Dairy · Kay

Kaymak (pasteurised)

1% protein · 585 kcal

Per 100 g

585 kcal Energy

0.96 g Protein

3.31 g Carbs

63.1 g Fat

0 g Fibre

Gluten-free DAIRY Year round

Let’s cook with it → Invent something with it

What it is for

They bring creaminess, coolness and protein. Casein carries both fat and aroma, and it is also what binds heat and harshness — which is why yoghurt tames chilli and milk softens the tannin in tea.

Where it catches you out

Heat and acid together are the enemy. Casein collapses at pH 4.6 and whey protein denatures at 72 °C: never bring yoghurt near a boil, and shield milk with starch before it meets acid.

The knack

This is a fat-rich cream layer; weigh the kaymak added to a dessert rather than estimating by the spoonful.

Storage and health

How to keep it, and who it suits.

Keeping it

Refrigerate in a sealed container for 3-4 days; do not leave at room temperature for more than 2 hours.

Gluten-free

Plain kaymak is naturally gluten-free.

Allergen: DAIRY

Glycaemic index

This ingredient carries no meaningful carbohydrate, so it has no glycaemic index. On its own it will not move blood sugar; what you eat alongside it decides that.