Calories in 1 pat
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Calories in 1 tbsp
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Calories in 1 cup
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Calories in 1 stick
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% Fat Content
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Trans Fat
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0.00 g
Vitamin B3 (Niacin)
Not Available
Vitamin B9 (Folic acid, Folate)
Not Available
Vitamin C (Ascorbic acid)
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Vitamin D (D2+D3)
Not Available
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
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Water
32.40 g
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Health Benefits
Helps White blood cells, Improves metabolism rate, Helps to maintain blood pressure, Protects gastrointestinal tract, metabolism, cardiovascular and nervous systems, Stimulates brain and its functions
Aids intestinal infections, Lactose Intolerants, Reduces cholesterol, Prevents Cancer
Other General Benefits
Boosts immune system, Presence of calcium, Presence of calcium makes teeth strong & healthy
Aids intestinal infections, Lactose Intolerants, Reduces cholesterol, Prevents Cancer
Skin Care
Natural moisturizer, Treats fine lines and wrinkles
Adds brightness to skin, Exfoliates dead skin from body, Lightens the skin tone, Nourishes with a soft, supple and a glowing skin
Hair Care
Stimulates hair growth, Reduces hair fall
Excellent hair conditioner
Nutritional Importance & Uses
Uses
NA
A good feed for chickens, pigs or dogs, Soak chicken or fish in soured milk to help tenderize the meat, Soothes your feet, Use it as a base for homemade marinade, Use it as base for smoothies
Nutritional Importance
Good source of Vitamin B-12, Good source of Calcium, Good source of protein, Contains good amount of Vitamins, Good source of Riboflavin
Good source of Calcium, Rich in probiotics
Kaymak and Soured Milk Allergy Symptoms
Abdominal bloating, Abdominal cramps, Abdominal pain, Diarrhea, Flatulence or gas, Itchy Skin rashes, Nausea, accompanied by vomiting
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What is
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.
Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation.
Color
White
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Kaymak and Soured Milk Flavor
Creamy, Milky
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Kaymak and Soured Milk Aroma
Milky
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Vegetarian
Yes
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Origin
Central asian countries like kazakhstan, kyrgyzstan, tajikistan
Africa
Ingredients
Homogenized Milk, Whipped cream
Lemon, Milk, Vinegar
Fermentation Agent
Not Applicable
Not Applicable
Things you need
Container, Large pot, Pyrex dish, Shallow pan
Container
Preparation Time
24 hours
5 minutes
Aging time
Not Available
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Refrigeration Temperature