Kaymak

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

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  Traditional wooden bowls for making kaymak
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