Dairy
Kaymak
Kaymak is a rich clotted or water-bath thickened cream of the Balkans, Turkey, and Middle East—sometimes water-buffalo milk—thick enough to slice or spread, with a cooked dairy sweetness. It sits near clotted cream in luxury, with regional method differences. Serve with honey and bread, baklava, or kaymak desserts. Not a whipping cream. Seek Balkan and Turkish dairies; refrigerate and eat fresh.
Track this ingredient
Unit
Characteristics
Preparations
ChilledSpreadWith Honey
Traits
Balkan-AnatolianClotted StyleLuxuriousSweet DairyThickVery Rich
History
Kaymak traditions linked Ottoman and Balkan dairy luxury tables.
TR
Turkish and Balkan kaymak remained a festive breakfast and dessert cream.
Kaymak specialty shops and restaurants kept the product alive in cities and diaspora.