What Is Kaymak (Clotted Cream)?
Kaymak is a dense, layered dairy cream that forms on the surface when buffalo or cow's milk is simmered over low heat for a long time in a wide pan and then left to cool. Kaymak made from buffalo milk is darker and denser due to its higher fat content.
It is known for the kaymak of the Afyon and Kars regions; it is served sliced in rolled layers. It is a classic part of dessert and breakfast tables.
Nutritional Values of Kaymak
Kaymak is a dairy product with a very high fat content; 100 grams contains approximately 585 kcal of energy and 63 g of fat. Its protein content is low; it is therefore a food that is energy-dense and consumed in small portions.
What Are the Benefits of Kaymak?
Kaymak is traditionally considered a source of fat-soluble vitamins such as vitamin A. Due to its high fat content, it is regarded as an energy-giving food; moderation is recommended in daily consumption.
This information is general; kaymak is a food, not a substitute for medical treatment. People monitoring their cholesterol should pay attention to their portion size.
How to Choose Kaymak?
When choosing kaymak, attention should be paid to the color being cream-white and the texture being layered and smooth.
- A yellowish-dark color may be a sign of oxidized or stale kaymak.
- Pooled water between the layers may indicate it has lost its freshness.
- Buffalo milk kaymak is darker and denser than cow's milk kaymak.
How to Store Kaymak?
Kaymak stays fresh in the refrigerator in a closed container for 3-4 days. For longer storage it can be frozen in small portions; thawing it slowly in the refrigerator reduces texture loss.
Using Kaymak in the Kitchen
Kaymak is used at breakfast with honey, and as a filling or garnish in desserts (künefe, kaymak-topped ekmek kadayıfı, ice cream).
How Is Homemade Kaymak Made?
Full-fat milk is simmered over low heat in a wide pan until foam forms on top (about 40-45 minutes) and left to cool. After resting overnight in the refrigerator, the layer that forms on top is gathered with a spoon to obtain kaymak.
Which Recipes Use Kaymak?
Honey-and-kaymak breakfast, kaymak-topped künefe, kaymak-topped ekmek kadayıfı, and kaymak-topped ice cream are the best-known kaymak recipes.
Frequently Asked Questions
What is kaymak good for?
Kaymak is traditionally considered a source of fat-soluble vitamins. It is a food; it does not claim to cure any disease.
What is the difference between kaymak and cream?
Kaymak is a layered product obtained by boiling and then cooling milk; cream is a more fluid milk fat obtained by centrifuging milk.
How many calories does kaymak have?
Since its fat content is very high, 100 grams of kaymak is on average around 580-590 kcal; this is why it is recommended to consume it in small portions.
What is the difference between buffalo kaymak and cow's milk kaymak?
Since buffalo milk has a higher fat content, buffalo kaymak is darker in color, denser, and considered more flavorful; cow's milk kaymak is lighter in color and has a lighter consistency.
Does kaymak lose texture when frozen?
Frozen kaymak may release a bit of water once thawed; if the thawing is done slowly in the refrigerator, texture loss is minimized.