Definition of Quark and Kaymak
Do you know What is Quark and Kaymak. If you are looking for the definition of Quark and Kaymak or want to know what is Quark and Kaymak?, then this is where you will fetch your answers. Well, in simple terms Quark is a type of fresh dairy product, common for the cuisines of German-speaking countries made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained. 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. Quark 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. Quark 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. Quark originated in Germany, whereas origin of Kaymak is traced back to Central asian countries like kazakhstan, kyrgyzstan, tajikistan.