Kefir

hi, l was wondering if anyone here is making thier own . my question is how should l store my grains ? lve been told to just sit them in the fridge. w/ milk. lm going out of town for 7 days wanted to find a safe way to store the grains..any input would be helpful thanks Teresa


TAKING A BREAK FROM KEFIR
... and Resting Kefir Grains

If for whatever reason one needs to take a break from culturing kefir for a short period, say between 3 days to 1 month, then there are a few options to take advantage of. These options will depend on the length of time one intends taking a break for. This also depends on whether someone is available as a baby-sitter for your kefir grains [during the resting period]. If someone is available to baby-sit, then the first option below may be implemented. Otherwise the second option may be followed instead.

1] The BABY-SITTING METHOD. Resting kefir grains for one week or longer
For a Resting Period up to One Week
Place the grains in a jar with the same amount of fresh milk that the grains usually ferment.
Store in the refrigerator for 1 week.
Strain the kefir [which is safe to consume].
The grains are now ready to cultured per usual [Note that the first few batches prepared after resting the grains, usually take longer to ferment].
This process slows down the metabolism of the microflora [the organisms go into a semi-dormant state].

Resting Kefir Grains for Longer than One Week
Follow the steps in option 1 above, but strain the kefir and add more fresh milk once a week.
This option may be performed for as long as required. When culturing is recommenced at room temperature, the grains will need a few batches to recover, and the kefir may take a little longer to complete during the first few batches. It may take anywhere between 2 to 7 batches for kefir grains to reach optimum activity again. The longer the resting period, the longer it will take for the grains to reactivate fully.

2] The NON BABY-SITTING METHOD. Resting kefir gains for longer than one week [you're on your own kefir-babies!]
As in option 1 above, but increase milk volume by 30-50 % for each additional week of rest [Recommended maximum ratio of no greater than 1 : 60 grains to milk by volume is preferable].
I find that resting kefir grains as above, is safe to do for periods of up to 2 - 3 months. Although I suggest that this option is performed for no longer than 1 month. For longer periods than one month, I suggest that the grains are dehydrated for long term storage [see below for details].

NOTES: During the resting process, some species of bacteria and yeasts of kefir grains, will reduce in numbers. Therefore an adjustment or a recovery period is needed until a balance between the microflora is once again attained. The longer the grains are kept dormant for, the longer the recovery period. In extreme cases, recovery may take up to 2 months or longer. During this period, the kefir will produce variations regarding appearance, aroma, flavour and texture.

See also this tip at Dom's Kefir FAQ in-site.