how tough are kefir grains?
Posted: Fri Dec 02, 2016 7:33 am
I have had my kefir grains for a few years. I ahve taken short breaks when I have too much by storing in the refrigerator with some milk and take them out when i am ready to begin producing again. We this summer I was making some kefir and got really busy and I left my kefir in my pantry for about a month or two. I strained and added fresh milk in an attempt to see if it was stive alive or if i killed it. It seems like it is still alive and I have been making my kefir for a few months since then. My questions is has any one ever neglected their grains like this before and had any success? They seem to be OK but i am curious if I damaged them too much and possibly I am not making as strong a probiotic drink as I used to? Any comments or experience would be appreciated.