Gaimar, also known as Kaymak, is a traditional Middle Eastern clotted cream made by slowly simmering whole milk and heavy cream. This delicacy is perfect when enjoyed on freshly baked bread or pastries, offering a rich and creamy addition to your breakfast routine. Let's dive into making this luscious treat!
Ingredients
🥛 2 cups heavy cream
🥛 2 cups whole milk
Instructions
1- Setup Your Pan:
- Use a shallow pan that fits comfortably on your stovetop. A 9x13-inch baking pan or tray works perfectly.
2- Combine Ingredients:
- Pour 2 cups of heavy cream into the pan.
- Add 2 cups of whole milk, choosing a milk with the highest fat content for a richer flavor. Ensure you're using the same measurement tool for both liquids for accuracy.
3- Heating Process:
- Turn the stove to high and stir the milk and cream together.
- Wait until the mixture begins to boil and bubble up.
4- Simmer:
- Once bubbling, reduce the heat to the lowest setting possible.
- Allow the mixture to simmer gently for about 2 hours. Make sure it doesn't boil again. This slow cooking process is crucial for developing the thick, creamy texture characteristic of gaimar.
5- Cool and Refrigerate:
- After 2 hours, turn off the stove. Let the pan cool naturally at room temperature for about 1-2 hours.
- Carefully transfer the pan to the fridge to avoid breaking the delicate top layer. Let it rest overnight, preferably for 12 hours, to set completely.
6- Serving:
- The next morning, your gaimar is ready! Serve it chilled, and enjoy its creamy texture on bread, pastries, or as a topping.
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 14 hours (including chilling time in the fridge)
Servings: 8 servings
Calories per Serving: Approximately 170
Proteins: 2g
Fats: 15g
Carbohydrates: 4g
Equipment: Shallow 9x13-inch baking pan or tray
Cooking Tips:
- Don't skip the overnight refrigeration as this crucial step helps the gaimar to thicken.
- The lower the heat during simmering, the better.
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