Kaymak is so dangerous to health it should almost be illegal. A Balkan delicacy, kaymak’s made by skimming the cream off warmed milk, salting it and layering it, day by day in a barrel where it’s stored for a number of days or weeks. Essentially, it’s a salted clotted cream. Young, it’s mild and sweet, but as it ages it gets that ripe footy-socks-the-day-after-grand-final taste. I don’t know precisely what those footy socks would taste like, but weeks old kaymak comes close in my imagination.
Here’s a pic of The Man’s aunty making some at home, heating the milk on the stove –
Unlike clotted cream, kaymak is used as a savoury spread and an ice cream scoop of it is an optional extra on top of a serve of cevapi (skinless spiced sausages) or as the filling rolled in schnitzel with ham.
Here’s a pic of a standard lunch spread, with kaymak in the terracotta pots along with feta-type cheese and bread. This isn’t my photo, it’s borrowed from