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Kaymak in Melbourne

Kaymak is a rich clotted cream from Turkey and the Balkans. Look in Turkish and Balkan grocers.

Updated Oct 26, 2026. Edited by: Ilyass Ben Hakim.

Where to buy

Try Turkish, Lebanese and Balkan grocers. Many Serbian and Bosnian families live in the west. Try Sunshine, Footscray and Keilor.

Call ahead. Stock is often small and sells out fast. Search both spellings, kaymak and kajmak.

Professional insight

Deli buyers judge kaymak by freshness first. It oxidizes quickly, so recent delivery days matter.

Ask which day the fresh kaymak arrives.
Turkish kaymak is thick sheets, Balkan kajmak is spreadable.
Young kajmak is mild, aged kajmak is sharper and salty.
Water buffalo milk kaymak is richer than cow's milk.

Check the label

Use by date, not just best before.
Milk type: cow, buffalo or sheep.
Pasteurised or raw milk stated.
Fat content, often around 60%.
Keep refrigerated instruction.
Country of origin and maker name.
Sealed tub with no swelling.

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Kaymak styles at a glance

Style	Texture	Typical use
Turkish kaymak	Thick, layered cream	Breakfast with honey
Young Balkan kajmak	Soft, mild spread	On bread or cevapi
Aged Balkan kajmak	Firmer, salty, tangy	Spread or in pastry

Storage

Keep it in the fridge at 4°C or below.
Carry it home in a cooler bag.
Use a clean spoon every time.
Eat it within a few days of opening.
Throw it out if it smells sour or grows mould.

Common uses

With honey on fresh bread for breakfast.
On cevapi or grilled meats in somun bread.
With Turkish desserts such as kunefe.
Stirred into hot dishes at the end.

Common questions

Is kaymak the same as clotted cream?: They are close. Clotted cream is a fair swap in a pinch.
Can I freeze kaymak?: It can change texture. Fresh is best.
Why is it hard to find?: It is fresh and spoils fast, so shops order small amounts.