Kaimak – what is it, step-by-step recipes for making cream cheese at home with a photo

The content of the article

• What is kaymak
• Structure
• Benefit and harm
• Views
• How do they do it
• How to make at home
• Kaimak Recipe
• Made of cream
• From milk
• Sadky Kaimak
• Vegetable salad with kaymak
• What to eat with

The extraordinary sour-milk product Kaimak is rarely found on store shelves and not everyone managed to try such an unusual treat. A tender, sweet or brackish mass is a cross between cottage cheese, sour cream and butter. It’s not only pleasant to eat, Kaimak is also incredibly healthy, has a high nutritional value.

What is kaymak

Among the famous national dishes of their homeland, residents of Central Asia can name kaimak, an amazing, unusual sour-milk product. It is difficult to meet such a treat in our stores, so few people know about it. Kaymak is a fatty milk product that varies in consistency, taste, and color. Depending on the region of manufacture and formulation, the milk derivative is:

• similar to thick sour cream, cream, cottage cheese;
• sour, sweet, salty, tasteless;
• white, light yellow, cream, brown.

Structure

Kaymak contains a huge number of vitamins, macro-, microelements, refers to products useful for the human body. The fat content of the product is about 40%, and the refreshment is also characterized by high calorie content. As a result of fermented milk fermentation, a special microflora is formed, which helps the treats to be easily absorbed, digested by the body. 100 g of unique cheese contains 6.1 g of protein, 23.5 g of fat, 1.19 g of carbohydrates. The product contains the following amount of chemical elements:

• A – 5.6%;
• B2 – 11.1%;
• B3 – 8%;
• B12 – 13.3%;
• H – 6.4%;
• calcium – 12%;
• potassium – 5.8%;
• phosphorus – 11.3%;
• iodine – 6%;
• molybdenum – 7.1%;
• cobalt – 8%.

Benefit and harm

Experts note the enormous benefits of this derivative of milk for children and adolescents during their active growth. Due to its high calcium content, the musculoskeletal system is supported. This element is important for the health of hair, nails, teeth. Doctors recommend increasing doses of calcium not only to children, but also to people of advanced age. After 50 years, it is important to maintain a sufficient amount to avoid brittle bones, failure of metabolic processes. Due to its high calcium content, a milk derivative is recommended for both young and older generations..

Another important element of the composition is phosphorus, which is necessary for the proper formation of bone tissue, the activity of the musculoskeletal system. Due to the lack of this element, the functioning of the nervous system and kidneys is disrupted, interruptions in the metabolic processes of the whole organism occur. Kaimak contains a large number in equal proportions of phosphorus and calcium, which bring full benefits, interacting with each other.

Iodine, potassium, vitamins, and other elements collectively support the work of all systems, organs of the human body. With the regular consumption of this fermented milk product, the following positive changes occur:

• improves the condition of the skin, hair, nails;
• immunity is strengthened;
• fatigue, irritability, depression are eliminated;
• visual acuity is maintained;
• increased appetite;
• proper heart function is ensured;
• metabolism improves;
• the digestive system normalizes;
• cerebral activity improves;
• white blood cell synthesis returns to normal.

Although the vitamin-mineral composition of kaimak is recognized as useful for people of any age, there are a number of contraindications to the use of this product. This derivative of milk adversely affects people who are overweight due to the high calorie content, properties of whetting appetite. Still, experts do not recommend enjoying this product for people with high cholesterol, with diseases of the pancreas, liver. With individual intolerance to dairy and dairy products, you should also not eat such products.

Views

Kaimak is prepared in Tajikistan, Crimea, Tatarstan, Bashkiria, the Volga region, in the Caucasus and the Balkans. Each nation has its own recipe for the preparation of this delicacy, but the Balkan version of the recipe is considered classic. Depending on the production technology, Balkan unique cheese is divided into several types:

1. Young. The product is characterized by white color, soft texture, slightly salty taste.
2. Middle. To obtain this version of the milk derivative, exposure is required during the day. The structure of the kaimak is dense, the color is yellow, the taste of the treat will be spicy.
3. Old. The recipe for the production of such products provides an exposure of 1 to 2 months. Finished products are dense, sour-salty taste, yellow.

How do they do it

To make a unique cheese, you only need milk. The higher its fat content, the better the treat will come out. A traditional Balkan product is obtained after heating the raw material to 80-90 degrees. Heated milk is poured into shallow bowls, cooled. After 12-15 hours, foam is removed from the surface. It is laid out in wooden tubs, added, cooled and served to the table. To give a piquant taste, the fermented milk product is kept warm for several days. Industrial production differs only in volumes, and traditional technology is respected..

How to make at home

There are several ways to prepare kaimak at home using technology from different countries. After heat treatment, a foam forms on the surface of milk, cream, sour cream, which becomes the raw material for kaimak. Cow’s milk or cream is often used for cooking, but recipes with sheep dairy can be found..

Kaimak Recipe

If in your area it is difficult to buy an amazing sour-milk product, make it yourself. To make kaymak at home, you will need a minimum of ingredients – fat cream, sour cream or whole milk. The cooking process is not complicated, but troublesome. Use one of the following methods. There are options that are ready in a few hours, while others may take a whole week to cook..

