and bifidobacteria.
I need to leave. Is it possible to leave the mushroom?
The mushroom can be left without changing milk for no more than 48 hours. If you are leaving for a longer period, think about who you can give the mushroom to to take care of it.
Is it possible to give mushrooms to children?
Can. Read about how to give mushrooms to children in the answer to the question “How to take mushrooms correctly”? For information about what kind of fermented milk is best to give to children, read the answer to the question “What happens if the mushroom is under-exposed (remove the fermented milk in less than 24 hours)”?
Is it possible to use milk fermented with mushrooms for cosmetic purposes?
Can. As a rule, the resulting “kefir” is used as a mask or an ingredient in a mask for hair, face, body, etc. according to “folk recipes.” For a discussion of recipes, see the Forum.
Is it possible to use milk fermented with mushrooms in cooking?
Can. Wherever regular kefir is used in preparation, you can replace it with “kefir” from the mushroom.
Maybe you can find a small piece of mushroom. Preferably the Yasenevo-Belyaevo district.
Maybe someone needs kefir grains to make curdled milk from milk? Otherwise it has grown, I have so much, but it’s a pity to throw it away - after all, it’s a living organism :)
Maybe someone has grown to an unnecessary state (in order to give away a piece)? I'll take it with gratitude...he'll go abroad :)
Mushrooms from here! (unusual properties of ordinary mushrooms).
Over the weekend we walked in one of the Moscow forest parks. I was surprised by the number of people scouring the bushes with bags in their hands. Mushroom pickers? Isn’t it scary to pick mushrooms in the Moscow forest, 100 meters from the Moscow Ring Road? And what kind of mushrooms can be found in a liquid forest, where everything is trodden up and down? Personally, I found a lot of... beautiful mushrooms! For example, this one. To be honest, I thought it was some kind of mega-scary, terribly poisonous grebe, but it turned out... Photo uploaded 09.21.2011 16:09 Folder: Beginning It turned out that this is...
"House in the Village" presented a new product - kefir 2.5%
Kefir with a fat content of 2.5% is kefir prepared in the same way as all brand products in this category according to traditional recipes using live sourdough, which has been well known for its beneficial properties for many years. Now fans of the brand have the opportunity to try a wide range of kefir of different fat content and choose the most suitable product for themselves. Kefir "House in the Village" contains live bacteria, which are necessary to maintain normal intestinal function, and therefore have a beneficial effect on...
Discussion
While we lived in Bulgaria, I took my son (he was 2.5 years old at the time) to a homeopath. Besides everything else, he prescribed us bee jelly mixed with honey for Max’s appetite, and for our iron deficiency anemia he advised us to drink *Gerisan* syrup based on geranium. This syrup also strengthens the immune system.
The son did not react to the milk in any way - no matter what happened with it, then without it. But then we were advised to give it for appetite and as a restorative after illness (my son just went to kindergarten and we had a plan - a week in the garden, two days at home to be treated) brewer’s yeast, it’s in Bulgarian. Pharmacies sell it in tablet form. It was from them that I heard it from my son for the first time - I’m hungry!
And now, from September to April, every morning I give him an infusion of bee glue (glue tincture), 2 drops for each child’s year, i.e. my son is 4 years old x 2 drops = 8 drops. this winter we only have snot and a slight cough (we also treat them with homeopathy), we didn’t get seriously ill tfu, tfu, tfu. We have not taken antibiotics for 2 years.
I took apilak for lactation. There was milk, but maybe it would have been that way...
I’ll share some kefir mushrooms, take it from Molodezhnaya metro station.
Damn... Literally. I haven’t baked pancakes for a hundred years. At first they were under an unspoken ban (we tried to go on a diet), then the ditenush stretched out, lost weight, became slender like a cypress, broad-shouldered and damn attractive, and began to bake again. Sedni, trying to shove the misfortune brought from the market and from the store into the refrigerator, discovered half-dead kefir. I decided to be a rescuer and bake pancakes with it, since such an offer always finds a grateful response in the hearts of those available...
Discussion
A wonderful recipe for pancakes from a cookbook, now I only bake these:
half a glass of water, half a glass of milk, half a glass of sifted flour, 2 eggs, table. spoon of sugar, pinch of salt. Mix everything. Fry in a heated small frying pan under the sun. oil in a large circle. The pancakes turn out thin and lacy :)
This is for 2 people, about 4 pancakes each.
My daughter asks often, she’s already gotten the hang of it. 1-2 eggs, salt (a pinch), sugar (about 2 tablespoons), flour - by eye, so that it turns out very thick, but the dough is kneaded, and then I pour in warm milk little by little and knead until I get the consistency I need. More often I make batter (thickness like fermented baked milk or even thinner) so that I can bake thin pancakes. I always add slaked soda with vinegar, and generously pour sunflower oil directly into the dough. I vary the amount of sugar.
