Kaymak Cheese

Instead of cream, you can take fatty homemade milk, then the kaymak will turn out less, and the taste qualities will not change.
1. Pour the cream into a saucepan and put it on the stove. Bring to a boil and boil, stirring, for 5 minutes.
2. Preheat the oven well and put the cream in there. If you have a grill - very good. If there is no grill, just wait a little longer. The oven is needed in order to form a fried crust on the surface of the cream.
3. Remove the cream with a crust from the oven, cool in the room and put it in the refrigerator for 12 hours.
4. The kaymak will freeze on the surface, it needs to be removed in a separate container. You can shoot directly with a toasted crust, you can remove the crust (but you will lose some of the natural natural taste). Cool it down and you can eat. In Turkey, the collected kaymak is interrupted with a mixer so that the crust is evenly distributed. And somewhere the collected kaymak is immediately put in the cold and allowed to freeze. They eat with spoons.
5. In order to make a cheese with the same name from the kaymak, assemble the kaymak into a triple gauze and hang it or put it under a press. 6 hours - and the kaymak cheese is ready.
6. For the store version of kaymak cheese, they take lemon, sour milk and get, as for me, another creamy homemade cheese. But such a yolky, with a small pinkish kaymak does not work according to this recipe. I'm for naturalness.
Have fun!