Made of cream

• Time: 30 hours.
• Servings Per Container: 3-4 Persons.
• Calorie content: 750 kcal / 100 g.
• Purpose: fermented milk product.
• Cuisine: Balkan.
• Difficulty: medium.

To turn the usual cream into a delicious treat you will need to wait more than a day, but your patience will be rewarded with delicate, tasty and healthy fermented milk products of our own production. After solidification, the mass will become thick, similar to oil. If you want to make kaymak sauce, slightly warm the milk derivative. It will again become homogeneous and fluid, convenient for future use..

Ingredients:

• high fat cream – 1 l;
• kefir – 0.5 l.

Cooking method:

1. Pour the cream into a wide ceramic bowl and place the dishes in the oven. The layer should be about 1.5 cm. Strain them at a low temperature until a brown foam forms.
2. Take a clay pot, transfer the resulting foam into it.
3. Repeat the procedure until the foam forms on the surface..
4. Leave the collected mass warm for 24 hours, combining with kefir, and then send to the refrigerator.
5. The mass must cool, after which it can be eaten.

From milk

• Time: 16 hours.
• Servings Per Container: 5-6 Persons.
• Calories: 750 kcal / 100 g.
• Purpose: fermented milk product.
• Cuisine: Balkan.
• Difficulty: medium.

For the next option you will need whole fresh milk. Use a natural product, without preservatives and any processing. The taste and aroma of the finished dish directly depend on the quality of the raw materials. After cooling, the product solidifies, becomes similar in texture to butter. A piece of kaimak plastered on a lush chunk of warm tortilla will give true pleasure to connoisseurs of tasty and simple food..

Ingredients:

• fresh milk – 5 l.

Cooking method:

1. Boil milk, pour boiled liquid into small open containers (about 350 ml in volume). Leave on for 15 hours covered with gauze.
2. Take a small vessel or jar, collect milk foam in a steel container. You need to collect carefully, without mixing the contents of the container.
3. Beat the mass with a mixer to make it homogeneous.
4. Put the container in a water bath and heat the mass, but do not bring to a boil. Don’t forget to stir.
5. If desired, the mass can be salted or sugar added.
6. Pour into a deep plate, cover and refrigerate.

Sadky Kaimak

• Time: 7 hours.
• Servings Per Container: 5-6 Persons.
• Calorie content: 750 kcal / 100 g.
• Purpose: fermented milk product.
• Cuisine: Balkan.
• Difficulty: medium.

Gentle sweet mass is an ideal addition to pancakes, pancakes and other pastries. This is an ideal spread for a warm cake or bread. The creamy consistency of the finished product will appeal to both children and adults. The cooking process does not require special knowledge and skills. Follow the instructions to get a delicious and surprisingly healthy fermented milk product..

Ingredients:

• fat cream – 3 glasses;
• regular and vanilla sugar – to taste;
• lemon – 1 pc.

Cooking method:

1. Combine 2 cups cream and vanilla sugar and simmer over low heat until thickened..
2. Take a small amount of the mixture and drip it into cold water. If the cream has thickened, it’s time to remove the Kaimak from the stove.
3. Let the mixture cool and beat it with a mixer, gradually adding juice from 1 lemon.
4. Pour another glass of cream into the whipped mixture and whisk again.
5. Add sugar to taste if desired..
6. The mass must be kept in the refrigerator for 5 hours, after which it can be used for its intended purpose..

Vegetable salad with kaymak

• Time: 10 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 214 kcal / 100 g.
• Purpose: appetizer.
• Cuisine: Balkan.
• Difficulty: easy.

If you want to surprise your family and guests with an unusual and tasty salad, use the following recipe. The unusual combination of the soft creamy taste of Kaimak cheese, sour tomatoes and the original dressing will impress everyone who tries such a treat. Among the ingredients are chia seeds. If you were unable to buy them, replace the component with sesame seeds or flax seeds.

Ingredients:

• tomatoes – 2 pcs.;
• olive oil – 2 tbsp. l .;
• Kaymak – 4 tbsp. l .;
• spinach – 40 g;
• chia seeds – 2 tsp;
• balsamic vinegar – 2 tsp.

Cooking method:

1. Put greens in a deep salad bowl.
2. Dice Tomatoes.
3. Kaymak put in small slices with a spoon.
4. Season with oil and vinegar.
5. Sprinkle with chia seeds.

What to eat with

Kaymak can be eaten as a standalone dish in its pure form or sweetened with honey (jam) before serving. This milk derivative often complements pancakes, pancakes, dumplings, donuts. Sour-milk product is eaten along with cottage cheese casserole, pudding, washed down with tea or coffee. They serve a delicate delicacy to a variety of cereals. There are recipes for cooking vegetables in kaymak.

Kaimak curd cheese is used in Japan as part of sushi, rolls and other delicacies. The products of a creamy consistency for cheesecakes and other confectionery purposes are actively used. Kaymak is eaten in the form of a spread on bread or a cake, toasts. A fermented milk product is used to prepare sauces, dressings, eat with fruits and berries, and is added to fish, pork, lamb, chicken. You can find recipes for dough and kaimak salads.