кефир
kefir
Russian (from Caucasian languages)
“The fermented milk whose secret grains were once guarded by mountain tribes.”
Kefir comes to English via Russian кефир (kefir), but the word likely originates in the Caucasus — possibly from Turkish keyif (feeling good) or a Caucasian language.
Kefir is made by adding 'kefir grains' — a symbiotic culture of bacteria and yeast — to milk. The grains ferment the milk into a tangy, probiotic-rich drink.
Caucasian peoples guarded the grains as family treasures for centuries. Legend says Mohammed gave them to the Orthodox Christian Caucasians, forbidding them from sharing with Muslims.
Russian scientists obtained the grains in the early 1900s and commercialized kefir. Now it's a global health food, from supermarkets to smoothie shops.
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Today
Kefir has become a wellness buzzword — probiotics, gut health, microbiome. The ancient Caucasian drink now sells in every health food store.
The jealously guarded grains are now widely available. The secret is out.
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