I would say that kefir is one of the easiest fermented foods you can make.
The milk is heated to 180 degrees Fahrenheit , cooled to 75 degrees, mixed with the kefir starter and left out at room temperature in a sterile container for a day, then refrigerated. The thing is, it tastes a bit like buttermilk, which could be absolutely normal. But I don't know. I've been using the freeze dried kefir from the health food store.
In the book, Wild Fermentation by Sandor Katz, he recommends a company call G.E.M. cultures which sells a few different types of cultures that are live. I also should try my local food co-op to see if they offer live cultures. The benefit of live cultures is that they can be reused again and again. Any comments or suggestions are welcome!