Kaymak Cheese
Kaymak is made in many regions. It's silky, delicious, and out of the ordinary! This cheese is made from baked milk or cream. Give it a try and you'll find yourself making it more and more often.
Foster
Recipe author
Kaymak Cheese
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
3 g
Fats 74 %
20 g
Carbohydrates 15 %
4 g
300 kcal
GI:
100
/
0
/
0
- Instead of cream you can use rich whole milk; you'll get less kaymak, but the flavor will be the same. 1. Pour the cream into a saucepan and set it on the stove. Bring to a boil and boil, stirring, for about 5 minutes. 2. Heat the oven well and put the cream in. A broiler is ideal; if you don't have one, just wait a little longer. The oven is there to form a golden skin on the surface of the cream. 3. Take the cream with its skin out of the oven, let it cool at room temperature, and refrigerate for 12 hours. 4. The kaymak will set on the surface — lift it off into a separate container. You can take it off along with the golden skin, or remove the skin (though you'll lose some of the natural flavor). Chill it and it's ready to eat. In Turkey the collected kaymak is whipped with a mixer so the skin is evenly distributed; elsewhere it's simply chilled and left to set, then eaten by the spoonful. 5. To turn the kaymak into the cheese of the same name, wrap it in three layers of cheesecloth and hang it up or put it under a weight. About 6 hours, and your kaymak cheese is ready. 6. The store version of kaymak cheese is made by curdling milk with lemon, which to me just yields yet another creamy homemade cheese — you won't get that yellowish, faintly pink kaymak this way. I'm all for the natural version. Enjoy!
Caloric content of the products possible in the composition of the dish
- Пахта - 36 kcal/100g
- Сливки 20 % - ной жирности - 300 kcal/100g
- Сливки 10%-ной жирности - 120 kcal/100g
- Сливки - 300 kcal/100g
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