--- title: Kaymaklı Dried Clotted Cream slug: kaymakli-dried-clotted-cream-5b9e3 url: /detay/kaymakli-dried-clotted-cream-5b9e3 type: article language: English entity: primary: Kaymaklı Dried Clotted Cream type: article disambiguation: Kaymaklı Dried Clotted Cream: Authentic Turkish dairy delight. Protected designation of origin. categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi - name: General Knowledge slug: genel-kultur url: /kategori/genel-kultur tags: - Dried Clotted Cream - Kaymaklı - Traditional Production - Geographical Indication - Nevşehir author: Melahat Pamuk created_at: 2025-07-02T15:00:57.731978+03:00 updated_at: 2025-08-01T09:57:39.254545+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/07/02/K7xQi50NzfAU9xRNSanTCgvl6ZmhjmRw.jpeg --- # Kaymaklı Dried Clotted Cream ## KURE Information Cards ![ebcb0395-32bf-436a-bc2f-9cb6b74cd58e.jpeg](https://cdn.t3pedia.org/media/uploads/2025/07/02/4OO5IgzXvFIz0SozhaQXOl2vfWX0oS10.jpeg) *Kaymaklı Dried Clotted Cream* | Field | Value | |-------|-------| | Registration Number(Text) | 1090 | | Registration Date(Text) | April 21-2022 | | Main Ingredient | Cow's Milk | | Type of Registration | Designation of Origin | | Product Category | Dairy Products Other Than Cheese and Butter | | Origin(s) | Nevşehir,Kaymaklı | ## Article Content **Kaymaklı dried clotted cream** is a traditional dairy product with a geographical indication registration (Registration No: 1090, dated 21.04.2022), specific to the town of [Kaymaklı](/en/detay/kaymakli-coregi-fdf34/llms.txt) in the central district of [Nevşehir Province](/en/detay/nevsehir-il-9/llms.txt), Türkiye. It is produced from cow’s milk and has a consistency similar to butter, with high protein and milk fat content. It is porous, dry, light, firm, and characteristically shaped like a half-moon. Chemically, it contains a minimum of 17.41% and a maximum of 20.54% protein, and a minimum of 68.88% and a maximum of 72.89% milk fat. The product is classified under the category of “dairy products other than cheese and butter” and is a “designation of origin” type. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/07/02/0Qa96S9Gs7msU3FLHGGHltc19XOaiHuc.jpg) *Dry Clotted Cream Production Stage (Anadolu Agency)* ### **Historical and Cultural Significance** [Kaymaklı dried clotted cream](/en/detay/kaymakli-kuru-kaymagi-bf70a/llms.txt) has a long-standing history and holds an important place in the culinary culture of the town of Kaymaklı. Since 2006, the traditional “Kaymak Festival” has been held in the region. ### **Traditional Production Method** 1. **Milk Preparation:** Milk is collected early in the morning from cows raised within the geographical boundaries and filtered using a fine white muslin cloth in food-grade containers. 2. **Boiling:** The milk is boiled in an underground tandır (a traditional earthen oven) known as a “tandır house” (60 cm deep, 62 cm in diameter; single chamber with a window). The tandır is fueled with straw and animal manure. A copper cauldron (8-liter capacity) is placed on iron rods (65 cm long, 3 cm wide) crossed over the tandır for boiling. Once boiling begins, the cauldron is removed after 5 minutes. 3. **Foaming and Resting:** A copper tray (63 cm diameter, 3.5 cm deep) is placed over the embers in the tandır. The milk is poured onto the tray by foaming it with a ladle raised from 10 cm to up to 1 meter in height in stages. This foaming process creates the product’s porous texture. The tandır’s ground-level chimney is covered with cloth to control the fire, and the milk is rested over the embers for 6–7 hours. 4. **Cream Removal and Shaping:** The cream layer formed on the milk is separated with a knife from the edge of the tray. It is then folded into a half-circle shape using a rolling pin that is 1 meter long and 1 cm in diameter. 5. **Drying:** The fresh cream is placed on a specially made perforated sieve (40 cm radius, 30 cm height; 0.8 cm diameter holes; wooden-framed, leather-stitched). The perforated structure of the sieve enables air circulation for even drying. The cream is dried for 24 hours in a cool (4–12°C), hygienic environment away from direct sunlight. This step requires expert skill. ### **Storage and Serving** - It can be stored fresh in a refrigerator at +4°C for up to 14 days. - If the cold chain is maintained, it can be preserved between -1°C and -18°C for up to 1 year. - It is sold in half-moon shapes in food-safe packaging. - It is traditionally served in small slices with honey poured over. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2025/07/02/N9CFwfDXtlEoqJ2S0IMsBHhkEJf3rXdK.jpg) *Dry Clotted Cream Serving (Anadolu Agency)* ## Academic Sources and References 1. AHİKA (2025). Current Status and Investment Opportunities Report of Nevşehir Districts – Revised V9.https://www.ahika.gov.tr/assets/upload/dosyalar/nevsehir-ilceleri-mevcut-durum-ve-yatirim-firsatlari-raporu-revize-v9---lq.pdf 2. Anadolu Agency (2025). The Laborious Journey of Milk to Becoming a Natural Wafer.https://www.aa.com.tr/tr/yasam/sutun-dogal-gofrete-zahmetli-yolculugu/758289 3. Turkish Patent and Trademark Office (2025). Geographical Indication Details – 4428.https://ci.turkpatent.gov.tr/cografi-isaretler/detay/4428 4. Turkish Patent and Trademark Office (2025). Geographical Indications – C068D0E6-C111-4D13-865A-0F4EB54854EF.https://ci.turkpatent.gov.tr/Files/GeographicalSigns/c068d0e6-c111-4d13-865a-0f4eb54854ef.pdf ## Related Articles - [Nevşehir Castle](//detay/nevsehir-castle-ea28a/llms.txt) - [Nevşehir Simidi](//detay/nevsehir-simidi-fcdf7/llms.txt) - [Nevşehir Testi Kebab](//detay/nevsehir-testi-kebab-ac7b1/llms.txt) - [Isparta Rose](//detay/isparta-rose-709b8/llms.txt)