What are the origins of clotted cream, kaymak from Turkey or kaimaki from Greece?

Clotted cream, kaymak, and kaimaki are all delicious dairy products that are popular in different parts of the world. While they share some similarities, each one has its own unique characteristics and origins.

Clotted cream is a thick, rich cream that is made by heating unpasteurized cow's milk and allowing it to cool slowly. The cream that rises to the top is then skimmed off and served with scones or other desserts. Clotted cream is a traditional English treat that has been enjoyed for centuries.

Kaymak is a similar dairy product that is popular in Turkey, as well as other countries in the Balkans and Middle East. It is made by boiling raw milk, cooling it, and then skimming off the cream that rises to the top. Kaymak has a slightly tangy flavor and a creamy texture that is perfect for spreading on bread or serving with meat dishes.

Kaimaki is a Greek dessert that is similar to clotted cream and kaymak. It is made by boiling goat's milk and adding sugar and cornstarch to thicken it. The resulting cream is then flavored with mastic, a resin that is commonly used in Greek desserts.

While the origins of these dairy products are not entirely clear, it is believed that clotted cream and kaymak have been enjoyed for centuries, while kaimaki is a more recent invention.

Clotted cream, kaymak, and kaimaki are all dairy products that are made by heating milk until the cream rises to the top and thickens. They are all similar in appearance and texture, but they have different flavors and origins.

Clotted cream is a traditional British product that is believed to have originated in the southwestern counties of Devon and Cornwall. It is made by heating full-fat cow's milk in a shallow pan over a low heat for several hours. The cream rises to the top and forms a thick, golden crust. Clotted cream is typically served with scones, pancakes, and other pastries.

Kaymak is a Turkish dairy product that is similar to clotted cream. It is made by heating full-fat cow's milk in a copper pot over a low heat for several hours. The cream rises to the top and forms a thick, creamy layer. Kaymak is typically served with bread, pastries, and desserts.

Kaimaki is a Greek dairy product that is similar to clotted cream and kaymak. It is made by heating full-fat goat's milk in a copper pot over a low heat for several hours. The cream rises to the top and forms a thick, creamy layer. Kaimaki is typically served with bread, pastries, and desserts.

It is difficult to say definitively which of these products is the oldest. However, it is likely that they all originated in the Middle East or Central Asia. These regions have a long history of dairy production, and the hot climate would have made it ideal for making clotted cream, kaymak, and kaimaki.

Today, clotted cream, kaymak, and kaimaki are enjoyed all over the world. They are all delicious and versatile dairy products that can be enjoyed in a variety of ways.