kefir

American  

[kuh-feer] / kəˈfɪər /

Middle Eastern Cooking.

1. a tart-tasting drink originally of the Caucasus, made from cow's or sometimes goat's milk to which the bacteria Streptococcus and Lactobacillus have been added.

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Etymology

Origin of kefir

First recorded in 1880–85; from Russian kefír, apparently from a Caucasian language; compare Ossetic kʾæpy, kʾæpu “kefir,” Mingrelian kipuri “milk curdled in an animal skin”

Example Sentences

The starter was inspired by his mother and consisted of a langoustine and green apple tartare, with a kefir and caviar sauce and tomato powder.

From BBC • Mar. 26, 2026

The researchers found no association between dementia and consumption of low-fat cheese, low-fat cream, high- or low-fat milk, butter or fermented milk, which includes yogurt, kefir and buttermilk.

From Science Daily • Dec. 21, 2025

State regulators placed the farm under quarantine, suspending any new distribution of its raw milk, cream, kefir, butter and cheese products produced on or after November 27.

From Salon • Dec. 5, 2024

However, the state is urging consumers to avoid other raw milk products, including cheese and kefir, as well as raw milk pet food products, including “raw milk pet food topper” and “pet food kefir.”

From Los Angeles Times • Dec. 4, 2024

In koumiss and kefir the curd is very finely divided and will remain in suspension for a long time as with butter milk.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Hastings, Edwin George