Kefir peoples out there, question re choice of milk...

What kind of milk are you guys using to make yours?

I made and used it for a period of about six months a couple years ago, but stopped, as I felt it was contributing negatively to issues secondary to histamine intolerance et chemical sensitivities.

I've been considering giving it another go, but I'm wondering if you guys are mostly using cow's milk, or have a goat's milk connect, as Traveler always recommended I find.

Given ease of access, I'm guessing everyone is using cow's milk, the most untainted you can find, of course.

I'm not much interested in using coconut milk or whatever else, though feel free to share experiences with them.

Just a quick question. Hope it's not a bother.

Thanks

I'd totally be down for some goats, pero that's just not an option right now. Next year, a garden, some chickens, at goats. That'd be cool.

I was using local grass fed raw cow’s milk, but boiling it first.

Now that I can’t do dairy, I was going to switch to kombucha.