[lactationlady]

I left my kefir grains in milk in the fridge for a really long time. When I finally pulled them out, there was a little white "crust" (bumpy, kind if fuzzy looking, cream colored and solid) on top of the kefired milk. I scooped off the top and the kefir grains were still nice and plump so I decided to try them out. The kefir/milk smells very yeast-y and has grown the white stuff on the top of the milk again. It looks spoiled on top, but has seperated out into whey/kefir(?). What should I do? Throw out the milk and try the kefir grains again or just toss it all and try to get some new grains?

 

[chasmyn]

I am having this same exact problem with my kefir, and I was wondering about this myself.

I manage to either make curds or nothing happens but the stuff on top.

Can anyone help us?

 

[chasmyn]

 

[JaneS]

Your grains are fine...you don't need new ones.

It's just that temperature changes and also keeping them without a regular source of new food causes certain yeasts/bacteria to grow at the expense of others. But since kefir grains are a self sustaining organism, they will bring themselves back into balance with the proper care.

I would follow the "regular" procedure of culturing them with fresh milk for 24 hrs at room temp. until they produce a "regular" kefir again. Might take several changes of milk for them to lose that yeasty taste.