Kaymak, kajmak, kaimak or qeymaß, also geymar, gaimar, is a creamy dairy product, similar to clotted cream, made in the Balkans, 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.
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