I agree, we have been making our own kefir at home for a few years now and its got far more character than what can be found at the supermarket. This year my wife started separating out the whey more often. We drink this as is, and put it in smoothies and other recipes. The thicker kefir is also great with cereal or in place of sour cream. That's pretty much what it is, just on a different part of the spectrum.