Kaymak minangka produk susu krim sing padha karo krim klok, digawe saka susu kebo, sapi, wedhus, utawa wedhus ing Asia Tengah, sawetara negara Balkan, sawetara negara Kaukasus, wilayah Turk, Iran lan Irak .
 Kaymak from Turkey | |
| Jeneng liyané | Malai |
|---|---|
| Ajangan | Breakfast and dessert |
| Panggonan asal | Turkic Central Asia |
| Tlatah utawa praja | Iran, Georgia, Turkey, Greece, Croatia, North Macedonia, Serbia, Montenegro, Bosnia and Herzegovina, Afghanistan, Azerbaijan, Iraq, Pakistan |
| Woworan pokok | Milk |
| Variasi | Kaymer, Qaymer, Qeimer, Qaymiq |
 Buku masakan: Kaymak  Médhia: Kaymak | |
Cara tradisional nggawe kaymak yaiku nggodhok susu alon-alon, banjur godhog suwene rong jam kanthi panas sing asor banget. Sawise sumber panas dipateni, krim kasebut diluncurake banjur ditinggalake kanggo adhem (lan rada difermentasi ) nganti pirang-pirang jam utawa dina. Kaymak duwe persentase lemak susu sing akeh, umume udakara 60%. Iki nduweni konsistensi kandel, krim (ora kabèh kompak, amarga serat protein susu) lan rasa sing akeh.
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