Turkish Kaymak – Creamy Traditional Clotted Cream

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

1. In a wide, heavy-bottomed pot, combine milk and cream without stirring.
2. Heat over medium until the mixture reaches a simmer (80-85°C / 175-185°F), forming small bubbles around the edges (about 10 minutes).
3. Reduce heat to low and let simmer gently for 2 ½ hours without stirring, allowing a thick cream layer to form on top.
4. Remove from heat and allow to cool to room temperature.
5. Refrigerate overnight (minimum 12 hours).
6. 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.
7. Return the remaining liquid to the pot and repeat the process for a second layer of kaymak.
8. Store the collected kaymak in an airtight container in the fridge; consume within one week