kefir


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Related to kefir: Kefir grains

ke·fir

(ke-fēr')
An enzyme-rich drink made from fermented milk that helps maintain the workings of the gastrointestinal tract.

kefir

, kefyr (ke′fir, kē′fĕr) [Russian kefir]
A preparation of curdled milk made originally in the Caucasus by adding grains of kefir (a probiotic combination of bacteria, yeasts, proteins, lipids, and sugars) to milk.
References in periodicals archive ?
The National Dairy Council has more on kefir, including how to make your own at home.
Special thanks to Celebrate Highwood Inferno Fest sponsors, Lifeway Kefir, Passanante Home Food Service, La Casa de Isaac.
The microbial composition of kefir grains varies from region to region.
"For example, rather than take a PS16,000 grant to buy a new kefir vessel, we sourced small microbrewery vats, each costing PS150, and designed our own shelves to house the vats.
The aim of the present study was to determine the effects of kefir on CD and UC patient's Lactobacillus flora and their biochemical properties as well as symptoms and quality of life.
I have taken kefir on and off these past four years even if I am still wondering where it comes from.
I feel that the daily kefir is what made the difference.
As the stew cooks, make up the kefir dough: Mix the yoghurt with the water, vinegar, oil, sugar and salt.
This latest brand extension builds on the strength of the Nomadic brand, showcasing the health benefits within each bottle of Kefir. In contrast to Nomadic's Lassi- and Ayran-brand yogurt drink ranges, the Kefir bottles are encircled in a bright blue label that is said to give a nod to the color coding of the dairy sector.
It can also help speed up the transit time of waste passing through your body, easing and regulating bowel movements." | Drink fermented beverages: "Wash down your probiotics with a zingy kombucha shot or a glass of milk kefir? I start my day with a glass of kefir - a live yoghurt drink packed with powerfully beneficial probiotics.
46, of October 23, 2007, (6) defines kefir as cultured milk obtained from milk coagulation and pH reduction, and fermentation is achieved by lactic acid cultures produced by microorganisms present in kefir grains.