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) 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. Letting the kaymak in the fridge for 24 hrs will help for thickening. 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 serving dish, pour some honey, sprinkle some crumbled pistachio and a few pieces shredded almond on top and enjoy :)

~Try not to swing the pyrex when taking down from the top of the pot and when putting it in the fridge. ~Minimum movement is required for more kaymak!

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 Rustic 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 Turkish Dairy Dessert. For example, Turkish Rice Pudding - Turkish Baked Rice Pudding.

Labels: ,


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 Anonymous 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 Anonymous 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 Anonymous 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 Anonymous 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 Anonymous 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 Unknown 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 Anonymous 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 Unknown 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 Unknown 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,

At 11:00 AM, Anonymous Ugur said...


Vallahi bir eksik Kaymak kalmıştı, umarım bu tarif ile onu da çözeceğiz. Çok teşekkürler

At 10:16 AM, Anonymous Anonymous said...

Hi Binnur, I love your recipes. My grandma used to make kaymak back home I loved it on fresh bread with either little salt or with honey on top. I was so excited to make kaymak using your recipe. Although it was very tasty I do not think it turned out the way yours does. There was a dry crust on the top and no milk was left below it. My mom thinks I may have boiled it too much. I am hoping my next try will result in a better, creamier kaymak, more like yours:).

At 11:08 AM, Anonymous Anonymous said...

Can you make this in a yogurt machine? or does it have to be over water. If over water, does the water need to be simmering (bubbling) under it for 8 hours? I made this yesterday, the cream got a little yellow skin on top.. hope it came out ok..

At 6:27 PM, Anonymous Anonymous said...


Thanks so much for taking the time to post all your recipes. I'm so excited to find how to make kaymak!!

Two quick questions:
1. Can/should you cover it when it's on the stove for 8 hours?
2. Can/should you cover it in the fridge? It looks like it might have gotten dry; maybe because I didn't cover it.

Thanks so much!! :D

At 7:03 PM, Blogger Binnur said...

In this case, you should strictly stick to the recipe in order to have a thick Turkish cream which means you can not use the yogurt machine.

At 7:55 PM, Blogger Binnur said...

Thank you:)
1. don't cover it when it's on the stove for 8 hours.
2. you should cover it in the fridge. If it is dry pour few spoon milk all over it:)
I would think it is safer if all the food stored in the fridge should be

At 10:41 AM, Blogger the happy chef said...

Hi. I am trying to make Baklava MuhalAbiyya, and I was wondering if this is the correct filling to use. Thank u!!

At 11:41 AM, Blogger Binnur said...

I think what you are asking is Turkish Milk Custard Dessert (Laz Boregi - Black Sea Region) that I've posted under the Turkish Dessert Recipes.
Muhallebi and Kaymak are not the same:)
Take care,

At 12:28 PM, Blogger the happy chef said...

Thank you! I looked at your baklava recipe, and I thought that you had opted to use the whipped cream instead of the kaymak. I had gone to a persian resturant, but they served a baklava with a white custard instead of the almond and walnut filling I was used to. When i looked it up, someone said to use kaymak inside while others had made another custard out of semolia :) I figured after making a few of your recipies, you would know best. Should I try and use the laz boregi as a filling for the baklava in that case? Thank you for your help!

At 11:57 AM, Blogger Binnur said...

Hi Happy Chef,
We don't use whipped cream to make baklava. I use kaymak instead of semolina custard (only Gaziantep-style baklava has this custard) for making my style of baklava:)
So Laz Boregi should be called Laz Baklavasi because of the technique we use to make it:) If you make Laz Boregi, you will have Custard
Take care,

At 3:27 PM, Anonymous Usman Suleman said...

Salam: In India, we call this malai and it is typically made from buffalo milk which is creamier and therefore yields more malai/kaymak. We are in upstate NY but on a recent visit to Chicago, we found the kaymak made by Atour described above. It is very good. To make malai at home, we get unpasteurized, unhomogenized milk from a dairy farm to get good result.

At 8:36 AM, Anonymous Anonymous said...

