Raw milk such as Raw Cows Milk, Raw Goats Milk or Raw Sheeps Milk.
Not sure what we mean by raw milk? Read more about raw milk here.
If you don’t have access to the above then:
Full cream pasteurised milk
The following can also be used but there is insufficient nutrition for the milk kefir cultures to remain healthy long term so you will need to ferment them in the above mentioned milk options every couple of ferments in order to replenish them:
Low fat milk
Nut milks such as:
Nut milks yield inconsistent results.