Kaymak

Kaimak is a fermented milk product. This is something between cottage cheese, cream and butter. It also looks like soft cream cheese. According to one of the versions for the first time this product was prepared in the Balkans. And now it is being prepared also in Tatarstan, and in Bashkiria, and in Tajikistan, and in Azerbaijan.

In general, kaimak is considered a national dish of Central Asian peoples. And each of them has its own special cooking recipe. Despite its quite high fat content, kaimak is very useful. After all, it has a special microflora that occurs as a result of fermentation. How to make cheese "Kaymak" at home, we'll tell you now.

Cream cheese "Kaymak"

Traditionally, kaimak is made from sheep or cow's fatty milk. It is poured into flat containers and placed in a warm place for 3-4 hours. Under the influence of heat, the top layer thickens and turns into cream. Now, we carefully collect these creams in wooden containers, slightly add salt and leave the day for 2, so that the product is infused. Readiness is checked as follows: drop the kaymak into the cold water. If it thickens to the consistency of sour cream, it means that the kaimak can be eaten.

Sometimes they are also preparing a wineskin kaimak. Its name is due to the way it is prepared. With melted milk remove the foam and put it in leather bags - wineskin. This method of preparation is more laborious, so they rarely use it.

Fresh kaimak is usually white in color and has a delicate taste. And if you store it at a temperature of 14-18 degrees to 2 months, you can get an old kaimak, the taste and color of which differ. It becomes more salty and yellowish. But at the same time, the kaimak is unusual and tasty. Young kaimak is often added to the dough, which then bakes pies.

Recipe for Cheese "Kaymak"

Ingredients:

Preparation

Stir in 2 cups of cream with sugar and vanilla sugar. Boil on low heat until cooked. If the drop freezes in cold water, the kaymak is ready. Cool the mass, add lemon juice and whisk. When the mass becomes white, we introduce a glass of cream, which was previously whipped, and mixed. And then we clean the clock in the refrigerator for 5. Now the cream cheese "Kaymak" is ready for use.

How to cook kaymak in Tatar?

Ingredients:

Preparation

In the milk we add sour cream, mix and leave in a warm place for 2-3 days. And then with the sour milk we remove the top. It is her Tatars who are called Kaimak. Later it is used for cooking other dishes. In particular, kaimak is added when preparing various meat dishes.

Simple Caymac Recipe

Ingredients:

Preparation

The oven is heated to 180 degrees. In a flat pan we pour cream about 1.5 cm and put it in the oven. We follow, as soon as a brown frock is formed, we spread it on a flat dish. Again, add cream and repeat the procedure until all the cream has turned into a foam.

Now retreat - if you used shop cream, then there is a risk that the souring process that we so badly need may not go. Therefore, mix 100 ml of cream with 100 ml of kefir and carefully pour this mixture into the prepared foam. At room temperature we leave them for about a day. And then another day in the refrigerator.

Serve soft cheese "Kaymak" with pancakes, pancakes , donuts, dumplings. Yes, however, with anything. You can even pour it with jam and serve as a dessert for tea.