Creamy Dry Cream Description and Distinguishing Features of the Product: Kaymaklı Kuru Kaymağı (Creamy Dried Clotted Cream) is a type of clotted cream made from cow's milk. It has a texture similar to butter, with a high content of protein and fat. The cream is light, porous, and firm, and it typically takes on a semi-circular shape. Kaymaklı Kuru Kaymağı contains a protein percentage ranging from 17.41% to 20.54%, and its milk fat content varies from 68.88% to 72.89%. The origin of Kaymaklı Kuru Kaymağı dates back many years, and it holds a prominent role in the culinary traditions of the geographical region. Since 2006, the Kaymak Festival has been held annually in the area to celebrate this unique delicacy. The production of Kaymaklı Kuru Kaymağı requires specific conditions, especially during the drying process, which are exclusive to the geographical region and demand a certain level of skill. For this reason, it is strongly associated with the geographical area. Production Method: In the production of Kaymaklı Kuru Kaymağı, milk sourced from cows raised within the geographical region is used. After the milking process, the collected milk is filtered through a fine white cheesecloth in food-grade containers. To boil the milk, a specialized oven known as a "tandır evi" is utilized. The tandır evi is an underground structure, 60 cm deep and 62 cm in diameter, with a ceiling window and a single-room design. The tandır evi is fueled with straw and animal manure, and iron rods, measuring 65 cm in length and 3 cm in width, are arranged in a cross shape over the fire. Eight liters of milk are poured into a copper pot and placed on the iron rods for boiling. After boiling for approximately 5 minutes, the pot is removed from the tandır. When the fire in the tandır is reduced to embers, a copper tray with a diameter of 63 cm and a depth of 3.5 cm is placed over the fire. Once the tray has heated, the boiled milk, which has been strained through a white cheesecloth, is gradually poured onto the tray from a height of 10 cm to 1 meter. The foam formed on the surface of the milk during this process helps create the porous texture of the clotted cream. Since the cream is not cooked over direct heat, to prevent the fire from reigniting, the chimney of the tandır evi is blocked with a fabric bundle, and the milk is left to cook for 6-7 hours. After the clotted cream has been cooked, it is carefully separated from the edges of the copper tray using a knife. A 1-meter-long, 1 cm-diameter rolling pin (oklava) is then used to lift the clotted cream from the tray. Once removed, the clotted cream assumes a semi-circular shape and is placed onto a reversed sieve. This sieve has a radius of 40 cm, a height of 30 cm, and holes with a diameter of approximately 0.8 cm in the base. The edges are made of wood, while leather strings are used on the perforated side. The technique of lifting the clotted cream without damaging it and placing it on the specially designed sieve requires great skill. The clotted cream is left to dry on the perforated sieve at a temperature between 4-12°C in a shaded area that complies with food hygiene standards for 24 hours. The perforations in the sieve allow for uniform drying of all sides of the clotted cream by ensuring that air circulates from both the top and bottom under the same conditions. The production of Kaymaklı Kuru Kaymağı can be carried out throughout the entire year. Kaymaklı Kuru Kaymağı can be stored in the refrigerator for up to 14 days. If the cold chain is maintained, it can be preserved at temperatures ranging from -1°C to -18°C for up to 1 year. The Kaymaklı Kuru Kaymağı is sold in semi-circular shapes and packaged in a way that is suitable for contact with food.