What is "kefir"

Kefir \Kef"ir\ (k[e^]f"[~e]r), n.

1. An effervescent liquor like kumiss, made from fermented milk, used as a food and as a medicine in the northern Caucasus. -- Ke*fir"ic (k[e^]*f[i^]r"[i^]k), a.

2. A sour fermented milk drink, used in various regions of Asia, made by addition of Streptococcus or Lactobacillus cultures to cow's or goat's milk; it is considered by some as a form of yoghurt.

Etymology 1 n. A fermented milk drink from the Caucasus and Eastern Europe, similar to yogurt but more liquid. Etymology 2

n. (alt form kafir English)

Kefir, keefir, or kephir , alternatively milk kefir, or búlgaros, is a fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.