I had my spare grains in the fridge, slowly making Kefir in the fridge over
1-2weeks. But what has occurred to me is that over this time, the milk will
go-off before the milk has been Kefired. Has anyone had this problem ? Or
should I leave them on the counter to get some good bacteria in there before
putting in the fridge ?
I have drank "fridge make" kefir before, but the stuff I tried last night was
rancid & had a thin film of milk on the top ? I got the grains in fresh milk
now on the counter, will they be OK ?
Thanks,
Heath.
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