As for fillings/additives, the family loves the following combinations: salmon-sour cream-dill, boiled eggs-fried onion-rice, sour cream, condensed milk, powdered sugar.
Friends, please tell me. I got my hands on kefir grains, I think I’m doing everything according to the recipe: I take 1 liter of pasteurized milk, add 2 tbsp. spoons of kefir. fungus, I leave it all in a dark place at room temperature. After 12 hours it still doesn’t look like kefir, but after 24 hours it turns out to be kefir. But! It is terribly nuclear, thick, with lumps, a bright sour smell and a completely sour taste. Everything in my stomach is growling, and even somehow scary... Apparently I'm doing something wrong?
Discussion
dilute kefir with milk, and it will be - quite, quite...
25.08.2009 00:14:38, 6767In my opinion, you put a lot of mushroom, try half as much. It will also last for about a day, but the taste will be more delicate. I make it with a smaller volume of milk, about 300 ml, and add a little less than a teaspoon of mushroom.
Devuli and D., the end of the cherry season is coming soon, and I urge, no, I even insist on baking pies with cherries and raspberries!!! :)) well, you can’t afford to miss such a moment and not pamper your family with this gastro miracle :) In general, it’s up to you, of course, but you also have to regret it, if it’s not baked :)) Of course, they don’t turn out perfect, if they’re filled with berries normally, the juice leaks during baking, getting a little baked on the baking sheet and at the same time giving off a fragrant scent to the whole kitchen, but what about the kitchen? , I'll say...
Discussion
And what? Where's the recipe? :)))))
Every day I myself have been tormented by the desire to “have to”. We need to make raspberry pies... while the raspberries are still available. I already froze it and made jam. Only the pies are left.
Let me go dissolve the yeast.
Is it ordinary butter dough? And raspberries - with sugar and starch? So?
off. It was also the first time I saw baking soda in action. Thanks to lemon juice. Thank you, lemon juice.
I made muffins with kefir (from kefir grains) with soda and baking powder. So from the test itself you can immediately see that everything will work out. Everything is so seething and bubbling :)))
It’s good that I don’t have cherries, it’s not a shame :)) and my grandmother always makes pies with cherries in the summer :) delicious, yes :) and I also loved the “prison”, when pitted cherries are mashed with sugar and diluted with water, I loved it
Inspired by one program and life itself like :) So I know and have heard the opinion that this is very important - the ability to “take and hold a pause.” Well, it’s like something didn’t work out with the silent guy (a girl, if we’re talking about the other side), and they say, you need to TAKE A PAUSE. And mind your own business, live your life, etc. :) Well, that is, like don’t call, don’t show up for a while .And this, they say :)) will clarify everything and put it in its place :)) So I, for example, if I take such a pause, it means it’s a pause forever :)). Because in...
Discussion
It seems to me that this is a good option - when there are no close relationships and are not developing. Then it’s a good idea to stop wallowing in these unfulfilling relationships and start living your own life. Alternatively, relationships can improve. But even if not, it will still get much better.
When I was 17, I met MCH. took a "break" in the relationship. Sometimes we saw each other, but without “close communication”. A couple of months later we started dating again.
married 10 years. so it varies.
I’ve been thinking about buying this device for a long time, especially after looking at the ingredients on store-bought yoghurts. Has anyone used or heard about them? If you take it, which one? Is it possible to make sweets with berries? Is it tasty?
Discussion
We have had Mulinex for a year now. My guys like it. There are only two of them on the market in Russia now. One is Mulinex, the other is Tefal. They differ from each other in that Tefal has an auto-shutdown. That is, Mulka - you need to turn it off yourself, but there is an opportunity to control the quality of the yogurt - it is thicker and thinner, but the cooking time takes about 6 hours, less in summer, a little more in winter :) In Tefal - the process is a little different, it turns off itself, it seems after 2 hours Convenient, but very often there is overheating, that is, whey is separated, etc. In addition, Tefal is significantly more expensive. Mulinex has 7 jars of 150 ml and lids made of hard plastic (with internal thread), Tefal has 8 jars of 125 ml and lids made of soft plastic (just put on the jar and that’s it). Moulinex is round, Tefal is square.
Very rarely you come across Severin - the principle is the same as Moulinex, and it looks similar.
