Afyon Kaymağı

Associated with Afyonkarahisar, Afyon kaymağı is a type of milk cream distinguished by its thick consistency, bright white color, and slightly sweet aroma. It holds a special place among traditional Turkish dairy products. Although typically produced from buffalo milk, its high fat content and unique production techniques have earned it recognition as a significant gourmet delicacy both locally and nationally. Produced for centuries, Afyon kaymağı is not merely a breakfast item but also a versatile dairy product used in lokum, desserts, and various pastries. Its historical origins trace back to the Ottoman period, and it has acquired a distinctive character through the combination of Afyonkarahisar’s climate, pastures, and traditional production knowledge. In 2008, it received Geographical Indication Registration, officially recognizing its status as a local product.

^{Afyon Kaymağı} (AA)

The primary raw material for Afyon Kaymağı is buffalo milk. Buffalo milk is whiter in color and has a higher fat content than cow’s milk. Buffalo cream appears white, is richer in fat, more flavorful, and more durable. Cow’s cream, by contrast, has a slightly yellowish tint and lower fat content.

Its distinctive chemical properties include at least 0.5% protein, 0.5% carbohydrates, 0.5% ash, 60% fat, and 65% dry matter. The grasses on which the buffaloes graze, fed by the unique flora of Afyon province, along with poppy (hashkes) husks and other oily seeds such as sunflower and cotton, impart a distinctive flavor and aroma to the milk and consequently to the cream.

The production of Afyon Kaymağı is carried out under special hygienic conditions and in containers suitable for food contact (cream pans). The production process is labor-intensive and requires patience.

1. Buffalo milk is filtered and transferred into cream pans.
2. It is gently heated to a temperature of 92°C.
3. It is left to cool naturally for at least four hours, during which time the pans are covered with a clean cloth-like material to absorb condensation.
4. The pans are then moved to a cold room maintained at a temperature of at least 4°C and left to rest for a minimum of 12 hours. The product is formed within 12 hours under cold conditions.
5. The cream layer is separated from the pan using a sharp, pointed tool made of stainless steel.
6. The detached cream is gathered by hand, inverted into the milk, and then packaged.

Afyon Kaymağı can be consumed at breakfast alongside jams and honey. However, its primary use is in desserts. It is inseparable from Afyonkarahisar’s famous ekmek kadayıfı and considered an essential component of this pastry. Additionally, it is frequently used in tel kadayıf, quince dessert, and even baklava. Kaymaklı lokum is a local variety of lokum from Afyonkarahisar, prepared by inserting cream between layers of lokum. Cream is also used in the lokum and confectionery industries. It is also known as an indispensable ingredient in pumpkin desserts.

The production of Afyon Kaymağı is monitored by an official inspection body. This body consists of experts from the Afyonkarahisar Municipality Inspection Directorate, the Afyonkarahisar Provincial Directorate of Agriculture and Forestry, the Faculty of Food Engineering and Veterinary Medicine at Afyon Kocatepe University, and the Afyonkarahisar Chamber of Commerce and Industry, coordinated by the Afyonkarahisar Chamber of Commerce and Industry. Inspections are conducted annually, or whenever necessary or upon complaint. Inspection criteria include verification of the geographical area of production, control of the milk’s origin, monitoring of the production method, and, if required, laboratory analyses (protein, carbohydrates, ash, fat, dry matter). The registering institution manages legal procedures to protect these rights.