Kaymak
Kaymak
Kaymak (pronunciation: /kaɪ'mæk/) is a creamy dairy product similar to clotted cream, made from the milk of water buffalos, cows, sheep, or goats in Central Asia, the Balkans, and the Middle East.
Etymology
The word "kaymak" has Central Asian Turkic origins, possibly formed from the words "kay" meaning 'melt' and "mak" meaning 'foam'.
Production
Kaymak is traditionally made by simmering milk in a shallow pan for a long period, after which it is cooled and skimmed. The process results in a thick, creamy layer on the surface, which is then collected and packaged. The cream may be left to ferment for a short period before it is consumed.
Usage
Kaymak is often served as a part of breakfast or dessert in many countries. It can be spread on bread, used in cooking, or eaten with honey or jam. In some regions, it is also used as a topping for desserts such as baklava and künefe.
Related Terms
- Clotted cream: A thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.
- Baklava: A rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.
- Künefe: A traditional Middle Eastern dessert made with thin noodle-like pastry, or alternatively fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese, or with other ingredients such as clotted cream or nuts.
External links
- Medical encyclopedia article on Kaymak
- Wikipedia's article - Kaymak
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