I had my kefir in the fridge to store it for a while, actually about three months. I only changed the milk in it twice. I brought it out and have been making kefir with it for 4 weeks now, but while the first batches turned out nicely, it gradually ended up separating before it turned to kefir. I have runny but kefir flavored milk, then curds and whey. All this in less than 24 hours. My temperature is a steady 75º and although the grains grew at first, so I took out about half, it's now only about two tablespoons of grains in two cups of milk.
Did I ruin my grains by storing them so long (and if so, why did they work at first)?
Or am I doing something wrong now? Maybe I should add more of the stored grains?
Is there anything I can do to restore my grains to best health?