The origins of clotted cream, kaymak from Turkey or kaimaki from Greece?

Clotted cream is a thick cream that is popular in many parts of the world, including the UK, the US, and Australia. Its origins, however, can be traced back to the West Country of England, where it has been made for hundreds of years. The first recorded mention of clotted cream was in the early 17th century, in a recipe for 'clouted cream' from a cookbook by Sir Kenelm Digby.

Kaymak, on the other hand, is a creamy dairy product that is popular in Turkey, Iran, and other parts of the Middle East. Its origins can be traced back to Central Asia, where it was traditionally made by nomadic tribes. Kaymak is made by heating milk and then skimming off the cream that rises to the top. The cream is then left to cool and thicken before being served.

Kaimaki is a similar dairy product that is popular in Greece and other parts of the Balkans. Like kaymak, it is made by heating milk and then skimming off the cream that rises to the top. Kaimaki is typically served with honey or other sweeteners, and is a popular dessert in many parts of Greece.