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Kaymak

Kaymak

Other names: eishta

A Turkish specialty, kymak is a cooked, thickened cream used primarily for desserts. To make, cream is brought to a boil in a wide saucepan then cooked on low heat for about 1 1/2 hours. The thickend cream is then allowed to stand in a warm location for several hours to thicken further. The traditional method of serving is to roll the thickened cream into a cylinder and slice into 1" rounds. Kymak can also be scooped out with a spoon as used as you might use creme fraiche or clotted cream.
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Substitute for kaymak

Clotted cream or creme fraiche

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