[Lilcrunchie]

A good friend gave me some Kefir grains in milk about 10 days ago. DH and I had a hectic week, and I never looked up how to start them (we've cultured yogurt before, and I've looked into doing Kefir and read about it, but it was a long time ago). Long story, but we were out of state unexpectedly for a funeral, etc. so that complicated things and I didn't do anything w/ the grains.

What do I do with them now? Any chance they are still alive? Is the milk they are in okay to consume?

Sorry for the newbie questions...at one point I was pretty up on Kefir, but I've fallen by the wayside and haven't had time to re-research what to do.

 

[cobluegirl]

I think they should still be alive. Where did you keep them? they might be a little yeasty...not sure.
It has been so long since I have done milk kefir that I have forgotten...hopefully someone else will come answer your questions..hehe

 

[Lilcrunchie]

They were in the fridge the whole time.

So do I just strain out the kefir itself, and put the grains in some new milk and cross my fingers?

I'd be grateful for any help. I feel like such a moron for forgetting about them.

:

 

[cobluegirl]

if they were in the fridge they should be fine. the first batch may not turn out because they would have been dormat while in teh fridge...but yeah strain them out and put them in new milk...see how it goes..place them on the counter but not in direct sunlight..

 

[provocativa]

the first few edible batches will be very, very tangy and the yeasty taste will be more pronounced. . . . it will mellow as it cultures in hotter temps, which encourage the bacterial 'action'. when I first got mine I behaved similarly, and they were fine.

 

[Lilcrunchie]

Thanks everyone! Sorry I didn't respond sooner, I was away for the weekend.

Must. Tend. Kefir. (burying my head in shame, LOL).

Thanks again

I'll give it a whirl and let them hang out in some milk on the counter and see what happens