Looking at the goat's milk kefir, it can be made the same way as with cow's milk. So, it won't affect the grains like coconut milk and others do. (ones that affect the grains mean you will end up damaging (lack of food to nourish them) them so need another "mother" to start with which means more than one colony of starter which is impractical with kefir reall).
Here is link explaining the issues with using raw milk that you will need to know if you are avoiding pasteurised products:
http://www.culturesforhealth.com/raw-milk-kefir
If you are OK with goat's milk, how about using it to make some cheese too? You can even make kefir cheese. Quark seems to be a good source for K2 too which is good for me as I eat it daily. You can make quark out of goat's milk too but you will probably find store bought quark will be cow's milk. I plan on making my own shortly anyway and it's supposed to be nicer. I've tried two brands so far and one was very acidic in taste so I didn't like it (quark is supposed to be sour but mild) but the better branded one was fine. It took a few "eats" to get used to the sourness but after that I liked it. It's pretty versatile too as it can be put on things in the same way you do with yogurt and this is how they tend to eat it a lot where it comes from (Germany). It's very easy to make at home as well.
There is a question on here about pasteurisation and vitamin K and it says it is heat-resistant so perhaps worth checking the attached article as it mentions observation through tests of some kind:
http://www.marksdailyapple.com/dear-...#axzz3lmQUTLFz
Some more alternatives in fish shown on here that links back into the article in the link above I think as it talks about the same person:
http://www.mothering.com/forum/365-t...na-planck.html
It's interesting that K2 deficiency can result in fatigue and that K2 is in it's largest quantities in saliva to protect from tooth decay and in the brain. I wonder why in the brain? Something to look into there to see whether it's any help with anxiety/depression maybe?
It does say in a section in a post on there that there was a study of K2 helping children with asthma. So, something for me to look into there as that would be very helpful. I notice the kefir allergy link too and thats another interest for me to see if that could help with my asthma.
Did you notice it mentioned fermented veggies in there? So, you could easily make some sauerkraut or perhaps some pickles? That way you also get some more probiotics too.
Here is the quantity of K in goat's milk:
http://milkfacts.info/Nutrition%20Fa...%20Content.htm
It's seems to be MK7 for kefir. I'm struggling to find a quantity though.
How about kombucha? You can buy this or you can make it. It takes more care than kefir though.
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