We have live kefir going since last summer. Got the grains from someone on craigslist who had the grains going from someone from 'the old country'.
I've read that many storebought kefir strains don't have the full cootie count. In any case, we use milk from the dairy 3 miles away. Grassfed? Duh. We use the kefir in morning smoothies - 1/2 banana. frozen berries (homegrown), protein powder. Great antioxidants, filling, fermented.
Before going to kefir, we used to make our own yogurt, easy as pie. Get a wide-mouthed thermos, preheat with hot water, heat milk to fairly hot but not boiling, stir in tablespoon of yogurt (storebought or homemade), pour into preheated thermos, close up and leave overnight. Drain off whey (use for lacto-fermenting) and dump yogurt into container and refigerate.
Kraut-chi a la Sandor Katz...gallon glass jar, salt, cabbage, carrots, onions, etc. Beets will turn it all pink, kohrabi will make it stinky. Shred all the veg, stuff some into the jar, beat with fist or blunt object until juice flows, sprinkle salt on top, add another layer. Repeat until jar is full. Keep the veg solids submerged under juice/brine. Taste after a few days. When it's strong enough put in fridge.