Kefir - Wikipedia
Making your own yoghurt or kefir is the easiest shyt you ever done in your life. Once you realise what you gotta do (just ferment that shyt with fresh, fatty milk or other fresh yoghurt) for 30 hrs and then put in fridge and strain and start again) you realise you getting jerked by the corporations.
Plus all the good bacteria is compromised once it hits the shelf. You want that stuff straight from your fridge to the bowl.
For the intolerants get on that coconut, almond or soy ferment with kefir. Or try making water grain kefir.
I haven’t been sick in 2 years and I’m pretty convinced it’s because of the homemade kefir/yoghurt I make every 24 hrs. Just pour milk onto the grains/culture and put some paper towel and a rubber band around the top instead of a lid. Ferment for a bit, refrigerate, strain and start again. Now you got your own batch and then also another one to start again.