Milk Mushroom Recipes

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Tibetan milk mushroom (kefir mushroom, yoghurt kefir, kefir grains, Caucasian kefir, Tibetan milk kefir) is a blend of whole fermenting cultures used to make a sour and lightly carbonated drink similar to yoghurt.

The benefits of Tibetan milk fungus:

• Enriched in probiotics that promote digestion and strengthen the immune system.
• A good source of calcium and other minerals.
• Easy to digest, making it a good choice for people with lactose intolerance.
• Pleasant taste and refreshing texture.

Before you start:

• Make sure you have a fresh and healthy Tibetan Milk Mushroom.
• Use only high quality milk, preferably whole, pasteurised or UHT milk.
• Do not use metal containers for storing Tibetan milk mushroom or for making the drink.
• Wash the Tibetan milk soap carefully with cold water after each use.

1. Classic Tibetan milk mushroom kefir:

Ingredients:

• 1 litre of milk
• 2 to 3 tablespoons of Tibetan milk mushroom

Instructions:

1. Pour 1 liter of milk into a clean glass jar.
2. Put a clean glass of water into a clean glass jar.
3. Cover the jar with a gauze (or better still, a paper towel) with holes and leave at room temperature (18-25°C) for 12-24 hours, depending on the acidity of the kefir you want.
4. Strain the kefir through a plastic or glass sieve, separating the Tibet milk mushroom.
5. Store the finished kefir in the refrigerator for up to 7 days.
6. Wash the Tibetan milk mushroom in cold water and use it to make the next batch of kefir.

Tips:

• You can adjust the fermentation time to get the desired consistency and taste of kefir.
• Add fruits, berries, honey or other sweeteners to taste.
• Use the kefir to make smoothies, cocktails, pastries or sauces.

2. Tibetan milk mushroom kefir with fruit and spices:

Ingredients:

• 1 litre of milk
• 1 tablespoon of milk thistle, 1 tablespoon of milk thistle, 1 tablespoon of milk thistle
• ½ cup fresh or frozen fruit (berries, bananas, peaches)
• 1 teaspoon cinnamon
• ½ teaspoon of ground ginger

Instructions:

1. Follow steps 1 to 3 of Recipe 1 "Classic Tibetan Milk Mushroom Kefir".
2. Add the chopped fruits, cinnamon and ginger to the milk.
3. Stir well and leave to ferment.
4. Strain the kefir, separating the Tibetan milk mushroom and fruit.
5. Store the finished kefir in the fridge.

Tips:

• Experiment with different fruits and spices to find your favorite flavors.
• Use seasonal fruits for added flavour and nutritional value.

3. Use seasonal fruits and fruits with seasonal flavours. Season with seasonal fruits:

Ingredients:

• 1 litre of milk
• 2 to 3 tablespoons of Tibetan milk mushrooms
• 2 tablespoons of oatmeal

Instructions:

1. Pour 1 litre of milk into a clean glass jar.
2. Put a clean glass of water into a clean glass jar. Add the Tibetan milk mushroom and oatmeal.
3. Cover the jar with a gauze (or better still, a paper towel) with holes and leave at room temperature (18-25°C) for 12-24 hours, depending on the consistency of the kefir you want.
4. Strain the kefir through a plastic or glass sieve, separating the Tibetan milk mushroom and oat flakes.
5. Store the finished kefir in the refrigerator for up to 7 days.
6. Wash the Tibetan milk mushroom in cold water and use it to make the next batch of kefir.

Tips:

• Use wholegrain oat bran for a fuller, tastier kefir.
• Add honey or other sweeteners to taste.
• Enjoy kefir with oatmeal for breakfast, a snack, or before bed.
• Use kefir with oatmeal in smoothies, yoghurt sauces or baked goods.

Have fun and enjoy your delicious and nutritious Tibetan milk mushroom kefir!

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