Creamy Turkish Kaymak with Acacia Honey
Indulgent Turkish Dairy Delight
Kaymak, a traditional Turkish clotted cream, serves as a luxurious delight when paired with the subtle sweetness of acacia honey.
- 5 h
- 4
- Intermediate
Ingredients
For the Kaymak
For the Acacia Honey Drizzle
Preparation
Preparing the Kaymak
Combine milk and cream
Pour the milk and heavy cream into a wide, shallow pan.
Heat mixture
Heat the mixture over medium heat, allowing it to come to a gentle simmer.
Monitor the heat to avoid boiling over.
Add salt
Stir in the sea salt and continue to heat for about 30 minutes until a cream layer forms on top.
Chilling the Kaymak
Cool to room temperature
Remove from heat and allow the pan to cool to room temperature.
Refrigerate
Carefully transfer the pan to the refrigerator without disturbing the cream.
Do not disturb the cream layer while cooling; it could prevent proper thickening.
Chill
Chill for at least 4 hours or overnight to let the kaymak set properly.
Use a ceramic or glass pan for the best temperature control and even chilling.
Cooking Process
Thickening Process
Monitor the simmering cream to prevent boiling over.
Cooling Process
Ensure the pan is stable and level when refrigerating.
Serving Preparation
Gently slice through the set cream for serving portions.
Plating & Serving
Creamy Turkish Kaymak with Acacia Honey
Creamy Turkish Kaymak with Acacia Honey
Chef’s Tip
Use fresh unpasteurized milk for the richest taste and texture.
Serving Suggestion
Serve the kaymak cut into squares, drizzled with a generous spoonful of acacia honey for a luxurious finish.