1 liter of milk (from cow, sheep, goat, soy or coconut)
1 portion of kefir starter culture
   - or ½ dl kefir from a previous batch.

Pot
Container or bowl
Thermometer

Heat the milk to 22°C.

Add starter culture or fresh Kefir and stir thoroughly. If you use starter culture, dissolve the powder in a small portion of the luke warm milk/cream and add that to the milk/cream.

Pour the cultured milk/cream into a container, cover and let it ferment at room temperature (20°C) for 24 hours. You can ferment it longer if you like. The longer it ferments the more acidic it gets.

After fermentation, refrigerate the Kefir for at least 12 hours while it matures - your Kefir-drink is then ready to be savoured.

Keep it covered and it will stay fresh in the refrigerator for at least a week.

While it is freshly made, you can take ½ dl to culture a new batch of Kefir.

Tips:
This Kefir starter does not cause any kefir grains to develop but you can add a bit of fresh Kefir grains if you have them at hand. This gives a slightly thinner Kefir with stronger flavors. 

If you are mindful about hygiene, freshly made kefir can be used to culture the milk for a new batch of kefir, again and again. However, if taste or texture begin to diviate too much from the original - begin again by making a new batch using fresh starter culture.

Savour it with fresh fruit or marmelade or anything you like.

Note:
Kefir produces CO₂ gas during fermentation causing pressure to develop in container, therefore only seal the lid loosly, allowing for excess gas to escape. The milk also tend to raise a bit during fermentation, so it is best not to fill the container to the brim.