My favourite food in the whole world is fresh Simit with kaymak and fresh honey (off real honeycomb) I eat it every morning for breakfast when we visit our family in Bodrum. I'm an Aussie married to a Turkish man, love the food, people and country as a whole! Will definitely try to make Kaymak, thankyou for your wonderful website! Xxx Jenny

At 5:49 PM, Anonymous Zeynep said...

Thank you for this recipe. I love kaymak and honey and decided to look up the recipe online. Right now I'm on hour 6 of it simmering on the stove. I was wondering if you thought this would be possible in a slow cooker. It would be much easier than doing the Pyrex + water boiling method, since I have to keep going back every 45 minutes or so to add more water. With a slow cooker maybe you could put it in for 8 hours and just forget about it until it's done. Any thoughts?

Also, I was wondering about storage and shelf life. What's the best way to store kaymak, and how long should it last? Thanks!

At 9:58 AM, Blogger Binnur said...

Hi Zeynep,
I have not used a slow cooker, therefore I cannot tell whether it is possible or not:) But you can always try it:)
The shelf life depends on how long milk or whipping cream last? In general, the kaymak lasts only as long as the soonest expiring ingredient it is mixed with lasts.
Take care,

At 3:34 AM, Anonymous Anonymous said...

Hi is the Pyrex dish covered while it sits for 8 hours over the pot of simmering water?

At 7:42 AM, Blogger Binnur said...

No, it is not covered:)

At 3:59 AM, Anonymous Mike said...

Hi,Is your cookbook still available to purchase?

At 10:53 AM, Blogger Binnur said...

Yes, it is, Mike:)

At 9:13 PM, Anonymous Jim said...

Hi Binnur,
Thank you very much for posting the recipes for Kaymak. It was my favorite back home, but the one sold here seems to be all cream and they don't taste the same. I have followed your recipe, mixed and boiled the cream and milk for at least 10 minutes and let it simmer for 8 hours in A 7.5x9.5 Pyrex dish and now it is cooling down.
But it is still watery with a very thin crust on top. Is that normal?

At 10:55 AM, Blogger Binnur said...

Hi Jim
No,it is not normal. There should be a little less than 1 inch of Kaymak on the surface of the milk. Also under the Kaymak there should be a little bit milk! After cutting and rolling it, Kaymak should be as shown in the picture. While it is simmering over the tiny water bubles, the bottom of the pyrex dish should be wet. If there is none of those, it could mean the heat was too low.

At 2:56 PM, Anonymous Jim said...

Thanks Binnur,

So even before I put that in the refrigerator, there should be less than 1 inch of Keymak on the surface of the milk, correct?
(It is 24 hours and I just removed it from the refrigerator, but I get about 1/4 inch of Keymak.)

At 5:16 PM, Blogger Binnur said...

Hi Jim,

I try not to swing the pyrex when taking down from the top of the pot and when putting it in the fridge.

Minimum movement is required for more kaymak!

Letting the kaymak in the fridge for 24 hrs will help for thickening.

At 2:26 AM, Anonymous Anonymous said...

I'm Wondering if a double boilers can be used instead of a Pyrex dish over a pot of water? It would be easier for me.

At 1:42 PM, Blogger Binnur said...

I don't think it will work for the Kaymak. The small pot does not have enough surface to make it as the Kaymak requires a large one. The dish shouldn't touch the water as well.

At 2:21 AM, Anonymous Ugur said...

Hi Binnur

Just to double check, when stored in the fridge for 24 hours, it does not need to be covered right?

At 4:53 PM, Blogger Binnur said...

Hi Ugur
No need to cover it but when it is completely cooled down you'd better cover to prevent it from drying out.

At 11:24 AM, Blogger Unknown said...

I learned to make kaimak from my grandmother years ago. One problem I have found is that it does not work well with 'Ultra-pasturized' milk or cream. I found 'pasturized', in Stewarts, in upstate NY and it gives me a thick and delicious kaimak. We love it on French toast and baklava. We make rice pudding with leftover milk. It's the best!


Post a Comment

<< Home