I met the nice donor a few days later and took home my treasure of Kefir grains. And that began my journey into fermented milk. So far, as I learn about keeping the grains alive and the process of making actual Kefir, I'm using store bought pasteurized milk. But as I progress I will be using up the frozen raw goat milk I have stored and hopefully will soon have the fresh-from-the-goat stuff.
In the meantime, now is the perfect time to share your insights, tips, recipes, warnings, and thoughts about your own experiences with Kefir. Please share away!