Thick Turkish Cream (Kaymak)


  • 4 cups natural heavy cream (no additives)

How to make Thick Turkish Cream (Kaymak)

  1. Pour the heavy cream into a heavy, 10 x 14 x 2-inch baking pan and bring the cream to a boil on the stovetop.
  2. Lower the heat to a simmer, and stir the cream with a wooden spoon, lifting the cream out with the spoon and letting it pour back into the pan from a height of 6 to 8 inches.
  3. This will make the cream foamy and help it thicken.
  4. Do this for 40 to 45 minutes, until the cream increases in volume about 1/2 inch up the side of the pan.
  5. Remove the pan from the heat.
  6. Cover it with plastic wrap so that the wrap touches the surface of the cream.
  7. This prevents moisture from collecting between the cream and the wrap, which might make the cream watery and less white.
  8. Let the cream cool at room temperature for about 1 hour.
  9. Refrigerate it overnight to set it completely.
  10. Cut the cream from the sides of the pan and divide it into 12 pieces.
  11. Roll each piece into a cylinder and serve.
  12. ENJOY!

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