Eker Kaymak is the clotted cream of the Turkish breakfast table, packed in a 200 g round tub. The ingredient list is as short as it gets: pasteurised cow's milk fat, and nothing else. According to the manufacturer's nutrition table, 100 g contains 60 g of fat, which gives kaymak its dense, velvety, almost spreadable texture and its rich, milky taste. It naturally contains milk.
In Turkey kaymak is spooned onto fresh bread and drizzled with honey, spread with fruit jam or served with grape or carob molasses for a slow weekend breakfast. It is also the traditional partner of syrup-soaked desserts such as ekmek kadayıfı, and works well beside warm baklava, quince dessert or pumpkin dessert, where the cool cream balances the sweetness.
Kaymak is a fresh dairy product. Keep the tub refrigerated, between 3 and 8 °C according to the retailer information for this pack, and eat it before the use-by date printed on the lid or tub. Because it is so rich, a spoonful is usually enough.