Kajmak or Kaymak is a creamy
dairy product, similar to
clotted cream, made all over the
Middle East,
Southeast Europe,
Iran,
Afghanistan,
India and
Turkey. It is made from the
milk of
water buffalos in the East or of
cows in the West.The traditional method of making kaymak is to boil the 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. It has a high percentage of
milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich, mildly sour taste (depending on how long it matured).
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