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Kefir utawa kephir ( /kəˈfɪər/ kə-FEER ),[4][5] iku susu ngombe fermented padha menyang lancip yogurt utawa ayran sing digawe saka pari-parian kefir, jinis tartamtu saka mesophilic budaya simbiosis . Omben-omben kasebut asale ing Kaukasus Lor, khususe Elbrus ing sadawane kali kali Kuban ndhuwur Karachay lan Balkaria saka Ruslan,[6][7] lan saka kana nyebar menyang Eropa lan Amerika Serikat, ing kana disiapake kanthi nyuntik susu sapi, wedhus, utawa wedhus kanthi biji kefir.[8]
Jeneng liyané | Milk kefir, gıpı ayran, qundəps, búlgaros |
---|---|
Panggonan asal | |
Tlatah utawa praja | North Caucasus |
Woworan pokok | Milk, kefir grains |
Buku masakan: Kefir Médhia: Kefir |
Kefir tradisional fermentasi ing suhu sekitar, umume sewengi. Fermentasi laktosa ngasilake wedang sing asem, karbonasi, rada alkohol, kanthi konsistensi lan rasa sing padha karo yogurt sing bisa diombe.
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