Creamy Turkish Kaymak with Acacia Honey
Kaymak, a traditional Turkish clotted cream, serves as a luxurious delight when paired with the subtle sweetness of acacia honey.
Preparation
Get these tasks done before you start cooking.
Preparing the Kaymak
- 1
Combine milk and cream
Pour the milk and heavy cream into a wide, shallow pan.
- 2
Heat mixture
Heat the mixture over medium heat, allowing it to come to a gentle simmer.
Tip: Monitor the heat to avoid boiling over.
- 3
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
- 1
Cool to room temperature
Remove from heat and allow the pan to cool to room temperature.
- 2
Refrigerate
Carefully transfer the pan to the refrigerator without disturbing the cream.
Tip: Do not disturb the cream layer while cooling; it could prevent proper thickening.
- 3
Chill
Chill for at least 4 hours or overnight to let the kaymak set properly.
Tip: Use a ceramic or glass pan for the best temperature control and even chilling.
How to Make Creamy Turkish Kaymak with Acacia Honey
Total time: 6 h 40 min · Yields 4 servings
- 1
Thickening Process
Monitor the simmering cream to prevent boiling over.
- 2
Cooling Process
Ensure the pan is stable and level when refrigerating.
- 3
Serving Preparation
Gently slice through the set cream for serving portions.
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