Tibetan Xue Lian Hua Milk Kefir DIY

The milk immersion with Tibetan Xue Lian Hua Kefir grains ~ 雪莲花乳酸菌 or mother culture is quite similar to the traditional milk kefir, it is the lactobacillus bacteria and yeast formation like kefir we made. It is said this can treat various illnesses. Although this maybe only the rumor as claimed, but this folk alternative prescription has been cultured for centuries in Tibet.

Tibetan Xue Lian Hua Kefir Grains 雪莲花乳酸菌母

According to the experts and scientific researches on this Tibetan Kefir Grains have made the appraisals and tested that this is one kind of Lactobacillus Acidophilus bacteria, at present can only extrapolate this kind of friendly bacillus bacteria, and actually is like yogurt Lactobacillus. This friendly bacterial also the microflora is found in fermented daily product which profits lives bacteria through fermentation process and turn dairy milk into yogurt or kefir. This Tibetan Kefir has a greater number of live microflora and beneficial yeasts than yogurt and common kefir.

Before I move on further, making of Tibetan Xue Lian Hua Milk kefir is quite simple. You do not need any yogurt maker or warm water in making this Tibetan Milk Kefir. 

The taste is very mild, slightly sour, compare to Yogurt and Kefir. 

The longer the period it turns sourer like yogurt.

 It is rich in protein, calcium, vitamin B12, thiamine B1 , niacin, and folic acid.

Things to prepare:

• Fresh Milk
• Tibetan Xue Lian Hua Kefir Grains     
• Glass Jar

The making of Xua Lian Hua Milk Kefir version:

How to culture Tibetan Milk Kefir:

Ingredients:

• 2 spoons of Xue Lian Hua Kefir grains
• 1 small bottle of fresh milk
• Glass jar
• Clean cloth or Gauze

Method:

1. Rinse the kefir grains, Use a glass container and fill in the Xue Lian Hua kefir grains into the glass jar or container.
2. Fill in fresh milk (Not powder form).
3. Use a clean cloth or cling film lightly covers loosely, to allow the air flow and avoids dust. Do not cover completely.
4. Keep in temperature of 18º - 28º C is good; about 25º is optimal. It turns into kefir drink within 24 hours.
5. Strain the Tibetan Kefir grains; use a mesh strainer to sieve the Milk Kefir into the glass or container, sieve to retain the kefir grains for next use.
6. Drink it or store remaining drink in refrigerator for not more than 2 days. (it becomes more sour if keeping too long) 
7. Repeat No. 1 to 6 to make another milk kefir.

* Do not wash the Milk Kefir grains for the next use.

Tibetan Xue Lian Hua Milk Kefir is Done.  雪莲花乳酸菌

Take Note:

• If you want to make 2 Tablespoons full of Tibetan Xue Lian Hua Milk Kefir grains, the fermentation period is within 24 hours.
• If you need more to prepare like more than 1 gallon of Milk kefir grains, your culturing period maybe longer than 24 hours to set. 
• Timing to set faster, it depends on the ration of grains and milk

Example: 

• 2 spoons of grains + 1 cup of milk will be ready within 12 hours
• 1 spoon of grains + 2 cups of milk, the kefir will be ready within 36 hours.

The ratio:

• Tibetan Kefir grains-to-fresh milk ratio of 1: 10 should be achievable.

Culturing temperatures:

at room temperature or between 65ºF – 80ºF.

The Tibetan Kefir grains will continue to grow and multiplying more.

If you are lactose intolerant people, try to use soy milk to make Tibetan Soy Milk kefir. It grows well in soy milk.

You can keep it in frozen or give it to somebody who needs it. Anyway, the kefir grains can be eaten or mixed them into the cooked food.

The choice of making this Tibetan Xue Lian Hua Milk Kefir into delicious pro-biotic beverage, if you don't like the plain taste milk kefir, you can add some honey, or mix in the blender with the fruits of your choice to make into smoothies or yogurt drink. 

Tibetan Xue Lian Hua Milk Kefir with honey and banana.

There are many benefits of taking it, to help boost your mood, it’s feel-good beverage, to coat your intestinal lining with beneficial microflora to populate your intestinal system for health. If you are Yogurt or Kefir lover for sure you can tolerate with this similar sour taste of fermenting milk drink.

In fact the Tibetan Kefir's lactobacillus enhanced by omni-directional protection to the body is complete. It boosts your stomach to improve your digestive system, then the effect is naturally simple, it has the advantage to intestinal and stomach gastric system by adjust in the human body intestinal tract's microorganism balance, which may eliminate the intestinal tract's toxin, this kind of effect to those who contracts with chronic stomach trouble is helpful, which is harmless to the human body, while immune system is stronger, this will naturally given enormous help to all chronic illness by improves the immune system and enhancement consolidated viscera.