Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, Turkic regions, Iran and Iraq. 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, because of milk protein fibers) and a rich taste.
For residents of the Balkans or the former Yugoslav Republic, the popular Bosnian spread known as Kajmak needs no introduction. Traditionally served on toasted bread or pita and most often as a condiment to accompany roasted meats dishes, Kajmak is a tangy, white spreadable milk cream. It is also very tasty with jams and honey. A variation on classic Kajmak, Black Bull Kajmak is made in the U.S. from mixture of cow’s or sheep’s milk, whey and butter.
Quite rich in Vitamins A, E, and D as well as protein, butter facilitates the digestion of food, and thus eliminates digestive troubles. It also helps to recover bowel injuries. Its content is rich in calcium, phosphorus, iron, magnesium, and iodine. Thanks to the zinc values it involves, it is quite effective on elimination of deficiencies caused by zinc insufficiency. With its 82% milk fat content, butter increases blood production.
Butter crowns every Turkish delicacy with its own taste. Tahsildaroglu Butter is unquestionably the indispensable taste of every kitchen. It has smooth, yellowish and shiny look. It is the preference of those who love flavor.