Kaymak facts for kids
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Kaymak from Turkey
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| Course | Breakfast and dessert |
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| Place of origin | Turkic Central Asia |
| Main ingredients | Milk |
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 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 can also describe the creamy foam in the traditional "black" Turkish coffee. Kaymak is traditionally eaten with baklava and other Turkish desserts, fruit preserve and honey or as a filling in pancakes.
Images for kids
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Turkish bread pudding topped with kaymak
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Palenta, cornmeal mush with kajmak and bacon
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Traditional wooden bowls for making and storing kaymak (Ethnographic Museum, Belgrade)
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A bucket containing kaimaghi in a home in Keda, Georgia
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See also
In Spanish: Kaymak para niños
