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They will be fine for 3 days in milk even if not cooled. It is better if you keep them cool but they will survive 3 days even if they are not fully cooled. Grains are more reslient that folks give them credit for. Just keep in mind that it may take a couple of batches to get them working normal again just like when they were shipped to you.
you can also freez them or ….dry them. Either way it will take a couple of batches to get them going.
Freezing Kefir Grains [both water and milk kefir-grains]
One method for storing kefir grains for periods of up to 2 months, is by freezing spare grains. To freeze effectively, wash the grains with pre-boiled COOLED water. Pat-dry the grains between pre-ironed cooled white toweling to remove excess moisture. Place the grains in a jar or in a plastic bag, seal and put in the freezer. With milk grains, first add some dry milk powder, [DMP] adding enough to completely cover the grains with the DMP, seal jar or bag and then freeze. DMP is mixed with the milk kefir-grains as a cryoprotectant agent to prevent freezer burn. Although I’ve found that kefir grains are viable for up to one year with this method, this length of time may completely remove the yeast component found in healthy kefir grains [if frozen for longer than 2 months, but not specifically]. Because of this potential, freezing kefir grains as explained above, is best performed for a period of no longer than 2 months. If DMP is omitted for freezing milk kefir-grains, then a period of no longer than 1 month is recommended. Otherwise the yeast component of kefir grains may become damaged, especially if continual partial thawing and freezing due to poor freezer mechanism is involved.
Note, do not add fresh milk or other water-based liquid with kefir grains meant for freezing, for the water will rupture many of the organisms, destroying the organisms during freezing. This is because water expands at 0 deg. C or freezing point.