>>"I read that goat milk digests alot quicker than cows milk."<<
In general that is true... however, breed of animal matters and some old world cow milk may be just as digestible as goat milk.
>>" I also read too much milk will constipate you."<<
Should not be the case with a *pre-fermented* product... However, when we use our gut as a fermenter - fermentation MUST happen one way or the other - as is the case with sanitized\pasteurized foods; this is what leads to problems with overgrowths of yeasts and bacteria.
>>"I've been drinking about a mug full daily."<<
Not too much IMO.
>>"I've been culturing the milk for 24 hrs. then I put in the fridg. I can't tell if the grains are growing or not."<<
If they are not growing... they do not like the medium much. Mine grow like crazy from what I have been reading. Find them some *good* milk to live off of.
And watch them grow...
If your product is changing in consistency and taste, the grains are working... just keep and eye on them and make sure they stabilize and begin growing in mass. The better quality dairy you have, the better they will grow... and the better the end product will be for you.
>>"By the way, how long does cultured milk last in the fridg.?"<<
I have literally... left a culture out 4.5 - 5 days in error... put it in the fridge, and then drank it about the 4th week out after that with no ill effects... but that was me and my kefir. I do not think I would do that with a pasteurized product, however, I have not played with that either.
>>"The cloth I used a paper towel with rubber band. The texture is kinda curdy with liquid, not thick, one batch did come out thicker. I figured it was okay, as I didn't get sick drinking it."<<
Culturing is dependent upon many things, including the ratio of grains to milk. Ideally, you need to play with it all, under your conditions to find a finished product that you like.
Note the daily intake of calcium... also note that the calcium that made a difference in the study was from dietary sources, NOT supplements.
pasteurization makes most of the calcium in milk insoluble and unavailable for your body... so the 2,000 mg above could need some adjustments if the participants who hd the most used pasteurized dairy.
Note that this is also true for many\most nutrients in ANY irradiated and pasteurized food.
Culturing the kefir should help some even with a pasteurized product though... how much, I do not know.