If you don t eat yacon, what to raise, how to raise yacon how to raise yacon

How to store during going out or stopping drinking:

1.Get a friend to help take care of it.

2.There is a refrigerator at home.

Put it in the refrigerator freezer, remember, it's not the freezer! Here, they barely grow and hardly ferment. Sometimes it may be a little smaller because it is colder.

It's okay to do this, don't worry, refrigerate! When drinking again, rinse the bacteria and add a small amount of pure milk, as long as the bacteria can be covered. Don't drink it on the first day of fermentation.

Drink again the next day.

3.There is no refrigerator.

Pour pure milk twice the height of the fungus into the bottle, add water twice the height of the fungus, and cover the lid with air holes. It's not a problem for 20 days, but the fungus will stink. When drinking again, it is also necessary to wash it first, put a small amount of milk, and do not drink it on the first day.

If the smell of the fungus is very strong, repeat the method of the first day every day until the odor is no longer on the fungus before drinking. In general, it can be drunk on the fourth day.

Note] The temperature is thirty or forty degrees, the fungus grows faster, and the fermentation is also fast, so they should be bathed often and changed frequently, once a day.

If the temperature is lower than 10 degrees, find a place where they can be warmed, otherwise, the fungus will hardly ferment, and the soup will be thin and watery!

I summarized it with the space myself, and you can go to my space to see it when you have time!!

Raise a small amount of milk and refrigerate it.

1. Soak two tablespoons and a half portion of yacon mushrooms in fresh milk for 24 hours.

2. Pour the yacon bacteria soaked in milk into the strainer, filter the milk into the container through the strainer, and then rinse the yacon bacteria in the strainer with cool boiled water, then add half a kilogram of fresh milk to soak it, and cover it with a layer of gauze to prevent dust.

3. Yacon milk is best drunk before going to bed. No milk products can be consumed during this period. During the period of stopping drinking yacon milk, yacon should be filtered, rinsed and replaced as usual.

4. Yacon mushrooms need to be placed in a ventilated room. Not sealable. Do not keep in the refrigerator.

5. Yacon is milk with a sour taste (if you are really unwell, you can add some honey, but you can't put sugar).

6. Snow lotus mushrooms should not touch iron and metal (except for acid-resistant metals such as stainless steel), and it is best to use porcelain or glassware.

The container for cultivating yacon mushrooms should not be made of metal, all of which should be made of glass and porcelain microwave oven plastic products, and the container should be clean, not wet and spicy, and should not be stored in bookcases and places that are too cold or too hot.

Pour fresh milk into a container of yacon, at least not yacon, in the environment of 18-25 degrees, ferment for about 12 hours, you can filter the yogurt out in a small basket to drink, the bacteria in the box should be cleaned with cool boiled water and put in the fresh milk for the same time.

1: Put a small amount of milk after cleaning the bacteria, and store the sealed container in the refrigerator at 1-3 degrees, so you can change the milk once every half a month!

2: Put a small amount of milk after the fungus is cleaned, and store it in a frozen refrigerator in a sealed container, so you can change the milk once in about 2-3 months!

In the above environment, the fungus basically does not ferment, but the fungus is dormant and will not die!

Yacon mushrooms are suitable for everyone.

Yacon mushrooms have always had a unique taste.

It is said to be a rare mountain treasure due to its unique effect, and it has a variety of medicinal effects such as lowering cholesterol, regulating blood pressure, and preventing the spread of cancer cells.

Snow lotus mushroom, fermented at high density in milk, has been hydrolyzed by enzymes to produce mushroom yogurt, and then some nutrients in milk that are not easy for human digestion and absorption are transformed into more convenient for human digestion and absorption.