What Is Kaymak?
Kaymak is a thick, layered cream that forms on the surface when buffalo or cow’s milk is simmered over low heat in a wide pan for a long time and then left to cool. Kaymak made from buffalo milk is thicker and richer because of its higher fat content.
Kaymak from Afyon and Kars is especially well known; it is cut into rolled layers and served. It is a classic part of dessert and breakfast spreads.
Nutritional Values of Kaymak
Kaymak is a dairy product with a very high fat content; 100 grams contain about 585 kcal and 63 g of fat. It is low in protein, making it an energy-dense food that is eaten in small portions.
What Are the Benefits of Kaymak?
Kaymak is traditionally considered a source of fat-soluble vitamins such as vitamin A. Because of its high fat content, it is viewed as an energy-providing food; moderate consumption is recommended.
This information is general; kaymak is a food, not a medical treatment. People monitoring their cholesterol should pay attention to how much they consume.
How to Choose Kaymak
When buying kaymak, look for a creamy white color and a smooth, layered texture.
- A yellowish or dark color may indicate that the kaymak is oxidized or stale.
- A pool of liquid between the layers may indicate that it has lost freshness.
- Buffalo-milk kaymak is darker and thicker than cow-milk kaymak.
How to Store Kaymak
Kaymak stays fresh for 3–4 days in a covered container in the refrigerator. For longer storage, freeze it in small portions; thawing it slowly in the refrigerator helps minimize texture loss.
How to Use Kaymak in the Kitchen
Kaymak is served with honey at breakfast and used as a filling or topping for desserts such as künefe (Turkish cheese pastry), ekmek kadayıfı (syrup-soaked bread dessert) with kaymak, and ice cream.
How to Make Kaymak at Home
Bring whole milk to a simmer in a wide pan over low heat and cook until foam forms on the surface (about 40–45 minutes), then leave it to cool. Let it rest in the refrigerator overnight, then scoop off the layer that forms on top to make kaymak.
What Recipes Use Kaymak?
Honey and kaymak for breakfast, künefe with kaymak, ekmek kadayıfı (syrup-soaked bread dessert) with kaymak, and kaymak ice cream are among the best-known kaymak dishes.
Frequently Asked Questions
What is kaymak good for?
Kaymak is traditionally considered a source of fat-soluble vitamins. It is a food and is not claimed to cure any disease.
What is the difference between kaymak and cream?
Kaymak is a layered product made by boiling and cooling milk; cream is a more fluid milk fat separated from milk by centrifugation.
How many calories are in kaymak?
Because of its very high fat content, 100 grams of kaymak contains around 580–590 kcal; this is why it is recommended in small portions.
What is the difference between buffalo-milk kaymak and cow-milk kaymak?
Because buffalo milk has a higher fat content, buffalo-milk kaymak is darker, thicker, and considered richer in flavor; cow-milk kaymak is lighter in color and texture.
Does kaymak lose texture when frozen?
Frozen kaymak may release a little liquid when thawed; thawing it slowly in the refrigerator minimizes texture loss.