Kaymak
Description
This recipe won't take much time. First, I'd like to draw your attention to the fact that the kaymak recipe can be made in two versions — sweet and salty. Depending on your taste preferences, you can choose the one you like best. 1. So, pour about 2 cups of cream into a saucepan and place it over heat. 2. If you prefer the sweet version, add about another cup of sugar to the saucepan. 3. After it comes to a boil, reduce the heat to a minimum and let it simmer down. You can also add a pinch of vanilla sugar for aroma, for example. 4. To check if it's ready, prepare a small container with cold water. Drop a little cream into it. If the drop sets into a ball, it's done. 5. Remove the saucepan from the heat, let it cool slightly, and add the juice of one lemon. 6. Beat everything thoroughly until smooth. 7. Then pour in the remaining cream in a thin stream while continuing to beat. 8. Prepare a convenient mold, transfer the homemade kaymak into it, and refrigerate for at least 5–6 hours. It's easier to leave it overnight, and in the morning you can enjoy the result. The appetizer is ready. Serve immediately.