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need keifer grains advice

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Hello All,

I joined this group a few weeks ago and have been learning a lot.

I have a question about keifer grains. While cleaning out my fridge

yesterday, I found a jar with keifer grains that is about 2 months

old. I think I put them in raw milk, but they may be in whole, organic

pasteurized milk. I had been making keifer for a couple of months

before that and needed to take a break but obviously never resumed.

When I opened the jar it smelled a bit sour (a bit stronger than 24 hr

keifer) but not " off " . There is some whey and a very thick white

glob. I think there were about 1/3 - 1/2 cup of grains and about 2

cups of milk when I put them to rest. Are the keifer grains still usable?

Thanks,

Mounts

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That will depend on how much milk you left them in. I have left

grains in raw milk for 5-6 weeks and still had them work fine once

in fresh milk. But... when I'm resting mine I keep them in a pint of

milk so there is plenty of sugar to feed them.

Try cleaning them up and putting them in some fresh milk. The worst

thing that's going to happen is the milk won't kefir and you have to

toss it if it's store bought. Raw milk that has soured still can be

used for baking or something.

, Somewhere in S.E. Mi.

>

> Hello All,

>

> I joined this group a few weeks ago and have been learning a lot.

>

> I have a question about keifer grains. While cleaning out my

fridge

> yesterday, I found a jar with keifer grains that is about 2 months

> old. I think I put them in raw milk, but they may be in whole,

organic

> pasteurized milk.

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Hi ,

My guess is that they are still alive. But the only sure way

to find out is to go ahead and put them in some fresh milk

and see if they culture it. If not, then you know.

D.

moderator

>

> Hello All,

>

> I joined this group a few weeks ago and have been learning a lot.

>

> I have a question about keifer grains. While cleaning out my fridge

> yesterday, I found a jar with keifer grains that is about 2 months

> old. I think I put them in raw milk, but they may be in whole, organic

> pasteurized milk. I had been making keifer for a couple of months

> before that and needed to take a break but obviously never resumed.

> When I opened the jar it smelled a bit sour (a bit stronger than 24 hr

> keifer) but not " off " . There is some whey and a very thick white

> glob. I think there were about 1/3 - 1/2 cup of grains and about 2

> cups of milk when I put them to rest. Are the keifer grains still usable?

>

> Thanks,

> Mounts

>

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