Mountain Village
150 g
AED 20
There is nothing quite as tasty, sweet and aromatic as kaymak, and while some just like to savor in all its delights, others might wonder what it actually is and how its made? With its velvety texture, rich taste that leaves you wanting more and more, and a smell that will make your mouth water, this creamy delicacy is really something special. Describing kaymak with words is almost impossible, but we are going to try nevertheless. 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. Kaymak has a high percentage of milk fat, typically about 60%
Pasteurized Cow Milk, Milk Cream
Store in 0 °C to -4°C
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