Kaymak is not an ordinary dish, so many people don’t even know about its existence. However, those who managed to try this fermented milk product fall in love with it from the first moment. Residents of the Volga region and Crimea are most fortunate, because this is where it is produced. This soft white cloud, similar to thick sour cream or soft butter, is especially popular at Cossack and Don bazaars. True, according to experts, the technology for preparing this product was invented in the Balkans, but there it has significant differences. They do it as follows. The full-fat milk is boiled, and then the cream is skimmed off for a long period of time, which is placed in layers in a clay cup. They are kept warm for several days at a certain temperature. After this period, the finished product is white, with a light creamy tint and a delicate consistency. But still, kaymak is considered the national dish of the Central Asian republics. It is prepared in Tatarstan, Tajikistan, Bashkiria and the Caucasus. Bashkirs call kaymak ordinary sour cream, which is skimmed from sour milk, which can be either boiled or steamed. And the Cossacks prepare this fermented milk delicacy from the foam of boiled milk, which they lay out in layers and simmer in the oven until brown.
Every nation has traditional ways of preparing various dishes, the same applies to kaymak. Everyone gets it differently in taste and color. For some, these are lush exfoliating foams, layered on top of each other, wrapped in a roll and brought to a brown color. For others, kaymak turns out almost pink or even golden after simmering in the oven, but its classic colors are white and creamy yellow. It may taste like sour sour cream or delicate milk foams soaked in heavy cream. Today, the classic recipe for this dairy product is very simple. Full-fat milk needs to be boiled for a long time over low heat or even placed in the oven, the main thing is that the dishes are flat enough. Foams will form on the surface of the milk; you need to wait until they are properly compacted, and then remove them and stack them in layers on top of each other. They need to be left in a warm place for two days so that they acidify and compress a little. As a result, the foams will take on the appearance of thick and thick creamy pancakes, which can be slightly salted or sweetened. The milk left over from the preparation of kaymak becomes melted, it contains an increased amount of useful substances that help the body in the growth of the bone skeleton, and also improve the composition of the blood. This type of milk can be stored for a long time, and the delicious pancakes that come out of it go especially well with kaymak.
Kaymak is eaten both in its pure form and sweetened with honey or jam. It goes great with dumplings, pancakes, donuts and pancakes. It is served with tea or coffee along with pudding or cottage cheese casserole. In addition, this dairy product is usually served with hot dishes, for example, crumbly buckwheat porridge.
Composition and beneficial properties
The fat content of kaymak is at least 40%, and the calorie content is also very high. The benefit of this product, first of all, lies in its special microflora, which is formed after fermented milk fermentation, which is why it is so well digested and absorbed by the body. Kaymak contains vitamins B and A, it has a lot of calcium, potassium, phosphorus, iodine and other microelements that are good for health.
The calcium content, as in any dairy product, is incredibly high. But this element is the main component of bone tissue, which is why children and adolescents need it so much during the period of active skeletal growth. In general, at any age until old age, this microelement is necessary for a person, but people feel its deficiency especially acutely after fifty years. If there is not enough calcium in the body, metabolic processes fail, and bone tissue becomes very fragile, as a result of which fractures are inevitable, and their healing occurs very slowly, and osteoporosis often develops. Not only the musculoskeletal system, but also the cardiovascular system needs calcium; it not only lowers blood pressure, but also removes sodium from the body, which can contribute to the appearance of hypertension. In connection with this information, kaymak is considered a useful product for children, adolescents, pregnant and lactating women, and the elderly.
In addition to calcium, kaymak contains a lot of phosphorus; it also takes an active part in the formation of the skeletal system and the activity of the musculoskeletal system. In addition, phosphorus is necessary for the healthy functioning of the kidneys, nervous system, and also for ensuring metabolic processes. With a lack of phosphorus, there is often a decrease in performance, brain activity deteriorates, drowsiness, a feeling of fatigue and frequent headaches appear. However, phosphorus without calcium is not able to bring full benefits to the body, so doctors advise taking them in equal proportions, this will ensure the best absorption of both elements. In this regard, kaymak is an ideal combination of phosphorus and calcium; it contains them in approximately equal proportions.
