Eker Kaymak is a Turkish clotted cream sold in a 200 g tub by Eker, a dairy company based in Bursa. The ingredient is simply pasteurised cow's milk fat, which gives a rich, white, spreadable cream with a delicate sweetness and a high fat content of about 60 g per 100 g. It is a chilled dairy product, to be kept at 3 to 8 °C and eaten by the date printed on the tub.
Kaymak is a classic of the Turkish breakfast table: spread it on fresh bread or simit and add honey, jam or grape molasses (pekmez). It is also served with desserts such as baklava, ekmek kadayıfı, quince dessert (ayva tatlısı) and warm künefe, where a spoonful melts into the syrup and adds a creamy contrast. A small amount goes a long way, so a 200 g tub serves a family breakfast several times.
Keep the tub in the fridge, close the lid after each use and take out only what you need so the cream stays fresh. Because kaymak is made from milk, it is not suitable for anyone avoiding dairy.