What have I fermented, and should I stop eating it?

[s@sh@]

I'd never had a kefir before and saw a "Dr. Kefir" drink in my local coffee shop. So I bought it and just assumed I could hijack a culture and start my own kefir.

I put some of the sediment in the bottom of the bottle in a jar with some milk and the next day I had fermented something that tasted like yogurt but was more runny, so I figured it worked. I have reused some of whatever it is and made two more batches. It tastes good.


Since then I did a bit of research and realized there was nothing in my drink that resembled kefir grains. I thought maybe I just made a yogurt or something, and then I got concerned because my yogurt recipe is pretty strict on temperatures and stuff, and I've just been adding milk and leaving it on the counter overnight.

Anyway is it kefir? Or is it yogurt? Most importantly is there any reason I shouldn't be eating it?