The benefits of the dairy fungus have been known for a long time; its first references can be found in ancient treatises. It is known that even Tibetan monks squashed milk in clay pots. They also concluded that such milk has a healing effect on the work of many internal organs. After studying this product, in the recent past, special protein compounds have been isolated, from which the Tibetan milk fungus is derived.
Milk mushroom: what is it?
Kefir (milk) mushroom is a complex and at the same time strong symbiosis of microorganisms, which was formed as a result of long-term development. All components of the milk fungus exist as a whole organism.
Fungi actively grow, develop and transfer their properties to subsequent generations. Kefir or milk mushroom of white or slightly yellowish color, has a sour specific taste. The main part of the microflora is represented by lactic acid sticks, streptococci and yeast. It is these microorganisms that largely determine the essence of the fungus, its aroma and nutritional properties.
As a result of milk squash, you can get kefir, which will truly have "magical" properties. No wonder he was called the elixir of youth, people who have consumed such a drink for a long time were in excellent physical shape.
It is known that in the 19th century in German clinics, patients with gastric ulcer, chronic diarrhea and even anemia were treated with such kefir. The patients tolerated the therapy very well, no side effects were noted.
It is proved that 100 g of kefir contains almost 100 billion beneficial microbes, including milk bacilli. These bacilli can produce lactic acid, which prevents the development of oily and putrefactive enzymes. Russian scientists and doctors advise to use such kefir after prolonged treatment with antibiotics. The drink stimulates the metabolic processes, drugs are rapidly excreted from the body. The beneficial properties and composition of fungi kefir microorganisms contributes to the rapid recovery of intestinal microflora, which significantly reduces the risk of candidiasis and dysbiosis.
According to the data, dairy fungus promotes the strengthening of the immune system, and has anti-allergic effect. "Mushroom" kefir with regular use can reduce the side effects of medication. For this, with complex and long-term treatment with strong preparations, it is necessary to drink kefir daily: for adults, 0.5 l, and for children, 0.2 l - daily.
Due to the beneficial microflora, which is contained in the composition of the fungus, the pathogenic microflora is suppressed and, therefore, anti-inflammatory effect.
In addition, kefir is recommended for all persons with diseases of the liver and gallbladder, as it has a pronounced choleretic effect.-
Women, "mushroom" kefir can be recommended as a cosmetic (for rejuvenation and skin whitening). After use, pigment spots disappear, the skin tone becomes more even. Fungal kefir is also used to strengthen the hair, they acquire a healthy shine and the tips cease to split. Also, the drink is used as a means to lose weight, and one of the most effective and soft.
How to store kefir mushroom?
Milk mushroom is a living creature, so it is necessary to handle it carefully, carefully. It is strictly forbidden to close it with a lid - it must breathe. In addition, you can not rinse the mushroom with hot water and leave in the refrigerator. In this case, it will lose its healing properties, as most microorganisms will die. In addition, the dairy mushroom will die if it is not washed in time.
For the care and storage of the fungus and the maintenance of its vital activity, you need a jar, gauze, clean water (which is necessary for washing between the starters), and milk. Milk can be used normal or high fat - most preferably. Skim is not suitable, because it lacks nutrients, and the taste of kefir will leave much to be desired. It is not recommended to wash the dishes in which the milky mushroom will live with detergents!
We grow milk mushroom
- On the question of how to grow a dairy with a mushroom from scratch the answer is one - no way! Mandatory need "seed". You can buy it from friends, in a pharmacy or in the dairy kitchen. Having even a small piece of milk fungus, you can begin to grow it.
- For the care and cultivation you need to use only pure water, for example, filtered or distilled water - for washing. In a glass half-liter jar must be placed 1 tbsp. l mushroom, pour 1 tbsp. milk (200 - 250 ml) and close with gauze. Any breathable fabric can be used. The resulting infusion is removed in a warm place for a day. After this time - 1st kefir is ready.
- It is necessary to pour out the received drink daily, it is best at the same time. To separate the fungus and the resulting kefir, you must use a plastic colander. The resulting yogurt should be transferred to a clean jar - it is ready to eat. The clusters of the fungus themselves must be washed with clean water using the same colander. It is strongly recommended not to use metal objects with this.
- After the fungus has been washed, you can proceed to the next batch of squash. Put milk and washed mushroom in a clean jar. It turns out that every day you can get about 200 - 250 ml of fresh kefir. As the fungus grows, you can increase the amount of milk added.
Milk mushroom - a kind of "home farm" for the production of kefir, which is much more useful shop. But even this healing letter can be harmful if it is abused. Experts recommend taking the fungus for 20 days, and after a ten-day break.