VISIT JEJU

Located in Aewol-eup, Jeju City, Siso Kaymak offers handmade kaymak made with Jeju milk.

It was opened in June this year, it’s the first cafe on the island to specialize in kaymak and has quickly gained popularity for its taste.

While there are a few cafes on the island that serve kaymak, Siso Kaymak Siso Kaymak is the first to specialize in it.

The owner of Siso Kaymak tested more than 200 recipes over seven months to perfect Siso Kaymak’s unique recipe.

A considerable amount of time was spent testing the milk available in Korea for making kaymak before the café could be opened.

Despite the fact that Siso Kaymak only takes orders to go, many people still come to this café for kaymak to go.

Why is that? 

Kaymak is a decadently creamy and rich food that melts on the tongue.

Siso Kaymak offers kaymak, balli süt (honey milk), and ekmek (Turkish bread).

If you are not familiar with them, you can refer to the models next to the menu.

Kaymak can be spread on bread or eaten with honey.

Balli süt is made by mixing honey with boiled milk. 

The honey used in Siso Kaymak is sourced from Jeju.

With more than a hundred recipes tested, Siso Kaymak has perfected its own method of making this delicious food, namely the optimal ratio of mixing, temperature, time, stirring, cooling, and temperature.

Because it takes such a long time and a long process to make, kaymak is sometimes called the “slow dessert”.

One mistake can result in a mess that doesn’t even form properly.

The 1cm thick Siso Kaymak has such a great taste because it was made with care and effort.

Kaymak produced by Siso Kaymak undergoes 25 hours of production before it is delivered to a customer. No artificial additives are added, including flavoring, thickener, or sugar.

It is made only with the natural ingredients, Jeju milk and fresh Korean milk cream.

Since Siso Kaymak is only available to go, there are a few things to keep in mind when storing it instead of eating it on the spot.

Kaymak must be kept in the refrigerator.

If you find solids in the balli süt, it is kaymak, so you don’t have to spit it out.

Ekmek bread should be eaten right away. If you plan to eat it the next day, you can seal it and freeze it. 

If the bread hardens a bit, you can quickly bake it in the oven or in the air fryer.

Siso Kaymak is open all year round, but when it runs out of kaymak, the café may close temporarily to allow enough time for maturing and production.

Be sure to follow the latest news through the café’s Naver page or other online channels.

For example, you can check the café’s Instagram Story to see if kaymak is available.