Iodine is necessary for the normal functioning of the thyroid gland and other endocrine glands. It is able to normalize the immune system, as well as the muscular and nervous systems; in addition, it improves the condition of nails, skin and hair, and also activates the functioning of the brain. An element such as potassium is responsible for regulating water-salt and acid-base balances; it is responsible for the functioning of muscle tissue, including the heart muscle, and relieves swelling. Vitamin A is responsible for healthy skin, nails, hair, visual acuity and protects the body from infections. As for B vitamins, all of them together help a person overcome fatigue, irritability, depression, poor appetite, inattention, and are responsible for the functioning of the nervous system as a whole.
Harm and contraindications
Contraindications to kaymak exist only for people with personal intolerance to milk and fermented milk products; everyone else can eat it without restrictions, not forgetting, however, about its high calorie content, so as not to harm the figure; remember, no one has canceled the sense of proportion.
Kajmak cheese is a unique dairy product obtained by various methods of preparing heavy cream, therefore it does not have a standard consistency and can resemble cottage cheese, butter or thick sour cream, and its taste and color directly depend on the quality of the raw materials, aging period and storage conditions .
How to cook kaymak?
Kajmak cheese, which includes cream, is prepared by collecting it from cow's or sheep's milk. Kaymak is a multinational product with various recipes. Some peoples make it from sour milk, but basically, the milk is brought to a boil, cooled, the cream is skimmed off, layered and left to sit in a warm place for a couple of days.
- Delicious kaymak at home is only possible from a fatty base. To do this, choose homemade milk with a high percentage of fat content or cream with a fat content of at least 33%.
- You can check the readiness of the product as follows: drop a drop of kaymak into cold water; if it takes on the consistency of sour cream, kaymak is considered ready.
- It takes 2 days to prepare young kaymak, and the product turns out soft, with a delicate creamy taste.
What do you eat kaymak with?
Homemade kaymak is an opportunity to add a unique piquant taste to your usual food. The fact is that the product has two stages: when it hardens, it takes on the appearance of butter, and if it is heated, it returns to a liquid state, which allows it to be used in the preparation of sauces or simply served with pancakes or porridge.
- Kajmak cheese is often spread on a hot flatbread or a freshly baked slice of bread. In this case, it acts as butter, imbuing the bread with a creamy taste.
- Kaymak can be eaten in its pure form, sweetened with honey and jam and served with a cup of tea or coffee. Kaimak is also used for lamb. Buckwheat porridge seasoned with kaymak is especially tasty.
Serbian kajmak is one of the gastronomic attractions of the Balkans. This product has a mild taste and delicate consistency, since it is made exclusively from cow’s milk, which is heated to 94 degrees, kept from boiling, poured into kachitsa (wooden dishes) and, after cooling, the kaymak is collected after 12-24 hours.
Ingredients:
- cow's milk 6% fat - 4 l;
- salt - 40 g.
Preparation
- Bring the milk to a boil.
- Keeping the temperature at 94 degrees, simmer for 15 minutes, stirring continuously.
- Pour the milk into wooden bowls and leave at room temperature for 15 hours.
- Remove the resulting thick layer with a wooden spoon and sprinkle it with salt.
- Serbian kajmak cheese can be eaten immediately, but it is better to let it brew for several days.
Kaymak has a variety of cooking options. This is confirmed by this recipe, in which lovers of cheeses with a curd consistency can make the required product without expensive ingredients and special culinary skills. To do this, a mixture of milk, sour cream and lemon juice is heated over a fire, folded into cheesecloth and after 30 minutes the kaymak is served.
