Self-Made Tibetan Mushroom Yoghurt

Published Aug 23, 2022 at 01:29am ET

My sister and colleague knew that I was a little weak and brought me Tibetan mushrooms. Now not only I am eating, but also my family has begun to eat, which has certain effect on constipation, indigestion and physical improvement. I strongly recommend it. Through Baidu, we also come to popularize science. Tibetan spiritual mushroom, also known as Tibetan spiritual fungus, is the only natural wild yoghurt strain. The yoghurt made from Tibetan Ling Mushroom contains only Tibetan Ling Mushroom and fresh milk without heating. It contains 100% live lactic acid bacteria. There are absolutely no additives, such as thickeners, additives, sweeteners, preservatives, flavorings and so on. Frequent food can enhance the bodys resistance. Functions: 1. Calcium supplementation. 2. Amino acids. 3. Reduce blood pressure and prevent cerebral hemorrhage. 4. Reduce blood lipid, prevent heart disease, drink 250 ml every day, do not take lipid-lowering drugs, - week can reduce blood lipid. 5. Softening blood vessels to prevent aging. 6. Moisten intestine and relieve bowel movement, detoxify and nourish the face, especially in patients with intestinal cancer. 7. Sugar-free, more suitable for diabetic patients. 8. Suitable for patients with gastric diseases. 9. Hair care to protect black and shiny hair, prevent white hair, promote white hair to turn black. 10. Regular drinking can increase height. Increasing body immunity also saw an academic paper on Tibetan Lingyu mushroom. Experiments found that the bacteria had inhibitory effect on E. coli, and no adverse reactions were found. Good things are highly recommended.

Food Material List

1 Full-fat ordinary milk 500g
2 Tibetan kefir 50g

Operational steps

1 Prepare a clean glass bottle without water or oil. Make sure its oil-free, or the baby will die.
2 Look at the true face of Baby Fungus! ~
3 Put the baby in and pour in the milk.
4 Cover. It can be stored at room temperature for one day. The middle can be opened, ventilated, Tibetan mushroom fermentation needs oxygen droplets, I often forget to ventilate, no problem. During the fermentation process, you will find that milk begins to thicken, whey will come out, and it is normal drops.
5 About 24 hours, yogurt will be ready.
6 The next step is to separate yogurt from Tibetan mushrooms, prepare a sieve and a clean spoon, a clean bowl. First stir the mixture in the bottle with a spoon, which is good for sieving.
7 Sift the mixture and yogurt into a bowl. Pour the Tibetan mushroom into another clean bowl. Repeat all the mixtures in the screen.
8 Re-pour the mushroom into the sieve and rinse it under the tap until it is clear.
9 Then use a clean spoon to press the water of Tibetan mushroom to almost no water. Then wash the glass bottle and control the water. Its almost all right.
10 Put the Tibetan mushroom in the glass bottle and add milk to eat tomorrow.
11 Add honey and your favorite dried fruit to yogurt and enjoy it slowly. The yoghurt made by Tibetan spiritual mushroom is rich in milk.

Tips

The steps look complex, in fact, the real operation is still very simple, the most important thing is pure natural without adding ah! Bacteria can also breed on their own, so more and more bacteria can be sent to people to eat!
If you dont eat yogurt in a few days, you can put the bacteria and milk in the refrigerator, which can prolong the fermentation time. Ive heard that it can be frozen if its not used for a long time. I havent tried this before. I dont know if its really possible. But there is one point, put in the refrigerator refrigeration must add milk droplets, milk is the nutritional source of bacteria baby oh!
Milk requirements are not so strict, ordinary milk and Trensu, whatever, it is best not to use skim.

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