Milk mushroom (Tibetan, kefir) is a symbiosis of more than ten different beneficial bacteria that convert milk into kefir.
The history of the milk mushroom is shrouded in mystery. It is believed that it was accidentally obtained by Tibetan monks who washed jugs for curdled milk not in a well, but in a lake, thus deciding to save clean water. There is an assumption that it was from the reservoir that special microorganisms got into the dishes for fermenting milk. Having entered into symbiosis with lactic acid bacteria, they became the “progenitors” of the most useful product of our time.
According to another legend, the milk mushroom, also known as kefir and Tibetan, was received by the Muslim tribes of the North Caucasus as a gift from the Prophet Muhammad. This happened more than 1500 years ago. For its beneficial properties, even then people called it a gift from Allah.
How the mushroom got to Europe is still unknown exactly. It is believed that it was imported by a traveler who was somehow able to trade the recipe with the monks. About 300 years ago, the mushroom appeared in Bulgaria, and at the beginning of the 19th century in Crimea, after which it spread throughout Russia.
Milk mushroom is a symbiosis of bacteria and microbes of the genus Zooloea. The drink, made from Tibetan mushrooms, is rich in vitamins, microelements, easily digestible proteins, lactobacilli and beneficial acids. Since ancient times, it has been used to improve immunity, treat diseases of the digestive system, and improve the health of the body.
Externally, the milk mushroom resembles cottage cheese or overcooked rice. It is round and spherical in shape. When favorable conditions are created, the mushroom grows quickly, reaching a diameter of 3-7 cm.
- Is it possible to grow Tibetan mushroom from scratch? Recipe
Benefits of milk mushroom
Since ancient times, a drink based on milk mushroom has been used to improve the functioning of the liver, intestines, and pancreas. Tibetan monks considered it the No. 1 product for memory, sound sleep and good spirits. With its help, they slowed down the aging process of the body and rejuvenated themselves externally and internally.
The effect of milk mushroom on the body has been studied by many scientists, including I. I. Mechnikov. In past years, it was used as a medicine for heart disease and for nursing premature babies.
Proven benefits of milk mushroom:
- Helps to get rid of excess weight, is useful for obese people, and helps control appetite.
- Strengthens the immune system. It is recommended to include a drink based on milk mushroom in the menu during seasonal outbreaks of ARVI.
- Relieves the manifestations of dysbacteriosis, allows you to normalize the microflora after taking antibiotics.
- Useful for diabetes, reduces blood glucose levels.
- Regulates blood pressure. A drink based on it is indicated for people with hypertension and hypotension.
- Helps reduce allergy symptoms such as itching and skin rashes.
- Neutralizes toxins, removes toxins from the body.
- Improves the functioning of the gastrointestinal tract, helps in the treatment of diseases of the digestive system.
- Useful for mental disorders, increases brain activity.
- It has anti-inflammatory and antimicrobial effects and is necessary for intestinal disorders caused by poisoning.
- Helps remove small stones and sand from the urinary system.
- Normalizes sleep, helps get rid of insomnia.
- Increases performance.
- Has a positive effect on the condition of hair, nails and skin. For this reason, the mushroom is actively used in cosmetology.
- Strengthens bone tissue.
- Helps cleanse blood vessels of cholesterol and is a means of preventing heart attacks and strokes.
- Good for vision.
Composition of milk mushroom
The benefits of milk mushroom are due to its diverse composition, which has no analogues. It is enough to drink a glass of this drink for a whole range of biologically active substances to enter the body.
| Vitamins | Quantity | % RDN |
| Vitamin A (retinol) | 400-1200 mcg | 150% |
| Vitamin B2 (riboflavin) | 0.15-0.3 mg | 23% |
| Vitamin B12 (cyanocobalamin) | 0.5 mcg | 21% |
| Beta carotene | 200-600 mcg | 12% |
| Vitamin B1 (thiamine) | 0.1 mg | 8% |
| Vitamin B6 (pyridoxine) | 0.1 mg | 8% |
| Vitamin B3 (PP, niacin) | 1.0 mg | 6% |
| Minerals (per 100 g): | Quantity | %RDN |
| Calcium | 120 mg | 12% |
| Zinc | 0.4 mg | 4% |
| Iodine | 6 mcg | 3% |
| Iron | 0.1-0.2 mg | 1% |
Milk mushroom for weight loss
The undoubted advantage of the product is its low calorie content, which is 59 kcal per 100 g. People who are overweight, athletes and vegetarians can safely include it in their menu. It charges the body with energy that is not stored in fat.
