Bests & Worsts Reviews from Amazon

I have made yogurt for years, but never thought much about kefir, the stuff i had tasted terrible and was too sweet. I decided to retry kefir, , and make it fresh like yogurt. I wanted to start with culture before getting into grains. I only use one quart of yogurt every 2-3 weeks. shipping was prime fast. I had 1 quart of fresh goat milk, and 1/2 gallon of local cow milk, single grass fed herd, pasteurized. I made a small quart of goat yogurt, and a mixed quart of kefir. I warmed the milk in the quart jar, quart jar in pot with warm water for 30 mins ( warming it a bit helps the starter). I pitched both cultures at the same time, 6 pm. since I keep a very cool house, I snuggled the kefir next to the yogurt maker, and wrapped a dish towel around it. Perfect results on both at 6 am.( 12 hours later) Kefir tastes really good, better than the grocery store stuff. I am using a old yogurt trick, I put kefir in a ice cube tray, froze it and will use it to set the next batches. Just get the milk to room temp, then add the frozen cube, stir an hour later. I bet it will work just like yogurt starter. I tried kefri grains, from a friend, what a smelly stinky mess. I love this culture, gives me what I need with no fuss. My last batch was from a frozen cube, and I got a nice quart of kefir for baking. so the frozen cube trick works.