The taste depends on the starter. I use either Activia (green, natural) or Valio - a glass with a blue lid, also natural. Once they made it from “live yoghurt” and bought it by weight at Globus Gourmet. I made it from pharmaceutical BifidumBakterin. Unfortunately, it's 50x50 here, and you often find dead bacteria... :(
I make the yogurt natural and add all the additives later. That's better. They also made it with jam, but, for example, cherry jam did not allow it to ferment, it turned out to be too sour. That's why we switched to natural. Sometimes I add a little sugar to the milk. Then you can do it without any additives at all. The child loves it with muesli. My husband eats this way, naturally.
For 1 liter of milk - 1 jar of ready-made yogurt, or 1 jar of your own. That is, we fermented it once with a store-bought one, and then from each subsequent batch we take a jar of our own and ferment the milk. And this can be repeated 5-6 times.
After buying a yogurt maker, the child does not eat store-bought at all. Not in any form... At school they give it for breakfast - mine is given to friends :)
I’ve been using it for a year, it’s probably a good thing, but as with other similar devices, you have to force yourself to use them, i.e. don’t be lazy and don’t throw it onto the mezzanine after the first two unsuccessful attempts. I highly recommend it to those who have kids.
Meal-3 Water- 2l Sports-5 Mood-2 Total: 10 Breakfast: coffee with cheese Lunch: baked salmon without side dish Afternoon snack: 5 apricots, chocolates, a piece of tea Dinner: boiled beef from baby soup
Discussion
Why did you give yourself a C for food? Because of the chocolate? I eat 10g of dark chocolate (70-85%) and don’t consider it a violation.
Food - 4
physical activity - 3
Mood - 5
Total: 12
Food-3 zhor, pms:(((((
Water - 1.8 l
Sport-4
Mood-3
Total: 10
Tell me how to properly store food, otherwise from time to time you have to throw something away because it’s rotten or dried out, it’s a shame. The refrigerator is ordinary, without any “zeros”; vegetables such as potatoes are now stored in the drawer of the cabinet. Confectionery/dried fruits in the like. But something is clearly wrong. Interested in how to properly and long-term store: 1. Greens (all kinds in bunches) 2. Vegetables, such as potatoes, carrots, onions, beets, etc. 3. Dried fruits from already opened bags and packaging (in...
Discussion
The nuance of storing flour is against bugs. If you keep a piece of aluminum foil in a container with flour, the bugs will not appear. My husband's grandmother once put old kefir lids in a bag of flour (remember kefir and milk in glass bottles). And no living creatures - I checked - I put the lid down - they all disappeared.
1. wash, dry, put in a bag with air. or in a plastic container with a lid.
2. potatoes and onions - just in a box in the kitchen. the rest of the above is in the refrigerator.
3. depending on what kind of dried fruits. prunes in the refrigerator in a bag (I don’t buy a lot). raisins, dried apricots - outside the refrigerator, in bags or jars.
4. I never overfill flour. but it doesn’t sit out for me - I bake a lot.
5. I don’t have marmalade and marshmallows, but if I did, I would store them in a bag in the refrigerator. cookies - I poured as many as I needed on the table, the rest was in a closed package in the cabinet.
6. They are just lying around in a fruit bowl on the table. They don’t have time to spoil - they are eaten.
7. sausage in a bag (opened) in the refrigerator. cheese in a bag (closed) in the refrigerator.
8. depending on what kind of milk: pasteurized for two or three days, sterilized longer. kefir: I don’t know, it’s never spoiled, it hasn’t stood for more than three days.
Discussion
I have been fermenting yogurts in a yogurt maker for many years. I started with breast milk for my daughter - for example, I put yogurt for everyone from cow's milk and 1-2 jars for my daughter from breast milk (I marked the jars). We introduced complementary feeding with yogurt for digestion from 6 months. instead of kefir. For sourdough, I used to take bifidobacterin forte (dry), then after 2 years I made bifidum once, lactobacterin once, now I ferment it with any sourdough, maybe even “Narine”, or bio-yogurt without sugar, fruits, dyes (my daughter is now 9 years old).
A few tips: 1. The jars and all utensils used must be sterile (you can rinse them with boiling water after the dishwasher) - otherwise, instead of bifido, who knows what will grow. 2. the milk must be cold (from the refrigerator) 3. if you use cow milk, then take the milk in UHT, otherwise, barrel milk, unpasteurized milk should be boiled and then cooled. Breast milk expressed into a sterile bottle does not need to be boiled, just cooled. 4. Dilute the bacteria in one jar with a small amount of milk, then pour it into the total amount of milk. If we make 1-2 jars with breast milk, then carefully separate 1/6 of the bacteria powder and mix with a tiny amount of breast milk; if we use cow’s milk, separately. 5. The required quantity of powder and starter is determined by simply dividing the dose. For one yogurt maker (1 liter or 1 liter 150 ml) there is 1 bottle or 1 sachet of bacteria - in my opinion, 5 doses. 6. The fermentation time is determined only individually depending on the yogurt maker and the quality of the milk - I started checking after about 6 hours. Breast milk ferments faster. 7. Sugar and fruit can be added to the finished product immediately before use. Of course, we never add anything to yogurt made from breast milk.8. Store the finished product in the refrigerator. When you need to give your child yogurt, you need to take it out of the refrigerator 1-2 hours before, set aside the required amount and warm it with warm water. Not in the microwave, otherwise all the bacteria will die!!! Zhenya has been eating yogurt all her life, and we have never had dysbiosis or problems with flora. Very useful.
