kefir
[ kuh-feer ]
Middle Eastern Cooking.
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.
Origin of kefir
1First 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”
Words Nearby kefir
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2024
How to use kefir in a sentence
The second method is used when one has a good kefir and two or three days to start with.
The Bacillus of Long Life | Loudon DouglasIn koumiss and kefir the curd is very finely divided and will remain in suspension for a long time as with butter milk.
Outlines of dairy bacteriology | H. L. RussellKoumiss is made in Russia from mare's milk and has much the same composition as kefir.
Outlines of dairy bacteriology | H. L. RussellSeveral alcoholic drinks made from milk, such as kefir and koumiss, have been originated among the nomadic tribes of Western Asia.
Outlines of dairy bacteriology | H. L. Russell
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