Afyon Kaymağı

Afyonkarahisar is closely associated with Afyon Kaymağı, a type of milk cream that holds a special place among traditional Turkish dairy products. It is known for its thick consistency, bright white color, and slightly sweet aroma. 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. The production of Afyon Kaymağı has been sustained for centuries and it is not merely a breakfast item but also a versatile dairy product used in lokum, desserts, and various pastries. With historical roots extending back to the Ottoman period, this product has developed a distinctive character through the combination of Afyonkarahisar’s climate, pastures, and traditional production knowledge. In 2008, it officially gained the status of a local product through Geographical Indication Registration.

^{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 is white in hue, richer in fat, more flavorful, and more durable. Cow’s cream, by contrast, has a slightly yellowish tint and lower fat content.

The distinctive chemical properties of the product include at least %0.5 protein, %0.5 carbohydrate, %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 specialized hygienic conditions and in food-grade containers known as kaymak pans. The process requires patience and labor.

1. Buffalo milk is strained and transferred into kaymak 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 this time, the pans are covered with a clean cloth to absorb condensation.
4. The pans are then moved to a cold room maintained at a minimum of 4°C and left to rest for at least 12 hours. The product forms within 12 hours under cold conditions.
5. The cream layer is carefully separated from the pan using a sharp, pointed tool made of stainless steel.
6. The freed cream is gathered by hand, turned upside down in 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 is 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 the confection. Cream is also used in the lokum and confectionery industry. It is also known as an indispensable ingredient in pumpkin desserts.

The production of Afyon Kaymağı is monitored by an official oversight 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 origin of production, control of the milk’s source, monitoring of the production method, and, if required, laboratory analyses (protein, carbohydrate, ash, fat, dry matter). The registering institution manages legal procedures to protect these rights.