There is nothing special to pay attention to when soaking snow lotus mushrooms in milk. In the Qinghai-Tibet Plateau, Tibetan mushrooms are often soaked in fresh milk and consumed after the milk is acidified. It not only contains the unique aroma and taste of fermented milk, but also has a special refreshing taste, wine aroma and foaming properties.

It can also be used to make yogurt. Add 5% (w/v) sugar to milk, mix well, sterilize at 95°C for 5 minutes, and then cool the activated Tibetan mushrooms. of milk and incubate at a constant temperature of 20°C for 15 hours.

Extended information:

Snow lotus fungus is a milky white or light yellow colloidal mass with irregular growth shape, mostly in the shape of spherical rice grains. Its surface is curled and can grow rapidly in the milk, forming a cauliflower-like bacterial mass, which is elastic and feels sticky when pinched by hand.

Zangling Mushroom Granules are a complex biological system composed of microorganisms. Its unique taste and flavor as well as nutritional and health care value are due to its special microbial composition, different microbial composition and distribution. It has a significant impact on the taste and flavor of Tibetan mushrooms, and differences in sources and environments will partially affect the microbial composition and dominant bacterial community structure of Tibetan mushrooms.

Baidu Encyclopedia- Snow Lotus Fungus