This is how the Anunnaki Gods created Kefir Grains (Top secret info exclusive for permies.com)

To make kefir grains, one needs to slaughter a still milk fed sheep and scrape the lining
from the small intestines. This intestinal flora is them introduced into a goatskin bag
with milk. The mixture is left to ferment for 48 hours, shaking the bag every hour.
After 48 hours of fermentation, the mixture should be coagulated, at which point 75% of
the mixture is discarded and replaced with fresh milk. This procedure is repeated for 12
weeks, at which point a polysaccharide layer will form on the goatskin.
This layer is removed and used to ferment milk. As the polysaccharide ferments the milk,
the grains will propagate (grow in size).
source: The Anunnaki Gods

Hello and welcome to permies.
If I understand you correctly, this requires a young lamb who is still nursing? I like lamb for dinner, so this will work out once I get to the point of having sheep. Thank you for the great info, I can drink Kefir but not milk due to a lactose intolerance. I can eat cheese too, and I'm fine. So apparently these 2 dairy products that I can consume are because of their fermentation process. I have yet to make my own kefir, even from purchase "grains", but I have made my own yogurt, using a good quality plain yogurt as my "seeding" of the milk.

João Brazão, thanks so much for sharing this! I have always been fascinated by kefir grains and the different explanations for their existence--now we know that their origins are miraculous, just in a different way than some had imagined. 😉

Cindy, maybe by now you have already created your own kefir grains? I would love to hear your progress. If you are perhaps interested in a less labor-intensive way to start a milk culture, I loved this article by Sandor Katz on alternatives to commercial yoghurt starters: https://www.wildfermentation.com/yogurt-cultured-by-chili-peppers/#0
The comments are full of suggestions and success stories about making beautiful yoghurt using everything from ants to tree bark. I personally made a thick, creamy yoghurt culture from tender plum tree branch tips.