Milk Mushroom Recipes
3 recipes with Tibetan milk mushroom (kefir mushroom, yoghurt kefir, kefir grains, Caucasian kefir):
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:
- Pour 1 liter of milk into a clean glass jar.
- Put a clean glass of water into a clean glass jar.
- 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.
- Strain the kefir through a plastic or glass sieve, separating the Tibet milk mushroom.
- Store the finished kefir in the refrigerator for up to 7 days.
- 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:
- Follow steps 1 to 3 of Recipe 1 "Classic Tibetan Milk Mushroom Kefir".
- Add the chopped fruits, cinnamon and ginger to the milk.
- Stir well and leave to ferment.
- Strain the kefir, separating the Tibetan milk mushroom and fruit.
- 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:
- Pour 1 litre of milk into a clean glass jar.
- Put a clean glass of water into a clean glass jar. Add the Tibetan milk mushroom and oatmeal.
- 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.
- Strain the kefir through a plastic or glass sieve, separating the Tibetan milk mushroom and oat flakes.
- Store the finished kefir in the refrigerator for up to 7 days.
- 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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