Kefir

Kefir (pronounced /kəˈfɪər/ kə-FEER)^[1] (alternately kefīrs, keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros), purportedly^{[citation needed]} from either the Arabic "keyf" (joy/pleasure) or the Turkic "köpür" ((milk) froth, foam), is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches    would occasionally ferment into an effervescent beverage. It is prepared by inoculating cow, goat, or sheep's milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.^[2] Dairy-free alternatives are available, such as coconut milk kefir and soy milk kefir.
Marco Polo mentions kefir in recounting his travels.^[3] 
  As it contains yeasts, kefir can be used to make a sourdough bread. It is also useful as a buttermilk substitute in baking. Kefir is one of the main ingredients in Lithuanian cold beet soup šaltibarščiai (Polish chłodnik), commonly known as cold borscht. Other variations of kefir soups and foods prepared with kefir are popular across the former Soviet Union and Poland. Kefir may be used in lieu of milk on cereal or granola.

                                                     Thank you, Wikipedia.
  

     This year we have been considering the positive affects of fermented foods and incorporating them into our diet as much as possible. Kefir is one delicious way to digest milk. With all the talk about how wonderful yughurt is for your health  you can get even more nutrition and digestion benefits from kefir. The problem is that pure kefir is not easily obtained.
      In larger grocery stores I've seen flavored kefir drinks, it's like flavored yogurt, you can't be certain of what all is added to make the flavors mainstream. With the bad sugars added you're feeding those unwanted microorganisms like Candida. It turns into a dessert given a health name.
       Kefir contains a few different strains of beneficial bacteria than yogurt. It also contains beneficial yeasts. These yeasts help control and eliminate pathogenic yeasts (the candida stuff). This is what gives kefir that fizz. It also helps rid your body of pathogens such as E. coli and intestinal parasites. All this collection of essential bacteria and beneficial yeast can be killed quickly with heat through pasteurization. Consider this at the grocery and don't expect your purchase to deliver all that is claimed.
     If you are able and live active cultures get you excited, make kefir yourself. Kefir is even easier to make than yogurt. You can make kefir out of pasteurized milk, it grows from the lactose in the milk which is still present after pasteurization. Ideally you would want to use raw goats milk or raw cows milk to make your cultured products, organic too if possible, this way you aren't missing out on any of the of the nutrition and digestion benefits. Raw and fermented.
    To make kefir on you own it helps to know the right people, they are an isolated few who have kefir stashes holed up in the back of the refrigerator, waiting for someone really interested in properly soured milk. Then once a culture has been procured, a wide mouth jar, a slotted wooden or plastic spoon, cloth for covering the jar and rubber band, and milk are all you need. Detailed instructions are often included with your start, also recipes that take kefir beyond a morning drink.