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kefir

[ kuh-feer ]

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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Word History and Origins

Origin of kefir1

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”

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Example Sentences

The second method is used when one has a good kefir and two or three days to start with.

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

Koumiss is made in Russia from mare's milk and has much the same composition as kefir.

Several alcoholic drinks made from milk, such as kefir and koumiss, have been originated among the nomadic tribes of Western Asia.

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keffiyehKeflavík