What is Soured Milk and Kaymak?

Definition of Soured Milk and Kaymak

Do you know What is Soured Milk and Kaymak. If you are looking for the definition of Soured Milk and Kaymak or want to know what is Soured Milk and Kaymak?, then this is where you will fetch your answers. Well, in simple terms Soured milk is a food product, distinguished from spoiled milk, and is a general term for milk that has acquired a tart taste, either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. 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. Soured Milk 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. Soured Milk 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. Soured Milk originated in Africa, whereas origin of Kaymak is traced back to Central asian countries like kazakhstan, kyrgyzstan, tajikistan.