Talk:Kaymak

English language
I can appreciate that a person of Turkish heritage is an expert in Turkish foods. Please believe that I am an expert in the English language and tried to improve this article by editing it so that it was in correct English grammar and syntax. If you wish to revert this article again, go right ahead, and you will then be entirely responsible for its errors. I won't be correcting this any further. Accounting4Taste 18:13, 9 August 2007 (UTC)


 * Sorry, please continue improving the article. It wasn't my intention to revert your improvements. I just wanted to add the other 'common enough' name. DenizTC 19:01, 9 August 2007 (UTC)

Wrong Information
"Kaymak is also the thick foam at the top of a well-prepared Turkish coffee in Bulgarian, Serbian, Bosniak and Turkish."

The above statement is completely wrong. The foam on coffee is "köpük", not "kaymak". I took out the sentence. —Preceding unsigned comment added by Xommana (talk • contribs) 14:07, 5 January 2009 (UTC)
 * The above statement is correct with regards to Bulgarian, but it refers to the curdling on top of hot milk primarily, I think. But also the foam on top of any coffee, not just turkish. Or even possibly other drinks, for example ayryan. 82.137.72.35 (talk) 16:53, 11 October 2011 (UTC)

Origin of Kaymak
The article was claiming that kaymak is originally Serbian, which is not very plausible since the word and the verb exists in almost all of the Turkic languages (from Central Asia to Balkans.). When I say exists I don't mean holistically but existing as a fully compositional form. Probably it's in proto central asian language, since Mongolian has the word too, although it's not Turkic. I tried to elaborate on the etymology of the word.--Aeural (talk) 04:09, 18 February 2012 (UTC)

Kaymak Turkish origin, the word becomes clotted cream, a sweet.Turkey belonging to Turkish cuisine in the province of Afyonkarahisar is the original buffalo milk. — Preceding unsigned comment added by 78.160.18.212 (talk) 21:10, 14 April 2012 (UTC)

Actually, kaymak is Serbian and Bosnian, and regarding the turkish origine of the word, it is normal because Balkan was under Ottoman rule for over 400 years, so it is normal that some words are used. 77.77.255.107 (talk) 13:16, 10 July 2012 (UTC)
 * Wikipedia is no place for nationalist flag-waving. As the user Aeural already points out, it is extremely improbably for kaymak to originate from any one modern country, be it Turkey, Serbia, or Bosnia-Herzegovina, otherwise you'd be hard-pressed to explain how it became incorporated into the traditional cuisines of rural farmers and herders as far away as Mongolia and Xinjiang. The origin of kaymak is lost in prehistory, and no one nation or country can claim it as their invention, though many ethnic groups and countries can claim it as one of their traditional foods. --222.80.175.11 (talk) 03:10, 20 September 2014 (UTC)

Can be bought only in open markets - WTF?
I live in Montenegro.

I only buy Kaymak in stores and supermarkets, usually it's there. Pretty good. Here's the link to the Serbian manufacturer of the Kaymak that I'm enjoying right now (the URL is printed on the packaging): www.mlekarasabac.com (unfortunately, the site is in serbian, and made with Adobe Flash).

I think that information has been deprecated since 2000..

213.149.125.170 (talk) 00:00, 19 June 2012 (UTC)

Water buffalo?
The article claims that kaymak can be made from water buffalo milk, but considering that the water buffalo is not typical to the regions were kaymak is traditionally produced and consumed, this must be an error. Meanwhile, yaks are plentiful in Central Asia, and many Central Asian cultures use yak milk in the production of many traditional dairy products. --222.80.175.11 (talk) 03:10, 20 September 2014 (UTC)

The water bufflao Qaimar or Gaimar is common in southern Iraq where water buffalos live in large numbers. You can have it made from cows or sheep milk but the water buffalo type is the Iraqi speciality. Im surprised the article says Qaimar originated in central asia! The word is Arabic too, and the product is made in virtually all parts of central and northern middle east, it just has different names (Qimar, Gaimar, Qishta etc) with some slight regional differences in the thickness and the way its made. Also water buffalos are not new to Southern Iraq, they have been domisticated since the Sumerian times with archeological evidence to prove it. Im not sure what to make out of it but it's definitely not exclusive to central asia and Turkic people — Preceding unsigned comment added by 213.205.251.109 (talk) 14:57, 29 August 2015 (UTC)

Sheep milk
Kajmak is also produced from sheep milk. — Preceding unsigned comment added by N Jordan (talk • contribs) 20:47, 31 December 2014 (UTC)

Etymology
I don´t know this word "kaylgmak" in Mongolian. Do you have sources for this? 78.42.207.32 (talk) 22:50, 5 May 2016 (UTC)


 * I guess it's a weird transliteration of хайлмаг, which is similar. (talk) 22:50, 27 Mar 2020 (UTC)

External links modified
Hello fellow Wikipedians,

I have just modified 3 external links on Kaymak. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
 * Added archive https://web.archive.org/web/20070928145321/http://editore.slowfood.com/editore/riviste/slowark/EN/25/papavero.html to http://editore.slowfood.com/editore/riviste/slowark/EN/25/papavero.html
 * Added archive https://web.archive.org/web/20130624222707/http://www.havuzsauna.com/detay.asp?y=639 to http://www.havuzsauna.com/detay.asp?y=639
 * Added archive https://web.archive.org/web/20060926222537/http://faq.macedonia.org/cuisine/kajmak.html to http://faq.macedonia.org/cuisine/kajmak.html

When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.

Cheers.— InternetArchiveBot  (Report bug) 14:47, 7 December 2017 (UTC)