«

»

Kaymak

Kaymak

Kaymak

Kaymak (Serbian Cyrillic: Кајмак), kajmak, kajmarak, kaimak, keimach, qeymağ, geymar, or gaimar is a Central Asian, Balkan, Turkic and Turkish creamy dairy product, similar to clotted cream. It is made from the milk of water buffalos or of cows.

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 (not entirely compact due to milk protein fibres) and a rich taste.

Turkey

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 pastries, preserves or honey or as a filling in pancakes.

Balkans

Known as kajmak, it is almost always produced in the traditional way, in private households; commercial production is also gaining in popularity, but the best kajmak is sold at markets throughout the Balkans. The most expensive kajmak is the freshest one which is only a day or two old. It can keep for weeks in the fridge but it becomes hardened and not as tasty as the fresh kajmak. Kajmak can also be matured in dried animal skin sacks, and this variation is called skorup. Kajmak can also describe the creamy foam in the traditional “black” Turkish coffee in the Balkans.

It is usually enjoyed as an appetiser, but also as a condiment. The simplest recipe is lepinja sa kajmakom (bun bread filled with kaymak in Serbia) consumed for breakfast or as fast food. Bosnians, Montenegrins, Serbs, and Macedonians consider it a national meal. Other traditional (sold in restaurants) dishes with kajmak include pljeskavica sa kajmakom (the Balkan version of a hamburger patty topped with melted kajmak), as well as ribić u kajmaku (beef leg meat, simmered with kajmak).

The Middle East

In Iran, the words qhaymaqh and Sarshir are both used to name this type of cream. In Iraq, it is called Gaimar or Qaimar and is sometimes served for breakfast with fresh bread, honey or jam and hot tea. Two sources to buy Gaimar in Iraq, factory produced or local vendors (farmers) who are commonly named Arab, Arbans or Maadaan and thus its referred to as Gaimar Arab or Gaimar Maadan as of farmers Gaimar.

 

Comments and Feedback

Be the First to Comment!

avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
  Subscribe  
Notify of
Latest posts
 
Mac and Cheese Soup Choy Sum French Style Sorrel Soup Glazed Tuna with Stir Fried Greens Macaroni and Cheese Hawaiian Style Macaroni Salad
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Ripe Tomatoes Mercury in Fish
 
Event & Food Days
 
 
follow on Facebook
 
Follow Our Cook
 
 
loading...
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie