Well Kefir is a good example of a fermented milk drink that more people should consume, instead of regular milk, really. It's got a nice bonus that any one can ingest it, including lactose-intolerant people.
Only the original recipe, which is made from unpasteurised goat's milk. The store-bought ones have practically no relation to the real thing in either micronutrient distribution, lactose quantity, or taste.
Well, kefir should really be made with unpasteurised milk the commercial ones are pasteurised.
that's unpasteurized Yak and Cattle milk to get technical :)