kefir

American

[kuh-feer] / kəˈfɪər /

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.

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

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

The most effective was a synbiotic, defined as a mix of naturally fermented kefir and a broad prebiotic fiber blend.

From Science Daily

The kefir and fiber blend used in the trial was supplied by Chuckling Goat Ltd.

From Science Daily

It contains a mix of naturally occurring probiotic bacteria and yeasts created during the traditional fermentation of goat's milk with live kefir grains.

From Science Daily

When kefir, which is rich in live microbes, is paired with diverse prebiotic fiber, the result is a synbiotic effect.

From Science Daily

It appears in milk and other dairy products when lactose breaks down under heat or enzymatic activity, including during the production of yogurt, cheese, and kefir.

From Science Daily

Definitions and idiom definitions from Dictionary.com Unabridged, based on the Random House Unabridged Dictionary, © Random House, Inc. 2023