 Plain milk kefir being poured | |
| Alternative names | Milk kefir, gıpı ayran, qundəps, búlgaros |
|---|---|
| Main ingredients | Milk and kefir grains |
Kefir (/kəˈfɪər/ kə-FEER;[1][2] alternative spellings: kephir or kefier; ‹See Tfd›Russian: кефир; Karachay-Balkar: гыпы) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.[3]
Kefir is a common breakfast, lunch or dinner drink consumed in countries of western Eurasia. Kefir is consumed at any time of the day, such as alongside European pastries like zelnik (zeljanica), burek and banitsa/gibanica, as well as being an ingredient in cold soups.
- ^ "kefir". Oxford Dictionaries.
- ^ kefir Archived 25 February 2011 at the Wayback Machine. dictionary.reference.com
- ^ Altay F, Karbancıoglu-Güler F, Daskaya-Dikmen C, Heperkan D (October 2013). "A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics". International Journal of Food Microbiology. 167 (1): 44–56. doi:10.1016/j.ijfoodmicro.2013.06.016. PMID 23859403.