Clotted Cream – Kaymak

Written by Katie Parla on March 31, 2009


Turkish cuisine has countless magical ingredients and one of my favorites is (of course) the worst one for you. It is called kaymak, a clotted cream made from slowly cooking and reducing buffalo’s milk, a process that concentrates the fat and produces a thick, butterlike substance that is served with candied fruits like kabak tatlısı and other candied fruits. During my month in Istanbul, I was no stranger to kaymak, sometimes indulging in it twice a day with my already rich desserts. My only regret is that I never did realize my dream of visiting the old school kaymakci (kaymak maker) Pando at his shop in Beşiktaş. I suspect that achieving my kaymak related goals will be the driving force behind my next trip to Istanbul.

For more photos of Turkish food, visit my Flikr page.

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