u/redlandrebel

So I went away for a few weeks and left my kefir grains in milk in the fridge. Came back and strained it and it was a bit weak, but not totally unpleasant. However a week later, having kept the grains out of the fridge and trying to make kefir as normal, and changing the milk room at temperature every day, it’s still not right. The grains look fine, they smell fine, but the kefir is just not really taking. When I strain it it’s all thin, the grains aren’t increasing. I’m thinking that I’ve permanently damaged my grains so they just won’t recover to make the thick kefir I’m used to.