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Taze Kaymak

Atour Foods 9oz.
Geleneksel tadiyla tamamiyla dogal ve katkisiz olarak uretilmistir. Haftalik ularak satisa sunulur. Urun bozulabilir oldugundan 1-2 gunluk sevkiyat secilmesi onerilir.
Stok durumu: Stokta
$7.99


UPS Ground sevkiyati icin IL-IN-WI-IA-MI eyaletlerine buz paketleriyle sevkedilir. Diger eyaletler icin daha hizli (1-2 gun) sevkiyat gerekmektedir. Aksi taktirde, sitemiz urun ile ilgili herhangi bir zarardan sorumlu olmayacaktir.

Kaymak is made with the purest ingredients to deliver a soft, farm fresh taste in every bite.
You can spread Kaymak on a bagel as cream cheese and substitute with cheese or jam. Best and traditional way to consume kaymak is with honey in a breakfast.The creamy texture is ideal for scones, muffins or as a part tart filling.
It is the best when you put it on to a piece of Turkish Sweet like Baklava, Kadayif, Kunefe etc.

Kaymak, kajmak, kaimak also geymar, gaimar, is a creamy dairy product, similar to clotted cream, made in the Balkans - Serbia, Bosnia and Herzegovina, Montenegro, Iraq, 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 taste.

Kaymak was very popular in Turkey and shops were devoted to its production and consumption for centuries, as evidenced by a 1573 prohibition against women's presence in the kaymak shops. Kaymak is mainly consumed today for breakfast along with the traditional Turkish breakfast. Though kaymak has declined in popularity in modern Turkish cuisine, compared to previous years, one of the better types of kaymak is still to be found in the Afyonkarahisar region where the water buffalo are fed from the residue of poppy seeds pressed for oil. Kaymak can also describe the creamy foam in the traditional "black" Turkish coffee. 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. In Iran, the words qhaymaqh and Sarshir are both used to name this type of cream. In Iraq, it is called Gaimar or Qaimar and very popular for breakfast with fresh bread, honey or jam and hot tea. Two sources to buy Gaimar in Iraq, factory produced or local vendors (farmers) who are commonly named Arab, Arbans or Maadaan and thus its referred to as Gaimar Arab or Gaimar Maadan as of farmers Gaimar.


INGREDIENTS:

A Sinifi Pastorize Sut Kremasi

Mevcut degerlendirmeler
OMG!
Arkadaslar,

Ben boyle kaymak yemeyeli o kadar cok oldu ki beni resmen cocukluguma goturdu. Cok taze bir tadi var, lezzetli sutten yapilmis. Kahvaltida balla beraber veya kunefenin uzerine bir kasik at ve gozlerini kapat... cennettesin!
Gönderen: Hakan | Tarih: 8.2.2018 13:42
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OMG
Hakan bey size katiliyorum. Ben Mardinliyim ama 10 yasindayken Istanbul'a geldik ama Mardinde yedigim kaymak tadini Amerika'ya gelene kadar bulamadim. Tesekkurler best turkish food cocukluk agiz tadini bize geri verdigi icin
Gönderen: Konuk | Tarih: 8.2.2018 19:17
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UPS Ground sevkiyati icin IL-IN-WI-IA-MI eyaletlerine buz paketleriyle sevkedilir. Diger eyaletler icin daha hizli (1-2 gun) sevkiyat gerekmektedir. Aksi taktirde, sitemiz urun ile ilgili herhangi bir zarardan sorumlu olmayacaktir.

Kaymak is made with the purest ingredients to deliver a soft, farm fresh taste in every bite.
You can spread Kaymak on a bagel as cream cheese and substitute with cheese or jam. Best and traditional way to consume kaymak is with honey in a breakfast.The creamy texture is ideal for scones, muffins or as a part tart filling.
It is the best when you put it on to a piece of Turkish Sweet like Baklava, Kadayif, Kunefe etc.

Kaymak, kajmak, kaimak also geymar, gaimar, is a creamy dairy product, similar to clotted cream, made in the Balkans - Serbia, Bosnia and Herzegovina, Montenegro, Iraq, 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 taste.

Kaymak was very popular in Turkey and shops were devoted to its production and consumption for centuries, as evidenced by a 1573 prohibition against women's presence in the kaymak shops. Kaymak is mainly consumed today for breakfast along with the traditional Turkish breakfast. Though kaymak has declined in popularity in modern Turkish cuisine, compared to previous years, one of the better types of kaymak is still to be found in the Afyonkarahisar region where the water buffalo are fed from the residue of poppy seeds pressed for oil. Kaymak can also describe the creamy foam in the traditional "black" Turkish coffee. 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. In Iran, the words qhaymaqh and Sarshir are both used to name this type of cream. In Iraq, it is called Gaimar or Qaimar and very popular for breakfast with fresh bread, honey or jam and hot tea. Two sources to buy Gaimar in Iraq, factory produced or local vendors (farmers) who are commonly named Arab, Arbans or Maadaan and thus its referred to as Gaimar Arab or Gaimar Maadan as of farmers Gaimar.


INGREDIENTS:

A Sinifi Pastorize Sut Kremasi

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