I have heard you don't have this in America, is it even possible? I was searching for how kaymak is made videos in English, and thought this Turkish one was good. But, when I watched it, I was like: "What is she doing, why is she putting jam on kaymak?" Then I figured out in Turkey they eat it as part of sweets, but we in Serbia eat salty kaymak exclusively, I could never imagine eating it as part of dessert.

I have also seen that in Britain they make clotted cream from milk cream, and they also eat it as a sweet, but I'm not sure is it quite the same as kaymak.

There are also some industrial products which say "Kaymak" on them, but it's noting even close to the original thing.

So, here is how it is made.


And now for the salty variant. You get fresh milk directly from a cow. You cook it on low heat for about 20 minutes to one hour, without touching it. That way, milk fat is brought to the surface. Then you cover it and put it in some dry and cool place to cool overnight. The next day, you gather the kaymak from the milk surface and put it in some appropriate dish. Between the layers of kaymak, you put some salt depending on your taste, it can be less or more salty. At this stage, it is called "young kaymak", and it's got very soft and creamy, both sweet and salty, and milky taste, it tastes heavens better than butter.

But you can also leave it for weeks or months to ferment, and fermented variant is called "old kaymak". After fermentation, it becomes more dense and hard, and its taste becomes much stronger and different, it is now not sweet and salty, but salty and sour, depending on how old it is. In historic times, it was a way to preserve some food for winter. And if you keep kaymak covered in a dry and cool place, it can last forever.

We usually eat kaymak with all kinds of bread and also with grilled meat. Bread is better with young kaymak, and meat is better with old kaymak.


Traditionally, you would most likely have few cows and some corn. Then you make corn bread called "proya", and you put some salty young kaymak on top of it, and it tastes like heaven OMG.

Quote from: milos on May 23, 2021, 12:19:32 AMI have heard you don't have this in America, is it even possible? I was searching for how kaymak is made videos in English, and thought this Turkish one was good. But, when I watched it, I was like: "What is she doing, why is she putting jam on kaymak?" Then I figured out in Turkey they eat it as part of sweets, but we in Serbia eat salty kaymak exclusively, I could never imagine eating it as part of dessert.

I have also seen that in Britain they make clotted cream from milk cream, and they also eat it as a sweet, but I'm not sure is it quite the same as kaymak.

There are also some industrial products which say "Kaymak" on them, but it's noting even close to the original thing.

So, here is how it is made.

And now for the salty variant. You get fresh milk directly from a cow. You cook it on low heat for about 20 minutes to one hour, without touching it. That way, milk fat is brought to the surface. Then you cover it and put it in some dry and cool place to cool overnight. The next day, you gather the kaymak from the milk surface and put it in some appropriate dish. Between the layers of kaymak, you put some salt depending on your taste, it can be less or more salty. At this stage, it is called "young kaymak", and it's got very soft and creamy, both sweet and salty, and milky taste, it tastes heavens better than butter.

But you can also leave it for weeks or months to ferment, and fermented variant is called "old kaymak". After fermentation, it becomes more dense and hard, and its taste becomes much stronger and different, it is now not sweet and salty, but salty and sour, depending on how old it is. In historic times, it was a way to preserve some food for winter. And if you keep kaymak covered in a dry and cool place, it can last forever.

We usually eat kaymak with all kinds of bread and also with grilled meat. Bread is better with young kaymak, and meat is better with old kaymak.

Traditionally, you would most likely have few cows and some corn. Then you make corn bread called "proya", and you put some salty young kaymak on top of it, and it tastes like heaven OMG.

This sounds very interesting..  Toy