The traditional way of making kaymak is to simmer unpasteurized, non-homogenized milk for several hours and to skim the cream that floats to the surface. This cream is then left in the refrigerator for several days to mildly ferment. The result is a soft creamy product with a high butterfat (~60%) perfect for muffins, scones and crackers. The prevalence of raw milk in eastern Europe made this a common byproduct of home pasteurization of milk. I had tried American versions of the product and found them to be a bit lackluster. When I saw some for sale at Parthenon Foods on line I decided to try some imported from the Serbian Republic in Bosnia. The product was vastly superior to what you can buy here in the states and Alex and I both loved it finishing the whole tub in one sitting.