Kefir is good and I made it for about 6 months from grains, very good grains. I used whole A2 milk, and it came out creamy, tangy and very rich. I stopped when I realized my gut was very healthy, and I was producing more kefir than I could consume. Given the amount of carbs and trying to stay in ketosis, I gave the grains to a friend and retired my kefir making efforts. If I ever have a reason to require antibiotics in the future, I would not hesitate to make kefir to rebalance my gut microbiome. It's far more fertile in good bacteria than anything store bought, especially yogurt. Easy to make, almost too easy!