I was thinking about how to make a higher fat kefir when it occurred to me that using whole sheep’s milk, which has around 6% fat, would make it more LCHF-friendly. I can get it at the health food store near me. (I also love goat’s milk, which has around 4.5% fat compared to cow’s milk’s 3.25-3.9%.)

I’m looking forward to a tall glass of sheep’s milk. (I have to take lactaid with it as I do cow’s milk, although if I make kefir with it I may be able to get away without lactaid.)