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- Kaymak abstract "Kaymak (Serbian Cyrillic: Кајмак), kajmak, kajmarak, kaimak, keimach, qeymağ, geymar, or gaimar is a Central Asian, Balkan, Turkic and Turkish creamy dairy product, similar to clotted cream. It is made from the milk of water buffalos or of cows.The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich taste.".
- Kaymak ingredient Milk.
- Kaymak ingredient Water_buffalo.
- Kaymak origin Bulgaria.
- Kaymak origin Central_Asia.
- Kaymak origin Montenegro.
- Kaymak origin Serbia.
- Kaymak origin Turkey.
- Kaymak thumbnail Poljorad_domaci_kajmak.jpg?width=300.
- Kaymak type Hors_d'oeuvre.
- Kaymak wikiPageExternalLink papavero.html.
- Kaymak wikiPageExternalLink kajmak.html.
- Kaymak wikiPageExternalLink www.atourfoods.com.
- Kaymak wikiPageExternalLink detay.asp?y=639.
- Kaymak wikiPageExternalLink serbian-cuisine.php.
- Kaymak wikiPageID "4439736".
- Kaymak wikiPageRevisionID "605745510".
- Kaymak caption "Kaymak from Bosnia and Herzegovina".
- Kaymak country Bulgaria.
- Kaymak country Central_Asia.
- Kaymak country Montenegro.
- Kaymak country Serbia.
- Kaymak country Turkey.
- Kaymak course Hors_d'oeuvre.
- Kaymak hasPhotoCollection Kaymak.
- Kaymak mainIngredient "Milk".
- Kaymak name "Kaymak".
- Kaymak region "Central Asia and the Balkans".
- Kaymak subject Category:Appetizers.
- Kaymak subject Category:Arab_cuisine.
- Kaymak subject Category:Azerbaijani_cuisine.
- Kaymak subject Category:Bosnia_and_Herzegovina_cuisine.
- Kaymak subject Category:Bulgarian_cuisine.
- Kaymak subject Category:Central_Asian_cuisine.
- Kaymak subject Category:Croatian_cuisine.
- Kaymak subject Category:Dairy_products.
- Kaymak subject Category:Fermented_foods.
- Kaymak subject Category:Iraqi_cuisine.
- Kaymak subject Category:Kosovan_cuisine.
- Kaymak subject Category:Middle_Eastern_cuisine.
- Kaymak subject Category:Montenegrin_cuisine.
- Kaymak subject Category:Republic_of_Macedonia_cuisine.
- Kaymak subject Category:Serbian_cuisine.
- Kaymak subject Category:Turkish_words_and_phrases.
- Kaymak type Appetizer107581346.
- Kaymak type Appetizers.
- Kaymak type Course107556970.
- Kaymak type DairyProduct107843775.
- Kaymak type DairyProducts.
- Kaymak type FermentedFoods.
- Kaymak type Food100021265.
- Kaymak type Foodstuff107566340.
- Kaymak type Matter100020827.
- Kaymak type Nutriment107570720.
- Kaymak type PhysicalEntity100001930.
- Kaymak type Substance100020090.
- Kaymak type Food.
- Kaymak type FunctionalSubstance.
- Kaymak comment "Kaymak (Serbian Cyrillic: Кајмак), kajmak, kajmarak, kaimak, keimach, qeymağ, geymar, or gaimar is a Central Asian, Balkan, Turkic and Turkish creamy dairy product, similar to clotted cream. It is made from the milk of water buffalos or of cows.The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days.".
- Kaymak label "Kajmak (Turcja)".
- Kaymak label "Kajmak".
- Kaymak label "Kajmak".
- Kaymak label "Kaymak".
- Kaymak label "Kaymak".
- Kaymak label "Kaymak".
- Kaymak label "Kaymak".
- Kaymak label "Kaymak".
- Kaymak label "Каймак".
- Kaymak label "カイマク".
- Kaymak sameAs Kaymak.
- Kaymak sameAs Καϊμάκι_(παγωτό).
- Kaymak sameAs Kaymak.
- Kaymak sameAs Kajmak.
- Kaymak sameAs Kaymak.
- Kaymak sameAs カイマク.
- Kaymak sameAs Kajmak.
- Kaymak sameAs Kajmak_(Turcja).
- Kaymak sameAs Kaymak.
- Kaymak sameAs m.0c2hn_.
- Kaymak sameAs Q478654.
- Kaymak sameAs Q478654.
- Kaymak sameAs Kaymak.
- Kaymak wasDerivedFrom Kaymak?oldid=605745510.
- Kaymak depiction Poljorad_domaci_kajmak.jpg.
- Kaymak isPrimaryTopicOf Kaymak.
- Kaymak name "Kaymak".
