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

The most effective was a synbiotic, defined as a mix of naturally fermented kefir and a broad prebiotic fiber blend.

From Science Daily

The kefir and fiber blend used in the trial was supplied by Chuckling Goat Ltd.

From Science Daily

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

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

From Science Daily