My friend shared kefir grain with me and I've been making kefir with cow milk for a few months.

Today I used goat milk for the first time. It formed kefir in a very different manner than cow milk.

I was so drawn to how the kefir grain was interacting with the milk, forming this map of kefir continents.

What resulted is a soft, smooth, silky drink that placed me in the midst of nature. This is something very common sense, but when I drink cow milk kefir, it tastes like the essence of cow and goat as the essence of goat.