Definition of Curd and Kaymak
Do you know What is Curd and Kaymak. If you are looking for the definition of Curd and Kaymak or want to know what is Curd and Kaymak?, then this is where you will fetch your answers. Well, in simple terms Curd is a soft, white substance formed when milk coagulates, used as the basis for cheese. 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. Curd is a White 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. Curd bears Sour flavor with a Fresh and Sour smell aroma whereas Kaymak has Creamy and Milky flavor and a Milky aroma. The color, flavor and the aroma of these products depict their origin. Curd originated in Unknown, whereas origin of Kaymak is traced back to Central asian countries like kazakhstan, kyrgyzstan, tajikistan.