Soft kaymak cheese

The soft kaymak cheese acquired its original name thanks to the Turkic word ḳajmaḳ. It is worth noting that soft kaymak cheese is made from the product of the same name. At its core, kaymak is a fermented milk product that is distinguished by a unique production technology. In its appearance, the kaymak can resemble sour cream or cottage cheese.

Some researchers of world culinary traditions reasonably argue that the recipe for such a product as kaymak was invented in the Balkans. As a result of the research, data were obtained on the availability of an authentic method of manufacturing a product in the Balkan Peninsula.

However, in addition to this region, kaymak is especially popular and in demand on the territory of the states of Central Asia, as well as the Caucasus. It is also worth emphasizing that the technology of producing the fermented milk product kaymak comes together with the method of making another equally famous katyk drink.

Soft kaymak cheese is made on the basis of the eponymous fermented milk product, which is based on paired or boiled milk. At the initial stage of cheese production, kaymak is collected from the surface of cow's milk, which is folded in layers in pottery. Also, for the production of soft kaymak cheese, sheep milk can be used.

Soft kaymak cheese is considered the national food of such states as Serbia, Bosnia-Herzegovina, as well as Montenegro. According to the traditional home recipe, milk is heated in an oven, and then cream is removed from it, which is often salted to improve taste. The fresh kaymak stands out for its creamy hue, as well as its delicate consistency and pleasing milky taste.

Then the fresh border is placed in leather bags, where the product is kept for some time until the cheese mass is obtained. Aged soft kaymak cheese is distinguished by its sharp rich taste, as well as savoury aroma. the best soft kaymak cheese is believed to be produced on high-altitude farms and households.

Homemade soft kaymak cheese is considered an indispensable attribute of the Balkan national culinary tradition. A rare dish in the Balkans will do without the addition of traditional soft kaymak cheese. For breakfast, residents of the Balkans serve homemade kaymak cheese with freshly baked bread. Kaymak cheese is used as a snack or ingredient in fresh vegetable salads.

In addition, kaymak cheese is stewed with lamb or chicken. It is also worth noting that the magnificent and unusual taste of kaymak cheese can be emphasized and significantly improve taste, as well as increase the nutritional characteristics of the finished culinary product.