1) Wash grains to remove every last bit of milk,
and all that milky gel goo (aka kefirin) too. We want them nice and
dry. Not dried out but definitely dry.
a clean wash cloth
3) Pat grains dry with cloth and let them air-dry another 15 minutes.
4) Pack (fully encase) your grains in dry milk powder in a glass freezer jar. Any freezer safe glass with a rubber seal in the lid will work. We want a nice dry jar with an airtight seal.
5) Freeze, There is cold, and then there is COLD, but even the crappiest freezer should be able to sustain grains for two months. Once they are properly packed (dry, airtight, in glass) then the better your freezer freezes, the longer your storage options.
Dorian's grains were held frozen (minus -20 degrees) for two years, and then defrosted/revived beautifully. None of my other freezer methods were anywhere close to as successful as this one.
grains by adding some room temperature water to them and their packing
milk powder. Allow them to defrost/awaken and feed for
hours -> then strain off that liquid and gently rinse away the
old reconstituted dry milk.
The first few batches of kefir from frozen/defrosted grains may be a bit more yeasty & bubbly than usual. Consume or discard at your own discretion. By the second or third feeding, Dorian's two years old frozen grains went right back to normal.