Lactobacillus, which is part of the fungus, allows you to normalize the balance of intestinal flora, suppress the growth and reproduction of pathogenic bacteria, and promote easy digestion of fibrous foods. Their benefits in preventing the risk of developing gastrointestinal diseases, in particular cancer pathologies, have been proven. Lactic acid produced by lactobacilli improves the absorption of iron, calcium and vitamins, increases cholesterol metabolism, preventing its deposition on the walls of blood vessels.
Benefits for pregnant and lactating women
Tibetan mushroom is useful for pregnant women, as it is a source of folic acid, calcium, iodine and iron. As practice shows, a deficiency of these substances is observed in more than 80% of expectant mothers.
The problem of many pregnant women is constipation. Regular consumption of a product based on milk mushroom allows you to normalize your stool.
Women who are breastfeeding can take the drink, but it should be introduced into the diet gradually, in small portions. Care must be taken to ensure that the child does not have an allergic reaction.
Despite the benefits of milk mushroom for the body, you should consult a specialist before taking it.
Benefits for women
Milk mushroom will be useful for women suffering from thrush. To have a therapeutic effect, you need to take the drink regularly.
The product is included in the diet to improve skin condition, strengthen nails and hair. It is recommended for women during menopause as a means to prevent osteoporosis.
Benefits for men
Men will be grateful to the drink for enhancing potency. The B vitamins and vitamin D included in its composition are necessary for the prevention of prostatitis. They normalize blood flow in the pelvic organs, dilate blood vessels, prevent blood stagnation, stimulate the protective functions of the prostate, and activate lymph outflow.
It is recommended to drink milk kefir for men suffering from early hair loss. The product is no less useful for alcohol abuse. It removes toxins and normalizes metabolic processes.
Tibetan mushroom in cosmetology
Tibetan mushroom helps improve appearance. It is widely used in cosmetology to get rid of many problems.
Acne. For acne, Tibetan mushroom kefir is consumed morning and evening in an amount of 250 ml. At the same time, you need to remove all harmful foods from the menu: fatty, fried and salty foods. Twice a day you can wipe your face with mushroom serum, diluting it with water in equal proportions.
For convenience, kefir is poured into ice molds. Every morning, cubes are used to massage problem areas. Wash off the product after 15 minutes.
For dry skin. If your skin is dry, prepare the following mask:
- 2 tbsp. l. kefir;
- 1 tbsp. l. cottage cheese;
- 1 yolk.
All components are mixed, applied to the face for 20 minutes, then washed off with warm water. Repeat the procedure every 4 days. Instead of yolk, you can use fish oil from capsules. Or linseed oil.
For oily skin. To combat increased oily skin, use a mask based on 2 tbsp. l. Tibetan mushroom kefir and yogurt. The composition is applied to the face and washed off after 20 minutes. To enhance the effect, you can add a few drops of lemon juice or 1 tsp to the mask. vodka.
To reduce wrinkles. You can rejuvenate the skin of your face and neck with the following recipe:
- Kefir – 2 tbsp. l.
- Honey – 1 tbsp. l.
- Olive oil – 1 tbsp. l.
- Oatmeal – 2 tbsp. l.
The composition is applied for half an hour to problem areas. Wash off with cool water. The mask is used every 3 days.
For dandruff. To combat dandruff, you need not only to take the drink orally, but also to make a hair mask with it. To prepare it you will need the following components:
- Kefir – 5 tbsp. l;
- Yolk – 1 pc.;
- Calcium chloride – 1 tsp;
- Lemon juice – 1 tsp.
The composition is rubbed into the scalp and left until completely dry. Then you need to comb your hair with a thin plastic or wooden comb and wash it using any shampoo.
For hair loss. To strengthen the hair roots, once every 7 days you need to rinse them with a mixture of Tibetan mushroom kefir, infusion of birch leaves and onion peels.
