Kaymak

Kaymak is a creamy dairy product that forms a thick, spreadable layer on the surface of simmered milk. It is a staple in Turkish, Balkan, Caucasian, and Middle Eastern cuisines. Kaymak is traditionally made from the milk of cows or buffalo, though sheep or goat milk is used in some regions. The process typically involves heating milk and allowing a layer of cream to rise, which is skimmed and sometimes cultured to impart a mild tang. The resulting product has a high fat content and a velvety texture, often described as rich and slightly nutty. Buffalo-milk kaymak from Turkey is particularly prized, while cow-milk versions are common in the Balkans.

In culinary use, kaymak is usually served fresh in slices on bread, with honey or jam, or as a topping for desserts such as baklava or künefe. It can also be used as a filling in pastries or paired with fruits and nuts. Because of its high fat content, kaymak is energy-dense and perishable; it is typically kept refrigerated and consumed within a short period after production or purchase.

Etymology and regional notes: Kaymak is a term used across several languages and regions, with local variations in milk source and production technique. It is not universally protected by a single designation, and preparations can vary widely by country and era.