What creamy dairy food similar to clotted cream is called in Turkish? Kaymak is the answer.
Kaymak is a thick, rich dairy food made by slowly heating milk and collecting the creamy layer that forms on its surface. In the traditional method, raw milk is boiled and then simmered over very low heat for about two hours. The resulting product has a texture similar to clotted cream, though its flavor and preparation vary across regions.
Turkish kaymak is commonly eaten at breakfast, especially with honey, bread, or pastries. It is also used with desserts such as künefe and can accompany other sweet dishes. Depending on the locality, it may be made from cow, buffalo, sheep, or goat milk.
Kaymak is part of a broad family of related dairy foods. Similar products appear across the Balkans, Caucasus, Central Asia, Iran, Iraq, and the Levant, under names such as qaymaq, kajmak, and ashta. Mascarpone, skyr, and labneh are different dairy products with different production methods.