Definition of Kaymak and Junket
Do you know What is Kaymak and Junket. If you are looking for the definition of Kaymak and Junket or want to know what is Kaymak and Junket?, 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 Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. It might best be described as a custard or a very soft, sweetened cheese. Both these products are unique in their own ways. Kaymak is a White colored dairy product and Junket is Not Available 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 Junket has Not Available flavor and a Not Available 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 Junket is traced back to American, Denmark.