[ kuh-feer ]
/ kəˈfɪər /

Middle Eastern Cookery.

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.

Nearby words

  1. kef,
  2. kefallinía,
  3. kefallonia,
  4. kefauver,
  5. keffiyeh,
  6. keflavík,
  7. keflex,
  8. keftedes,
  9. keg,
  10. keg party

Origin of kefir

1880–85; < Russian kefír, apparently < a Caucasian language; compare Ossetic kʾæpy, kʾæpu kefir, Mingrelian kipuri milk curdled in an animal skin Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for kefir

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

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

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