John Dam wrote:Old post but I hope someone answer. I have some grains 6 (six) years now in refrigerator forgotten with the same milk. Open it after 6 years, the smell was like wine or something, not bad, and the jar was mostly water (whey probably). I was ready to toss them in garbage, but I washed them under running water first , and after running milk (500ml) after. Nest a new jar clean, with the grains (yellow and small) with a little amount of fresh milk. Next day strain them and put a little bigger jar with more fresh milk. After 12 hours taste it and it was a little flat . Strain again and put some fresh milk again. 24 hours later, a thick good smelling kefir (and tasty) was ready. I don't know how it's possible the grains to work....
John, I don't feel so bad now for leaving my grains in the fridge too long, yes months in my case. as I said in my earlier post Kefir is very forgiving.
They seem to like long ferment times, mine do anyway, they are growing and multiplying fast. I am building up my grains to have a kefir demonstration at our local farmers market partly to sell my extra grains but mostly because gut health is so important and kefir is a good way to accomplish that.
I also noticed they develop a slight stringy consistency; from what, Sandra, the lady I bought my grains from and wife of the famed kefir guru Dom Anfiteatro said, that stringiness is the kefiran protein the stuff that is so good for gut dysbiosis.
Her quote:
"The slimy element is the kefiran which is very prominent at certain times especially after being in warmer weather for a little while.
The Spring temps are very good for the grains - not too hot and not too cold.
The kefiran is also the very medicinal part of the kefir and the grains - this means your grains are very healthy and happy and the more the kefiran the more your grains will be going through a growth spurt.".
Personally, I prefer my kefir not to be stringy so I try to avoid it by stopping the ferment between 24 and 36 hours. I refrigerate it for another 24 before I consume it, though it is quite ready to consume as soon as it is fermented to your liking.
I also want to try drying the grains for the future. Drying several portions and rehydrating them at different times to see how long is too long to store them. From what John Dam said in his post I may not discover what is too long.
For now I will enjoy making and sharing my kefir and what ever knowledge I gain from it.
Sandra Sciascia has now put Dom Anfiteatros' kefir and purchase instructions on the website "My Fermented Life" She was very kind, answering all my newbie questions by email.
She lives in Australia, the grains I purchased from her seemed to have to get accustom to being on the other side of the planet they took a couple weeks to produce a good tasting (to me) Kefir, even though they seemed very happy when I got them.
