How to make Kaymak and Clabber?

Kaymak

Clabber

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

Homogenized Milk, Whipped cream

Raw milk or unpasteurized milk

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

Container, Large pot, Pyrex dish, Shallow pan

Glass container with lid, Cheesecloth, Container

1.4 Time Duration

1.4.1 Preparation Time

24 hours

2 days

1.4.2 Cooking Time

480

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

39.20 °F39.20 °F

-20 383

1.5.2 Shelf Life

5- 7 days

1 Month

How is Kaymak and Clabber made?

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