This traditional Turkish dairy product is thought to have origins among the Turkic people of Central Asia. A bit later, it has spread across the Middle East, the Balkans, and certain parts of Asia. The making of kaymak involves boiling, simmering, and skimming of fresh milk before the resulting cream is allowed to chill and develop into a thick, smooth, and velvety dairy delicacy.

Kaymak purists believe that true kaymak is prepared with water buffalo's milk, which is thicker and higher in milk fat than the milk of other animals, although cow's, goat's, and sheep's milk are also traditionally used. Comparable to clotted cream, this dairy product is characterized by a rich and slightly tangy flavor and a high content of milk fat. 

Devonshire clotted cream is a traditional thick cream characterized by its high butterfat content (64%). Clotted cream has been a staple of both Devon and Cornwall for a long time, and it's been a cause for friendly rivalry for as long as anyone can remember.

The product is nowadays made with centrifuges, but in the past full-fat raw cow's milk or cream was first heated in shallow pans, and it was then moved to a cool place so that the thin skimmed milk can sink underneath the thick cream. The watery milk was removed, and the rest was layered in pots, creating clotted cream in the process. 

Beurre d'Isigny is a butter made from pasteurized milk and cream in the Veys Bay and surrounding valleys in France. No additional colorings, creams or substances can be added to the product. The butter is golden yellow in color due to the high amounts of carotenoids in it.

The Veys Bay and the surrounding area are made of chalky, clay soil near the sea and have top quality pastures where the grass is very rich in iodine and beta-carotene. The soil and pastures give the milk a unique taste, color and high mineral salt content, all of which can be seen and tasted in the final product - d'Isigny Butter. 

This butter originates from Turkey, specifically the Yakcukur area in the province of Trabzon. It's made with a combination of pasteurized cow's milk cream and butter cultures. Once prepared, the butter is washed with ice-cold water, then stirred with a large wooden spoon for a long time until the butter is shaped.

It's traditionally decorated with a few incisions on top, usually made with a spoon. This butter with a unique flavor, color, and aroma is produced using only traditional methods. It's mostly consumed as a breakfast item.

Often referred to as one of the oldest fermented ingredients in the world, yogurt is produced by bacterial fermentation of milk. This versatile ingredient can vary in texture and consistency, depending on the origin, choice of milk, and techniques involved in its production, but its flavor is usually subtly tangy.

The widely accepted belief is that yogurt was discovered by accident when fresh milk was transported in animal skins. The enzymes present in the skin enabled milk to ferment and curdle, creating yogurt. It is estimated that its discovery dates back to 6000 BC, and though the word stems from Turkish, it was probably invented simultaneously in different places, mainly in the Middle East, Central Asia, and the Balkans. 

Greek yogurt is a type of strained yogurt that is denser and more creamy than regular yogurt. It is made from cultured and fermented milk that is strained, usually through fine mesh strainers or cloth bags, until the whey is separated from the solids and the yogurt reaches its desired consistency and texture.

The result is a white, creamy, soft, and smooth yogurt with a clean, slightly tart flavor. It is easily spreadable and incorporated into various dishes. Strained yogurts are known under different names, and they are common in numerous Balkan and Middle Eastern countries. 

Kiselo mlyako, also known as Bulgarian yogurt, is often cited as one of the oldest and the first types of yogurt that appeared in the world. It is made without any additives, typically from cow, sheep, buffalo, goat milk, or a mixture of these and the two types of probiotic bacteria – Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, which was discovered by the Bulgarian microbiologist Stamen Grigorov.

Kiselo mlyako is praised for its rich, creamy flavor and great nutritional value. It is a staple in Bulgarian cuisine and it although it is commonly enjoyed as a drink, it is also often used as an ingredient or a condiment. This dairy beverage is also popular in North Macedonia, Serbia, and Bosnia and Herzegovina.

The production of haymilk is the most primitive form of milk production that is adapted to the changing seasons. Austria's principal production areas are Tyrol, Salzburg, and Styria. Dairy cows spend their summer grazing on domestic pastures, where they can enjoy fresh air, clean water and plenty of various herbs and grasses.

Even in winter, they are fed with the highest quality of nutrients, particularly sun-dried hay. The abundance of plants in this area is crucial for the exceptional quality and flavor of the milk, which is rich in healthy Omega-3 fatty acids. Used in the production of hard cheeses and chocolate, this high-quality raw milk delights with its refined and outstanding flavor.