Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, December 25, 2006

Thick Turkish Cream


Thick Turkish Cream
500 ml (2 cups) homogenized milk
500 ml (2 cups) whipping cream 35%

8x8x2 (2L) Pyrex dish

Bring the milk and cream to boil at least for about 10 minutes, stir occasionally in a large pot. Pour it into the Pyrex dish.

Meanwhile pour water in a large shallow cooking pan and bring to boil. Then turn the heat down to simmer. Put the Pyrex dish on the rim of the pan (picture). The Pyrex dish's bottom shouldn't touch the surface of the water. Simmer like this for exactly 8 hours, then turn the heat off.

Let the Pyrex cool down on the counter. Keep it in the fridge for 24 hours. Kaymak forms on top in the Pyrex dish, with some remaining milk present at the bottom. So lift one corner of the Kaymak, and pour out the milk* into a bowl. Now Kaymak is left in the Pyrex. Cut it in 3 or 4 pieces, then roll them up.

Put one piece of Kaymak on a service plate, pour some honey, sprinkle some crumbled pistacchio and a few pieces shredded almond on top and enjoy :)

You can also serve Kaymak any kind of Turkish Dessert made with pastry like Turkish Baklava, Revani or Apricot Dessert.

Give Turkish Kaymak a try, it's very delicious :) You can mix Kaymak with honey or jam using a fork and spread it over a fresh Turkish Bread slice, sprinkle some pistacchios or almonds on top and have it for breakfast, you'll enjoy it :)

If you want thicker Kaymak, use 4 cups (1L) of whipping cream 35%, and use a 3L Pyrex dish.

* Don't throw out the milk. You can use it to cook any kind of milk-based Turkish Dessert. For example, Turkish Rice Pudding.


At 3:57 PM, Blogger kattebelletje said...

This sounds very delicious! Can you tell me what Altın Kaymak is? I made a picture here : And how do you eat it, sweet or savory?

At 9:50 AM, Blogger Binnur said...

This is a type of traditional Turkish Yogurt with thick fat on it
(Kaymakli Yogurt). It is impossible to find it here (North America), all the yogurts are made without kaymak. But this is the way Turkish Yogurt should be:) It tastes is like regular plain yogurt but more delicious and creamier:) I love to remove kaymak from the top of the yogurt and sprinkle some sugar (or honey) on it and eat it that way...
I really miss the taste:)

At 5:57 AM, Blogger kattebelletje said...

Thank you Binnur, now I definitely am going to try it out and tell you how I liked it! Love your website by the way, great food and equally great pictures! Have a look at my cooking site at, perhaps soon trying some of your Turkish recipes! :)

At 6:04 PM, Blogger Binnur said...

Hi Kattebelletje,
You're very welcome, thank you for the nice comment:) I loved your
site too, great food, colorful pictures and unique recipes...I'll add
it to my list of links :)

At 5:09 AM, Anonymous royi said...

i'm looking for the ekmek part of the ekmek kadyif recipe.
can anyone halp pllllllleease.
thank you royi

At 7:56 PM, Blogger Binnur said...

Hi Royi,
Ekmek Kadayif is very hard to do at home. You can buy ready-to-use
Ekmek Kadayif from Turkish Grocery Stores. The packaging will have
instructions on it on how to prepare the serbet (syrup). Make Kaymak and serve them together:)

At 3:51 PM, Anonymous Anonymous said...

i have looked everywhere and still have not found.
i don't mind trying to do the recipe as long as eat ekmek kadayif.
i haven't been to turkey in some time.
thank you

At 12:33 PM, Blogger Binnur said...

You can find ready-to-cook Ekmek Kadayif dough from Turkish Groceries.
If they don't have it, I'm sure you can ask them to order for you :)

At 6:20 PM, Anonymous Emre said...

Kaymak is the reason I moved back to Turkey. :) I wonder whether I would have, if I'd known your recipe! Though I guess it's impossible to find buffalo milk?

At 8:40 PM, Blogger Binnur said...

Hi Emre,
I wish I could have posted a Kaymak recipe before:) I am sure with Buffalo milk it would be nice, but believe me even with homogenized milk it is still good to be able to make Kaymak here:)

At 1:54 PM, Anonymous Gulay said...

