I realized that I keep mentioning kefir, but many people don't know what it is. It is a cultured milk product. Which is a nice way of saying sour milk. That is not a bad thing, though. Cultured milk has wonderful health benefits. The main one is the probiotics, which restore essential flora to the gut and also helps balance yeast overgrowth. It has antifungal properties as well. It also has a plethera of vitamins and minerals. I drink it raw, either by itself or in smoothies, or I use it to soak my grains. Cooking does kill the enzymes, but does wonderful things to the grains, so I recommend trying to consume raw kefir in addition to cooking with it. I was going to take some pictures of my kefir, but then I found this video by Cultures for Health and thought it would be much better than my attempt to demonstrate. :)
Kefir is so easy and so good for you! Even those who are dairy sensetive can often have kefir with no troubles. However, you can make kefir out of non-dairy milks, too! The grains multiply and I have no shortage, so let me know if you want some! I hope I answered all of your questions.
Note: I use raw milk to make my kefir and it separates into the curds and whey overnight, though in the video they implied that it happens after a much longer time. Don't be surprised if this happens to you. It is fine and nothing to worry about!