I used to make my own kefir from organic raw milk. I made kefir cheese from it. But in 2019 I stopped tolerating the milk. Just yesterday I bought the best kefir I could find from the store. It's pasteurized as required by law but I figured that's a good way to test things. The sauerkraut and yogurt don't seem to be helping... So we will see. This new one is A2 and I suspect the milk from the farm was not completely A2...