(Kaymak)
8x8x2 (2L) Pyrex dish
Bring the milk and cream to boil a minimum of for around ten minutes, stir from time to time inside a large pot. Pour it in to the Pyrex dish.
Meanwhile pour water inside a large shallow cooking pan and produce to boil. Then turn heat lower to simmer. Place the Pyrex dish around the rim from the pan (picture ). The Pyrex dish's bottom should not touch the top of water. Simmer such as this for exactly 8 hrs, then turn heat off.
Allow the Pyrex awesome lower around the counter. Ensure that it stays within the fridge for twenty-four hrs. Kaymak forms on the top within the Pyrex dish, with a few remaining milk present at the end. So lift the corner from the Kaymak, and pour the milk* right into a bowl. Now Kaymak remains within the Pyrex. Work in three or four pieces, then roll them up.
Put one bit of Kaymak on the service plate, pour some honey, sprinkle some crumbled pistacchio along with a couple of pieces shredded almond on the top and revel in :)
Give Turkish Kaymak a go, it is extremely scrumptious :) You are able to mix Kaymak with honey or jam utilizing a fork and spread it on the fresh Turkish Bread slice, sprinkle some pistacchios or almonds on the top and also have it in the morning, you'll relish it :)
If you would like thicker Kaymak, use 4 cups (1L) of whipping cream 35%, and employ a 3L Pyrex dish.
* Don't get rid of the milk. Technology-not only to prepare any type of milk-based Turkish Dessert. For instance, Turkish Grain Pudding .
32 Comments:
This sounds very scrumptious! Do you know me what Altn Kaymak is? I designed a picture here. flickr.com/photos/kattebelletje/359750973/ And how can you eat it, sweet or savory?
Hi,
This is a kind of traditional Turkish Yogurt with thick fat onto it
(Kaymakli Yogurt). It's impossible to locate it here (The United States), all of the yogurts are created without kaymak. But this is one way Turkish Yogurt ought to be:) It tastes is much like regular plain yogurt but more scrumptious and creamier:) I enjoy remove kaymak from the top yogurt and sprinkle some sugar (or honey) onto it and eat it this way.
I truly miss the flavour:)
Thanks Binnur, now I certainly will give it a try and let you know the way i loved it! Love your site incidentally, great food and equally great pictures! Take a look at my cooking site at world wide web.kattebelletje.com, possibly soon trying a number of your Turkish recipes. )
Hi Kattebelletje,
You are very welcome, appreciate the great comment:) I loved your
site too, great food, colorful pictures and different recipes. I'll add
it to my listing of links :)
i am searching for that ekmek area of the ekmek kadyif recipe.
can anybody halp pllllllleease.
thanks royi
Hi Royi,
Ekmek Kadayif is very difficult to do in your own home. You can purchase ready-to-use
Ekmek Kadayif from Turkish Supermarkets. The packaging may have
instructions onto it regarding how to prepare the serbet (syrup). Make Kaymak and serve them together:)
i've looked everywhere and have not found.
i do not mind attempting to perform the recipe as lengthy as eat ekmek kadayif.
i've not visited poultry in certain time.
thanks
Hi,
You'll find ready-to-prepare Ekmek Kadayif dough from Turkish Groceries.
When they do not have it, I am sure you are able to keep these things order for you personally :)
Kaymak 's the reason I moved to Poultry. ) I question whether I'd have, if I'd known your recipe! Though I suppose you can't really find zoysia milk?
Hi Emre,
If only I possibly could have published a Kaymak recipe before:) I am certain with Zoysia milk it might be nice, but trust me despite homogenized milk it's still good so that you can make Kaymak here:)
Gercekten her seyin caresini bulmussunuz evde kaymak tarifini de hic gormemistim, bir harikasiniz! Amerika'da yemek yapmak cok kolay sayenizde ellerinize saglik!
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:)
Hello Binnur!
I made kaymak out of your recipe yesterday. I'd 36% cream and three,5% homogenized milk. Now my kaymak is incorporated in the fridge and must be there 9 hrs still. It appears a little too liquid in my experience. or possibly it ought to be a little liquid. Could it be thicker after 9 hrs more within the fridge?
