Side Dish

Homemade Kaymak

Name: Homemade Kaymak
Prep time: 10 min
Cook time: 3 h
Total time: 15 h 10 min
Yield: 4 servings
Cuisine: balkan
Ingredients: 1,000 ml heavy cream; 250 ml whole milk; 0.5 tsp salt (optional)

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

VegetarianGluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

57%Score

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

Storage

Store the kaymak in an airtight container in the refrigerator.