Kaymaklı Underground City Large Room
Kaymaklı means "containing kaymak" in Turkish language, Turkish, kaymak being a Turkish creamy dairy product. Kaymaklı may also refer to: *Kaymaklı Monastery, a 15th-century Armenian monastery near Trabzon, Turkey *Kaymakli Underground City, Cappadocia, Turkey *Kaimakli, a large suburb of Nicosia, northern Cyprus **Küçük Kaymaklı Türk S.K., a football team based there *Kaymaklı, İliç {{Disambiguation ...
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Kaymak
Kaymak, sarshir, or qashta/ashta ( ; or ; ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq. The traditional method of making kaymak is to boil the raw 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, because of milk protein fibers) and a rich taste. Etymology The word ''kaymak'' has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written records of the word ''kaymak'' is in the of Mahmud al-Kashgari. The word remains as in Mongolian, which refers to a fried clotted cream, ...
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