Ingredients:
- sour cream - 800 g;
- milk - 1.2 l;
- salt - 10 g;
- lemon juice - 60 ml.
Preparation
- Combine sour cream, milk, salt and lemon juice.
- Bring the mixture to a boil and remove from heat.
- Place a thick layer on cheesecloth and squeeze out the whey.
- Hang the kaymak for 30 minutes, then serve immediately.
Cream kaymak is for those who want to make a tasty and original product in a minimum of time. Using ready-made cream helps you prepare the product in a record 5 hours, experiment with flavors and use a homogeneous, smooth, airy, creamy mass used as cream for cakes and filling for various desserts.
Ingredients:
- cream 33% - 750 ml;
- sugar - 250 g;
- lemon juice - 80 ml.
Preparation
- Combine 500 ml of cream with sugar and place the mixture on low heat for 10 minutes.
- Cool, add lemon juice and remaining cream.
- Beat with a mixer and place the creamy kaymak in the refrigerator for 5 hours.
Uzbek kaymak is distinguished by its cooking technology. Uzbeks boil freshly milked milk, pour it in portions, after 15 hours they collect a layer of cream, which is whipped, heated for a couple of minutes and quickly cooled. This operation can be done at home, especially if you have a mixer and some whole milk on hand.
Ingredients:
- homemade milk - 5 l.
Preparation
- Boil the milk and pour it into containers in portions and set aside for 15 hours.
- Collect the resulting layer and beat it with a mixer.
- Warm it up on the stove for a couple of minutes and put the kajmak cheese in the refrigerator.
Kaymak, the recipe for which differs in dozens of ways, can be made in the oven. On the Don, kaymak is prepared from milk foam obtained by simmering cream in an oven. The toasted foam is laid out in layers, mixed with fresh cream and sour cream and left overnight to ferment in order to serve the finished kaymak in the morning.
Ingredients:
- cream 33% - 750 ml;
- sour cream - 60 g.
Preparation
- Bake 500 ml of cream in the oven at 180 degrees.
- Every 20 minutes, skim off the rosy foam and layer it.
- The whole process will take no more than 1.5 hours.
- After that, whip the remaining cream with sour cream and add the mixture to the foam.
- Leave in a warm place for 12 hours.
We should not forget that kaymak, the storage of which affects the quality and taste of the product, is a fermented milk product that requires special conditions. In the Balkans, kaymak is kept in special wineskins at a temperature of 14 degrees Celsius for up to two months. In urban conditions, it is better to store kaymak for no more than 2 days in the refrigerator.
- The good thing about kaymak is that it is ready to eat within 24 hours. At the same time, you can enjoy “young” kaymak, which is characterized by a soft consistency and creamy taste.
- Cellar owners can safely store kaymak at a temperature of + 15 degrees for 4 days. This is an opportunity to get a “medium” kaymak, distinguished by a slightly salty taste and a yellowish tint.
Kaymak is a fermented milk dish that is similar to cottage cheese and cream. Many believe that this product was invented in the Balkans, since this territory has its own technology for its production. While the milk is boiling, you need to periodically collect the thick cream, which is placed in a clay container. Then they are sent to a warm place for a couple of days. The result is kaymak, which is cream-colored and has an airy and delicate consistency (see photo). Salt and sugar are also added to it.
Recipes for this product are completely different, so kaymak can have different consistency and taste.
The milk that remains after preparing kaymak is considered baked.
Beneficial features
The benefits of kaymak are due to the presence of a large amount of minerals and vitamins. In addition, this product has a special microflora, which is obtained as a result of fermentation, therefore kaymak is digested and absorbed very easily.
Kaymak contains vitamin A, which has a positive effect on vision. It contains large quantities of B vitamins, which are necessary for muscles and for the normal functioning of the nervous system.