Hi Ewa,
I belive the milk and cream must boil, then simmered within the water for 8 hrs. Then you definitely must keep it within the fridge for twenty-four hrs. There must be a bit under 1 " Kaymak on the top of milk. Also underneath the Kaymak there must be milk! After cut and folded Kaymak ought to be as proven within the picture.
Binnur, thanks! I finally steamed the mix again and simmered it for 8 hrs again. I'm not sure where was my mistake the very first time however the second try was effective :) Here's my result: milk-and-pumpkin.blogspot.com/2008/02/polish-herbatnik-chinese-occitan.html
Ewa, Thanks letting me know:) I like your determination. The end result appears to become perfect. However, I realize there's no milk left. Made it happen all get into Kaymak? What type of milk have you use?
Sevgilerimle,
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.
Merhaba sevgili Esat,
Cok tesekkur ederim, Allah sizlerinde ne muradi varsa versin:)
Saglicakla kalin,
Sevgilerimle,
This really is excellent. I have never heard Kaymak recipe before and very happy to have it .I attempted it also it switched out great such as the other recipes I attempted like Simit and Tahinli ekmek.These were tasty.Thanks!
Many thanks for writing this recipe,when i truly miss eating kaymak. I have attempted your recipe, but I am unsure basically made it happen properly. Just how much kaymak should really form on the top (I believe you pointed out under an 1"). I've got a very thin layer with many different milk below and the top end is extremely creamy colored and dry searching in texture. Performs this seem right?
Hi Arlene,
No, it does not:) You need to boil milk and cream together, which way Kaymak ought to be a minumum of one inch thick.
I traveled to Ankara 24 months ago and till today I still desire the honey comb and cream dish (to become spread on pita like bread) I'd in a restaurant. I'm not sure the specific cream. but tend to this whether it is.
I've images of the dish, can one send it for you to ensure?
Hi Lara,
Sure, please send the image to my current email address:)
Becoming an adult in Chicago within the 70's, I resided alongside a Turkish family which had lately emigrated towards the US throughout the 70's. The grandmother accustomed to get this to cream spread(Kaymak) that I did previously love. She used to really make it monthly and they'd invite me over in the morning and tea. My loved ones moved away and that i lost contact from the family.
Eventually I had been walking lower Devon Ave in Chicago and saw a poster of something that stated it had been Kaymak. I attempted it and also have been a loyal customer since. Apparently , the corporation Atour Foods continues to be which makes it for fifteen years. It's some what popular in Chicago using the different ethnicity's.
The only real distinction between this and also the one I did previously eat after i was more youthful is this fact the first is not oily and you don't feel heavy. Once the grandmother used to really make it, previously come out so oily, however it sampled so great.
I really like getting it on bread with honey or strawberry jelly.
I incorporated the poster from the product from Atour Foods
Hello Caroline,
I enjoy have Kaymak on freshly baked Turkish bread with honey and almond slices, too. I usually make Kaymak after i make Baklava, Revani, Tel Kadayif etc. I additionally enjoy my Sutlu Kahve with Kaymak:)
In excess of six centuries, the Ottoman empire ruled Egypt, Balkan Countries to Central Asia. Because of this, the Ottomans introduced their culture and dishes to those countries like kaymak, lokum, baklava, borek, yogurt, tarhana, pide, kebab, a lot of desserts and dishes. The roots of those country's cuisines are essentially in the Ottoman Empire:)
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.
Merhaba,
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 sutkrema 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.
Sevgilerimle,
Merhaba,
Gulluoglu New You are able to kaymak da satiyormus, biraz once farkettim ve cok sevindim. Boylece online veya telefonla kaymak alabilecegiz artik. )))
merhaba, Binnur did you ever hear from the Arabic qashta? I question if this sounds like exactly the same factor with another name?
Also your on my small blog roll, I prepare the food a lot masAllah like it..
Merhaba Noor,
If only I possibly could know but never heard qashta however i don't know, sorry:) You've got a great food blog using the scrumptious recipes and excellent pictures:)
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
Canim, Allah yardimcin olsun:) Ozellikle ilk yillar cok ama cok geciyor, Turkiye living room uzakta. Umarim yakin bir tarihte gidersin melekete:)
Sevgilerimi yolluyorum,
