During the last years a lot could be heard or read about Milk-Kefir or Tibetan Fungus.
What is Milk-Kefir ? How do you produce it? Where can you get Tibetan Fungus?
These and other questions I’d like to answer on my site .
The Milk-Kefir originates in the Asian regions. Like the name suggests (Tibetan Fungus) it is most common in the high mountains of Tibet and Caucasus. Further information can be found under History.
Milk-Kefir is said to have all kinds of powers. What is that makes the Milk-Kefir so versatile? One cause surely can be associated with the composition of the Milk-Kefir drink. These and other information you will find on the site application of Milk-Kefir .
Using a Milk-Kefir corm one can produce the Milk-Kefir drink. All you need is some milk and an air-tight vessel for the fermentation process. Information about what you have to do exactly can be found under production.
The Milk-Kefir corm generates a tasty, somewhat sour, bitter fermentation drink. However, one can adjust the taste by adding various ingredients. The page recipes i s devoted to the topic of Milk-Kefir recipes.
Are you interested in producing this storied beverage yourself? Within the column Supply you will find information on how to get hold of this natural drink yourself.
For all of those who already know Milk-Kefir but have no means of getting this wondrous gathering of micro-organisms I offer a way to receive a little Milk-Kefir culture. You may purchase it on my order page.
You already possess a Milk-Kefir and are looking for information on arising questions? Probably you will find the right answer under Questions. If you do not find the right solution there you may still make easy contact with me via email.
