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
have been added.
1880–85; < Russian kefír, apparently < a Caucasian language; compare Ossetic kʾæpy, kʾæpu kefir, Mingrelian kipuri milk curdled in an animal skin