Definition of Kaymak and Curd
Do you know What is Kaymak and Curd. If you are looking for the definition of Kaymak and Curd or want to know what is Kaymak and Curd?, then this is where you will fetch your answers. Well, in simple terms Kaymak is a kind of concentrated cream, which is traditionally manufactured from buffalo or cow’s milk in Turkey. It is generally consumed with honey at breakfast and some traditional Turkish desserts. While Curd is a soft, white substance formed when milk coagulates, used as the basis for cheese. Both these products are unique in their own ways. Kaymak is a White colored dairy product and Curd is White colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Kaymak bears Creamy and Milky flavor with a Milky aroma whereas Curd has Sour flavor and a Fresh and Sour smell aroma. The color, flavor and the aroma of these products depict their origin. Kaymak originated in Central asian countries like kazakhstan, kyrgyzstan, tajikistan, whereas origin of Curd is traced back to Unknown.