Turkish Kaymak – Creamy Traditional Clotted Cream

Name: Turkish Kaymak – Creamy Traditional Clotted Cream
Prep time: 10 min
Cook time: 150 min
Yield: 6 servings
Cuisine: International
Ingredients: 650 ml full-fat whole milk; 650 ml heavy cream or double cream (minimum 35% fat content)

Middle Eastern Recipes 468 Last Update: Sep 09, 2025

Turkish Kaymak – Creamy Traditional Clotted Cream - Middle Eastern Recipes

Serves: 6 People
Prepare Time: 10 minutes mins
Cooking Time: 150 minutes mins
Calories: 263 kcal

Turkish Kaymak is a rich, velvety clotted cream made by gently simmering full-fat milk and heavy cream over low heat until a thick layer of clots forms. After cooling and chilling, the silky cream is skimmed off and served with bread, honey, or desserts for a luscious breakfast or sweet treat. This traditional dairy delicacy offers a unique texture and deep creamy flavor.

Ingredients

650 ml full-fat whole milk
650 ml heavy cream or double cream (minimum 35% fat content)

Directions

In a wide, heavy-bottomed pot, combine milk and cream without stirring.
Heat over medium until the mixture reaches a simmer (80-85°C / 175-185°F), forming small bubbles around the edges (about 10 minutes).
Reduce heat to low and let simmer gently for 2 ½ hours without stirring, allowing a thick cream layer to form on top.
Remove from heat and allow to cool to room temperature.
Refrigerate overnight (minimum 12 hours).
Using a skimmer spoon, carefully remove the thickened cream layer and place it on a fine sieve over a container. Cover and let it drain in the refrigerator.
Return the remaining liquid to the pot and repeat the process for a second layer of kaymak.
Store the collected kaymak in an airtight container in the fridge; consume within one week