When I bought my first kefir grains about half a year ago I doubted that they would be able to adapt to my nomadic lifestyle. However, despite having been carried along on several road trips and stored in the refrigerator for weeks at a time while I was away, they are still viable. On several occasions, I had to revive them a bit after too long a "rest" by rinsing them in fresh milk, and discarding several batches.
Today I harvested a batch of creamy soft kefir cheese and then used the whey that strained out of the bag to make ricotta cheese. Actually, I saved up whey from three days and kept it in a half gallon mason jar in the refrigerator. Included was whey from some Filmjolk yogurt as well. I toyed with the idea of letting the whey serve one more time by evaporating it down into mysost (a gjetost-like brown cheese made with cow's whey instead of goat's) but decided against it, not wanting to be tied to the kitchen all day.
As I write this, I am drinking a glass of creamy delicious strawberry maple kefir.