20 Turkish Clotted Cream Recipe Get Ready To Indulge!

Ingredients for Homemade Turkish Clotted Cream

Traditionally Made with Raw Milk

One of the key ingredients in Turkish clotted cream is raw milk. In Turkey, the milk used for kaymak is usually from water buffaloes, but you can also use cow’s milk or goat’s milk. The key is to use unpasteurized, raw milk for the best results. Raw milk contains higher levels of fat, which is essential for achieving the thick, creamy texture of Turkish clotted cream.

Other Ingredients You’ll Need

Aside from raw milk, you’ll also need heavy cream, salt, and a bit of sugar. Some recipes also call for cornstarch, which helps thicken the cream even more. The amount of each ingredient will depend on how much clotted cream you want to make, but a general rule of thumb is to use equal parts raw milk and heavy cream.

Step-by-Step Instructions for Making Turkish Clotted Cream

Step 1: Combine Milk and Cream

In a large pot, combine equal parts raw milk and heavy cream. Stir well to make sure the milk and cream are evenly mixed.

Step 2: Heat the Mixture

Place the pot on the stove over medium heat. Stir the mixture occasionally to prevent it from sticking to the bottom of the pot. Bring the mixture to a simmer, but do not let it boil.

Step 3: Add Salt and Sugar

Once the mixture is simmering, add a pinch of salt and a bit of sugar to taste. This will enhance the flavor of the clotted cream.

Step 4: Thicken with Cornstarch (Optional)

If you want an even thicker consistency, you can add a bit of cornstarch to the mixture. Make sure to dissolve the cornstarch in a bit of water first, then add it to the pot while stirring continuously. This will help thicken the cream and prevent any lumps from forming.

Step 5: Let it Cool

Once the cream has thickened to your desired consistency, remove it from the heat and let it cool. As it cools, a layer of clotted cream will form on the surface.

Step 6: Skim off the Clotted Cream

Using a spoon or a spatula, gently skim off the clotted cream from the surface and transfer it to a container. You can also use a cheesecloth to strain the cream and remove any excess liquid.

Step 7: Refrigerate and Enjoy!

Once you’ve transferred the clotted cream to a container, cover it and refrigerate it for at least 6 hours or overnight. This will allow the flavors to develop and for the cream to set even more. Once chilled, you can enjoy your homemade Turkish clotted cream on its own or use it in a variety of dishes and desserts. In conclusion, making Turkish clotted cream at home is a simple and rewarding process. With just a few ingredients and some patience, you can create a rich, creamy delight that will elevate any dish or dessert. So why not give it a try and experience the unique flavors of Turkey right in your own kitchen?