Turkish Kaymak Recipe (Geymar)
Turkish Kaymak is a deliciously rich and creamy dairy product that is similar to clotted cream.
Servings: 10 portions
Calories: 263kcal
Equipment
- 1 kitchen scale
- 1 sieve
- 1 Kitchen Aid stand mixer
Ingredients
- 22 fl oz full-fat milk (whole milk) (650 ml)
- 22 fl oz double cream, whipping cream or heavy cream (650 ml)
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 175° F - 185° F (80℃ - 85℃).
- 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: 263kcal | Carbohydrates: 5g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 43mg | Potassium: 163mg | Sugar: 5g | Vitamin A: 1072IU | Vitamin C: 0.4mg | Calcium: 126mg | Iron: 0.1mg