Just recently my grains do not seem to be working when I put them in the
refrigerator for a slower ferment. If I leave them out overnight, by the
morning I have fully separated curds and whey (approx 12 hour period). I
have grains that have been in the fridge for over a week and nada, before,
they were fermenting slowly and by the 3rd day I have lovely creamy keffir.
HELP!
Anthea
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