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Tibetan milk Mushroom

The fermentation of milk and the preparation of kefir was popular in Asian countries, in Tibet, in China, and in India. This drink was also loved in the Caucasus. But in European countries, kefir is difficult to find on sale. In the 19th century, St. Petersburg was overwhelmed by tuberculosis, the so-called consumption at that time. Wealthy people who could afford to go to Kislovodsk, Antonina Mironovna, who lived there, treated this ailment with Tibetan milk mushroom. She made kefir on horse milk and received the starter culture and cooking technology from the Buryats. Sick visitors rented houses on the outskirts, couriers brought them kefir and mineral water. Treatment consisted of interval fasting and taking kefir on an empty stomach. So for example, Prince Nikita Pavlovich Goncharov-Vyshnev for two years of treatment in Kislovodsk defeated tuberculosis from which often died, which surprised the St. Petersburg doctors.
Useful properties of Tibetan milk mushroom and contraindications
The microorganisms that make up the fungus feed on milk, there is an alcoholic and lactic acid fermentation as a result of which we get alcohol, a lot of enzymes, acetic and lactobacilli, milk yeast. First of all, it is an excellent product for the intestinal microflora. Studies have shown that the immune system is significantly renewed and strengthened by interval fasting and the use of products of the activity of the Tibetan milk mushroom. This means that the body becomes stronger to external attacks of viruses and other undesirable effects of microorganisms. The drink is rich in nicotinic acid, calcium, iron, vitamins A, B12, zinc, thiamine and others. This means that it has a positive effect not only on the immune system but also:
* helps to get out of depressive states and stress
* increases concentration and attention
* relieves inflammatory processes on the skin and allergic reactions, helps with burns
* blocks infectious lesions
* improves the sexual system, increases attraction
* significantly improves the intestinal microflora, works as a probiotic
* promotes the removal of toxins and toxins from the body
* Normalizes healthy sleep
* Normalizes blood pressure from sudden changes
* Improves vision
* Strengthens the heart muscle
* Helps to remove harmful cholesterol
Despite these advantages, the active use of Tibetan milk hornbeam is not always useful if you have:
* immunity or allergy
• it is not always possible to combine with the course of some drugs
• do not actively drink with bronchial asma
* diabetes mellitus
How to use Tibetan milk mushroom
Everyone wants to be healthy and beautiful, so I'll start with cosmetology.
How to get rid of dandruff?
100 gr. kefir, egg yolk, 5 gr. lemon juice and soda mix and immediately start to rub. After half an hour, wash your hair well. After five procedures, the dandruff should disappear.
How to strengthen your hair and increase volume?
100 gr. kefir, egg, 10 gr. linseed oil, 20 gr. honey. Mix all the ingredients well and rub in. Wrap the head with a film, then with a towel. Rinse well after half an hour. Once a week, this procedure will give your hair follicles a lot of useful components that will stimulate growth and activation.
How to get rid of wrinkles and nourish the skin of the face?
100g. kefir, 10g. vodka, 10g. starch, 100g. cucumber fresh. Mix all the ingredients and apply them as a mask on your face. After 20 minutes, rinse with water.
Another good moisturizing face mask.
100g kefir, 30g olive oil, 30g honey. several times a week for 15-20 minutes and your skin will change in a month.
How to fight cellulite?
50g. kefir, 100g. ground coffee, 10g. olive oil, 30g sugar. Mix all the ingredients. Rub in a circular motion for 5 minutes. Wash it off. The procedure should be done every day. This massage with a scrub will help to strengthen the muscles, moisturize the skin, stimulate the useful components and vitamins.
Now I will give you a couple of examples and recipes for how to use Tibetan milk mushroom in cooking.
400g kefir, banana, 50g. strawberry jam. Grind in a blender, garnish with mint.
Shawarma sauce.
200g. kefir, 50g. sour cream, 50g. mayonnaise, 10g. garlic, hops-suneli.
Dough on khachapuri.
200g. kefir, 430g. flour, 80g. butter, 5g. soda, 5g. salt, 10g. sugar, 5g. yeast. Soft butter and all the ingredients, mix. Allow to come up in a warm, moist place for 30 minutes, form, put in a tincture for 30 minutes temperature 35C*, humidity 80%. Bake at 180C*.
Okroshka on kefir.
1l. kefir, 200g. sausage, 300g. fresh cucumber, 4 eggs, 200g. boiled potatoes, 10g. dill. Cut all the ingredients into cubes.
250g kefir, 2 eggs, 240g flour, 30g sugar, 5g salt, 5g baking soda, vegetable oil. Mix the ingredients except the oil. fry in preheated oil.
How to store Tibetan milk mushroom and make kefir
The approximate ratio of milk is 1 liter per 50 grams of mushroom. During two days of storage in the refrigerator, it is advisable to mix kefir several times during this period. The mushroom produces CO2, so the container should not be tightly closed. Then strain. Wash the remaining mushroom in a sieve in water at room temperature and add to fresh milk. If you store the milk with the mushroom at room temperature, the process will proceed faster.
Where and how to buy Tibetan milk mushroom
When purchasing a mushroom, you should pay attention to the color of the culture, it should be white. Gray or yellow color indicates that the fungus may be infected or dead. The smell should be pleasant, fresh kefir. The consistency is elastic. The grain size is about a centimeter, which means that the mushroom is not old and not young in the prime of life. There should be no mucus in the waste product.
High-quality, healthy Tibetan mushroom you can buy from me.
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