1 tablespoon (medium) of Milk cream (15 g) has 51 calories. That works out to 340 calories per 100 g. It contains 0.5 g of carbs, 0.3 g of protein, 5.4 g of fat and 0 g of fiber. Its 49.5 µg of Vitamin A covers 6% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.

What is Milk cream?

Milk cream, called kaymak in Turkey, is the thick layer collected from the surface of milk after it has been heated and left to rest. It is traditionally made with buffalo milk, though cow’s-milk versions are also common. Its texture is smooth and rich, with a mild, slightly sweet dairy flavour.

In Turkey, it is a much-loved breakfast pairing for honey or jam, spread on fresh bread; it also enriches desserts and pastries. Elsewhere, it can be enjoyed as a rich topping or stirred into dishes much like clotted cream. It is high in fat and energy, with 36 g of fat per 100 g. A spoonful goes a long way; pair it with fruit or plain bread for a simpler serving.

Milk cream Nutrition Facts

Selected: 100 g

340

KCAL / 100G

Carbs

· 1% DV

Protein

2.1g

· 4% DV

Fat

36g

· 46% DV

Fiber

· 0% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 3% · Protein 2% · Fat 95%

Milk cream Vitamins & Minerals

Vitamins

Vitamin A

330µg · 37% DV

0.25mg · 19% DV

B12

0.35µg · 15% DV

Biotin

2.5µg · 8% DV

Minerals

Iodine

16µg · 11% DV

Phosphorus

60mg · 9% DV

Calcium

80mg · 8% DV

Selenium

1.5µg · 3% DV

How Nutritious Is Milk cream?

Nutrient density

Medium

40/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Low

9/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Milk cream Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Milk cream

To burn the 340 calories in 100 g:

🚶

84min

Walking (5 km/h)

🏃

35min

Running (8 km/h)

🚴

46min

Cycling

🏊

40min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Milk cream Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Milk cream Contain Allergens?

Contains these allergens:

Gluten free

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Milk cream Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Milk cream Fat Profile

SATURATED

23g

MONOUNSATURATED

9.5g

POLYUNSATURATED

0.7g

⚖️

Omega 6:3 ratio 7.5:1

Above the ideal 4:1 (7.5:1).

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Frequently Asked Questions About Milk cream

What is milk cream, and how is it made?

Milk cream is the rich layer collected from the surface of milk. In the Turkish style, milk is heated gently so a thick layer forms, then cooled and rested before the cream is skimmed off.

Is milk cream the same as clotted cream?

They are similar, but not always identical. Turkish milk cream, often called kaymak, is traditionally made by heating milk and collecting its surface cream; British clotted cream is made using a different method and has its own regional standards.

How do you eat milk cream?

Milk cream is commonly spread on bread and eaten at breakfast, often with honey or jam. It also works as a topping for pastries and desserts; its rich texture means a modest spoonful adds plenty of creaminess.

How can you make milk cream at home?

You can make milk cream by gently heating full-fat milk in a wide pan, then letting it cool undisturbed so a surface layer forms. Skim off the layer and chill it; stirring or boiling the milk can prevent a smooth, thick top from forming.

How should you store milk cream after opening?

Keep milk cream covered in the refrigerator and use a clean spoon each time you serve it. Do not leave it at room temperature for extended periods, and follow the package's storage directions and use-by date.

Can you freeze milk cream?

Yes, milk cream can be frozen, though thawing may make its texture grainy or separated. Freeze it in a tightly sealed container, preferably in portions, and thaw it in the refrigerator before using.

Can you cook with milk cream?

Yes, milk cream can enrich sauces and cooked dishes, but its high fat content can make them very rich. Stir it in near the end of cooking and avoid prolonged boiling, which can cause the texture to separate.

Can you put milk cream in coffee?

Yes, you can add milk cream to coffee, but its thick texture makes it richer than ordinary milk or pouring cream. Stir in a small spoonful while the coffee is hot, or serve it alongside coffee with bread or pastries.

What is the difference between milk cream and butter?

Milk cream is the thick layer skimmed from milk, while butter is made by churning cream until the fat separates from the liquid. Milk cream stays soft and spoonable; butter is firmer and more concentrated.

What desserts are made with milk cream?

Milk cream is a traditional accompaniment to Turkish desserts such as ekmek kadayıfı and künefe. It is usually added on top or served alongside, where its mild dairy flavor balances the sweetness of syrup-soaked pastries.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026