I am wondering what to do with the grains when I travel away for a holiday and leave them home for two weeks. Should I just leave them in milk on the kitchen counter top for all that time? Or put them in some milk and freeze them? Is it just a matter of defrosting them when I return and using as usual? I am worried that if I freeze them they will die, and if I leave them out for two weeks they will go bad…???
google dom’s kefir site, they have instructions there.
From what I know, Kefir is not recommended to be left for two hole weeks in milk.
It’s best to frost them when you leave and just defrost them when you return home.
i think he says that, not 100%, might have read elsewhere