Kaymak: Bulgaria's Silky Clotted Cream You Should Try

If you've already fallen for Bulgarian yoghurt and sirene cheese, there's another dairy treasure waiting for you: kaymak. This thick, creamy delicacy sits somewhere between clotted cream and butter, with a delicate, slightly tangy flavour that pairs beautifully with both sweet and savoury foods. In Bulgaria, kaymak is often enjoyed as a simple breakfast or snack, but it also finds its way into more elaborate dishes. Here's what you need to know about this velvety treat.

What exactly is kaymak?

Kaymak is made by slowly simmering milk and then skimming off the cream that rises to the surface. This cream is then left to cool and thicken, resulting in a product with a luxurious, almost spreadable texture. The exact consistency can vary from soft and spoonable to firm enough to slice, depending on the milk used and the production method. Traditionally, kaymak is made from cow's milk, but versions made with sheep's, goat's, or buffalo milk are also found in different regions. The flavour is rich and milky, with a gentle lactic tang that distinguishes it from ordinary cream.

How is kaymak traditionally made?

In Bulgarian homes, making kaymak is often a low-tech affair. Fresh milk is brought to a gentle simmer in a wide, shallow pan and then left undisturbed for several hours or overnight. As the milk cools, a thick layer of cream forms on top. This layer is carefully lifted off and set aside to drain slightly, yielding kaymak. Some cooks repeat the process with the remaining milk to extract more cream. The result is a fresh, unaged product that must be consumed within a few days unless it is preserved by salting or brining.

How do Bulgarians eat kaymak?

Kaymak is most commonly enjoyed at breakfast, slathered on a thick slice of crusty bread or a warm piece of pitka. A drizzle of honey or a spoonful of fruit jam turns it into a simple yet indulgent start to the day. It also pairs wonderfully with savoury foods: try it alongside grilled meats, spread on flatbreads, or melted into a pan of scrambled eggs. For a truly local experience, serve kaymak with a bowl of hot bob chorba (bean soup) — the cool creaminess contrasts beautifully with the hearty broth.

Regional variations and buying tips

While kaymak is enjoyed throughout the Balkans and Middle East, Bulgarian versions tend to be slightly lighter and fresher than their neighbours'. You'll find it in farmers' markets, small dairy shops, and sometimes even in supermarkets, usually sold in tubs or jars. Artisanal kaymak made from raw milk has the most character, but pasteurised versions are also common. If you're visiting Bulgaria, look for kaymak labelled as краве каймак (cow's milk kaymak) or овчи каймак (sheep's milk kaymak) to explore the differences.

A taste of Bulgarian dairy heritage

Kaymak may not be as famous as yoghurt, but it holds a cherished place in Bulgaria's culinary repertoire. Its simplicity — just milk, heat, and time — speaks to a long tradition of making the most of fresh dairy. Whether you enjoy it on a slice of bread with honey or as a luxurious addition to a savoury meal, kaymak offers a delicious way to connect with Bulgarian food culture. Next time you're browsing a local market, pick up a small tub and taste the creaminess for yourself.