Hello JAmes,
The comment I would like to make is to suggest you keep making batches
of kefir for at least one more week, and observe. You may be well amazed
to find that your grains will recover from their near freezing state of
hibernation.
Be-well
Dom
james_bonq wrote:
>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??
>
>
>
|
