Milk Mushroom: Beneficial Properties

Tibetan milk fungus (it is also called kefir fungus) is a small ball-shaped body of milky color. At the beginning of division, the size of the corpuscles is about 6 mm, and at the end of development, just before division, they increase to 50 mm.

Tibetan milk mushroom: useful properties

Tibetan kefir mushroom has become very popular not only for its taste qualities. This product is very appreciated among supporters of dietary and healthy food. Than the kefir fungus is useful:

• the use of the fungus helps strengthen the immune system;
• the metabolism in the body is normalized;
• replenishes and normalizes the composition of microflora, heals many gastrointestinal diseases;
• the use of the fungus is very useful for allergy sufferers, since the fungus has antiallergic properties;
• has a beneficial effect on sexual activity;
• has anti-inflammatory and antimicrobial properties.

Tibetan mushroom is very useful for consuming while taking antibiotics. This will help remove the drugs from the body and keep the normal operation of the intestine, avoid dysbiosis.

The constant intake of the fungus has a beneficial effect on working capacity, helps maintain vivacity even in a very difficult day. Fungus has a good effect on the body and promotes its rejuvenation.

There are even a number of indications for taking this fungus for preventive and curative purposes:

• general weakness of the body against the background of diseases;
• helps to remove stones from the kidneys and gall bladder;
• prescribed for diseases of the liver or gastrointestinal tract;
• It is very useful for maintaining microflora and normalizing digestion;
• used to treat allergic diseases.

How to grow a kefir mushroom?

If you get kefir, you should remember that this is a living thing and you need to handle it carefully. Let's consider some recommendations how to grow a kefir mushroom properly.

If it is wrong to take care of the fungus, it can lead to the appearance of other bacteria and disease. Most often there is oxidation of the fungus or the appearance of mucus. The appearance of mucus will have to be removed for a long time, while the fungus's grains become flaccid, they can easily be crushed with fingers. The appearance of this disease leads to the fact that the milk does not curdle and acquires an unpleasant aftertaste. To avoid mucus, you should keep the fungus in a well-ventilated place, grow only from well-dried grains.

Now let's consider step by step the rules of growing and storing kefir fungus:

1. Take a clean half-liter jar. Pour into it one tablespoon of mushroom and pour it with a glass of milk. Cover the jar with gauze and put it on for 24 hours at room temperature.
2. A day later you can strain the ready-made yogurt through a sieve. Stir the mass in the sieve very carefully, until the yogurt is in the prepared dishes. Use only wooden spoons and non-metallic dishes to work with the mushroom.
3. Now you can gently rinse the mushroom in a sieve under a stream of cold water. The mushroom needs to be washed thoroughly, otherwise the next serving of kefir can be bitter.
4. Rinse the jar well in hot water, but without the use of a detergent. The jar should not contain traces of sour milk.
5. Drain the ready kefir every day, at about the same time and store at room temperature.
6. The mushroom will gradually start to grow and will give more kefir. First you will be able to get about 200 g of kefir, in time the mushroom will grow and it can be divided into two parts: one left for making kefir, and the other part will go for cultivation.

Kefir fungus: contraindications

The only contraindication for eating a fungus is the milk protein intolerance. Doctors also do not recommend taking the fungus during pregnancy and children under 3 years old.