It is a type of clotted cream that is produced using cow's milk. It is similar in texture to butter, with a high protein and fat content, and has a dry, porous, light, and half-moon appearance.

To produce Kaymaklı Clotted Cream, milk from cows that are fed within a specific geographic boundary is used. After the milk is collected in food-safe containers, it is strained through a fine, white cloth. A "tandır evi" is used to boil the milk, which is a type of oven that is buried in the ground. The tandır evi is a one-room structure with a diameter of 62cm and a depth of 60cm. It has a window on the south side and is used exclusively for boiling milk.