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. Today, 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.



Join me in exploring amazing Turkey, Turkish Culture and Cuisine

%d bloggers like this: