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  Too many grains?
Eventually comes the time to thin the herd.
Eat them, give them away, feed them to the dog or,

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freeze them for a rainy day.

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.

2) Get a clean wash cloth
To insure it's sterile. it can be DRY ironed with an iron on set on high. Dry iron only, no steam. We want everything dry. Let everything cool down to room temp before patting the grains. High heat kills grains. Not a good thing.  

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.

 Thaw  frozen grains by adding some room temperature water to them and their packing milk powder. Allow them to defrost/awaken and feed for a few hours -> then strain off that liquid and gently rinse away the old reconstituted dry milk.

Add fresh milk to your grains and continue culturing as usual.

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.