About Tibetan Milk Mushroom I wrote just in my previous posts. Open this second post too: The Secrets Of The Health I Learned. This theme was suddenly interesting for many persons. :0))) And I thought, nobody knows about it...
Some of my readers asked me to explane how to cure this culture. I could not write about it because I had not much of the mushroom and had to wait it grows enough. Now I have some photos and post them here for you.
There is an important rule to follow:
never use metal.
The second is an important condition:
to grow, it needs warm place and air to breath.
Because it is too cold in my house, I bought a yoghurt machine.
I don't close it completly, as you see on the photo. This way, I think, it has enough air to breath.
After 10 hours (more or less) my fermented milk is ready. Here is how it looks:
I use only clotted part because I noticed, the whey is not good for my digestion. And I needed 3-4 days at the beginning that my organism accepts this type of yoghurt.
When the yoghurt is in the cup, I wash the milk mushroom with cold water and here it is just washed:
I prepare cold milk in the microwave cooker, throw tibetan milk mushroom in it and put it in the yoghurt machine.
All this you have to do every day. If you have to go away for some days, you have to wash your Tibetan Milk Mushroom with cold water and put it in the fridge.
This is all you have to know about the Tibetan Milk Mushroom. They say, it is very good for all digestive system. But you have to eat this yoghurt for long time to see the results.