Kaymak

Uncommon card · No. 99183

Kaymak (Turkish: [kaj.mak] ), also known as qishta (Arabic: قشدة) or sarshir (Persian: سَرشیر), is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, most Turkic regions on the Eurasian Steppe, the Caucasus, Turkey, most Balkan countries, the Levant, Iran and Iraq. The traditional method of making kaymak is to boil the raw 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, because of milk protein fibers) and a rich taste. In the Balkans, kaymak is sometimes salted and left to ripen up to a year, becoming стари кајмак stari kajmak 'old kajmak', скоруп skorup, or зрели кајмак zreli kajmak 'ripened/mature kajmak', with a taste and texture between butter and cream cheese.

Read on Wikipedia · Image E4024, CC BY-SA 4.0