I am severely allergic to Milk - both the lactose and the casein/protein cause an allergic reaction. I'm interested in making my own kefir out of nut "milks", but the strains suggested by Dr. Cousens appear to stem from the goat/milk kefir strains that I just can't do. Even trace amounts of milk residue result in abdominal swelling, pain, and other non-gi problems. Is there a good source in the US of non-milk based kefir grains? I've seen some Japanese water kefir crystals, but I'm not sure what the up and downsides are to these. Anyone more informed than I care to chime in?
I'll do additional research on my own, but it always helps to get more opinions.