The Kefir (presentation of my crops)

Hi everyone today I will introduce you to this wonder that is the kefir, since looking and searching I did not find anything in Spanish and as I am new (I am the wife of Miguel) because I do not know if they translate it.
First I tell you that I have two types of water kefir (also known as tibicos) and milk kefir (also get as Bulgarians) but the kombucha (but we'll talk about that later)
this is the milk:

and this one of water:

well, I already present them
I basically tell them that both are:

• a colony of beneficial bacteria and yeast; not by reading "bacteria" they think they are bad, on the contrary they are very good.
• They are probiotic which will greatly help your health as it will significantly improve your intestinal microbiota (the misnamed for years and still: intestinal flora)
  said this and for the next letter I will talk to them individually so that they will not confuse me because although it is true that they serve almost the same first they are not equal and second they do not use the same means to grow. The water uses mainly water and organic sugar in its different presentations in each little place in the world (papelon, piloncillo, sugar mascabado, brown, organic ...) and milk milk of course.