Bal Kaymak (Homemade Kaymak with Honey)
Quick answer
- Total time
- 1010 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 4
About this dish
Milk and heavy cream held just below a simmer in a wide pan form a thick skin on top, and that skin, chilled overnight and lifted off, becomes the kaymak spread on bread with honey.
Read more
With nothing whipped and no gelatin involved, the layer tears if the pan is stirred or shaken while it forms. Most of the volume stays behind as liquid. Only the first layer is harvested, giving four small portions whose size depends on the pan and the dairy.
Ingredients
Instructions
- 1
Pour milk and cream into a wide, heavy pan and warm over medium heat for about 10 minutes to 80-85°C.
Look for small edge bubbles without a rolling boil.
- 2
Reduce to the lowest heat and leave uncovered for 2 hours 30 minutes.
Do not stir or shake the pan as the surface layer forms.
- 3
Remove from the heat and let the initial heat dissipate for no more than 1 hour, then cover and refrigerate.
Chill at 4°C or colder for at least 12 hours to firm the layer.
- 4
Slide a wide spatula or skimmer under the surface layer and lift carefully.
Place in a fine sieve over a bowl, cover and refrigerate for about 1 hour to drain; extend if still runny.
- 5
Divide the collected kaymak into four small portions, distribute the honey over them and serve immediately with the bread.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Turkish Kaymak Recipe
Cooking Gorgeous / Ayla Clulee · Checked: 2026-09-07
- Dairy and Eggs
US FDA · Checked: 2026-09-07
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