Kaymak or Kajmak or Vrhnje is a dairy product from cow's milk, which is heated after milking. The resulting when heated top layer of cream is then skimmed off in several steps.

It is strictly speaking layer of cream; stored refrigerated and used as fresh product and as a garnish for sweets such as baklava.

The term comes from the Mongolian and means on the surface of heated milk floating fat substance. Kaymak is used both in the cuisine of Turkey and the Balkans as well as in different countries of the Orient and the Middle East.