Kaymak (pronounced: kay-much) is a creamy thick dairy product with a rich taste. It’s made from milk, mostly in the Balkan region. The traditional method of making kaymak is to boil the milk slowly, then simmer it for two hours over a very low heat. After the heat source is off, the cream is skimmed and left to cool (and mildly ferment) for several hours or days. Kaymak has a very high percentage of milk fat around 60%.
This recipe will show you how to make homemade kaymak when raw milk is not available.
- 1 l milk
- 500 ml heavy cream
- Boil milk in shallow enamel pan. Carefully, pour the cream in from as high as possible. Simmer mixture on low fire for about 2 hrs. Turn off the heat and allow it to stand without mixing for 6 hours.
- Then turn on heat again and simmer on very low fire for 1/2 hr. Cool the mixture without mixing. Then carefully place pan in refrigerator for 24 hours.
- Cream has formed. Loosen with the point of a knife and remove it to a flat plate. Cut into squares. It is delicious served on anything which calls for whipped cream or eaten alone.