Slow-Simmered Clotted Cream (Kaymak) with Honey

What you need

• 600 ml (2 1/2 cups) heavy cream, not ultra-pasteurized
• 300 ml (1 1/4 cups) whole milk
• 3 tbsp honey, for serving
• 6 piece flatbread, warm, for serving

Method

Restated from the original video

1. 1

   Pour the cream and milk into a wide, heavy pan at least 26 cm (10 in) across, so the layer is shallow.

2. 2

   Warm over medium heat until steaming and small bubbles appear at the edge. Do not let it boil.

3. 3

   Turn the heat to its lowest setting, using a heat diffuser if the burner runs hot. The surface should only tremble, never bubble.

4. 4

   Leave it uncovered and unstirred for 2 hours. A thick, yellowish skin forms on top.

5. 5

   Take the pan off the heat and let it cool to room temperature, about 1 hour, without moving it.

6. 6

   Cover loosely and refrigerate for at least 8 hours, until the cream layer is firm.

7. 7

   Run a thin knife around the edge and cut the cream layer into squares.

8. 8

   Lift the pieces out carefully with a spatula or fold them into rolls. Use the leftover milky liquid in pancakes or baking.

9. 9

   Serve cold with the honey drizzled over and warm flatbread. It keeps for 3-4 days in the fridge.

Imported from hildaskitchenblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.