Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, Turkey , Balkan countries, some Caucasus countries, Turkic regions, Iran and Iraq.
When prepared properly, kaymak tends to have a taste that is slightly sour, but still pleasing.
The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%.