strange question for the more experienced kefir makers

[Guest guest]

I a recipe in the another group, called cranberry kefir.,it calls for milk

grains, and I had wanted to know why milk grains, not water grains. I got no

response, and decided to try it with water grains as my milk grains arnt growing

much.

well, it is working, and bubbling, and got pushed back on the shelf and

forgotten for about a week or so.....folks when i opened it, it has started what

looks like a kombucha scoby on the top!! can anyone tell me if it WOULD be a

scoby-if this is safe? I know there could be all sorts of bacteria here, so

hopefully someone will be able to answer me before i either drink it anyways, or

throw it out.

Nona