Source: Atlas Obscura
A condiment made of 60 percent milk fat can hardly be bad. But once it arrives to the table in a sleek roll drizzled with local honey, it’s legendary. Perhaps that’s why some form of the creamy treat known in Turkey as kaymak has spread throughout the Balkans, the Middle East, and even India.
The traditional method of making the dish is to slowly simmer milk—preferably from the water buffalo—over low heat for about two hours. The cream, which…