Milk mushroom kefir at home
What you need to make milk mushroom kefir:
- glass jar with a volume of a liter or half a liter. Plastic dishes will not work, because milk fungus will develop poorly in it.
- 1 tablespoon milk mushroom
- 200-250 ml milk
- gauze folded three or four times and an elastic band to secure it.
In order for your milk mushroom to develop and give a healthy and tasty drink, you need to take care of it daily. Place milk mushrooms in a jar and fill with milk at room temperature. You can use milk from a package with a fat content of 2,5-3,2%. But the best milk is, of course, cow’s steam. If you can’t get it, try unpasteurized milk in soft packs with a short expiration date. You can also use goat’s milk.
The next day, strain the kefir through a plastic sieve and separate the mushrooms. Remember that you can not use metal utensils – milk fungus can die from contact with metal. It is very convenient to filter kefir through one layer of gauze. Put cheesecloth in a deep sieve or colander and pour kefir. Take your time, let the kefir slowly drain into the substituted container.
Kefir mushroom will remain on the gauze. To strain the rest of the kefir, collect the cheesecloth with a “bag” and carefully help the kefir flow out in a circular motion.
The resulting kefir can be drunk immediately after straining or put in the refrigerator, but keep in mind: such kefir is not designed for long-term storage.
It is impossible to squeeze gauze with a mushroom! A certain amount of kefir will remain between the particles of the fungus.
Rinse milk mushrooms with clean lukewarm water directly through cheesecloth. Milk kefir mushroom must be absolutely clean, otherwise, during the subsequent preparation of kefir, an unpleasant bitter taste may appear.
Wash the jar without using industrial detergents. Milk mushroom kefir It is easy to wash off the walls of the jar with just warm water. Place the mushroom in a clean jar and fill with fresh milk. Repeat this procedure every day at the same time. Place the milk mushroom jar in a warm place, out of direct sunlight. Take kefir starting at 200-250 ml per day on an empty stomach or at bedtime. Over time, the number of mushrooms will increase, and you can throw away or give away extra ones or get more kefir. If there are too many mushrooms in the milk, the kefir will be too sour and scalding, and the mushrooms will be covered with mucus.
Remember not to cover the jar with a lid, as milk fungus needs fresh air. You can not keep the mushroom at a room temperature below 17-18 degrees – it can become moldy and die. Do not allow darkening of fungi, excessive growth. Large mushrooms with emptiness inside should be thrown away – they are dead and do not bring any benefit. If kefir is covered with mucus, or “snot”, then you have poured little milk. Always rinse the mushrooms and the jar thoroughly with warm water, not cold, fill the mushroom with tepid milk, never use milk freshly taken out of the refrigerator. Mucus may appear if you pull out too soon or too late milk white mushroom from kefir. When these causes are eliminated, the fungus usually recovers.
A healthy mushroom should be milky white, almost like cottage cheese.
It should smell nice like kefir. If the fungus is covered with a white coating and smells bad, it is sick. If the fungus has turned brown, then it is seriously ill and will have to be thrown away. You can not drink such kefir. You can also not drink kefir, on the surface of which mold has appeared. If the fungi are heavily covered in mucus, try washing them with a 5% salicylic acid solution. If this does not help, it will be easier to start a new fungus.
If you are leaving for 2-3 days, fill the kefir fungus with milk diluted in half with water. This liquid should be 3-4 times more than you usually pour milk. Upon arrival, strain the infusion, rinse the mushroom and fill it with the usual portion of milk. The infusion obtained during these days of absence can be used for cosmetic purposes. It will be very useful as a mask for oily and damaged hair, as well as a moisturizing and cleansing face lotion. To soften and refresh the skin of the body, pour this infusion into a hot bath and take it for 10-15 minutes.
Increased acidity, in which you need to take it a little bit and monitor your well-being.
Milk mushroom, application which has a positive effect on the body in any disease of any part of the body, can sometimes work wonders. Long-term use of kefir helps to strengthen the immune system, protect against colds and viruses, treat acne, acne and other skin diseases, significantly lose weight and rejuvenate the skin.
At the beginning of the milk fungus intake, the work of the intestines is activated, therefore, increased gas formation may occur. In addition, you may feel a diuretic effect or notice darkening of the urine. People suffering from kidney disease may experience discomfort in the back and lower back. These are all temporary phenomena, signifying the beginning of healing. After a month of taking you will feel noticeable improvements in well-being and appearance, which is famous for milk mushroom.
Hair masks from such kefir return shine and density to hair, promote rapid growth, make the natural hair color deeper and more saturated.