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”

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Example Sentences

See Examples For:

kefir

When kefir, which is rich in live microbes, is paired with diverse prebiotic fiber, the result is a synbiotic effect.

From Science Daily ● Feb. 11, 2026

For the first few days of the week she suggests I make a breakfast bowl of flax seeds, chia seeds, kefir, blueberries, kiwi or pomegranate.

From BBC ● Jan. 12, 2026

I keep kefir around because I don’t like dealing with hotel breakfast.

From Los Angeles Times ● Mar. 7, 2025

Fermented foods such as sauerkraut, kimchi, yogurt, kefir and miso help replenish beneficial bacteria and restore gut balance.

From Salon ● Oct. 29, 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 Edwin George Hastings

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