Vegetables should be cooked and eaten warm. It is better to cook it steamed and with spices. Broccoli, Cabbage, celery, carrots, green beans, mushrooms, beets, asparagus, cilantro, radishes, turnips, sprouted seeds, potatoes, bell peppers, cauliflower, parsley, spinach...
A diet of whole grains is beneficial. Barley, dry and roasted grains, corn, millet, buckwheat, rye... the worst are semolina and polished rice.
legumes have a beneficial effect by drying out mucus. (Try adding beans and lentils to soups, and I also recommend the super dish of Ayurveda - kichadi (khichri), porridge of rice and mung beans (lentils) in a 2/1 ratio with onions fried in vegetable oil...)
Mustard, safflower, sunflower, and corn oils have a more drying effect.
Of all types of meat, poultry produces the least mucus. Animal fat should be avoided.
You should drink less water, especially avoiding cold water and drinks with ice.
(And the best part) Fat-soluble vitamins (A,D,E) and mineral supplements are recommended in limited quantities, as they can weaken digestion, leading to increased mucus production.
These kifir fungi live in our house.
We do it often.
It usually looks like this:
If the fungi are “resting,” they are stored in the refrigerator against the coldest wall in a very tightly closed jar of milk.
If you need some kefir, you get a mushroom and you get milk. The mushroom is added to the milk and left at room temperature.
The speed of formation depends on the size and number of mushrooms.
So a 1.5 cm mushroom turns 1 liter of milk into kafir overnight from 21.00 to 7.00
:)
And so, you are the owner of a wonderful healer - kefir mushroom.
Very often, owners of this mushroom are faced with the problem of storing it, because... it grows and it is not always possible to transfer it to someone.
And oversaturation also occurs while taking it, because... The medicinal use of this mushroom is 20 days and must be done for 10 days. break.
It has been proven in practice that Tibetan milk mushroom can be dried and can also be frozen.
After drying, the mushroom has a longer recovery period from 7 to 10 days, but after freezing it has a shorter recovery period from anabiosis.
Let's begin.
1) Wash a portion of the mushroom in a colander (nylon sieve) under cool water, but not ice or hot, just cool.
2) Place the strainer on a towel to drain excess water.
3) Then place the portion on a paper towel.
4) And then cover the same portion on top with a towel. This is necessary to dry the mushroom and remove excess moisture from it. So he should lie under a towel for about 30 minutes. or more.
5) Open the dried mushroom. There will be excess moisture on the towel.
6) Transfer the dried mushroom to a glass or ceramic bowl.
7) Separate a small portion of about 2 tsp. and put it in a plastic bag and tie it.
8) Then put the bag in the second bag, tie it and put the double bag in a dry plastic container with a lid and in this container everything is put into the freezer.
It can be stored in the freezer for a very long time, up to 1 year, provided that you do not defrost the refrigerator.
After you remove a portion from the freezer, you can immediately put this portion into milk.
You don’t have to heat the milk, but immediately put a portion of frozen fungus into it. I take half a glass of milk and leave it like that for a day. The mushroom will come out of sleep and the first portion of kefir may not be successful and can be used for cosmetic purposes, but the second portion will be one that you can drink.
It defrosts safely in milk and makes its first batch of kefir. Then I simply strain and give this little kefir to the cat, and I rinse the mushroom itself again and fill it again with a full portion of milk for the amount of fungus that I have.
According to the description of those who have already used this method, the kefir turns out to be very delicate and tasty and has a pleasant smell, and the mushroom itself has a pleasant smell of cottage cheese and lactic acid.
I confirm that this is true.
According to eyewitnesses, freezing does him good, even in cases when he begins to become covered in mucus and get sick.
Fungus treatment:
I diluted 1 tsp. soda in 1 glass of cold tap water, put the mushrooms in for a couple of minutes. Then she pulled it out, washed it under running cold water and filled it with milk again. The result is immediately positive - the kefir has become sweet and thick in consistency.