Another effective way to combat hair loss is to irrigate it with mushroom serum diluted with water in a ratio of 1:5. For convenient application, use a spray bottle.
Harm and contraindications
Milk mushroom is not capable of harming the human body. This has been proven not only by centuries of experience in its use, but also by scientific data. A drink based on it can be consumed by both adults and children. However, you need to take care of a high-quality product that was prepared in compliance with sanitary and hygienic rules.
Despite all the benefits of milk mushroom, not all people can use it. Contraindications for taking the drink:
- Diabetes mellitus with the patient's dependence on insulin.
- Concomitant use with alcoholic beverages.
- Dairy intolerance (hypolactasia).
- Bronchial asthma.
- Diarrhea.
- Gastritis with high acidity.
Children are offered the drink only after reaching two years of age.
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 stay healthy 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 mushroom in the treatment of diseases
A drink based on milk mushroom is used for some diseases:
- For chronic pancreatitis. Kefir should not be drunk during an exacerbation of the disease, but after achieving remission, the body needs it. The mushroom helps normalize metabolic processes, break down fats, and relieve stress from the digestive system.
- For gastritis with low acidity, take the drink 1/2 glass before meals. It helps normalize the acid-base balance and promotes the rapid movement of food through the gastrointestinal tract.
- For constipation. Regular intake of the product improves the microflora, helping to eliminate stagnation of feces in the intestines. A positive result is achieved even when taking a minimum portion of 100 ml. For severe constipation, take the drink 3 times a day: in the morning on an empty stomach, in the afternoon and in the evening.
- For intestinal dysbiosis and vaginal dysbiosis. The entry of lactobacilli into the body normalizes the disturbed microflora. The important thing is that kefir acts gently and does not provoke the development of diarrhea. The drink is drunk in the morning on an empty stomach and in the evening an hour before bedtime.
- Colitis. A cup of mushroom should be taken every 3 hours for 3 days. When a feeling of hunger occurs, eat dried white bread. Be sure to drink clean water.
- Gallstones. To dissolve them, a month-long treatment course is carried out. In this case, kefir should be alternated with cucumber juice. In the morning and before lunch, take a glass of cucumber juice, and in the evening, 30 minutes before bedtime, take an infusion of milk mushroom.
- Cystitis. In the morning, drink a glass of kefir on an empty stomach, and take the same amount after lunch. In the evening they replace dinner. Be sure to perform warm sitz baths.
- For diabetes mellitus. The drink is useful at an early stage of the disease, before a person develops a dependence on insulin. The daily norm is 1 glass per day. They drink the drink for a month, after which they take a break for 2 weeks.
Main diseases of dairy culture
A healthy and properly grown mushroom is white in color and has the smell of fermented milk. The average size can vary between 0.1-30 mm. The crop should be cared for correctly. If there are errors in care or the purchase of low-quality mushrooms, the following diseases and growing problems may occur:
- the appearance of white mold or a sharp, rather unpleasant odor;
- the appearance of too large and hollow fractions inside;
- the appearance of mucous, clearly visible during the washing process;
- the appearance of a brown tint or dark color.
As a rule, such problems are associated with a large amount of fungus against the background of insufficient milk volume, incomplete ripening process and early removal of the fungus, the use of metal objects or too cold water in care.
How to grow Tibetan mushroom at home?
Without a base, it will not be possible to grow milk mushroom at home. To reproduce it, at least a small part of the product is needed. You can buy it at a pharmacy or ask your friends.
After receiving part of the milk mushroom, you can begin the process of growing it. It consists of several stages:
- The product is grown in a glass container. The jar needs to be washed with soda and dried.
- Pour 2 tsp into the container. dry milk mushroom (you can buy it, or take it ready-made from friends) and fill it with 600 ml of milk at room temperature. You can use boiled and cooled homemade milk or what is sold in the store, but it does not have a long shelf life.
- Cover the jar with gauze folded in several layers. Do not cover it with a lid, as without oxygen the bacteria will die.
- Place the jar of milk in a dark place for a day.
- After 24 hours, a thick kefir cap will appear on the surface.
- The drink is drained and the jar is filled again with milk. This is done daily.
Ready kefir should be consumed within 3 days. Store it in the refrigerator on the bottom shelf. As the mushroom grows, it is divided and distributed to friends. It takes about 3 weeks for it to gain nutrients.
