I had previously frozen some kefir for backup. It was in the freezer for several months. I recently needed and brought it out to wake it up. Been feeding it raw milk for a month and a half. The grains seemed to not want to grow for the first few weeks but it has been showing signs of growth at an extremely slow pace. The main kefir I had before grew so fast that I didn't know what to do with the excess. I left that one for 2 long without feeding and it died.
I've been trying 72hr ferments, which is the longest I would ever let it sit. By this time, it usually separates into curds and whey, but it hasn't been doing so. Oddly though, the milk does thicken and has a little tanginess to it. It doesn't taste bad at all. In Fact, I like it. Maybe some bacteria strains are completely dead and this form of kefir isn't as powerful as my regular kefir?
Any thoughts?
