Kaymaklı Dried Clotted Cream

Kaymaklı dried clotted cream is a traditional dairy product with a geographical indication registration (Registration No: 1090, dated 21.04.2022), specific to the town of Kaymaklı in the central district of Nevşehir Province, Türkiye. It is produced from cow’s milk and has a consistency similar to butter, with high protein and milk fat content. It is porous, dry, light, firm, and characteristically shaped like a half-moon. Chemically, it contains a minimum of 17.41% and a maximum of 20.54% protein, and a minimum of 68.88% and a maximum of 72.89% milk fat. The product is classified under the category of “dairy products other than cheese and butter” and is a “designation of origin” type.

Dry Clotted Cream Production Stage (Anadolu Agency)

Historical and Cultural Significance

Kaymaklı dried clotted cream has a long-standing history and holds an important place in the culinary culture of the town of Kaymaklı. Since 2006, the traditional “Kaymak Festival” has been held in the region.

Traditional Production Method

1. Milk Preparation: Milk is collected early in the morning from cows raised within the geographical boundaries and filtered using a fine white muslin cloth in food-grade containers.
2. Boiling: The milk is boiled in an underground tandır (a traditional earthen oven) known as a “tandır house” (60 cm deep, 62 cm in diameter; single chamber with a window). The tandır is fueled with straw and animal manure. A copper cauldron (8-liter capacity) is placed on iron rods (65 cm long, 3 cm wide) crossed over the tandır for boiling. Once boiling begins, the cauldron is removed after 5 minutes.
3. Foaming and Resting: A copper tray (63 cm diameter, 3.5 cm deep) is placed over the embers in the tandır. The milk is poured onto the tray by foaming it with a ladle raised from 10 cm to up to 1 meter in height in stages. This foaming process creates the product’s porous texture. The tandır’s ground-level chimney is covered with cloth to control the fire, and the milk is rested over the embers for 6–7 hours.
4. Cream Removal and Shaping: The cream layer formed on the milk is separated with a knife from the edge of the tray. It is then folded into a half-circle shape using a rolling pin that is 1 meter long and 1 cm in diameter.
5. Drying: The fresh cream is placed on a specially made perforated sieve (40 cm radius, 30 cm height; 0.8 cm diameter holes; wooden-framed, leather-stitched). The perforated structure of the sieve enables air circulation for even drying. The cream is dried for 24 hours in a cool (4–12°C), hygienic environment away from direct sunlight. This step requires expert skill.

Storage and Serving

• It can be stored fresh in a refrigerator at +4°C for up to 14 days.
• If the cold chain is maintained, it can be preserved between -1°C and -18°C for up to 1 year.
• It is sold in half-moon shapes in food-safe packaging.
• It is traditionally served in small slices with honey poured over.

Dry Clotted Cream Serving (Anadolu Agency)