The thin and viscous layer that forms on the surface of whipped or boiled milk. The dense foamy layer that forms on the surface of coffee.
Name - Origin
Kaimaki is the thin and viscous layer that forms on the surface of whipped or boiled milk (synonym frothed milk, cream) / the dense foamy layer that forms on the surface of coffee during its preparation (Babiniotis 2005, entry καϊμάκι,το, 806).
ETYM. < Turkish kaymak (Babiniotis 2005, entry καϊμάκι,το, 806; Petrou-Poeitou 2013, entry Καϊμάκι, 48)
Additional information and bibliography
Babiniotis G. (2005), Dictionary of Modern Greek Language. With comments on the correct use of words. Interpretative, Orthographic, Etymological, Synonyms, Main Names, Scientific Terms, Acronyms, Centre for Lexicology, Athens, Greece.
Petrou-Poeitou E. (2013), Where do they come from. Words and stories from the world of taste, Epiphaniou Publications, Nicosia.
Tonia Ioakim, Argyro Xenophontos