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Kaymak
Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalos, cows, sheep, or goats in Central Asia, the Balkans, Turkic regions, Iran and Iraq.
The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact due to milk protein fibers) and a rich taste.
==Etymology==
The word kaymak has Central Asian origins, possibly formed from the verb kay-mak, which means melt and molding of metal in Turkic.〔http://www.nisanyansozluk.com/?k=kaymak〕 The first written records of the word kaymak is in the well-known book of Mahmud al-Kashgari, Kutadgu Bilig.〔 The word remains as ''kaylgmak'' in Mongolian, and with small variations in Turkic languages as ''qaymaq'' in Azerbaijani,〔:az:Qaymaq〕 ''qaymoq'' in Uzbek,〔http://www.kurgun.com/sozlukler/index.php?a=srch&d=22&id_srch=7dee460f83863ee737c735e21067b92c&il=tr&p=1〕 каймак in Kazakh, Kyrgyz,〔http://www.sozduk.kg/index.asp?gorev=sozluk〕 ''kaymak'' in Turkish and Turkmen.〔 However in these languages noun form of the word is not reserved for the produced end product, but it refers to the clot of any milk formed after boiling.
A possible Sumerian origin to the word has been proposed since the word Gaimar\Kaymar which means clotted cream in Iraqi Arabic resembles the ancient Sumerian word "Gamur" which means cheese〔http://psd.museum.upenn.edu/epsd/epsd/e1482.html〕 Therefore, a Southern Mesopotamia origin is also likely.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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