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5 from 3 votes

Turkish Kaymak Recipe

This Turkish Kaymak recipe makes a thick homemade dairy cream using whole milk and heavy cream. Serve it with honey and warm bread for bal kaymak, or use it with Turkish desserts, fresh fruit, and pastries.
Prep Time10 minutes
Cook Time5 hours
Chilling time1 day
Total Time1 day 5 hours 10 minutes
Course: Breakfast, Side Dish
Cuisine: Eastern European, Middle Eastern, Turkish
Diet: Gluten Free, Halal, Vegetarian
Servings: 8 small servings
Calories: 329kcal
Author: Ayla Clulee

Ingredients

  • 22 fl oz full-fat milk (whole milk) (650 ml)
  • 22 fl oz double cream, whipping cream or heavy cream (650 ml)
US Customary - Metric

Instructions

  • Pour the whole milk and heavy cream into a wide, heavy bottomed pan.
  • Warm the mixture over medium heat until small bubbles appear around the edges. It should reach 175°F to 185°F, or 80°C to 85°C.
  • Reduce the heat to very low. Leave the pan uncovered and do not stir.
  • Let the milk and cream sit over the low heat for 2½ hours. A thick layer will slowly form on the surface.
  • Remove the pan from the heat. Leave it to cool for up to 1 hour.
  • Cover the pan and refrigerate it for at least 12 hours.
  • Gently lift the thick layer from the surface using a skimmer, slotted spoon, or wide spatula.
  • Place the kaymak in a fine mesh sieve set over a bowl. Cover and refrigerate until any extra liquid has drained away.
  • Transfer the drained kaymak to an airtight container.
  • Return the remaining milk and cream liquid to the pan and repeat the process to make a second, smaller batch.
  • Fold the two batches together gently, or keep them separate. Refrigerate until ready to serve.

Notes

  • Use whole milk and heavy cream with at least 35% fat. Low fat dairy will not produce a thick enough layer.
  • A wide pan gives you more surface area and helps form a better layer of kaymak.
  • Do not stir the milk and cream once it is heating. Stirring breaks the layer as it forms.
  • Keep the heat low. Do not let the mixture boil hard.
  • The first batch will be thicker than the second batch.
  • The recipe takes around two days if you make both batches. Most of the time is hands off.
  • Let the kaymak sit for 10 to 15 minutes before serving if it feels too firm straight from the refrigerator.
  • Store in a clean airtight container in the refrigerator and use within 2 days.
  • Do not freeze, as the texture can become grainy after thawing.

Nutrition

Calories: 329kcal | Carbohydrates: 6g | Protein: 5g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 103mg | Sodium: 54mg | Potassium: 204mg | Sugar: 6g | Vitamin A: 1341IU | Vitamin C: 0.5mg | Calcium: 157mg | Iron: 0.1mg