Sheep yogurt is the best, true. But I prefer goat milk for my kefir.
I used to make my own yogurt in the Himalayas. The nomad bufflo herders took their buffalos up to the high mountain pastures during the summers and would come down every day with gerry cans full of buffalo milk. I would buy up their whole daily production, make yogurt from it in huge large clay saucers and sell it in tea shops to travellers.
But there is no going back to the old paradigm (which also had its problems anyway). We can move forward to a new paradigm.
Kefir is great..! you cultivate it yourself?
No, I am not set up for anything like that. In fact, very few of my plans for what I thought my life would be like in Greece worked out. Plan B's and PlanC's are in order :-)