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Turkish Thick Cream

Turkish Thick Cream


500ml Milk
500ml Whipping Cream
2lt heat proof bowl

How to prepare

This recipe makes 3 or 4 servings.
Add the milk and cream to a pan and bring up to a boil for 10 minutes stirring occasionally.
Pour water into a large shallow cooking pan and bring up to a boil.
Reduce the heat to a simmer place the glass bowl on the pan ensuring it does not touch the water.
Simmer for 8 hours then turn the heat off.
Allow the bowl to cool then place in the fridge for 24 hours.
As the kaymak forms on the top and leaves some milk on the bottom of the bowl gently lift one corner of the kaymak and pour out any remaining milk.
The kaymak can now be sliced into 3 or 4 pieces and then rolled up.
To serve place one piece on a plate, drizzle on honey or a spoon of jam and chopped nuts.

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