Yacon, also known as Tibetan mushroom, comes from Tibet and is naturally fermented by putting milk in a bag made of sheepskin, which will form unique bacteria particles. Yacon is a dairy product which is fermented with natural bacteria particles as the strain. Yacon has the effects of enhancing human resistance, treating heart disease, improving arteriosclerosis and lowering blood pressure. The preservation of yacon should be 15℃-2℃, and special attention should be paid to it in summer, and the more suitable preservation method should be entrusted to keep it; Put into the refrigerator freezer; Pour in pure milk and store; Must be filled with glass and ceramic products; Don't store it with other raw meat and leftovers. Let's talk about it in detail.

pure fresh milk, glass or ceramic utensils, refrigerator,

steps/methods

put them into the freezer in time. Yacon should be stored in a low-temperature freezer for a long time. Never put it in the freezer. In the freezer, they hardly grow or ferment. It may be a little smaller because it is cold when it is refrigerated. It doesn't matter, just rest assured that it will be refrigerated. When drinking again, rinse the yacon first and add a small amount of pure milk, as long as it can cover them. Don't drink it on the first day of fermentation. Drink it the next day.

pour pure milk for storage. If you don't have a refrigerator, you can find an empty glass bottle and pour pure milk twice as high as that of Yacon, then add water twice as high as that, and finally cover it with a lid with air holes. It is not a problem to keep it in the sky for 2 days, so be careful to keep it in a cool and dry place, not in direct sunlight and exposure. But the bacteria will give off an unpleasant smell. When drinking again, wash the yacon first, then put a little milk, and don't drink it on the first day. If the odor on the bacteria is heavy, repeat the method of the first day every day until there is no odor on the bacteria before drinking. In general, you can drink it on the third or fourth day.

it must be made of glass and ceramics. It is not advisable to use containers such as iron and metal (except acid-resistant metals such as stainless steel), because the fresh milk of Yacon is acidic and corrosive after being fermented into yogurt, and it will react chemically with active metals. And glass, ceramics and other products are fine, but it is best to choose good quality and stronger containers.

don't store it with other raw meat and leftovers. If yacon is put together with raw meat and leftovers, it is easy to breed bacteria and have a cross-taste. The anti-pollution ability of Yacon is weak, and a little carelessness will affect the normal growth of the fungus.

if you are on a business trip or away from home for a long time, you'd better find someone familiar with yacon to take care of you. Because yacon grows faster and ferments faster when the temperature is 3-4 degrees, it is better to give them a bath and change their milk often, once a day. If you don't insist on cleaning it every day and soaking it in fresh milk to moisten it, Yacon will slowly reduce its efficacy until it dies.