Kaymak - what is this? Try it and you will not regret it

It can be said that all people in one form or another consume milk or its derivatives. A sad exception is only those who do not have the enzymes necessary for the cleavage of this product. Some do not like milk itself, do not drink kefir - but willingly eat cheese and eat ice cream. It would seem that the new can be learned about a product familiar from childhood? All that can be obtained from it has long been tried, the favorite derivatives have been found, those variants that did not lie "on the heart" (but rather on the stomach) were rejected. However, there are still little-known dairy products, which, however, are worth paying attention to, since they can please us with unexpected taste characteristics.

This you have not eaten yet

Among them, we can mention a mysterious culinary phenomenon called kaimak. What it is is difficult to describe. And first of all, because it does not have a strictly established consistency. This product can resemble sour cream, or very much like cottage cheese, or be the density of butter. It all depends on where and how the kaimak is made. "Authors" of this dish consider themselves Crimeans, Tatars, Volga residents, Tajiks, Bashkirs and Caucasians - all these peoples have something that looks like a kaimak. What this dish can be called otherwise is already details. However, the recognized "homeland" of this product is the Balkans, where it is very popular, where up to now, carefully store all the secrets of its production.

Question of terminology

Bashkir and Tatar culinary specialists called kaimak called the usual sour cream. The only difference: it is removed manually, with sour milk. The base can be a steam room, and can be pre-heated. On the Don, these products are milk foams, baked and stewed in the oven; They are laid out layer by layer and have a ruddy and magnificent appearance. Some manufacturers fold this way kaimak, that this dish begins to resemble a roll.

How to do it

If we adhere to the generally accepted point of view, the Balkan version should be considered the most "correct" one. Then this will be a completely different kaimak. The recipe for its preparation necessarily includes boiling milk, which is very long removed thick thick cream and put into a container. It, in turn, must be necessarily clay. The filled vessel lasts several days warm. In the end, you get an airy, light and gentle mass of cream shade.

Plus to taste advantages: than kaimak is useful

Note that this product is not only pleasant in use. Many nutritionists note the undoubted benefits that kaimak brings. That this milk derivative is very useful, was also known by its ancient "inventors". We can say that this is a highly vitaminized product, which also contains a lot of essential trace elements: molybdenum, iodine, phosphorus, potassium, cobalt and calcium. And although the kaimak is quite nutritious (it can easily be attributed to high-calorie food), it is very easy to use in use, as it is fully digested and does not "lay down" on the stomach. And its beneficial effect on digestion and metabolism pushes back the dubious harm from nutrition. Those who suffered from, for example, forced intake of antibiotics, he quickly restores the killed microflora. So for pregnant and lactating women and for newborns, it is simply irreplaceable.

An unusual dish in the form of the usual cheese

Most often this Balkan product still has a creamy-like or oily consistency. There is also a variant similar to cottage cheese. However, you can also find the cheese "a la kaimak." It is like a cream and is produced mainly in Serbia. There, it began production mainly for the production of cheese cakes and confectionery use. However, Japanese restaurants quickly took him into service and introduced into the land, rolls and other delicacies of the country of the Rising Sun. Cheese kaimak is externally similar to the usual melted cheese, but to taste it is much more interesting.

Kaimak: we prepare ourselves

If there is a desire, you can try to make yourself in the kitchen kaimak. The recipe is simple and completely accessible. In total, three quarters of fatty (33%, not less) cream and a little sour cream will be needed.

Half a liter of cream is poured into a ceramic bowl and put in a preheated oven. In the process of languishing on them a ruddy crust will form - those very desired foams. They should be removed as they accumulate and spread out layer by layer in a bowl. An hour and a half or two crusts will form. The remaining quarter of a liter of cream boils and mixes (in a cooled form) with sour cream. The resulting mass should be slowly poured into the foam and left overnight, covered with a lid. If the heating season has already come - place a bowl on the battery. If the summer and the nights are hot - there is no need to take additional efforts. But if the off-season - it is better to include in the kitchen heater, so that it was warm. In the morning, the contents of the vessel will become thick, but for greater density it is better to place it in the refrigerator for a couple of hours.

If there is an internal protest of foam in you (heavy childhood memories, for example, although these are completely different foams), there is an alternative way. 400 ml of cream fattier mix with 15 grams of vanilla and 200 grams of plain sugar. The saucepan is put on a slow fire, then the contents boil up to the likeness of thick sour cream. Having reached the necessary state, remove the container from the fire and cool it, placing it in a basin with cold water. Cool the mixture should be beaten, drip by adding lemon juice. When the kaymak (the photo shows well the consistency to be achieved) will turn white and thicken, pour a glass of whipped cream into a thin trickle, mix everything and put it in the refrigerator.

It remains to bake pancakes, pies or pancakes. In extreme cases - buy fresh biscuits at the nearest store. And arrange a tea party, spreading pastries with the received kaimak.