тибетский молочный гриб, чайный гриб (kombucha), кефир -
источники, закваскa, оборудование, история происхождения
A fermented milk Caspian Sea Yogurt is also called matsoun or matsoni is also known as Caucasian sour cream or Bulgarian yogurt and you'll find some recipes using matsoni. Caspian Sea Yogurt is NOT Kefir. According to Kaoru Akatani, a senior researcher at the Louis Pasteur Center for Medical Research, who conducted a study on Caspian Sea yogurt made at more than 20 households, research shows that CSY has two major bacteria; lactococcus cremoris and gluconobacter sp.Lactococcus cremoris turns milk into yogurt with or without oxygen present, and result in the yogurt's unique viscosity. Gluconobacter sp., multiplies only in the presence of oxygen, and help lactococcus cremoris multiply.
Lactococcus cremoris multiply most at 20 C (68 oF) to 30 C, (86 oF) which falls within the range of normal room temperatures and does not have to be cooked or go through lenghtly preparation as regular yogurt. You don't even need a yogurt maker.
Super Health Elixir. Practically a meal by itself. Or add fresh fruit, nuts or honey. Both my 2 year old and my 8 year old actually ask for this. Imagine - healthy food you're kids will ask for ! Don't you wish your milk could do all that!
This digital thermostat is an electronic temperature control device that allows you to select and maintain optimum temperatures. Has an easy to read dial setting (color coded) from 68 to 100 F.
Tibetan Milk Mushroom
Some visitors of our site perfectly know what Tibetan milk mushroom is. Nevertheless, for the majority of readers the given type of the cultivated zoogloeas is still a mystery. What Tibetan milk mushroom is, what importance it has for our organism and how it should be prepared - you will learn these and many other things today.
Tibetan milk mushroom is found more seldom than other zoogloeas. But those who succeeded in finding the Tibetan milk mushroom are really lucky, as it is not only useful but has an extraordinary pleasant taste that cannot leave indifferent even the most tempted gourmets. If you have firmly decided to taste the milk infusion first of all address to the acquaintances, relatives and neighbours. Some of them certainly have the milk mushroom and will cheerfully share it with you.
What is Tibetan milk mushroom?
For the first time Tibetan milk mushroom was discovered over three hundred years ago. Unfortunately, there is no information on how it has been found, and the only thing we know its native land is Bulgaria. And still, what is Tibetan milk mushroom? It is a symbiotic organism the basis of which is sour-milk active bacteria by means of which they are being developed. Generally, the milk mushroom is the unique culture having no analogues of the character and structure, and of influence on a human body. The milk mushroom contains a large quantity of useful bacteria and substances that singles it out of modern sour-milk products.
The result of milk mushroom influence
According to historical observations of scientists, the Tibetan mushroom possesses a number of medical properties. Its curative action was already described hundreds years ago. According to historical references «the Tibetan milk mushroom enables to treat allergies quickly and painlessly even exceeding results of the checked methods». Nowadays it is already officially proved strains of the microorganisms that are the Tibetan milk mushroom, influence effectively treatment of inflammatory diseases. The infusion helps to restore organism in the postoperative period promoting healing of wounds. Naturally, the priority value of the Tibetan mushroom is still a treatment of such diseases of gastrointestinal tract as gastritis, pancreatitis and also exacerbation of ulcer.