Sure, we make it all the time; it couldn't be simpler!
Just put the kefir in something...I made a small drawstring bag from organic muslin for just this purpose...and then suspend it over a bowl to drip out the whey. I hang my little bag from a partially unbent paper clip in the fridge (just sit a heavy jar on top of the paper clip) and then the bag dangles from the shelf w a bowl underneath to catch the whey. I believe you are supposed to use salt, but I almost never remember to salt it first. I like to make the cheese plain like this and THEN stir in herbs if I want, after it has already drained.
We eat a ton of soft cheese like this, made from kefir and also from yogurt.