The Tibetan milk mushroom, which resembles boiled rice grains in its appearance, was bred a long time ago by the peoples of Tibet and remained a mystery for a very long time. Now its beneficial properties are known all over the world, especially since it can be grown at home.
Preparing the medium for growing the mushroom
The milk mushroom must be grown in a plastic or glass jar. In no case should it be washed with a synthetic detergent before planting the mushroom. It is necessary to pour 0.3-0.5 liters of milk into a jar, but not sour. It must be whole or pasteurized with a shelf life of no more than three days. Sterilized milk will not work.
Bunches of Tibetan Milk Mushroom, approximately two tablespoons, should be placed in the milk. The mushroom must breathe, so cover the jar with gauze and keep it in a dark place at room temperature. This action must be performed once a day, preferably in the evening. The milk is completely fermented in 18-20 hours. This will be seen by the thick layer on the surface in which the fungus is located.
Sour milk separation and further care
When the milk turns into curdled milk, it must be separated from the mushroom bunches using a plastic colander, since the metal is harmful to the mushroom. Sour milk must be drained into a separate clean container. This is the very healing drink, it is already ready for use.
Now it is very important to rinse the bunches of the mushroom under running cold water, and then put them back in the jar, pouring another portion of milk into the next portion of the drink.
Additional Tips
So the cycle of cooking curative curdled milk continues. It is worth remembering that you cannot use metal objects, otherwise the clusters of the mushroom will die.
Healthy Tibetan Milk Mushroom that is white in color, such as milk or cottage cheese. In order for it to maintain its natural healthy color, it is necessary to rinse it and fill it with a new portion of fresh milk every day. If this is not done, the mushroom turns brown, stops multiplying, loses its beneficial properties and may die.
The Tibetan milk mushroom is a living being that requires careful treatment. It must breathe, so it should not be covered with a lid. The mushroom is afraid of temperature effects; it cannot be washed with hot water or left in the refrigerator.
If it is not possible to monitor the mushroom for several days, you need to pour milk into a three-liter jar half-and-half with water, put the mushroom there and put it in a warm place. The resulting curdled milk cannot be consumed internally, but it can be used for the legs to relieve fatigue, and also as a remedy for wound healing.
