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    Cooking Gorgeous » All Recipes » Breakfast and Brunch

    Turkish Kaymak Recipe (Geymar)

    Published: Mar 10, 2023 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    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.

    a dollop of kaymak is served with poached quince
    Jump to:
    • What is Kaymak?
    • Kaymak Origins
    • Turkish Kaymak Recipe Ingredients
    • How to Make Turkish Kaymak (Geymar) at Home?
    • Top Tips From the Chef
    • Serving Turkish Kaymak (Geymar)
    • Recipe FAQs
    • Related Recipes
    • Turkish Kaymak Recipe (Geymar)

    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.

    kaymak is best enjoyed on a slice of toasted 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.

    tel kadayif served with ice cream and chopped pistachio

    Kaymak Origins

    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

    Labelled picture of ingredients for kaymak recipe
    • 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). 

    milk and cream are placed in a pan

    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.

    a thick layer of kaymak has formed on top of the simmering milk

    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.

    turkish kaymak  -geymar is placed on a bowl and served with honey

    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.

    Recipe FAQs

    Can I make Kaymak with milk from other animals, such as goats or sheep?

    Yes, you can make kaymak with milk from other animals. However, the consistency and taste may differ from kaymak made with cow's milk.


    How long does Kaymak last in the refrigerator?

    Kaymak can be refrigerated in an airtight container for up to a week, but its quality will begin to decline after the third day.

    Can I freeze Turkish Kaymak?

    Freezing Kaymak is not a good idea as it can change the texture and flavor of the product.

    Related Recipes

    For more delicious spread&sauce recipes why not try:

    • Muhammara - Acuka (Red Pepper Dip)
    • Tirokafteri (Spicy Whipped Feta Dip)
    • Haydari (Turkish Yoghurt Dip)
    • Smoked Salmon Pate

    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)

    Ayla Clulee
    Turkish Kaymak is a deliciously rich and creamy dairy product that is similar to clotted cream. 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 2 hrs 30 mins
    Total Time 2 hrs 40 mins
    Course Breakfast, Side Dish
    Cuisine Eastern European, Middle Eastern, Turkish
    Servings 10 portions
    Calories 263 kcal

    Equipment

    • 1 kitchen scale
    • 1 sieve
    • 1 Kitchen Aid stand mixer

    Ingredients
     
     

    • 650 ml full-fat milk (whole milk)
    • 650 ml double cream, whipping cream or heavy cream

    Instructions
     

    • 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.

    Nutrition

    Calories: 263kcalCarbohydrates: 5gProtein: 4gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 82mgSodium: 43mgPotassium: 163mgSugar: 5gVitamin A: 1070IUVitamin C: 0.4mgCalcium: 126mgIron: 0.1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Dana

      March 20, 2023 at 4:42 pm

      5 stars
      It was very simple to make and the detailed instructions were excellent. It turned out so good.

      Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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