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Tibicos Live Grains

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tibicos
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Tibicos are FREE and we do accept donations*
Piloncillo: The recommended suagr for Tibicos*

Tibicos (Chinese Mushrooms) are known by many different names in every part of the world. Tepache, corn beverage, California Bees, Water Kefir Crystals, Wasserkefir, Piltz, Kefir di frutta, Colonch and rapaddura are just a few.  They are also referred to as the Drink of the Prophet, and the grains of the Prophet Mohammed, There are many stories associated with the discovery of these as well. Stories dealing with the miraculous benefits and the giving or passing on of the grains to those in need. 

It is said that Mother Therese of Calcutta once traveled to Tibet and met the monks and masters of that region who respectful of her work gave her these translucent gels hence the name Tibetan Mushrooms.

Tibicos, are compact, gelatinous masses, with a white or yellowish color. The form and size varies. Tibicos are made up of water, bacteria and yeasts. [Saccharomyces cerevisiae, Candida queretana, Bacillus subtilis, B graveolus, Torulopsis insconspicna, (Aidoo, 1986)]. A probiotic similiar to kefir, kombucha, Caspian Sea Yogurt and Viili. They seem to thrive best on what is called  Mexican Sugar  or  PILONCILLO ( pronounced  pee-lon-SEE-yoh)  Piloncillo is made from pure sugar cane juice from cane that has been hand cut, crushed mechanically and then heated to reduce its water content. The resulting thick syrup is poured into cone-shaped molds to dry. The cones of Piloncillo are called Panela.  Piloncillo is  molasses-free, chemical-free. and the tibicos loves it. Though you can use just about any sugar and mix with fresh fruit like apples, pineapples, lemons, organes, and with GINGER producing what some refer to as Ginger Beer.

Recipe:

wash a large jar with white distilled vinegar or alcohol. Do not use tap water or chlorinated water. Do not use soap for cleaning as soap usually contains an anti-bacterial or fungal that remains and will kill our probiotics. There is no need to rinse or clean the jars after you started brewing as rinsing may rinse out any baby tibicos.
I use 1/2  gallon jars
Add Sugar. One spoonful of sugar to 3 spoonfuls of Tibicos. some recipes are 1:1 or one spoonful of sugar to one spoonful of Tibicos. most call for less sugar with a 1:3 ratio. The Cones are  difficult to break apart maybe that’s why the Tibicos loves them so much as they (the tibicos) have longer time watching you play with their food). One spoonful equals about one-third ounce (10 ml) of sugar. Generally I believe it is better to use less sugar, the one part sugar to 3 parts Tibicos is my preference.
Add Water. Add 1/2-1 cup of fresh pure water per spoonful of tibicos.
Cover with a clean cloth, (paper towel, coffee filter) and secure with a rubber band...Tibi's require oxygen.
I have not found a definitive fermenting temperature, people just leave it out on the counter so the temperature could vary from 50-100F
Leave in a quiet undisturbed spot avoid direct sunlight.
Tibicos brew is ready to strain when it is amber in color. The color is light and golden. Usually the brew is ready in 1-3 days. For those who do not tolerate the sweet, you may leave the brew another twenty-four hours before straining. There is quite frequently a jelly mass floating on top of the brew...this is discarded.
Strain using a household strainer with a fine mesh. (don't throw away the grains)
Drink it on an empty stomach first thing in the morning
If you have extra store in a clean container in the fridge.
Repeat

 

to your health and longevity,

Ed Kasper, Sue Kasper, Doral Kasper, Julia Kasper

www.HappyHerbalist.com family

 

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