Kaymak
Thick, creamy dairy spread made from slowly simmered milk
Kaymak is a rich, creamy dairy food made by simmering milk from cows, buffalo, sheep, or goats, then skimming and chilling the cream. Found across Central Asia, Turkey, the Balkans, the Caucasus, Iran, and Iraq, it is eaten at breakfast or as a dessert topping, often with bread, honey, or jam.
- Made by simmering milk and skimming the cream
- Contains about 60% milk fat
- Eaten with bread, honey, or jam for breakfast
- Known by many names across Central Asia and the Balkans
- Can be made from cow, buffalo, sheep, or goat milk
What is Kaymak?
Kaymak is a thick, creamy dairy spread made by simmering milk from cows, buffalo, sheep, or goats and then skimming off the layer of cream that forms on top. It has a high fat content, about 60%, giving it a rich taste and a dense, yet slightly fibrous texture. The color is pale and the consistency is soft, making it easy to spread. Kaymak is often compared to clotted cream and can be enjoyed fresh or lightly fermented.
Where does Kaymak come from?
The word 'kaymak' comes from Turkish, meaning 'cream', and its earliest written mention is in an 11th-century Turkic dictionary. The technique of simmering milk to make a creamy layer has roots in Central Asia and is recorded in ancient Chinese sources as well. Over centuries, kaymak spread through the Turkic world, the Balkans, the Caucasus, Iran, and Iraq, with each region developing its own name and slight variations. In some places, it remains a village specialty, while in others, it is widely sold and enjoyed.
How is Kaymak made?
To make kaymak, raw milk is slowly boiled and then simmered over very low heat for several hours. Once the heat is turned off, the thick layer of cream that forms on the surface is carefully skimmed off. This cream is then left to chill for several hours or days, during which it may ferment slightly, deepening its flavor. The process can use milk from different animals, and the resulting kaymak can be eaten fresh or aged for a firmer texture.
How and when is Kaymak eaten?
Kaymak is most often eaten at breakfast, spread on bread or pastries and topped with honey, jam, or sugar. In Iraq, it is served with a pastry called kahi and drizzled with date syrup. In Turkey, it is a classic part of the breakfast table and is also paired with desserts like baklava or fruit preserves. In the Balkans, it is enjoyed as an appetizer, a condiment, or stuffed into bread. Some regions use it as a filling for pancakes or as a topping for meat dishes.
Kinds of Kaymak
Regional versions of kaymak differ in thickness, flavor, and the type of milk used. In Afghanistan, it is thinner and often mixed with honey or jam. In Serbia, matured kajmak is aged in animal-skin sacks, while in Georgia, it is made in mountain villages and eaten with cheese or bread. Greek kaïmaki can refer to a spread or even a chewy ice cream flavored with mastic. In Iran, sarsheer is made without heating the milk, preserving its natural cultures.
What Kaymak means
Kaymak is considered a national food in several Balkan countries and is closely tied to breakfast traditions across Turkey, Iraq, and beyond. In some places, it is a festive treat, especially when paired with special breads or sweets. Shops in Turkey have specialized in making and serving kaymak for centuries. In Iraq, the combination of kaymak and kahi is a traditional breakfast, especially in Baghdad. The dish’s many regional names reflect its wide cultural reach.
Questions people ask about Kaymak
What is kaymak made of?
Kaymak is made by simmering milk—often from cows, buffalo, sheep, or goats—then skimming the thick cream that forms on top. The cream is then chilled and sometimes lightly fermented.
Where does kaymak come from?
Kaymak has roots in Central Asia and is now found in Turkey, the Balkans, the Caucasus, Iran, Iraq, and other regions. Each area has its own traditions and names for the dish.
How is kaymak eaten?
Kaymak is usually spread on bread or pastries and topped with honey, jam, or sugar. In some regions, it is used with desserts or as a filling for pancakes, and in Iraq, it is served with kahi pastry and date syrup.
Is kaymak the same as clotted cream?
Kaymak is similar to clotted cream but is made in a slightly different way and can use milk from various animals. Both have a thick, creamy texture and are used as spreads or dessert toppings.
Does kaymak contain lactose?
Yes, kaymak is a dairy product made from milk and contains lactose, so it is not suitable for people with lactose intolerance.
Good reading and sources
The facts on this page come from the Wikipedia article "Kaymak", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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