Geymar Or Kaymak is creamy, delicious and very easy to prepare. While the coagulated cream is usually served with Scones, in the Middle East, is enjoying for breakfast with Pita homemade bread, Fig perserveand tea.
Traditional Geymar has a rich sweet and creamy taste, which makes it very decadent. It is like cream cheese, but sweeter and richer.
The mother made Geymar the traditional way, which means she did not add corn starch. It took hours, a lot of expectations and a little luck. Sometimes it turned out to be great and sometimes he did not thicken as he had hoped.
Traditional geymar The recipes require an equal ratio of water buffalo milk and heavy whipped cream. The mixture is reduced over low heat for hours, then poured into a wide, superficial pan, so that the thickened cream can be degreased from the surface and rolled on itself. But first, you must allow the cream to sit in the refrigerator for at least 12 hours or up to a few days.
Finally, the thickened cream is removed from the surface, leaving behind some creams. Remaining cream can be used in other recipes including Homemade yogurtor it can be boiled again and the process is repeated.
Geymar is not only popular in Iraq and Turkey (where it is called Kaymak), but is also enjoyed in Iran, Afghanistan, Greece and Balkan countries.
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😍 Why will you like this recipe
- I understand that you do not have 20 reserve hours to make coagulation cream. There comes my light coagulation cream recipe. When you thicken Geymar with corn starch, you only need a few hours.
- This Geymar recipe could not be traditional, but it is fast and easy and guarantees Geymar perfect every time!
🛒 What do you need for this recipe
🔖 ingredients and substitutes
- Half and a half: Half and a half is a mixture of cream and milk.
- Corn starch: To thicken the coagulated cream, we will add corn starch.
- Heavy whiskey: The heavy steak comes with different fat content. The one I used was 36% heavy whipped cream.
🥛 How’s Geymar
Step 1: Mix the corn starch in half and half until it is smooth, then set aside.
Step 2: Heat heavy whipped cream over low heat until bubbles begin to form around the edges of the pot.
Step 3: Beat half and a half and the corn starch mix in the whisk and continue to mix on a low flame until the mixture thickens. This can take anywhere from 10 to 15 minutes. Consistency should resemble a thick pancake battery.
Step 4: Pour the cream mixture into a superficial pan and bring to room temperature.
Step 5: Once cooled, place the pan in the refrigerator for a few hours. It is served for breakfast with bread, meeting molasses or honey and do not forget about chai!
🤷🏻♀️ Frequent questions about recipes
If you sit at a English teaYou are sure you will find coagulation cream with scones and tea.
Just as we use butter and jam in the United States; It is braided over freshly ripe and completed with jam.
However, you can spread it as easily over toast. In the Middle East, Geymar, called Kaymak in Turkey, is used as a filling for a Phyllo dough dessert called “Kahi”. Sometimes it is also stuck in crisp and full syrup. This heavenly dessert is called Kunafa.
Half and a half is made with a combination of cream and whole milk. In addition to adding coffee wealth, you can use half and a half in recipes that turn to cream (as long as it does not have to be whipped).
Kaymak is prepared with complete milk with fat or a half and a half and heavy cream from cows, goats and water buffaloes. The cream is slow boiled, allowing the fat to rise to the surface. Once cooled, this thick layer is carefully removed and eaten at breakfast.
👩🏼🍳 Pro
- Geymar can be used as a filling in various deserts and pastry products in the Middle East, including Kunafa and Kahi.
- Try this Geymar recipe with fig, I’m a match made in heaven!
- Store Geymar in the refrigerator for up to a week in a tight container.
- Because this coagulated cream recipe is made with dairy, does not freeze well and should be consumed in a week.
🍽 More Middle East recipes
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📖 Recipe
Geymar (light coagulation cream)
In the Middle East, coagulated cream is known as Geymar or Kaymak, depending on the region. It is creamy and rich and is usually served for breakfast with bread and jam.
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Gates: 12 people
Calories: 156kcal
Instructions
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Mix the corn starch in half and half to smooth, then set aside.
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Heat heavy cream over medium heat, until the bubbles begin to form around the edges of the pot.
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Beat the half and half in the whisk and continue to mix until the mixture thickens. This can take anywhere from 10 to 15 minutes. Consistency should resemble thick pancakes.
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Pour the mixture into a superficial pan and bring to room temperature.
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Once cooled, place the pan in the refrigerator for a few hours. It is served for breakfast with bread, meeting molasses or honey and do not forget about chai!
Notes
- Geymar can be used as a filling in various deserts and pastry products in the Middle East, including Kunafa and Kahi.
- Try Geymar and fig, I’m a match made in heaven!
- Store Geymar in the refrigerator for up to a week in a tight container.
- Because the coagulation cream is made with dairy, it does not freeze well and should be consumed fresh.
Nutrition
Service: 1service | Calories: 156kcal | Carbohydrates: 2.8g | Protein: 0g | Fat: 16g | Saturated fat: 9.9g | Cholesterol: 59Mg | Sodium: 19Mg | Fiber: 0g | Sugar: 0g
