What is a kaymak, a variety of cooking recipes. Nutritional value of a dairy product, chemical composition. Benefits and harms when consumed, recipes and interesting facts. The benefits of kaymak cream have been proven when introduced into the diet of the elderly, athletes, patients weakened by the disease, small children, and pregnant women. It is desirable that the latter be given a dairy product in the form of a dessert, sweetened, after prolonged heat treatment in an oven or oven.
Contraindications and harm of kaymak
The development of an allergy to a dairy product is not excluded. True, it was noted that the negative reaction of the body was often caused not by the fermented foams themselves, but by additional ingredients that were introduced to improve the taste.
Salty kaymak can cause harm in case of impaired renal function, atherosclerosis, gout. If you have a history of similar conditions, then you need to choose cheese with a minimum amount of salt or sweet. Avoid getting familiar with a new taste for celiac disease.
It is recommended to limit the use of those who dream of losing weight, obesity, with a tendency to constipation and increased flatulence.
Curd mass prepared according to an express recipe from homemade sour cream is not given to young children and pregnant women.
Kaymak recipes
Fermented foams are served with pancakes and dumplings, smeared on bread? as butter, it is introduced as an ingredient in filling for pies, soups, cereals and sauces.
Recipes from kaymak at home:
- Soft cheese … Kaymak, made according to a Tatar or Balkan recipe, is thrown into a colander to glass excess liquid, and then wrapped in gauze folded in several layers and put under a press for 6-8 hours. If the cheese is planned to be made according to the recipe of the Don Cossacks, then the foams are browned until a dense crust forms. Put the cream with a crust on ice, cool, and then put it in the refrigerator for 3-5 hours. Then they interrupt everything with a mixer, let it stand for an hour, and only then remove the excess liquid. The thick is wrapped in cheesecloth and, as already described, is removed under oppression. When stirring the curd, you can add spices or dry herbs.
- Kaymak pie … Fast yeast, 1 tsp, pour 3 tbsp. l. boiled warm water, diluted, left to come up for 15 minutes. Mix the activated yeast with warm boiled milk (slightly less than half a glass), drive in 1 egg, add 1 tsp. granulated sugar and half the salt. Pour in flour - about 350 g, knead the elastic dough. They clean it up for 1 hour, crumple it, let it brew again, covering it with gauze so as not to wind up. At this time, you can do the stuffing. Eggs, 3 pieces, are interrupted with granulated sugar and salt. The amount of loose components is at the tip of the knife. You can take a little more sugar, since the cheese is salty in itself, but without salt, you cannot get foam from the eggs. Fresh kaymak is poured into the egg mass, which in structure resembles a cheese mass. Stir until smooth and refrigerate. Preheat the oven to 180 ° C, put a baking sheet in it for 2-3 minutes. Then they grease it with sunflower oil, lay out a layer of rolled dough, form sides, pour out the filling. Cover with a thinner sheet of dough, pinch carefully and pierce the holes with a fork so that the dough does not burst during baking. Bake for 25 minutes, remove from the oven, prick again with a fork and put in the oven for another 10-15 minutes. Serve the cake chilled so that the filling does not spread.
- Waffle cake … Combine 1, 5 cups of flour, 1 - milk, half diluted with water, 1 egg, 1 tbsp. l. granulated sugar, baking powder on the tip of a knife (or 1/2 tsp soda, slaked with lemon juice). The resulting dough should resemble thick sour cream in consistency. The surface of the waffle iron is coated with sunflower oil and the waffles are baked. Cool down. Kaymak is mixed with finely chopped apricots, wafers are filled with filling. The top is poured with melted caramel, allowed to harden and decorated with hot chocolate. Before serving, the dessert is removed for 3-4 hours in the refrigerator. To make caramel, melt 400 g of sugar in a skillet so that it does not burn. When it turns into molasses, pour in a thin stream of warmed milk with butter - 300 ml and 45 g. Stir. Apply to the waffles until the caramel hardens.
- Custard … Kaymak, made according to a quick recipe, 3 glasses, beat with a mixer until the volume increases by 1.5-2 times, add grated chocolate and put it back in the refrigerator.
- Salad … Pour kaymak - 3 tablespoons, spinach - 20 g, 1 tomato into a deep salad bowl. Mix, sprinkle with chia seeds. Season with olive oil and balsamic vinegar.
- Khanum … Break the egg, pour 300 ml of water, add some salt - beat everything. Pour flour in a thin stream and knead the hard dough. Remove to stand under cheesecloth. Cut into small pieces 3 potatoes, 2 onions, mix with 500 g of chopped beef or minced meat, a third glass of dense kaymak. Seasonings are poured in - cumin, allspice and black pepper. The dough is rolled out in a thin layer, the filling is laid out on top, the roll is rolled up. Put it in a double boiler for 40 minutes. Warm cake is greased with butter. Served with liquid kaymak.
- Avocado salad … Lettuce leaves are laid out at the bottom of the salad bowl (you can use an iceberg). Mix separately: 3 diced tomatoes, avocado, 2 cucumbers (peel, remove large seeds), 100 g pitted olives and 100 g kaymak. Season with lemon juice. Spread on lettuce leaves, sprinkle with sesame seeds and sunflower seeds.
Kaymak can be added to any salads, soups or hot dishes. You can return to liquid again by stirring with water. Only to quench your thirst with such a drink will not work - too high fat content and pronounced salty taste.
Interesting facts about kaymak
Historians who study the cuisines of different nations believe that this dairy product is one of the most ancient. The peoples of Central Asia, the Balkan Peninsula, Crimea, the Caucasus, the Volga region and Bashkiria consider it a national dish.
There are more than 100 recipes for making fermented foams, and sometimes you can only recognize the original product by its name. The safest is considered to be kaymak, prepared according to the Azerbaijani recipe. Boiled milk is used as a raw material.
Kaimak is practically the only dairy product that the representatives of the Mongoloid race assimilate. And in Turkey, cheese with honey is considered a traditional breakfast.
How to cook kaymak - watch the video:
It is impossible to make a real kaymak at home due to the lack of fatty fresh milk. But this does not mean that acquaintance with a new taste will have to be postponed until traveling to the regions where it is made. On the territory of the former CIS in supermarkets you can find thermo-packaging with Kaymak cheese or plastic jars with fermented milk froths. Such products can be safely introduced into the diet of consumers of all categories.