Thanks to the presence of phosphorus and calcium, the process of regeneration and strengthening of bone tissue occurs, and the condition of hair, nails and teeth improves. In addition, calcium normalizes blood pressure and reduces the risk of developing hypertension. Kaimak also contains potassium, which is necessary for the functioning of the cardiovascular system, and it is also involved in water-salt balance. This fermented milk product contains iodine, which is directly involved in the functioning of the endocrine glands. It also improves immunity and the condition of skin and hair.
Use in cooking
Kaymak is an excellent stand-alone product, which can also be combined with bread, pancakes and pancakes. If you add honey or jam to it, it will be an excellent addition to the casserole. Curd kaymak can also be used in cooking as an addition to hot dishes, for example, porridge.
How to cook kaymak at home?
To prepare this fermented milk product at home with your own hands, you need to take 1 liter of heavy cream and 0.5 tbsp. live kefir. Next, you should do this: preheat the oven to 180 degrees and pour the cream into the frying pan, in a layer of no more than 1.5 cm. Place the frying pan with the cream in the oven until the crust turns brown. It is recommended to use a small diameter frying pan. You need to transfer the film to a plate and wait until the next one comes out, and so on. If necessary, cream can be added.
Films must be laid on top of each other in layers. Continue adding until the cream disappears completely. To start the souring process, we use a mixture of cream and kefir, which should sour.We combine them with the resulting films and leave them for a day at room temperature, and then for another day in the refrigerator. After the specified time, natural homemade kaymak will be ready.
Harm of kaymak and contraindications
The harm of kaymak can be felt by people who suffer from individual intolerance to the product. In addition, it should be noted that it has a high calorie content, which means it is not recommended to abuse it during weight loss, as well as for those who watch their figure or suffer from obesity, kaymak in large quantities is contraindicated.
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Few people know kaymak, but many who try it for the first time fall in love with the first spoon. Kaymak is skimmed baked foam from chilled, full-fat milk. It can be bought at Don, Cossack bazaars and in the Volga region - in the Volgograd region. Kaymak comes in different consistencies and may also differ in color and taste. Lush, layered, brown foams, layered on top of each other or rolled into a roll. Kaymak is soft pink or simmered in the oven until golden brown, kaymak is white, creamy or yellow, sour, similar to sour cream or completely tender, with foam that is buried in liquid cream.
Kaymak is served for breakfast, lunch and dinner. They eat it with hot bread flatbreads, pancakes, pancakes, dumplings. Kaymak is served both on weekdays and on holidays, placed on the table in clay pots or bowls.
On holidays on the Don they bake kanysh - a pie filled with beaten eggs and kaymak. The recipe for the pie has survived to this day; it is quite simple. They rolled out a round donut from yeast dough, coated it with layers of beaten egg yolks and kaymak, folded the edges of the donut towards the center, left the top open and put it in the oven. We ate the canysh hot.
The Cossack women prepared kaymak this way. The evening milk was placed in pots on an old cart wheel raised on a stake. In the morning they put the pots in a hot oven, tinted them all day, then cooled them overnight. The brown foam was removed, rolled up for sale, and placed in a bowl for ourselves.
At home, without a stove, it is impossible to get a real Don kaymak, but something similar can be achieved. The yield of kaymak depends on the degree of fat content of the milk or cream. To get one plate of kaymak you need 4 liters of full-fat milk. From 1 liter of 20% cream comes out approximately 250 g of kaymak (one glass).
Pour milk or cream into a shallow heatproof pan and place in a hot oven (200`C). To create more foam, you need to lift the milk with a slotted spoon and pour it back. As soon as a thick brown foam forms, place the pan with milk in the cold. Then remove the foam, lay each new layer of foam on top of the previous one, resulting in a thick layer of kaymak. Cover the kaymak and put it in the refrigerator (cellar). In the same way, kaymak is prepared from cream.
The milk left over from kaymak is called baked milk, it is very healthy. The macro-microelements contained in baked milk contribute to the formation of the bone skeleton and blood restoration. Milk is stored for a long time and does not turn sour. This milk makes delicious pancakes that go well with kaymak.
