Traditional Dried Cream (Kuru Kaymak)

Ingredients

• 3 liters raw cow's milkInstead: oat milk
• 1 tea glass granulated sugar (for serving)
• 1 cup crushed walnuts
• 1 teaspoon cinnamon

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Pour the raw milk into a wide and shallow copper tray.

2. 2

   Bring the milk to a boil over low heat without stirring at all.

3. 3

   Gently aerate the foam and cream layer forming on the surface using a slotted ladle.

4. 4

   Reduce the heat and keep it on low heat for hours so the cream thickens.

5. 5

   Leave the trays, once cooled to room temperature, in a draft-free place out of direct sunlight to dry for days.

6. 6

   Carefully peel the dried cream from the tray, roll it up, stuff with walnuts, and slice.

Note. The most crucial factor in making kuru kaymak is high milk fat content and patience.