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Kaymak in Turkey.jpg
Kaymak from Turkey
CourseBreakfast and dessert
Place of originTurkic Central Asia
Region or stateAzerbaijan, Georgia, Turkey, Greece, Macedonia, Serbia, Montenegro, Bosnia and Herzegovina, Afghanistan, Iran, Iraq
Main ingredientsMilk
VariationsKaymar, Gaymar, Qaimar, Qaimaq

Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalos, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, Turkic regions, Iran and Afghanistan.







Palenta, cornmeal mush with kajmak and čvarci

Known as kajmak, it is almost always made at home, though there is beginning to be commercial production. Kajmak is most expensive when freshest—only a day or two old. It can keep for weeks in the fridge but becomes harder and loses quality.[2] Kajmak can also be matured in dried animal skin sacks; variation is called skorup. Kajmak also describes the creamy foam in the Turkish coffee.



Iraqi Gaimar made from water buffalo milk




In Iran, sarshir is used to describe a different method which does not involve heating the milk, thus keeping enzymes and other cultures of the milk alive. The word kaymak (qaymaq) is also used for the boiled method. Qaymaq is a Turkish word used to describe this product among the Azari people of Iran.


In Afghanistan, Qaimak (qaymaq) has a thinner quality and is eaten for breakfast meals usually with bread. People typically top qaimak with honey, sugar, or mix it with jam. You can spread qaimak on pastries or even put it in milk tea. Qaimak can be purchased at any local grocery store in Afghanistan or of course made at home. It is quite a long process to make at home some might think the work isn’t worth it. Hours of stirring the milk pot and collecting the product can be eaten within the hour for breakfast. Qaimak can be found at any Afghan/Iranian grocery stores in the west but take note that the prepackaged jars are not as rich and real as the qaimak that is homemade. While a lot qaimak variations are made from buffalo milk, Afghan qaimak can be made from regular cow milk.


A bucket containing kaimaghi in a home in Keda, Georgia.

In the Adjara region of Georgia, bordering Turkey, კაიმაღი or kaimaghi is made from cow milk in homes in the mountainous municipalities of Keda, Shuakhevi, and Khulo. It is typically eaten with Georgian cheese and/or bread, and is only rarely served in restaurants.


Kaimaki in Greece refers to mastic-flavored ice cream that is widely available and often served alongside traditional desserts.

See also[edit]




External links[edit]

Media related to Kaymak at Wikimedia Commons