cold kefir grains

[Guest guest]

I do the same thing while on vacation, and yes, it always takes mine at least a

week if not more to become like it was before I refrigerated the grains in milk,

yes keep changing the milk and making it as usual, it's still good to use as

kefir, it will be back to normal shortly.

Terri K

WI

On Mon, 28 Jun 2010 22:06:48 -0000, carrolch wrote

>  

>

> I took a break from making kefir for about 2 weeks, during which the grains

sat in organic whole milk in the fridge. Now that I'm back to making kefir, the

kefir doesn't have the same consistency. It used to be thick and kind of globby

and now it just turns into curds & whey. And the grains don't seem slimy at all.

All smells well and tastes tangy. Should I just keep changing the milk? Thanks

for your help.

>

> Carrol

>

>

[Guest guest]

I took a break from making kefir for about 2 weeks, during which the grains sat

in organic whole milk in the fridge. Now that I'm back to making kefir, the

kefir doesn't have the same consistency. It used to be thick and kind of globby

and now it just turns into curds & whey. And the grains don't seem slimy at all.

All smells well and tastes tangy. Should I just keep changing the milk? Thanks

for your help.

Carrol

--------------------------------------

Carrol,

It may take several days of changing the milk to get it back to that " perfect "

consistency.

Texas