Freezing kefirs and grains

[Guest guest]

It seems I keep reading different things re. freezing the grains from

that it bursts their little matrixes to dry first then freeze is ok. I

am trying to find innovative ways to cook, store, preserve the

Also, for the probiotics in the kefir AND in the wheys, cheese or

kefirs, or water kefir, or buttermilk through freezing. Do the

probiotics survive when used later in drinks, etc.

Does either the temperature or the medium have a bearing on

survival/usability of probiotics? What about vitamin/mineral usage

suffering through freezing?

I know Marilyn answered re. baking but believe it was above a certain

temp. Right?? I believe I recall her or someone saying they

dehydrated in a dehydrator. Mine can get quite hot it seems but am

not sure of the temp. I do know I forgot greem jalapenos in it & later

when I retrieved them they were charcoally looking and unusable, I

guess. Wonder what qualities they'de have retained?? Purification

like charcoal? Red hot purification? But those ARE off-topic

tangental thoughts. My real questions are re. freezing qualities and

perhaps if 140 degrees, or 170 or 200 degrees is mild enough for them

to survive a dehydration/baking as cheese circumventing some drying

time???

Thanks, Joyce