Back قيمر Arabic Qaymaq Azerbaijani قایماق AZB Каймак Bulgarian কায়মাক Bengali/Bangla Kajmak BS Kaymak Catalan توێ CKB Kaymak German Kaymak Spanish
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|
 Kaymak from Turkey | |
| Alternative names | Malai |
|---|---|
| Course | Breakfast and dessert |
| Place of origin | Central Asia |
| Region or state | Iraq, Syria, Iran, India, Mongolia, Georgia, Albania, Greece, Lebanon, North Macedonia, Croatia, Serbia, Romania, Turkey, Egypt, Montenegro, Bosnia and Herzegovina, Afghanistan, Azerbaijan, Uzbekistan, Kazakhstan, Pakistan, India. |
| Main ingredients | Milk |
| Variations | Kaymer, Qaymer, Qeimer, Qaymiq, Qashta, Ashta, Makahan |
Kaymak, sarshir, or qashta/ashta (Persian: سَرشیر Saršir; Arabic: قشطة Qeshta or قيمر Geymar), is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the countries of the Levant, Turkic regions, Iran and Iraq. In Poland, the name kajmak refers to a confection similar to dulce de leche instead.[1]
The traditional method of making kaymak is to boil the raw 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, because of milk protein fibers) and a rich taste.[2]
- ^ "Polish Chocolate and Dulce de Leche Mazurek". Polish Your Kitchen. 9 April 2017. Archived from the original on 29 June 2021. Retrieved 27 February 2021.
- ^ "Kaymak Recipe". 24 January 2021. Retrieved 12 August 2021.
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