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

It contains a mix of naturally occurring probiotic bacteria and yeasts created during the traditional fermentation of goat's milk with live kefir grains.

From Science Daily • Feb. 11, 2026

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

From Los Angeles Times • Sep. 19, 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 Hastings, Edwin George