What is Kaimak?

Kaimak for spreading is a traditional dairy product with a thick, creamy consistency and a rich, buttery flavour — somewhere between cream, butter, and cheese.

How It Is Made

Traditional method: When full-fat milk (most commonly cow's, sheep's, or buffalo's) is slowly heated and brought to a boil, a thick, fatty layer forms on the surface. This kaimak is carefully collected and left to mature, sometimes with a little salt added.

Characteristics

• Taste: Milky, slightly salty or with a pleasant sweet-sour note, intensely rich and buttery.
• Colour: Pale yellow to white.
• Use: Excellent for direct consumption — spread on a fresh warm flatbread, soft bread, or toast. Can be sprinkled with spices, paprika, fenugreek, or Bulgarian mixed spice (sharena sol). Also used as an addition to dishes, sauces, or even pastries.

Ingredients

Pasteurised cow's milk, cow's cream, modified starch, potassium sorbate, stabiliser: xanthan gum.

Nutritional Information

Per 100 g of product:

*RI – Reference intake of an average adult (8400 kJ / 2000 kcal)

Producer: Destan Ltd., Bulgaria