Homemade Kaymak

下ごしらえ

材料

作り方

手順

1. 1

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

   約2 分

   調理のヒント： 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.

   約7 分

3. 3

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

   約1 分

   調理のヒント： 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.

   約3 時間

   調理のヒント： 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.

   約3 時間

6. 6

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

   約12 時間

   調理のヒント： 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.

   約5 分

8. 8

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

   約2 分