THE INNER TABLE
Easy Kaymak
& Homemade Condensed Milk
Kaymak is a traditional Turkish cream that has been enjoyed for generations, but it can easily be made at home in a simple rice cooker. You do not need a special copper pan or complicated techniques. All it takes is gentle heat and a little patience. As the milk slowly warms, delicate layers begin to form, creating a soft and velvety texture. Over time, the aroma and rich nutty flavor deepen beautifully. Spread over warm bread or brioche, it melts lightly and adds a comforting, naturally sweet richness.
DIFFICULTY
Easy
COOK TIME
3 HRS
SERVES
4
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FULL RECIPE VIDEO
MUSIC in this Reel on Instagram
PREP TIME
COOK TIME
MAKES
5 minutes plus fermented for at least 2days
30 minutes and plus keep in rice cooker for 12 hours
2 Serving and about 150ml condensed milk
INGREDIENTS
Kaymak
1 cup (237ml) whole milk
1 cup (237ml) heavy cream
*whole milk : heavy cream, 1:1 ratio
Best Combination
3 strawberries, small cubed
pistachio, chopped
drizzled honey
with sourdough bread
METHOD
1. Pour the milk and heavy cream into the electric rice cooker bowl. Stir well with a wooden spoon. Cover with the lid and set to the keep-warm function. Leave undisturbed for 12 hours.
2. Tie the lid with a kitchen towel or cover the rice cooker bowl with paper towels. Place the lid on top and carefully put the bowl in the refrigerator. Let it ferment for 48 to 72 hours.
3. Remove the pot of aged kaymak from the refrigerator. Using a butter or regular knife, cut around the edges to loosen the kaymak from the bowl. Then, while wearing gloves, carefully roll the kaymak inward and lift it out. Transfer it to a plate.
4. Sprinkle strawberries and pistachios on kaymak, then drizzle with honey and spread on sourdough bread.
5. You can use the remaining cream mixture in place of milk in all baking recipes to add a richer flavor. If you’ve made a small batch, you can use it to make condensed milk. If you have 500 ml or more, add 2–3 tablespoons of salt and lemon juice to make ricotta cheese.
Make a homemade condensed milk
Pour the remaining cream mixture through a strainer placed over a pan. I got about one cup. Add 2-3 tablespoons of honey, then place the pan over medium heat and simmer for 20-30 minutes. Simmer until it reaches the consistency shown in the video. Transfer the mixture to a container, seal it, and refrigerate. Use within two weeks.
