Definition of Clotted cream and Kaymak
Do you know What is Clotted cream and Kaymak. If you are looking for the definition of Clotted cream and Kaymak or want to know what is Clotted cream and Kaymak?, then this is where you will fetch your answers. Well, in simple terms Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts". While 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. Both these products are unique in their own ways. Clotted cream is a Not Available colored dairy product and Kaymak 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. Clotted cream bears Not Available flavor with a Not Available aroma whereas Kaymak has Creamy and Milky flavor and a Milky aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in Unknown, whereas origin of Kaymak is traced back to Central asian countries like kazakhstan, kyrgyzstan, tajikistan.