Gercekten her seyin caresini bulmussunuz; evde kaymak tarifini de hic gormemistim, bir harikasiniz! Amerika'da yemek yapmak cok kolay sayenizde; ellerinize saglik!

At 3:47 PM, Blogger Binnur said...

Merhaba Gulay,
Cok tesekkur ederim, memleket hasreti ve ailemin Turk yemeklerini cok sevmesinden dolayi yapilabilinecek herseyi evde yapmaya calisiyorum. Bayram yaklasiyor, kaymakli bir tatli eminim cok guzel olur:)

At 3:59 AM, Anonymous Ewa said...

Hello Binnur!
I made kaymak from your recipe yesterday. I had 36% cream and 3,5% homogenized milk. Now my kaymak is in the fridge and needs to be there 9 hours still. It looks a bit too liquid to me... or maybe it should be a bit liquid...? Will it be thicker after 9 hours more in the fridge?

At 4:25 PM, Blogger Binnur said...

Hi Ewa,
I belive the milk and cream needs to boil, then simmered over the water for 8 hours. Then you need to keep it in the fridge for 24 hours. There should be a little bit less than 1 inch Kaymak on the surface of the milk. Also under the Kaymak there should be milk! After cut and rolled Kaymak should be as shown in the picture.

At 9:15 AM, Anonymous Ewa said...

Binnur, thanks! I finally boiled the mixture again and simmered it for 8 hours again. I don't know where was my mistake for the first time but the second try was successful :) Here is my result:

At 11:08 AM, Blogger Binnur said...

Ewa, Thank you letting me know:) I admire your determination. The result seems to be perfect. However, I understand there is no milk left. Did it all go into Kaymak? What sort of milk did you use?

At 6:43 PM, Blogger esat said...

Hi from Alabama,
Ben Esat hanimim amerikali ve hepimiz Turk yemegi hastasiyiz, ben ve kizim pisiriz hanim yer ama pisiremez,Binnur sen cok yasa,gecen gun Birmingham da belkide tek olan Akdeniz yiyecekleri dukkanina gittim,Kizim Nur$en deliye dondu, bir suru sey aldik birde Kajmak bulduk sevincle icindekilere bile bakmamisiz, tabi acip da yiyince hayal kirikligini gormeliydin,tuzluya yakin bir krem peynir tadi, olamaz ama kaymak diyordu derken, biraz once senin tarifini buldum, kizim yatili okuyor ama gelince hafta sonuna sizi bilmem ama biz kaymak yapiyoruz.Allah ne muradin varsa versin,yok bu yetmez yuze katlayipta versin, sevgilerimizle.

At 8:27 PM, Blogger Binnur said...

Merhaba sevgili Esat,
Cok tesekkur ederim, Allah sizlerinde ne muradi varsa versin:)
Saglicakla kalin,

At 9:00 AM, Blogger menar said...

This is excellent. I've never heard Kaymak recipe before and extremely glad to have it .I tried it and it turned out great like the other recipes I tried; like Simit and Tahinli ekmek.They were scrumptious.Thanks!

At 11:27 PM, Anonymous Arlene said...

Thank you so much for posting this recipe,as I truly miss eating kaymak. I've tried your recipe, but I'm not sure if I did it correctly. How much kaymak is supposed to form on top (I think you mentioned less than an 1"). I have a very thin layer with a lot of milk below and the top part is very creamy in color and dry looking in texture. Does this sound right?

At 10:07 PM, Blogger Binnur said...

Hi Arlene,
No, it doesn't:) You should boil milk and cream together, and this way Kaymak should be at least one inch thick.

At 3:54 PM, Blogger Lara said...

I traveled to Ankara 2 years ago and till today I still crave the honey comb and cream dish (to be spread on pita like bread) I had at a restaurant. I don't know the name of the cream...but could this be it?!
I have pictures of the dish, can I send it to you to verify?

At 5:25 PM, Blogger Binnur said...

Hi Lara,
Sure, please send the picture to my email address:)

At 10:24 AM, Blogger Caroline said...

Hello ladies,

Growing up in Chicago in the 70's, I lived next to a Turkish family that had recently emigrated to the US during the 70's. The grandmother used to make this cream spread(Kaymak) that I used to love. She used to make it once a month and they would invite me over for breakfast and tea. My family moved away and I lost contact of the family.

