Types of Kaymak

Kaymak is a cream product obtained by concentrating the fat in milk. It is a thick, fatty essence produced by whisking milk over low heat or leaving it at a certain temperature. What are the types of kaymak? Details are in our report...

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Turkey possesses a great variety of dairy products due to its developed livestock sector.

Kaymak, a delicious dairy product, is also one of the beloved creams of Turkish cuisine.

TYPES OF KAYMAK BY REGION

Afyon Kaymağı: It has been registered and received a geographical indication by the Turkish Patent and Trademark Office.

Bolu Manda Kaymağı (Buffalo Cream): It is a dairy product produced by concentrating the fat of buffalo milk obtained from buffaloes raised in the province of Bolu, using a production method unique to the region.

Mountains, plateaus, and plains occupy an important place in the topography of Bolu, where a large part of the land is covered with forests. Due to its abundant rainfall and steep terrain, the province of Bolu is rich in small and large lakes and wetlands. The buffalo is an animal that loves water and wetlands. In this respect, the province of Bolu has productive areas for buffalo breeding with its climate and landforms.

In Bolu, buffaloes are fed small amounts of artificial feed during the winter, and generally with cottonseed meal, grass, straw, oats, cracked corn, wheat bran, and oilseed meal for the rest of the year. The feeding method directly and positively affects the composition of the buffalo milk.

İspir Kaymağı: The oldest source reached regarding its historical background in İspir is the Avarız Register dated 1642. Kâtip Çelebi, one of the Ottoman historians, mentions that the kaymak produced in İspir was packed into small barrels by alternating layers of kaymak and honey, thus obtaining a delicious product while also preventing it from spoiling.

İspir Kaymağı is a kaymak obtained from the milk of cows raised in İspir, with a porous, spongy structure and a honeycomb appearance, yellowish-white in color on the outside, medium-hard, and dry in nature. The cows whose milk is used in the production of İspir Kaymağı are fed on natural pastures in İspir during the summer months and on hay dried from these pastures during the winter months. In this way, it is possible to produce İspir Kaymağı throughout the year.

Kaymaklı Kuru Kaymağı: It is produced using cow's milk. Kaymaklı Kuru Kaymağı was registered and received a geographical indication by the Turkish Patent and Trademark Office on 21.04.2022.

Başyayla Karın Kaymağı: It is produced by packing kaymak into the tripe, also called 'karın'. Başyayla Karın Kaymağı was registered and received a geographical indication by the Turkish Patent and Trademark Office on 07.02.2023.

Balıkesir Manda Kaymağı: It was registered and received a geographical indication by the Turkish Patent and Trademark Office on 28.07.2023.

News Source: 12punto