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.
One of the most common ways to enjoy this dairy specialty is as a part of bal kaymak, a sweet delicacy and a breakfast staple in Türkiye, consisting of kaymak and honey, often sprinkled with ground nuts such as pistachios, walnuts, or almonds.