Скачать или смотреть Tibetan Kefir Mushroom Grains Probiotic Healthy Natural Diet

See in my video how to make healthy and tasty kefir in a simple way!
Kefir is a drink that probably originated in the Caucasus and has been known around the world for hundreds of years. It is produced by bacteria and yeast that ferment milk. This process results in a delicious, refreshing, slightly effervescent drink that is incredibly healthy and nutritious.
See how to make it yourself!
Homemade kefir is delicious, chilled it quenches thirst in a flash. And on top of that, it is very healthy!

1. regulates the metabolism of the human body.
2. supports the treatment of cardiovascular diseases, including heart and coronary arteries.
3. breaks down ‘bad cholesterol’ and deposits in the arteries, thus preventing heart attacks and hypoxia.
4. produces natural and immune-safe antibiotics, thus treating all inflammation in the body.
5. produces interferon, the drug of the 21st century, the most researched substance in the world, which fights viruses, among other things.
6. substances contained in kefir from the mushroom inhibit the growth of cancer cells.
7. mushroom, or more precisely kefir, balances blood pressure and blood glucose levels.
8. cures liver, spleen and pancreas diseases - ideally with an unhealthy, fatty diet.
9. has a beneficial effect on the kidneys, bladder and urinary tract - have urinary problems? Forget about them!

1 Put the Tibetan mushrooms in a jar.

2. Pour the milk over the kefir grains. Do not fill the jar completely as the production of carbon dioxide can cause an increase in volume. Neither heating nor temperature control is needed (although the kefir will ferment faster if you slightly warm the milk taken from the fridge to ambient temperature).

Follow the instructions, bearing in mind that the kefir grains multiply within 20-24 hours, immersed in fresh milk (you need to rinse the mushroom in cold water before doing so). Repeat the procedure every day - wash the vessel and mushroom clean.

(3) You can seal the jar tightly (in which case pressure will build up) or just loosely place the lid on the jar. Others advise covering the jar with gauze and securing with a rubber band.

4 Set the jar aside for 24 hours. The kefir should ferment at room temperature away from direct sunlight.

5. shake the jar frequently or stir the milk (but with a wooden spoon - not a metal one). Microbial activity is concentrated on the surface of the grains, so stirring the solution is intended to distribute the milk and grains throughout the vessel and thus speed up their action.

6 The kefir will be ready when it has thickened. This is usually after 24 hours or, if the room temperature is lower (or if you prefer a more sour kefir), after a longer period. You can shake the jar once more before removing the grains. Remove the grains with a spoon, especially if they are large, or you can

This video is not a tutorial and all the information about the Tibetan mushroom kefir was found on the internet and presented in my video.

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