Fehmi Ozsut is a true Istanbul original. Owner of a small shop in the waterside that specializes in dairy dishes, Ozsut (the name, fittingly, means "pure milk") has had all kinds of previous lives, including a five-year stint as a security guard at the Waldorf Astoria in Phoenix, Arizona, where he says he wrestled out of control rock stars and even met Ronald Reagan.
Ozsut today, though, spends most of his time with a herd of water buffaloes, who produce the rich, fatty milk he used to make the kaymak (clotted cream) he sells in his shop. Considering the difficulty involved in raising the buffaloes and making kaymak, it's not surprise that Ozsut is likely the last of the water buffalo herders and small-scale kaymak makers left in the Istanbul area.
Ozsut's fascinating story is the subject of a new post on the Culinary Backstreets website, written by Roxanne Darrow. From the piece:
Back when Özsüt’s grandfather started his kaymak business, water buffaloes were raised in the forests around Istanbul. The animals flourished in the shade of those trees, and shepherds didn’t need to buy feed for the animals. Each muhallebici would buy fresh milk from nearby producers to make its yogurt, kaymak and desserts. Now, the few small forests left around Istanbul are for recreation.
In 2002, Özsüt started his own water buffalo farm in Sarıyer, 45 minutes north of Istanbul, because he could no longer buy high-quality milk at a reasonable price. In 2005 he had to move further afield, to Kemerburgaz near the Black Sea, because his buffaloes were destroying the palm trees in the new luxury compounds popping up near his farm. In 2011, he moved to his current location near Tekirdağ, which has rich soil and an abundant water supply but is an hour-and-a-half-long drive west of Istanbul.
Özsüt doesn’t mind the drive because he feels it is worth it to make his customers happy and to continue providing fresh buffalo milk kaymak for breakfast. Although kaymak and milk puddings are less popular among Istanbul’s younger generations, Özsüt continues to uphold the quality of his grandfather’s and father’s desserts for loyal customers and food-curious travelers. He used to make kaymak ice cream in summer, which older customers would order two scoops of to top tavuk göğüsü (chicken breast pudding). They said it tasted just as it did when they were kids. “It is the same taste. The same animal. They don’t forget the taste,” Özsüt says.
The rest of Darrow's article can be found here. And an article about good spots to try kaymak in Istanbul can be found here.