kaymak the Turkish name for a product also prepared all over the Middle East, Iran, Afghanistan, and in India; this is a rich clotted cream, traditionally made from water-buffalo milk (and less good when made from cow’s milk and cream). The milk is brought slowly to the boil in a wide, shallow tray, then simmered over a very low heat for a couple of hours, after which the heat is turned off and the cream left to stand for several more hours. It is then chilled. A thick layer of cream will have formed which can be cut with a knife.
