Thick Turkish Cream
500 ml (2 cups) 3.25% 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 pistachios 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.