Kaymak (Eastern European Clotted Cream)

5 steps. Take it one step at a time.

1. 01

   Pour the heavy cream

   Pour the heavy cream into a wide, shallow pot or a heavy-bottomed saucepan.

2. 02

   Heat the cream over very low heat

   Heat the cream over very low heat. Bring it to a very gentle simmer, ensuring it does not boil over. Let it simmer uncovered for about 30 to 40 minutes. A yellow skin will begin to form on the surface.

   35 min
3. 03

   Remove the pot from the heat and let it cool completely

   Remove the pot from the heat and let it cool completely at room temperature for about 2 hours. Do not stir it.

   2 hr
4. 04

   Carefully transfer the pot

   Carefully transfer the pot to the refrigerator. Let it chill undisturbed for at least 12 hours, or ideally 24 hours.

   12 hr
5. 05

   Using a spoon or spatula, gently skim the thick

   Using a spoon or spatula, gently skim the thick, solidified cream layer from the top. This is your kaymak. If you like it savory, stir in a pinch of salt.