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kajmak - traduction vers Anglais
.jpg?width=200 "Palenta}}, cornmeal mush with kajmak and bacon")
![Traditional wooden bowls for making and storing kaymak ([[Ethnographic Museum, Belgrade]])](https://commons.wikimedia.org/wiki/Special:FilePath/Traditional wooden bowls for making kaymak.jpg?width=200 "Traditional wooden bowls for making and storing kaymak ([[Ethnographic Museum, Belgrade]])")
Wikipédia
Kaymak, sarshir, or qashta/ashta (Persian: سَرشیر Saršir; Arabic: قشطة Qeshta or قيمر Geymar), 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 countries of the Levant, Turkic regions, Iran and Iraq. In Poland, the name kajmak refers to a confection similar to dulce de leche instead.
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.
