Los Angeles Kosher Restaurants

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.

Clotted cream is a thick yellow cream made by heating unpasteurised cow’s milk and then leaving it in shallow pans for several hours. During this time, the cream content rises to the surface and forms clots.

In the European Union, Cornish clotted cream is a protected designation of origin (PDO) for cream produced by the traditional recipe in Cornwall. The origins of clotted cream appear to lie in Southwest England, in the counties of Devon and Cornwall. In fact, an alternate name for clotted cream is Devonshire cream or Devon cream, in a reference to the county of possible origin for the food.

Clotted cream is generally served as part of a cream tea on scones with strawberry or raspberry jam. In Devon, the cream is traditionally used instead of butter, with the jam spread on top of the cream; in Cornwall the jam is spread first because the runny substrate of Cornish clotted cream would make the Devonian method of service impossible to achieve without looking messy.

The fat content of clotted cream is usually around 55%, and it has a creamy, slightly sweet flavor all on its own. Some cooks like to add small amounts of sugar or flavoring such as vanilla, especially when clotted cream is used on fresh fruit. On scones, the natural sweetness of the scone is all that is needed, and sweetened clotted cream can seem cloying on desserts.

You can find authentic Kosher food containing Clotted Cream on many Kosher Restaurants in Los Angeles.