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[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.
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 Dictionary, © Random House, Inc. 2015.
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Examples from the Web for kefir
Historical Examples
  • 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.

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