Clotted Cream | Kaymak

Kaymak is a creamy dairy product similar to clotted cream. Unlike clotted cream (which is made from unpasteurized cow milk), kaymak is made by bringing buffalo milk to a slow boil. The milk is simmered over low heat for hours and then allowed to cool. After cooling, the heavy cream is skimmed from the top, chilled and left to mildly ferment. The result is a rich, thick cream with a high percent of fat (typically around 60%).

In Turkey, the decadent cream has been produced for centuries. At one time, entire shops were dedicated to the sale of the cream. The allure of kayak is well-documented. In fact, to avoid the temptation, in 1573 women were prohibited from entering kaymak shops.

The Afyonkarahisar Province (which when literally translated means Opium Black Fortress) is famous for the production kaymak. In addition to kaymak, the area known for the legalized production of opium. After harvested poppy seeds have been pressed to extract the potent oil, buffalo are fed the residue. It is said that this makes the kaymak from Afyon an aphrodisiac.

 
 
 


Preparation


Kaymak is traditionally eaten with pastries, preserves and honey. It is also commonly used as filling in desserts. Kaymak is often served as part of a traditional Turkish breakfast.

 
 


Quick Guide



Available throughout Turkey, the Afyonkarahisar Province, located in Turkey’s Aegean Region, is famous for the production kaymak.
 
 
 
 


Kaymak is available all year.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 
 
 


Indulge in more Delicious Turkish Dairy


 

Ayran | Salted Yoghurt

Ayran is a yoghurt based beverage. Although there is no evidence to the origins of ayran, it is believed to have originated in Southern Anatolia as a way to preserve yoghurt with salt.

Cheese | Peynir

Cheese is made in every region of Turkey and local varieties often include the name of the area in which they are produced. 60% of the annual milk supply in the country is used to produce regional cheese and yoghurt. Common varieties of cheese include Beyaz, Burgu, Dil, Hellumi, Kaşar, Tulum, Lor and Örgü Peynir.

 
 

Ice Cream | Dondurma

The history of the Turkish ice cream (dondurma) dates back between 300 and 500 years to the Anatolian city of Maraş. An abundant supply of ice, salep, goat milk and mastic resin led to the creation of a creamy, dense, ice cream called dondurma.

Yoghurt | Yoğurt

Yoghurt is a derivation of the Turkish word yoğurt. It is believed that yoghurt first appeared between 8000 and 7000 BC (concurrent with the domestication of livestock). For thousands of years, yogurt has been an indispensible element in Turkish cuisine.

 
 
 



Subscribe

Join me in exploring amazing Turkey, Turkish Culture and Cuisine