Traditional Kaymak Recipe
A creamy, rich dairy delicacy from the Balkans, perfect for pairing with bread, desserts, or savory dishes.
Equipment
- 1 Shallow pan
- 1 Ladle
- 1 Mixing spoon
Ingredients
- 1 Liter Milk Whole milk recommended
- 750 grams Heavy cream Must be 35% milk fat
- 1.5 tbsp Salt Preferable Himalayan, Sea Salt or Celtic Sea
Instructions
Preparing the Mixture
- Boil the milk in a shallow pan for 5 minutes over medium heat.
- Pour the heavy cream into the pan from a height to create aeration. Aeration helps distribute the cream evenly and improve the texture of the kaymak. Stir gently to combine.
- Reduce the heat to low and simmer for 2 hours, stirring occasionally.
Cooling and Reheating
- Remove the pan from heat and let the mixture cool at room temperature for 7 hours
- Reheat the pan on low heat and simmer for an additional 30-40 minutes without stirring
Setting and Aging
- Let the mixture cool completely and refrigerate for 24 hours.
- Remove from the fridge, add the salt, mix thoroughly, and transfer the kaymak back to the refrigerator.
- Allow the kaymak to age for at least 2 weeks to develop a smooth, spreadable texture and a rich, tangy flavor.
Serving
- Serve chilled with warm bread, tea, or as a topping for desserts or savory dishes.
Notes
- For a sweet version, add honey or fruits like figs before serving.
- For a savory twist, mix in herbs like dill or spices like smoked paprika.
- Let the kaymak age longer if you prefer it firmer.
- Use fresh, good-quality milk and cream for better results.
- Don’t stir during the second simmer to keep the layers intact.
- Serve kaymak with roasted vegetables or grilled meats for a hearty meal.
- Keep it in a tightly sealed container to stay fresh longer.
- Try toppings like walnuts, pistachios, or a drizzle of olive oil for extra flavor.