Definition of Kaymak and Paneer
Do you know What is Kaymak and Paneer. If you are looking for the definition of Kaymak and Paneer or want to know what is Kaymak and Paneer?, 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 Paneer, a kind of cheese, a South Asian cuisine, is an unaged cheese made by churning milk with vinegar, lemon juice or other acids. Both these products are unique in their own ways. Kaymak is a White colored dairy product and Paneer 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 Paneer has Milky flavor and a Fresh and Milky 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 Paneer is traced back to Afghanistan, India, Iran, South asian countries like Bangladesh, Bhutan, India, Maldives, Tajikistan.