ΚΑΥΜΑΚ Kaymak is a Central Asian, Balkan, Turkic and Turkish creamy dairy product, similar to clotted cream. It is made from the milk of water buffalos or of cows. 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 thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich taste. Shops in Turkey have been devoted to kaymak production and consumption for centuries. Kaymak is mainly consumed today for breakfast along with the traditional Turkish breakfast. One type of kaymak is found in the Afyonkarahisar region where the water buffalo are fed from the residue of poppy seeds pressed for oil. Kaymak is traditionally eaten with pastries, preserves or honey or as a filling in pancakes.
Posted on: Mon, 15 Dec 2014 10:06:43 +0000
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