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 a. [Webster 1913 Suppl.]
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. [PJC]
. Small hard yellowish aggregations found in the Caucasus region, and containing various yeasts and bacteria. They are used as a ferment in preparing kefir. [ Webster 1913 Suppl. ]
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