Homemade kefir is part of our protocol. It’s the perfect food for a Candida overgrowth and helps to re-establish beneficial bacteria colonies. The types of yeasts that are in kefir are beneficial to the treatment as well.
There are good yeasts and bad yeasts, just like with bacteria. Think about the health food, Brewer’s yeast, this contains strains of beneficial yeasts.
Something else was going on when you contracted the yeast infections if the kefir was properly made. If it is not fermented properly or long enough or at the correct temperature, then lactose sugar can remain behind in the end product.
Were you on any antibiotics at all during that time? Also, what was the rest of your diet like while drinking the kefir?