[Video] Many years of experience in caring for and preserving milk fungus in a vital state:
Is it possible to grow Tibetan mushroom from scratch? Recipe
As we wrote above, without a ready-made milk mushroom, it is unlikely that you will be able to grow it at home. However, you can still try to do this; to do this, take homemade (buy at the market) unpasteurized fat milk (at least 6%) - 100 ml will be enough, and add 30 ml of kefir. Cover the glass with gauze and place it on the window.
After 24 hours, small white grains should form, resembling grains of cottage cheese. They need to be strained through a sieve (the sieve must NOT be metal), rinsed with cold water (not warm), rinsed the glass, and again filled with a new portion of milk. This should be continued every day until the mushroom reaches sufficient size.
Features of care
For the drink to be beneficial, you must adhere to the following recommendations:
- To pour milk, use a clean glass container.
- The jar is not stored in the light. The mushroom must be protected from direct sunlight. No wonder Tibetan monks grew it in clay pots. Under the influence of ultraviolet radiation, beneficial bacteria are destroyed.
- To separate the drink, use a clean colander or sieve. It is better to use plastic rather than metal utensils. Contact with metal can cause the mushroom to become sick and even die.
- Sometimes milk is not completely fermented, but partially. To distribute the starter evenly before draining, stir it with a spoon and leave for 10 minutes.
- Before adding a new portion of milk, the mushroom must be washed. To do this, use only clean, settled or filtered water. The mushroom should not be washed with boiling water or cold water. For the next ripening, use only pure mushroom, without mucus. Otherwise, kefir will have a bitter taste.
- It is better to drain the drink at the same time.
[Video] How to care for milk mushroom - answers to questions:
A sign of finished kefir is the separation of the curdled milk from the walls.
Useful tips
- If kefir is too sour, you need to increase the amount of milk the next time you pour it, or drain the drink a little earlier than after a day.
- A healthy Tibetan mushroom has a snow-white color. A brownish or gray tint indicates illness or spoilage of the product.
- To accelerate the growth of the fungus, milk with a high percentage of fat content is used. In such conditions it will ripen in 20 days.
- The fact that it is time to divide the mushroom is indicated by the departure of small grains from it, which can be used as the basis for a new symbiosis of bacteria.
- The mushroom dies if it is not washed or if it is done poorly.
Can it be frozen?
With this storage method, the beneficial properties are completely preserved. Another advantage of freezing is the restoration and treatment of partial damage to the mycelium.
The following signs indicate that the zooglea has deteriorated:
- an unpleasant musty or ammonia smell, even if it is barely noticeable;
- color change to brown;
- mold on the surface;
- mucus released during rinsing.
If you freeze the milk mushroom, after first washing and removing all pathogenic microflora and damaged particles, it can be brought back to life. After 1.5 months in the freezer, all pathogenic microorganisms will die, and the starter will be restored again.
Freezing rules
The zooglea is placed on a sieve and washed with running water. There should be no mucus or damaged rice tissue left on the surface. If some of them are flabby, “empty,” they are separated.
Then the mycelium is dried on a sieve, as already described: in a dry, ventilated place, without access to light, at room temperature, under gauze. If the dust cover cloth becomes slightly wet, it must be replaced. But the mushroom should not dry out completely - it is enough so that there are no water drops left on the surface and it becomes dry to the touch. A day is enough for this.
You can use another way to remove moisture - spread the mycelium in a thin layer on a paper towel and cover with another one. As soon as the paper gets wet, it must be replaced immediately.
Attention! A sign that the kefir mushroom is ready for long-term storage is that the lumps of rice do not stick together. If you hurry, later, when freezing, ice crystals will form from the droplets, which will damage the mycelium.
The dried mycelium is laid out in portions (no more than 1 tbsp). on plastic bags. They are hermetically sealed by tightening or tying, and for safety they are placed in another bag or wrapped in cling film. Then they are placed in plastic resealable containers and placed in the freezer. To prevent the bookmark from taking up much space, you can use food foil instead of containers.
Storage duration is 12 months. If the starter melts, it will spoil. Secondary freezing is unacceptable. Therefore, when you plan to wash the refrigerator, you should take special care of the zooglea - place it in a container filled with ice.
