Turkish Kaymak is a deliciously rich and creamy dairy product that is similar to clotted cream. It is widely enjoyed in Turkey, the Balkans (where it's known as Kajmak), and the Middle East (where it's called Geymar). This versatile ingredient is perfect for serving with bread, pastries, desserts, or even fruits.
Making your own Turkish Kaymak (or Geymar) at home is a breeze with this easy-to-follow traditional recipe. All you need is an equal amount of full-fat milk and heavy cream (double cream in the UK).
To make Turkish Kaymak, simply boil the milk and cream mixture slowly, then simmer it over very low heat for 2 ½ hours. The final product is a rich, firm spread that will melt easily on a slice of toasted Dutch Oven Sourdough Bread or Homemade Sandwich Bread.
What is Kaymak?
Kaymak (or Geymar in the Middle East and Kajmak in the Balkans) is a dairy product that has a rich, creamy texture and a luxurious flavor. This velvety spread has a unique taste and texture that is perfect for spreading on bread and pastries or to serve with desserts such as Kadayif Dessert - Turkish Tel Kadayif, Ayva Tatlisi - Turkish Quince Dessert, or Kunefe.
Kaymak is a dairy product that comes from Central Asia and has Turkic origins. The name kaymak comes from the Turkic verb "kaymak," which means "melt" and "molding of metal."
The word kaymak first appeared in a book called Dīwān Lughāt al-Turk. Other Turkic languages in the region have their own versions of the word, like qaymaq, qaymoq, and қаймақ. In Turkish, it's just called kaymak.
During the Ottoman Empire, this deliciously rich condiment became widely popular. Many Balkan and Middle Eastern countries developed their own version of the kaymak recipe and mastered it to perfection.
Turkish Kaymak Recipe Ingredients
- Milk - Turkish Kaymak recipe (a.k.a Geymar in the Middle East) is traditionally made with fresh, unpasteurized milk with a high-fat content of around 3.5-5%. However, pasteurized milk would also work perfectly with this recipe.
- Cream - You can use double cream/heavy cream or whipping cream with a minimum of 35% fat content.
How to Make Turkish Kaymak (Geymar) at Home?
This Turkish Kaymak Recipe is very easy to make at home. However, you need to follow a few simple steps to achieve the best results:
Pour the milk and cream into a wide, heavy-bottomed pot and then heat it over medium heat until it reaches the simmering point, a temperature of 80° C-85°C (175° F-185° F).
Once the milk and cream reach the desired temperature, reduce the heat to low and then let them simmer gently for 2 ½ hours. As the mixture simmers, a thick layer of cream will start to form on top. Do not stir the mixture during the simmering process.
After 2 ½ hours, remove the mixture from the heat, allow it to cool to room temperature, and then place it in the fridge overnight for a minimum of 12 hours
Collect the thick layer that has formed on top by using a skimmer. Afterward, place it in a fine sieve that is positioned over a container. Cover it with plastic wrap, and then let it drain in the refrigerator.
Return the remaining liquid that you drained to the pot and then repeat the above steps another time to collect more kaymak. The amount of kaymak you collect will be less than the first one.
After draining both sets of kaymak you collected, place them in an airtight container and then refrigerate. You can keep the kaymak fresh for up to a week.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Top Tips From the Chef
- If you want your Turkish Kaymak recipe (Geymar) to turn out great, try to use fresh, whole milk and cream with at least 35% fat.
- To achieve a thick layer of kaymak, use a wide pot with a large surface area. This will increase the amount of cream that forms on top.
- Be patient during the cooking process. It can take several hours for the kaymak to form, so don't rush it.
- When transferring the kaymak to a container for refrigeration, use an airtight container to prevent it from absorbing any odors or flavors from the fridge.
- Remember that kaymak is a high-fat dairy product, so enjoy it in moderation as part of a balanced diet.
Serving Turkish Kaymak (Geymar)
You can serve Kaymak in a few different ways:
- Spread kaymak on fresh bread or toast, and drizzle it with honey, molasses, or jam.
- Serve kaymak with traditional Turkish sweet treats such as Revani - Turkish Semolina Cake, Homemade Turkish Baklava, and Irmik Helvasi (Turkish Semolina Halva).
- Top fresh fruits, such as figs or apricots, with kaymak for a delicious and healthy snack.
- Enjoy kaymak with traditional Turkish breakfast foods such as olives, tomatoes, cucumbers, and eggs.
Yes, you can make kaymak with milk from other animals. However, the consistency and taste may differ from kaymak made with cow's milk.
Kaymak can be refrigerated in an airtight container for up to a week, but its quality will begin to decline after the third day.
Freezing Kaymak is not a good idea as it can change the texture and flavor of the product.
For more delicious spread&sauce recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this deliciously rich and creamy Turkish Kaymak as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Turkish Kaymak Recipe (Geymar)
- 1 sieve
- 650 ml full-fat milk (whole milk)
- 650 ml double cream, whipping cream or heavy cream
- Pour the milk and cream into a wide, heavy-bottomed pot and heat it over medium heat until it reaches the simmering point, a temperature of 80° C-85°C (175° F-185° F).
- Once the milk and cream reach the desired temperature, reduce the heat to low and let them simmer gently for 2 ½ hours. As the mixture simmers, a thick layer of cream will start to form on top. Do not stir the mixture during the simmering process.
- After 2 hours, remove the mixture from the heat, allow it to cool to room temperature, and then place it in the fridge overnight for a minimum of 12 hours½
- Collect the thick layer that has formed on top by using a skimmer. Afterward, place it in a fine sieve that is positioned over a container, cover it with plastic wrap, and let it drain in the refrigerator.
- Return the remaining liquid that you drained to the pot and repeat the above steps another time to collect more kaymak. The amount of kaymak you collect will be less than the first one.
- After draining both sets of kaymak you collected, place them in an airtight container and refrigerate. You can keep the kaymak fresh for up to a week.
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It was very simple to make and the detailed instructions were excellent. It turned out so good.