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n. A creamy drink made of fermented cow's milk.

n. A fermented milk drink from the Caucasus and Eastern Europe.

n. An effervescent liquor like kumiss, made from fermented milk, used as a food and as a medicine in the northern Caucasus.

n. 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.

n. An effervescent drink prepared from the fermented milk of cows: used by the natives of the northern Caucasus region, and now extensively used elsewhere as a food for. invalids. It contains from 1 to 2 per cent. of free lactic acid and from 1 to 3 per cent. of alcohol. The original ferment used is a particular fungus called kefir grains (which see).

"But kefir is fermented with more and different types of bacteria, in addition to yeast, which means the final product has more of the beneficial microorganisms, or "probiotics," that first made yogurt a popular health food."

water kefir    kefir grains   

kefiran   

yoghurt    tatting-pin    koumiss    arnotto    hydantoin    crochet-thread    Coco    honeycake    OG    bulletin