A neighbor gave me his kefir grains before he left on a vacation. I used whole milk (non-organic) without problem. He said he had used unpasturized milk from a local dairy. I'm not sure that would qualify as organic, though. Really, I doubt it matters, even though I know some people insist on organic milk. There may not be that much difference between one and two days of culturing, but longer does make the flavor more sour, which I like in kefir.

Congratulations, and welcome to the world of kefir!!!

The kind of milk you use is up to you. The grains I received were from a gal who's family ran a large dairy in Eastern Kansas, so they were grains that had only been used in raw milk. Since I do home food storage (I haven't purchased liquid commercial milk from a grocery store since 1981), I use reconstituted powdered milk - and have all the years I've made kefir (over a decade). No transition period.... Occasionally I'll have some 1/2 & 1/2 or whipping cream on hand and I'll add a little of it to the milk for a richer/thicker curd. I can also get a thicker curd by using more milk powder, but I think the grains "like" the additional fat provided by the 1/2 & 1/2 and whipping cream occasionally.

I also use reconstituted powdered coconut milk for coconut kefir (you can also used canned coconut milk or make your own with unsweetened coconut and water - blended and strained). Occasionally when I get extra grains I'll make a batch or two with cider or 100% grape juice - but the grains don't thrive more than a few non-milk batches. I've also made it with raw goats milk, but not very often. It's not budget-friendly.

Kefir can have a cleansing effect and your body will let you know how much is "enough", or too much. We only consume 2 servings of dairy each day, and the morning kefir counts as one of them. I use it in a smoothie-type mixture every morning. I also use it as a substitute for buttermilk in cooking/baking. Drain the curd and it's my substitute for plain yogurt, cream cheese, and sour cream - as needed.

Where you will notice a difference in taste is when the temperature fluctuates. I personally prefer the more mild-tasting kefir fermented in cool winter temperatures (ambient temperature in our kitchen doesn't usually get above 64-degrees F in the winter), compared to the more sour/tart kefir made when the temperature is much warmer, but I use it all year and make it about every 4-5 days. It your kefir gets "gritty", that means the temperature is too warm for fermenting. The warmer the temperature, the faster it ferments. Sometimes in as little as 9-12-hours.

My favorite is coconut milk kefir, but I only make it once a month, or so. It makes a nice add-in to orange or pineapple/orange juice, or used in desserts, and great topped with granola for breakfast or a snack.

-Grainlady

Funny, my experience was like yours: meeting a male in a parking lot, exchanging baggies and money, etc. Felt strange! But his grains have grown so incredibly I may become a Craigslist seller, too.

I use organic skim milk, but I've also used regular skim milk and the results seemed the same.

I drink one cup per day, first thing in the morning. I'd start with that and work up, if you want more. Same idea with the flax seed I incorporated in my diet last year--best to add gradually!