All three come from milk fat, but they are not the same thing. Cream is a fat-rich liquid separated from milk and used as an ingredient. Kaymak (Turkish clotted cream) is the very rich layer that collects on the surface when milk is heated slowly and left to rest; it is eaten as a product on its own. Whipped cream is not an ingredient but a preparation: cream that has been whipped and sweetened. They can only be substituted for one another in limited cases.
The 3 words are often used interchangeably in everyday conversation and can even be confused on packages. In the kitchen, however, they are 3 different things used for different purposes. What they have in common is that they come from milk fat; what sets them apart is how that fat is obtained and how much of it the product contains. Knowing the difference makes it easier to tell which one a recipe calls for. That is why the product meant by a word in a recipe sometimes has to be inferred from context. When shopping, check the description on the package, not just the product name.
Cream is a fluid product made by separating and concentrating the fat in milk. It is sold with different fat percentages, and the percentage determines how it can be used: it needs at least 30% fat to be whipped; lower-fat versions are for cooking and sauces. Cream is an intermediate ingredient; it is not eaten on its own but added to a recipe. Shelf-stable cartons of cream belong to the same group; their fat percentages are listed on the label and vary by brand.
Kaymak (Turkish clotted cream) is a product in its own right. Milk rich in fat is heated slowly, left to rest for a long time, and the thick layer that collects on the surface is skimmed off. It has noticeably more fat than cream, and its texture is layered and soft rather than fluid. Kaymak is eaten on its own; it is served with honey and grape molasses or placed on desserts. It is not whipped and does not replace cream; it melts away in a recipe. Kaymak also spoils very quickly, and it is preferable to eat it the day it is purchased.
Whipped cream is a preparation, not an ingredient. Cream with enough fat is whipped while cold; it incorporates air, expands, and is usually sweetened with powdered sugar. In other words, whipped cream is cream in processed form. Ready-made dry mixes sold as whipped cream are also called by the same name; they contain milk powder and starch, are whipped with milk, and do not produce the same result as real cream. Ready-made mixes are more stable and last longer, but their flavor is noticeably different too.
In practice, three questions help you decide. Does the recipe call for a liquid to boil or go into a sauce? Then use cream. Does it call for a thick, sweet layer to put on top of a dish? Then use whipped cream. Does it call for something to eat on its own alongside a meal? Then use kaymak. Checking the fat percentage in the nutrition facts rather than relying on the package name can also make the choice clear. All three are stored in the refrigerator in a covered container; exposed surfaces absorb odors. Label opened cartons with the date; the shelf life of all three gets shorter once opened.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.
Comments (3)
Peki kaymak yerine krema ile o tadı yakalamanın yolu var mı, tatlılarda hep aynı gelmiyor.
Birebir yakalanmıyor, çünkü kaymağın dokusu yavaş ısıtmayla oluşan yağ tabakasından geliyor. En yakın sonuç, yüksek yağlı kremanın kısık ateşte uzun süre kaynatılmadan ısıtılıp bir gece dolapta dinlendirilmesiyle alınıyor.
Kaymağın ayrı bir ürün olduğunu, kremanın malzeme olduğunu böyle ayırmak zihnimde yerine oturttu.
Ambalajlarda bile karışması doğru, markette krem şanti diye satılan şeyin içinde krema olmadığını geçen ay fark ettim.