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	[[Category:Middle Eastern cuisine]]		[[Category:Middle Eastern cuisine]]
	[[Category:Balkan cuisine]]		[[Category:Balkan cuisine]]
			<gallery>
			File:Kaymak in Turkey.jpg\|Kaymak
			</gallery>

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	~~'''Kaymak''' is a creamy~~ dairy product ~~similar to clotted cream, made~~ from ~~the milk of water buffalos, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, and~~ the Middle East.		{{Short description\|A traditional dairy product from the Middle East and Balkans}}
			{{Use dmy dates\|date=October 2023}}

	~~== Production ==~~		'''Kaymak''' is a creamy dairy product, similar to clotted cream, traditionally made in the [[Balkans]], [[Middle East]], [[Central Asia]], and some parts of [[Eastern Europe]]. It is known for its rich, buttery flavor and smooth, thick texture. Kaymak is often used as a spread, a topping, or an ingredient in various dishes.
	~~The traditional method of making kaymak~~ is to ~~boil~~ the ~~milk slowly~~, ~~then simmer it for two hours over a very low heat~~. ~~After the heat source~~ is ~~shut off~~, ~~the cream is skimmed~~ and ~~left to chill (and mildly ferment) for several hours or days~~. Kaymak ~~has~~ a ~~high percentage of milk fat~~, ~~typically about 60%. It has~~ a ~~rich taste and a velvety texture~~.

	== ~~Consumption~~ ==		==Preparation==
	In the ~~culinary arts~~, ~~kaymak is used as a filling in pastries~~, ~~served with bread~~, or ~~used in cooking~~. It is ~~often eaten at breakfast along with honey or jam~~. ~~In many regions, it~~ is ~~a key ingredient in desserts~~ and ~~pastries~~, ~~such as [[baklava]]~~.		Kaymak is typically made from the milk of water buffalo, cows, sheep, or goats. The process involves boiling the milk slowly and then simmering it over a low heat. As the milk simmers, a thick layer of cream forms on the surface. This layer is carefully skimmed off and allowed to ferment slightly, which enhances its flavor and texture. The cream is then left to cool and thicken further, resulting in the final product.

	~~== Varieties ==~~		The traditional method of making kaymak can vary slightly depending on the region. In some areas, the cream is salted to improve its preservation and flavor. The fermentation process can also differ, with some producers allowing the cream to ferment for longer periods to develop a tangier taste.
	~~There are many regional variations~~ of kaymak. In ~~Serbia, it is often made with cow's milk~~, ~~while in~~ the ~~Levant, it~~ is ~~often made with water buffalo milk~~. ~~In Turkey~~, ~~kaymak is often consumed~~ with ~~[[Turkish tea]] or used as~~ a ~~topping for desserts such as [[Turkish delight]] and [[halva]]~~.

	== ~~Health Aspects~~ ==		==Culinary Uses==
	~~Despite its high fat content, kaymak~~ is ~~rich~~ in ~~protein and calcium~~, ~~making it a nutritious food~~. ~~However~~, ~~due~~ to ~~its high fat content~~, it ~~should be consumed in moderation, especially by individuals~~ with ~~high cholesterol~~ or ~~heart disease~~.		Kaymak is a versatile ingredient in many cuisines. It is commonly served as a spread on bread or pastries, often accompanied by honey or jam. In the Balkans, kaymak is a popular accompaniment to grilled meats, such as [[_evapi]] or [[pljeskavica]]. In Turkey, it is often enjoyed with [[baklava]] or other sweet desserts.

	== ~~See Also~~ ==		In addition to being a standalone delicacy, kaymak is used in cooking to add richness and flavor to dishes. It can be incorporated into sauces, soups, and stews, or used as a filling for pastries and pies.

			==Regional Variations==
			Kaymak is known by different names and has slight variations in preparation across regions:

			* In [[Turkey]], it is often made from cow's milk and is a staple in Turkish breakfasts.
			* In [[Serbia]], kaymak is traditionally made from sheep's milk and is a key component of many local dishes.
			* In [[Iran]], it is known as ''sarshir'' and is typically served with bread and honey.
			* In [[Iraq]], kaymak is a popular breakfast item, often paired with [[kahi]], a type of pastry.

			==Cultural Significance==
			Kaymak holds a special place in the culinary traditions of the regions where it is produced. It is often associated with hospitality and is served to guests as a sign of welcome and generosity. In some cultures, kaymak is also used in religious and festive occasions, symbolizing abundance and prosperity.

			==Related pages==
	* [[Clotted cream]]		* [[Clotted cream]]
	* [[Dairy product]]		* [[Dairy product]]
	* [[~~List of dairy products~~]]		* [[Middle Eastern cuisine]]
			* [[Balkan cuisine]]

	[[Category:Dairy products]]		[[Category:Dairy products]]
	~~[[Category:Turkish cuisine]]~~
	~~[[Category:Serbian cuisine]]~~
	[[Category:Middle Eastern cuisine]]		[[Category:Middle Eastern cuisine]]
			[[Category:Balkan cuisine]]
	~~{{stub}}~~
	~~{{dictionary-stub1}}~~
	~~<gallery>~~
	~~File~~:~~Cicvara_(10274863185).jpg\|Kaymak~~
	~~File:Traditional_wooden_bowls_for_making_kaymak.jpg\|Traditional wooden bowls for making kaymak~~
	~~File:Kaimaghi.jpg\|Kaymak~~
	~~File:Vi_neli_ekmek_kadayıfı_-_Ankara.jpg\|Kaymak~~
	~~</gallery>~~

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2025-02-18T04:55:48Z

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	{{stub}}		{{stub}}
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			<gallery>
			File:Cicvara_(10274863185).jpg\|Kaymak
			File:Traditional_wooden_bowls_for_making_kaymak.jpg\|Traditional wooden bowls for making kaymak
			File:Kaimaghi.jpg\|Kaymak
			File:Vi_neli_ekmek_kadayıfı_-_Ankara.jpg\|Kaymak
			</gallery>

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2024-02-24T07:02:31Z

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New page

'''Kaymak''' is a creamy dairy product similar to clotted cream, made from the milk of water buffalos, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, and the Middle East.

== Production ==
The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a rich taste and a velvety texture.

== Consumption ==
In the culinary arts, kaymak is used as a filling in pastries, served with bread, or used in cooking. It is often eaten at breakfast along with honey or jam. In many regions, it is a key ingredient in desserts and pastries, such as [[baklava]].

== Varieties ==
There are many regional variations of kaymak. In Serbia, it is often made with cow's milk, while in the Levant, it is often made with water buffalo milk. In Turkey, kaymak is often consumed with [[Turkish tea]] or used as a topping for desserts such as [[Turkish delight]] and [[halva]].

== Health Aspects ==
Despite its high fat content, kaymak is rich in protein and calcium, making it a nutritious food. However, due to its high fat content, it should be consumed in moderation, especially by individuals with high cholesterol or heart disease.

== See Also ==
* [[Clotted cream]]
* [[Dairy product]]
* [[List of dairy products]]

[[Category:Dairy products]]
[[Category:Turkish cuisine]]
[[Category:Serbian cuisine]]
[[Category:Middle Eastern cuisine]]

{{stub}}
{{dictionary-stub1}}

Kaymak - Revision history

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