I was making kefir really regularly, and it was great. It had a slight sour/tangy smell and taste, and a very small curdy appearance (if that makes sense). I got pregnant about 6 months ago and COMPLETELY forgot about the kefir, what with the constant morning sickness and fatigue. I had it stored in a jar with milk in the fridge all that time. A couple of days ago, I rinsed off the kefir grains, put them in about 8 oz of milk and let them sit on the counter for a couple of days. It seems like the kefir milk smells and looks pretty much like I remember it. Is that even possible after having it sit so long? Would you use it, or make a few small batches and dump them to get the kefir back to 100%?
If any one is curious, the 3rd batch turned out perfectly. I'm surprised and impressed the grains were able to sit in the fridge for so long and still crank out great kefir this much later!
|35 members and 14,196 guests|
|anisaer , bananabee , BirthFree , Dear_Rosemary , Deborah , Dovenoir , girlspn , happymamasallie , hillymum , Hopeful2017 , joandsarah77 , jwood723 , katelove , Katherine73 , kathymuggle , Lucee , manyhatsmom , MeanVeggie , Michele123 , Mirzam , moominmamma , oversoul86 , philomom , pulcetti , RollerCoasterMama , rubelin , seaandforest , shantimama , Springshowers , sren , StarsFall , thefragile7393 , transpecos|
|Most users ever online was 449,755, 06-25-2014 at 12:21 PM.|