Kaymak or kajmak is a creamy dairy product, similar to clotted cream, made all over the Middle East, Southeast Europe, Iran, Afghanistan, India and Turkey. It is made from the milk of water buffalos in the East or of cows in the West. 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. It 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, mildly sour taste (depending on how long it matured). Southeast Europe Kaymak is almost always produced in the traditional way, in private households, and can be bought only on open markets; industrial production is low and not of as good quality. The best brands come from mountain cattle farms. Ka