Btw, fermenting with kefir grains is no big deal. You just get some crystals and a plastic strainer and you are good to do. If I would have known earlier how easy it is I would have started a lot earler.
I don't think you should bother with probiotics. In most places besides the US, they're not even allowed to claim they have any benefits at all, because it's unproven and based on "long living societies", when in actuality they just lived in higher altitude which means the burden of fermented foods on the liver(lactate) was offset by the protective altitude.
Whenever I eat fermented yogurt, I get a gnarly stomach ache, which I've taken to mean that it's irritating my intestines.
I recommend just eating carrots and taking some cascara sagrada.
He who dares not offend cannot be honest.
Well, now I'm even more lost than before I asked the question. Lol.
I've tried it with 33% HWC, it doesn't "kefir up" like whole milk does, tastes a bit weird, and has a bit of an unpleasant texture.
Actually, it's pretty similar to coconut milk kefir in that regard, but worse since coconut milk has a few carbs for the kefir grains to feed on, heavy cream has none.
Might work better with half and half since there's a fair amount of lactose. Me, I just stick to organic whole milk for my kefir these days.