On the Don, the poetess Iraida Mordovina wrote beautiful poems about kaymak:
Kaymak with pancakes
Put the milk in the oven
In a regular cast iron.
Let it languish
On hot coals.
Will turn ruddy
Border veil:
Brown, lumpy,
Fried edge.
Carry cast iron to the cold,
Let the cream rise.
To a rosy, delicate foam
They will find a path.
And in the morning you will remove it with a spoon
Kaymak's bakery,
Don’t pour into it, my dear,
Not a drop of milk.
Put the kaymak in the cold
And start pancakes.
Hunger is not terrible with them,
Pancakes are always delicious.
When you fry the pancakes,
Smear them with kaymak
And little by little from above
Sprinkle some sugar.
Such a treat
To the taste of the Cossacks.
Kaymak came from our ancestors
To the Russian Donetsk people.
Ingredients:
- fat milk or cream 10% 2 l
Cooking method: Pour milk or cream into a wide, thick-walled (fireproof) bowl and place in the oven, preheated to 200`C. Bake until a thick, brown crust appears on the surface of the milk. Then cool the milk, remove the foam, layering one on top of the other in a ceramic or glass jar. Place the foam in a cool, dark place. Within a day or two, the foam should sour slightly. As a result, kaymak is formed - something between sour cream, sweet cottage cheese and butter.
Natalia Petrova, especially for the site
Kaymak (from Turkic ḳajmaḳ) is a fermented milk product, something between sour cream, sweet cottage cheese and butter.
History and preparation
There is an opinion that kaymak was invented in the Balkans, since they have their own technology for preparing it. The cream is skimmed from the milk over a fairly long period of time and placed in layers in a clay plate, after which it is kept warm for several days. As a result, a thick kaymak of dark cream, slightly yellowish color is formed. In Montenegro, kajmak is additionally salted.
There are similar fermented milk products in Tataria, Bashkiria, the Caucasus and Central Asia, and most researchers consider kaymak to be the national product of the Central Asian republics. Thus, kaymak is very popular among Tajiks. To prepare it, boil fresh whole milk for 1-2 minutes in the evening, put it in the cold, close the lid and after a day skim the cream from the surface of the milk, which is served with hot flatbreads.
Kaymak is also prepared in Azerbaijan.
In Kyrgyz cuisine, kaymak is considered one of the first products obtained by man from whole milk.
In Tatarstan and Bashkiria, kaymak now refers to ordinary sour cream, manually skimmed from curdled milk after 2-3 days or distilled off with a separator.
Kaymak is prepared from both fresh and boiled milk. The invention of the separator made the process of preparing kaymak easier and faster.
Composition and application
Kaymak is rich in the following vitamins and minerals: vitamin A - 5.6%, vitamin B2 - 11.1%, vitamin B3 - 8%, vitamin B12 - 13.3%, vitamin H - 6.4%, calcium - 12%, potassium - 5.8%, phosphorus - 11.3%, iodine - 6%, molybdenum - 7.1%, cobalt - 8%.
They eat kaymak with bread, serve it with tea, or use it to prepare various dishes, for example, Guryev porridge, which is mentioned in old Russian cookbooks.
Properties
Despite the fact that the fat content of kaymak is very high (about 40%), it is a very healthy product. In addition to its taste characteristics, kaymak also has a special microflora created in it as a result of lactic acid fermentation, which turns it into a healthy product, especially for those who find it difficult to tolerate ordinary fats.
Kaymak is useful during periods of rapid growth, pregnancy and lactation.
Interesting fact
According to scientists, approximately 75-80% of Europeans are able to digest milk and dairy products, while the majority of representatives of the Mongoloid race (China, Japan, Korea, etc.) almost never eat dairy products, since the body is not able to assimilate.
Calorie content of kaymak
Calorie content of kaymak - 750 kcal.
