Simple kaimak made from kaimak starch
It is a cream-like dairy product made by collecting fat from milk with Turkish and Turkiye foods that are popular in cafes these days
6 serving
Within 999 minutes
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Ingredients
  • whipped cream
    600g
  • Milk
    100g
  • Butter
    35g
  • potato starch
    35g
Cooking Steps
STEP 1/12
First, prepare the wok and scale to boil. Measure directly in a boiling wok to reduce the amount of frost.
STEP 2/12
Pour 600g of whipped cream into the wok.
STEP 3/12
Add 35g of butter. Add the butter as it is, without having to melt it separately.
STEP 4/12
Add 35g of starch powder to 100g of milk and mix well
STEP 5/12
Place starchy milk in a wok of whipped cream and butter
STEP 6/12
Bring to a boil and stir over high heat until butter melts.
STEP 7/12
When the butter is completely melted, reduce the heat to low and keep stirring. Stir for more than 10 minutes to thicken.
STEP 8/12
When it becomes thick, move it to a thin pan. After boiling, you have to leave it in the refrigerator for 24 hours, so you put it in a thin pan that you can put in the refrigerator.
STEP 9/12
Pour into a square pot and simmer for about 10 minutes without stirring over the lowest heat.
STEP 10/12
Allow the thickened kaimak to cool completely and leave in the refrigerator for 24 hours.
STEP 11/12
When you take it out, roll it up like a roll and take it out.
STEP 12/12
It's greasy when I eat this. You sprinkle honey on the kaimak and spread it on the bread.
It's a simple version to make with starch. Put milk and whipped cream in it and leave it on for 12 hours to make kaimak. It's a simple version
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