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Eker Kaymak is a traditional Turkish clotted cream in a 200 g tub, made from pasteurised cow's milk fat and made for breakfast tables and desserts.
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Chilled items & warm-weather notice
We ship chilled (perishable) foods with ice-gel packs, kept refrigerated. In warm weather, light oil sweating on cured products such as sucuk/pastırma, or softening of cheese, is normal and not a sign of spoilage — it returns to normal once chilled. Please refrigerate items immediately on delivery and be available to receive your order on the delivery day.
Perishable foods are exempt from the 14-day change-of-mind return; your statutory rights for genuine quality or safety issues remain unaffected.
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.
Ask Bio — questions answered by our team are published here.
Q:What are the ingredients? / İçindekiler neler?
A:Pasteurised cow's milk fat (cream). Source: migros.com.tr, checked November 2026. Always check the label on your own pack. Pastörize inek sütü yağı (kaymak). Kaynak: migros.com.tr, Kasım 2026. Kendi paketinizin etiketini mutlaka kontrol edin.
Answered by the Turkish Online Market team · 4 Nov 2026
Q:Which allergens does it contain? / Hangi alerjenleri içeriyor?
A:Contains milk (pasteurised cow's milk fat). Source: migros.com.tr, checked November 2026. Always check the label on your own pack. If you have an allergy, rely only on the pack label. Süt içerir (pastörize inek sütü yağı). Kaynak: migros.com.tr, Kasım 2026. Kendi paketinizin etiketini mutlaka kontrol edin. Alerjiniz varsa yalnız paket etiketine güvenin.
Answered by the Turkish Online Market team · 4 Nov 2026
Q:What is the nutrition per 100 g? / 100 g için besin değerleri nedir?
A:Per 100 g: energy 2297 kJ / 549 kcal; fat 60 g, of which saturates 43.5 g; carbohydrate 1.3 g, of which sugars 1.3 g; protein 1 g; salt 0 g. Source: eker.com, checked November 2026. Always check the label on your own pack. 100 g başına: enerji 2297 kJ / 549 kcal; yağ 60 g, doymuş yağ 43,5 g; karbonhidrat 1,3 g, şekerler 1,3 g; protein 1 g; tuz 0 g. Kaynak: eker.com, Kasım 2026. Kendi paketinizin etiketini mutlaka kontrol edin.
Answered by the Turkish Online Market team · 4 Nov 2026
Q:How should it be stored? / Nasıl saklanmalı?
A:Keep refrigerated at 3-8 °C and consume by the use-by date. Source: migros.com.tr, checked November 2026. Always check the label on your own pack. 3-8 °C'de muhafaza ediniz; son tüketim tarihine kadar tüketiniz. Kaynak: migros.com.tr, Kasım 2026. Kendi paketinizin etiketini mutlaka kontrol edin.
Answered by the Turkish Online Market team · 4 Nov 2026
Q:Where is it made? / Nerede üretiliyor?
A:Made in Türkiye (Bursa). Source: migros.com.tr, checked November 2026. Always check the label on your own pack. Türkiye'de üretilmiştir (Bursa). Kaynak: migros.com.tr, Kasım 2026. Kendi paketinizin etiketini mutlaka kontrol edin.
Answered by the Turkish Online Market team · 4 Nov 2026
Q:What is the net weight? / Net ağırlığı nedir?
A:200 g. Source: eker.com, checked November 2026. Always check the label on your own pack. 200 g. Kaynak: eker.com, Kasım 2026. Kendi paketinizin etiketini mutlaka kontrol edin.
Answered by the Turkish Online Market team · 4 Nov 2026
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