Kaymak
Kaymak from Turkey
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| Course | Breakfast and dessert |
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| Place of origin | Turkic Central Asia |
| Region or state | Azerbaijan, Turkey, Greece, Macedonia, Serbia, Montenegro, Bosnia and Herzegovina, Iraq, Iran, Afghanistan |
| Main ingredients | Milk |
| Variations | Kaymar, Gaymar, Qaimar |
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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, Turkic regions, Iran and Iraq.
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.
The word kaymak has Central Asian Turkic origins, possibly formed from the verb kaymak, which means melt and molding of metal in Turkic. The first written records of the word kaymak is in the well-known book of Mahmud al-Kashgari, Dīwān Lughāt al-Turk. The word remains as kaylgmak in Mongolian, and with small variations in Turkic languages as qaymaq in Azerbaijani,qaymoq in Uzbek, каймак in Kazakh, Kyrgyz,kaymak in Turkish and Turkmen and καϊμάκι (kaïmáki) in Greek.
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Wikipedia