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

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

His raw milk products include whole milk, cream, kefir and cheese — all of which can be sold in stores in California, but not over state lines..

From Los Angeles Times • Dec. 5, 2024

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

From Salon • Oct. 29, 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

Among beverages sour milk, buttermilk, kefir No. I and II, yoghurt, various new wines, fruit juices, different mineral waters, such as Apollinaris, Karlsbad waters, Hunyady; coarse bread, such as Graham, avoiding fine white bread.

From Valere Aude Dare to Be Healthy, Or, The Light of Physical Regeneration by Dechmann, Louis