Hi,
It's been a week since I went on holiday (Kakadu) for 8 days. What I
did to store my Kefir was, I put it in milk and left it in the bottom
of the chest fridge. This would have sustained it at about 1 degree.
I had thought that this might closely resemble periods of natural
Kefir existence in times of Caucasus.
Afterwards, it now steadfastly refuses to fizz, and smells like it
could be dying. I would not consume anything from these batches.
Any comments??
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