One Day I was walking down Devon Ave in Chicago and saw a poster of a product that said it was Kaymak. I tried it and have been a loyal customer ever since. It turns out that this company Atour Foods has been making it for 15 years. It is some what popular in Chicago with the different ethnicity's.

The only difference between this and the one I used to eat when I was younger is that this one is not oily and you do not feel heavy. When the grandmother used to make it, it used to turn out so oily, but it tasted so good.

I love having it on bread with honey or strawberry jelly.

I included the poster of the product from Atour Foods

At 7:56 PM, Blogger Binnur said...

Hello Caroline,
I love to have Kaymak on freshly baked Turkish bread with honey and almond slices, too. I always make Kaymak when I make Baklava, Revani, Tel Kadayif etc. I also enjoy my Sutlu Kahve with Kaymak:)
For more than six centuries, the Ottoman empire ruled Egypt, Balkan Countries to Central Asia. As a result of this, the Ottomans introduced their culture and dishes to these countries like kaymak, lokum, baklava, borek, yogurt, tarhana, pide, kebab, so many desserts and dishes. The roots of these country's cuisines are basically from the Ottoman Empire:)

At 9:43 AM, Anonymous Anonymous said...

Merhaba . Ben Kaymak yapmayi tam 4 sefer denedim , ama her seferinde kaymagin kalinligi 1 mm'yi gecmiyor.sut ve krem karisimi oldugu gibi duruyor.Sut ve Krem karisimini 15 dakika yanattim.8 saatle 13 saat arasi dusuk ateste tencerenin ustunde baklettim,24 le 48 saat arasi buzdolabinda tuttum,GENE DE KAYMAK OLMUYOR.Sut sut halinde kaliyor.Eger bana yardimci olabilirseniz cok mutlu olurum.Hersey icin cok tessekkur ederim.

At 3:36 PM, Blogger Binnur said...

Sut ve krema karisimini 10-15 dakika arasi kaynatman yeterli. Normalde yalnizca yagli sutu kaynatinca bile 1 cm. kaymak olusuyor:)
Sanirim tenceredeki su problem cikariyor:)
Tenceredeki su, once kaynama noktasina getirilecek -eger bu su soguk olursa, altindaki isi en dusukte oldugu icin uzerindeki kabin icindeki sut, krema karisimini kaymak haline getirmez- sonra en dusuk isiya getirilecek ve hemen uzerine kaynamis sut&krema karisimi (sogutulmadan) olan kab konulacak. Bu sekilde 8 saatten fazla bekletmene gerek yok. En gec 2-3 saat sonra uzerindeki kaymak tabakasinin kalinlasmaya basladigini goreceksin.
Eger krema miktarini iki kati yapiyorsan sut miktarini degistirmene gerek yok. Yani 4 kap %35 krema icinde 2 kap yagli sut.
Once denemek icin verdigim miktarlari kullan.

At 2:53 PM, Anonymous Anonymous said...

Gulluoglu New York kaymak da satiyormus, biraz once farkettim ve cok sevindim. Boylece online veya telefonla kaymak alabilecegiz artik! :)))

At 4:54 PM, Blogger Noor said...

merhaba, Binnur have you ever heard of the Arabic qashta? I wonder if this is the same thing with another name?

Also your on my blog roll, I cook your food so much masAllah love it..

At 10:03 AM, Blogger Binnur said...

Merhaba Noor,
I wish I could know but never heard qashta but I don't know, sorry:) You have a great food blog with the delicious recipes and perfect pictures:)

At 1:19 AM, Anonymous Anonymous said...

merhaba Binnur abla,4 yil oldu Turkiye ye gitmiyeli burnumda tutuyor,ben burda esim ve cocuklarimla birlikte yasiyorum,daha once yemek pisiriyordum ama ogrenmek zorunda kaldim kendi kendime ozellikle hamur islerini.gercekten senin kadar guzel tarif veren hic bir kimse yok ve agzim sulaniyor tarif ve resimleri gorunce ellerine saglik bu arada simit yapmayida ogrendim sayende sagol,daha bir cok tariflerini de deniyorum

At 10:44 AM, Blogger Binnur said...

Canim, Allah yardimcin olsun:) Ozellikle ilk yillar cok ama cok geciyor, Turkiye den uzakta. Umarim yakin bir tarihte gidersin melekete:)
Sevgilerimi yolluyorum,


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