The production method and function of Tibetan mushroom yogurt

Tibetan mushroom yogurt is a particularly healthy food. Many people suck Tibetan mushroom yogurt. Now let us learn about the production method and effects of Tibetan mushroom yogurt.

Preparation method of Tibetan mushroom yogurt

1. For every half pound of fresh milk, two tablespoons of Tibetan mushroom culture are needed. After 24 hours, use a plastic funnel to filter the milk, filter out the milk, and then use a plastic or wooden spoon to press the milk. You can drink the culture solution. Next, use some cool boiled water to wash the Tibetan mushrooms, not tap water. Then put the Tibetan mushrooms back into a clean container. These containers must be ceramic or glass.
2. The next step is to add half a pound of fresh milk and then cover it. There should be certain air holes. At this time, the Tibetan Mushroom Yogurt should be placed in an environment of about 16 degrees. However, the Tibetan Mushroom Yogurt cannot be placed in the refrigerator. The culture solution of the Tibetan Mushroom Yogurt should be taken for 20 consecutive days before going to bed every day. After 20 days, take it again after an interval of 10 days.
3. Wash and soak it in fresh milk every day, and moisturize it as usual, so that the Tibetan mushroom will grow well and will not die. If it is healthy and normal, the Tibetan mushroom will double in size in 17 days. At this time, you can cut it.
The effect of Tibetan mushroom yogurt
Tibetan mushroom yogurt can supplement calcium, lower blood pressure, prevent cerebral hemorrhage, lower blood lipids and prevent heart disease.

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