kefir
noun/kəˈfɪə(ɹ)/ · /ˈkiːfə(ɹ)/
Etymology Borrowed from Russian кефи́р (kefír); see that entry for more.
1
Usually A fermented milk drink from the Caucasus and Eastern Europe, similar to yogurt but more liquid.
- Water kefir grains differ from milk kefir grains and are generally used to make kefirs based on fruit juices or sugared waters.2015, David Perlmutter, Brain Maker: The Power of Gut Microbes to Heal and Protect Your Brain—for Life, Little, Brown and Company, →ISBN:
- Mason jars are great for making kefirs.2015, Kristin Merizalde, Holistic Health Basics: 5 Tips For Achieving Better Health, →ISBN:
1 more example
- Commercially made kefirs on the other hand have seen the development of starter cultures that make the whole process more efficient and quicker while also providing longer product shelf lives.2018, Mark Gibson, “Milk and Dairy”, in Food Science and the Culinary Arts, Academic Press, →ISBN, page 148:
- Derived terms
- kefiran, kefir grain