Homemade Kaymak

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the heavy cream, whole milk, and optional salt in a wide, heavy-bottomed pot or oven-safe dish.

   Ca. 2 min.

   Kokkens note: Using a wider pot increases the surface area, which helps in forming more layers of kaymak.

2. 2

   Heat the mixture over medium-low heat until it just begins to simmer, about 5-7 minutes. Do not boil vigorously.

   Ca. 7 min.

3. 3

   Reduce the heat to the lowest setting or transfer to an oven preheated to 100°C (210°F) for slow cooking.

   Ca. 1 min.

   Kokkens note: An oven provides more even, gentle heat for a better result.

4. 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.

   Ca. 3 t.

   Kokkens note: Resist the urge to stir, as this will prevent the layers from forming properly.

5. 5

   Carefully remove the pot from the heat or oven and let it cool completely to room temperature, which will take several hours.

   Ca. 3 t.

6. 6

   Once cooled, cover the pot with plastic wrap and refrigerate for at least 12 hours, or preferably overnight.

   Ca. 12 t.

   Kokkens note: Chilling helps the kaymak firm up and makes it easier to remove from the pot.

7. 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.

   Ca. 5 min.

8. 8

   Place the collected kaymak into an airtight container. It can be gently folded or rolled to create layers.

   Ca. 2 min.