Re: HELP....I froze my kefir grains in milk.....

[Guest guest]

,

I recently reactivated my spare grains that I froze

in some fresh milk over 8 months ago. Start out with

just a small a very small amount of milk. I say just

enough to cover the grains and alittle wiggle room.

Let them culture 24 hours and then the next batch use

about 1/4 cup more milk. Keep this amount for the next

batch if they the kefir is not thick yet. Then when a

batch is thicker add more milk to the next one. My

second batch was thicker so I added more on the 3rd

and kept that ubtil it was thick and added 1/4 more

when another 24 hour batch became thicker. You have to

baby it along but it will come back.

Connie

--- <lisa@...> wrote:

> Okay...so it was an accident. Please don't flame me

> for being careless

> with my grains It seems my SIL's refrigerator

> has " cold spots "

> Sooo, I'm trying to reactivate them and am on my

> second round of

> culturing. It still seems like the milk is just

> clabbering and not

> producing kefir.

>

> Anyone do this?? What did you do to coax your kefir

> grains to start

> doing their thing again??

>

>

>