Kaymak, kajmak, kaimak or qeymağ, also geymar, gaimar, is a creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, the Middle East, Central Asia, Iran, Pakistan, Afghanistan, and India. 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. Kaymak 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.
It is usually enjoyed as an appetizer, but also as a condiment. The simplest recipe is lepinja sa kajmakom (fresh bread filled with kaymak) consumed for breakfast or as fast food. Other traditional dishes with kajmak include pljeskavica sa kajmakom (the Balkan version of a hamburger patty topped with melted kaymak).
Kaymak is mainly consumed today for breakfast along with the traditional Turkish Breakfast. Kaymak is traditionally eaten with pastries, preserves or honey or as a filling in pancakes. Kaymak or qymaq in Afghanistan is used as an accompaniment to flatbread, naan, or for the tea drinking on special occasions, qymak chai which is green tea with baking soda, milk and kajmak as a topping.
You can find authentic Kosher food containing Kaymak on many Kosher Restaurants in Los Angeles.