Heat 2 L. of Efeler Çiftliği Milk in a steel saucepan over medium heat and stir with a wooden spoon when bubbles appear to air. Stir until your milk thermometer reads 82°C and remove from heat. This allows you to pasteurize the milk before it boils. Pour the milk into the glass, terracotta, or ceramic bowl in which you will ferment the kefir and leave it to cool to room temperature.
To start the fermenting process, take enough (1 walnut-sized piece for 1 L. of milk) from the kefir yeast, add to the milk at room temperature and stir well. Preserve at room temperature in a dark place for 24 hours. You can remove the lid and stir several times after the first 12 hours to attain a flawless texture. Transfer the fermented kefir to a glass bottle and refrigerate.
If using kefir grains, you can remove the grains after sieving your kefir and keep them in water in the fridge for re-use.