Surely many of you have heard at least once about milk mushroom. It has been widely used over the past few centuries. It was first discovered by Tibetan monks. It is believed that it has 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, bacteria are so adapted to such 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 quite complex processes. When milk begins to turn into kefir, white rather dense neoplasms appear on its surface. Interestingly, the diameter of the ripened grains is about five centimeters. This is nothing but the fruit of the vital activity of microorganisms, known as the milky, or Tibetan, mushroom.
Composition
Those who want to understand how to grow milk mushroom from scratch at home will be interested in the fact 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, the composition of this product contains high concentrations of polysaccharides, enzymes, easily digestible proteins and acids. Plus everything else, in its composition there is 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 mushroom 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 regular consumption of Tibetan mushroom helps to heal ulcers and colitis. It is also considered a good prophylactic against diseases of the lungs, gall bladder, liver and kidneys.
Contraindications
Like any other product, a Tibetan mushroom can bring not only benefits, but also harm. It can not be used by people who have an individual intolerance to milk and its derivatives.
Also, it must be excluded from the diet of those who suffer from diabetes. This is due to the fact that the use of this product nullifies the effect of the use of insulin.
People who are interested in how to grow milk mushroom from scratch, it is important to know about another nuance. They must remember that it is not compatible with alcohol. In all other cases, the use of this product will bring nothing but benefit. But for those who are 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 produce fungus without yeast. The so-called “seed” can be purchased at the pharmacy or ask someone you know. In a half-liter glass jar, place a tablespoon of mushroom and a glass of milk. After that, the container is covered with clean gauze or any other breathing cloth and cleaned in a warm place. The first kefir will be ready in a day.
The resulting drink is poured 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 clean dishes and drunk. The mushroom clusters themselves are washed with filtered water and again mixed with milk.
Another option
This method is suitable for those who do not have the opportunity to purchase a "seed". Just note that before you grow milk mushroom from kefir yeast, 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 one 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 the mushroom?
This is a fairly simple process that does not require specific skills. It is filtered, separating the finished kefir in a pre-prepared dish, 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. It is advisable to protect the Tibetan mushroom from sunlight. The dishes in which this drink is prepared must not be washed with chemicals. To do this, it is better to use baking soda. It is recommended to keep the mushroom jar in a warm room at a temperature of at least 18 degrees.