Defrosting the mushroom
There is no need to wait for the kefir grains to thaw. As soon as it is removed from the freezer, immediately take it out of the packaging and place it in cool milk. You can even take it a little less than usual. After another day, everything is drained, the starter is washed as usual and filled with the required amount of milk. The resulting drink can now be drunk.
Storage Features
If it is not possible to drain the kefir every day, the product can be stored. To do this, milk is diluted with water in equal proportions and the mushroom is poured over it. The jar is placed in the refrigerator on the bottom shelf. In such conditions it can exist for 4 days. You cannot drink kefir; it is drained or used externally.
The mushroom can be frozen. In the freezer it can last for about 3 months. It is pre-washed and placed in a plastic bag. After defrosting, the mushroom will be alive, but weak. It will gain full strength in 2-3 days. Before this, the resulting drink is used only externally.
Another storage method is drying. To do this, place napkins on a plate on which a clean mushroom is placed. Cover it with paper on top and leave it at room temperature. Every day the product must be turned over with a wooden spoon. When the grains turn yellow and dry, they are transferred to a clean, dry jar and put in the refrigerator. In this form, the mushroom is stored for a long time. However, its subsequent recovery will take at least a week.
How to store mushroom during a break
During breaks in drinking the drink or for periods of short departures, it is recommended to use a gentle method of storing zooglea. To do this, just fill it with milk diluted with water in a 1:1 ratio and put it in the refrigerator.
However, do not leave it in the cold for more than 5 days. The advantage of this method is that the fungus does not enter into anabiosis (temporary cessation of vital activity), but continues to function, albeit in slow motion.
Diseases of Tibetan mushroom and its treatment
If the mushroom is healthy, it is white and smells like sour cottage cheese. Its normal size is 3 cm. The following signs indicate that the body is sick:
- The appearance of a sharp unpleasant odor.
- Detection of white mold.
- Voids inside large grains.
- The appearance of mucus.
- Change in color to darker, beige or yellow. If the mushroom turns brown, it is dead.
You cannot use kefir made from a diseased mushroom. It will lead to intoxication of the body.
To prevent the mushroom from getting sick, it needs to be updated. Old large grains are removed, the excess is thrown away or transplanted into a new container. The mushroom should not be allowed to over-oxidize. Milk is renewed daily. The mushroom should be washed thoroughly using water at room temperature.
If the room is very hot, harmful microbes can multiply inside the body. To prevent this from happening, it must be periodically removed to a cool place for 10-14 days. These measures will help improve the health of the mushroom.
Milk mushroom is sick: how to cure it from mucus
If the mushroom was used in accordance with the rules, but it still got sick, it means that infection with pathogenic microflora has occurred. The main symptom of the disease is the formation of a large amount of mucus on the surface of the lumps. The grain gradually becomes softer, brittle and flabby. Milk does not ferment well, and the prepared drink tastes unpleasant. The catalysts for sliming are high temperature and humidity in the room where the mushroom is stored. Poor ventilation also contributes to the disease.
First of all, the product is washed under running water to remove mucus from the surface . Then place for several minutes in a 5% solution of boric or salicylic acid.
There is another way . The grains are washed with a 2% solution of salicylic acid, and then soaked in a 2% solution of tartaric acid for 2-3 hours.
Sometimes a drying method is used to combat mucus. In a dry environment, pathogenic microorganisms die, and the fungus itself recovers. After restoration, the product acquires its former taste and aroma.
Freezing is also used . To remove all pathogenic microflora, the mushroom is washed and placed in the freezer for a month and a half. During this time, all pathogenic organisms will die under the influence of low temperature.
Important! Already dead parts will not be restored. They are removed before freezing.
Signs of a diseased mushroom
Before placing in milk, the culture must be carefully inspected . The kefir mushroom sometimes gets sick and in some cases dies. The appearance of a sick body is not the same as always.
The main signs that the milk mushroom is sick:
- An unpleasant odor has appeared or mold has formed on the surface.
- Turned brown. It cannot be used to make kefir, since the product is already dead.
- The lumps became hollow. They are removed or replaced with new ones.
- Covered in slime.
- Mucus is released during washing.
