Tropit, you gave me inspiration and made me thaw out my milk kefir bugs. I was worried about whether they had survived the 4 or 5 year frozen rest I had given them. I warmed them up on my counter for several hours and then put some 2% milk on them. Left them in the fridge overnight, and then put them on my counter next to a salt lamp. Two days later I had curds and whey. I disposed of that first batch, rinsed my bugs and started another pint next to the salt lamp. Hoping for good kefir tomorrow. I may still order some water grains just to have an alternative taste sometimes.