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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.


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

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

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

I take one thing at the farmers market very seriously, which is the kefir yogurt.

From Los Angeles Times Sep. 19, 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

Shann soon had a herd of goats and a vast surplus of milk, so in 2012 founded Chuckling Goat with her husband to sell the kefir produced from the goat's milk.

From BBC Dec. 29, 2023

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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