📝 About This Recipe
Transport your palate to the bustling tea houses of Samarkand with this velvety, traditional Kaymak. In Bukharan Jewish tradition, this rich, slow-simmered dairy delicacy is the crown jewel of the Shabat morning breakfast, prized for its thick, honeycomb-like texture and deeply caramelized cream flavor. Crafted with patience and high-quality dairy, it represents the heart of Central Asian hospitality and the luxurious simplicity of ancient culinary techniques.
🥗 Ingredients
The Dairy Base
- 4 cups Heavy Cream (Minimum 36-40% fat content; non-ultrapasteurized is best)
- 2 cups Whole Milk (Full fat, preferably grass-fed for golden color)
- 1 cup Buffalo Milk (Optional, for authentic richness; substitute with extra heavy cream if unavailable)
For Serving (Traditional)
- 1/4 cup Raw Honey (Wildflower or Clover variety)
- 1 loaf Fresh Lepyoshka or Challah (Warm, crusty bread is essential)
- 2 tablespoons Pistachios (Finely crushed)
- 4 pieces Fresh Figs (Sliced into quarters)
- 3 tablespoons Apricot Jam (High fruit content)
👨🍳 Instructions
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1
Select a wide, shallow heavy-bottomed stainless steel pan or a traditional wide-mouthed clay pot. A larger surface area is critical for creating the maximum amount of 'skin' or cream layers.
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2
Combine the heavy cream, whole milk, and buffalo milk (if using) in the pan. Whisk gently to ensure the fats are evenly distributed before heating.
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3
Place the pan over medium-low heat and bring the mixture to a very gentle simmer. Do not let it reach a rolling boil, as this will break the fat globules.
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4
Once simmering, reduce the heat to the lowest possible setting. Using a small ladle, scoop some of the hot milk and pour it back into the pan from a height of about 12 inches to create bubbles and froth on the surface.
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5
Repeat this aerating process for about 5-10 minutes. This oxygenates the cream and helps the thick Kaymak layer rise to the top.
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6
Allow the mixture to simmer uncovered on the lowest heat for 2 hours. A thick, yellowish skin will begin to form on the surface; do not disturb or stir it.
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7
Turn off the heat. Carefully move the pan to a cool, draft-free area of your kitchen. Cover it loosely with a paper towel or a very fine mesh sieve to prevent condensation from dripping back into the cream.
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8
Let the pan sit undisturbed at room temperature for 6 hours. This allows the fat molecules to bond and the structure to set.
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9
Transfer the pan to the refrigerator and chill for at least 8 hours, or ideally overnight. This step is crucial for the Kaymak to firm up enough to be rolled.
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10
Once fully chilled, use a sharp knife to gently cut the thick cream layer away from the edges of the pan.
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11
Carefully slice the floating cream layer into wide strips (about 3-4 inches wide). Use a spatula to gently lift each strip and roll it up like a carpet, or simply fold it into thick layers.
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12
Place the rolled Kaymak on a serving platter. The remaining thin milk at the bottom of the pan can be saved for baking or drinking; it is delicious in coffee.
💡 Chef's Tips
Use the widest pan you own; more surface area means more Kaymak. Avoid ultra-pasteurized (UHT) dairy if possible, as the high heat treatment prevents the proteins from forming the necessary structure. If your stove's lowest setting is still too hot, use a heat diffuser (flame tamer) under the pan. Do not rush the cooling process; skipping the room-temperature rest before refrigerating can cause the layers to separate. For a truly Bukharan touch, add a tiny pinch of saffron to the milk at the start for a golden hue and floral aroma.
🍽️ Serving Suggestions
Serve alongside warm, toasted Bukharan Lepyoshka or a braided Challah bread. Drizzle generously with high-quality honey or silan (date syrup) and a sprinkle of crushed pistachios. Pair with a glass of hot green tea or black tea served in traditional 'piala' bowls. Enjoy as part of a breakfast spread with sliced cucumbers, tomatoes, and salty feta cheese for a sweet-and-savory balance. Top with fresh pomegranate seeds for a burst of acidity that cuts through the rich fat.