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.

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 Dictionary, © Random House, Inc. 2014.
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Additional niche products such as yogurts and kefir are also emerging.
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