Homemade Kaymak
Kaymak is a rich, creamy dairy product similar to clotted cream, traditionally made by slowly simmering milk and skimming off the layers of fat. This recipe offers a simplified method to achieve a similar luxurious texture and taste. It's perfect served with bread, honey, or alongside savory dishes.
An original recipe by Forkin
- Total time
- 15 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 888 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,000 mlheavy cream
- 250 mlwhole milk
- 0.5 tspsalt(optional)
Equipment
wide heavy-bottomed pot · spatula · oven · airtight container
The method
Step by step
- 1
Combine the heavy cream, whole milk, and optional salt in a wide, heavy-bottomed pot or oven-safe dish.
About 2 min
Cook’s note: Using a wider pot increases the surface area, which helps in forming more layers of kaymak.
- 2
Heat the mixture over medium-low heat until it just begins to simmer, about 5-7 minutes. Do not boil vigorously.
About 7 min
- 3
Reduce the heat to the lowest setting or transfer to an oven preheated to 100°C (210°F) for slow cooking.
About 1 min
Cook’s note: An oven provides more even, gentle heat for a better result.
- 4
Allow the mixture to gently simmer or cook in the oven for 3 hours without stirring. A thick, yellowish skin will form on the surface.
About 3 hr
Cook’s note: Resist the urge to stir, as this will prevent the layers from forming properly.
- 5
Carefully remove the pot from the heat or oven and let it cool completely to room temperature, which will take several hours.
About 3 hr
- 6
Once cooled, cover the pot with plastic wrap and refrigerate for at least 12 hours, or preferably overnight.
About 12 hr
Cook’s note: Chilling helps the kaymak firm up and makes it easier to remove from the pot.
- 7
After chilling, use a spatula or spoon to carefully lift the solid kaymak layer from the surface of the liquid. It should come off in a few large pieces.
About 5 min
- 8
Place the collected kaymak into an airtight container. It can be gently folded or rolled to create layers.
About 2 min
Per serving
Nutrition
- Calories
- 888.1kcal
- Protein
- 7g
- Carbs
- 10.4g
- Fat
- 94.6g
- Sugar
- 10.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the kaymak in an airtight container in the refrigerator.
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