- 4 cups natural heavy cream (no additives)
How to make Thick Turkish Cream (Kaymak)
- 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.
- 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.
- This will make the cream foamy and help it thicken.
- Do this for 40 to 45 minutes, until the cream increases in volume about 1/2 inch up the side of the pan.
- Remove the pan from the heat.
- Cover it with plastic wrap so that the wrap touches the surface of the cream.
- This prevents moisture from collecting between the cream and the wrap, which might make the cream watery and less white.
- Let the cream cool at room temperature for about 1 hour.
- Refrigerate it overnight to set it completely.
- Cut the cream from the sides of the pan and divide it into 12 pieces.
- Roll each piece into a cylinder and serve.