Kaymak
A very rich an delicious dairy food, kaymak (cream of milk) makes an excellent company to honey. Unfortunately, people who have a salad as a meal black listed it on account of its high fat content.
The best kaymak is made using buffalo milk. First milk is boiled, stirred continuously to keep it from boiling over. After a brief while, it is poured into large flat containers and placed over a very low coal fire. After a couple of hours, it is covered and set aside for 5-6 hours to settle. During this period, the fat and other solids in milk build up a thick layer on top of the more watery part. This layer of fat is called kaymak. Kaymak is finally made to cool, and offered immediately for sale.
One can tell a genuine buffalo cream from its pure "mastic white" color. That such a white and delicious food actually comes from a wild-looking animal with dark skin and horns that loves to play in muddy waters might surprise some.
The water buffalo, as it is called in English, is three times less productive than the cow and not everybody can milk it. Should someone other than their caretaker attepmt to milk them, buffaloes can behave capriciously and hold their milk.
