Tibetan Mushroom (Kefir Grains)

The Tibetan mushroom is a popular name for a symbiotic culture of bacteria and yeasts used to ferment milk or water kefir. The result is a probiotic drink rich in beneficial microorganisms, vitamins and lactic acid. The milk-based variant resembles a thin yoghurt with a gently sour, refreshing taste. Water kefir is light, slightly sparkling and fruity in aroma. The grains are reusable, after each fermentation they are rinsed and added to fresh milk or sugar water. They are a popular component of health-conscious diets and home fermentation practices aimed at supporting digestion and immunity.