Geymar or Kaymak is creamy, tasty and easy to prepare. Clot cream is usually served with scones in the Middle East, but we enjoy breakfast with homemade pita bread, fig storage and tea.
Traditional geymar has a rich, sweet, creamy flavour and is extremely decadent. It’s like cream cheese, but it’s sweet and rich.
My mother made Gaymer the traditional way. That means she didn’t add any cornstarch. It took hours of boiling down, lots of waiting time and a little bit of luck. Sometimes it turned out to be great, sometimes it didn’t make it as thick as she wanted.
Traditional Geymar recipes have the same ratio of buffalo milk in water to heavy whipped cream. The mixture is cooked over low heat for hours, then pour into a wide shallow bread so that the thickened cream can be skimmed from the surface area and rolled onto itself. But first, you should allow the cream to be set in the fridge for at least 12 hours or several days.
Finally, the thickened cream is scooped up from the surface, leaving behind the cream. The remaining cream can be used in other recipes, such as homemade yogurt. Alternatively, you can boil it again and repeat the process.
Geymar is not only popular in Iraq and Türkiye (known as Kaymak), but also enjoys it in Iran, Afghanistan, Greece and the Balkans.
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😍 Why do you like this recipe?
I understand that you can’t afford more than 20 hours to make clot cream. That’s where my simple clot cream recipe comes in. Thicken Jamer with cornstarch and only takes a few hours, not days. This Geymar recipe may not be traditional, but it is quick and easy, and guarantees perfect Geymar every time!
Out What you need for this recipe
Fund Materials and Alternatives
Half and Half: Half and Half are a mixture of cream and milk. Corn Starch: Add corn starch to thicken the coagulated cream. Heavy Whipped Cream: Heavy Whipped Cream comes with different fat content. What I used was 36% heavy whipped cream.
How to make geymar
Step 1: Mix the cornstarch in half and half until smooth and set aside.
Step 2: Heat heavy whipped cream over low heat until bubbles start to form around the edges of the pot.
Step 3: Whisk half and half and continue to stir over low flame until the cornstarch blends in the whipped cream and the mixture becomes thick. This can take 10 to 15 minutes. Consistency should be similar to a thick pancake batter.
Step 4: Pour the cream mixture into a shallow pan and bring to room temperature.
Step 5: Once cooled, place the pan in the fridge for a few hours. Serve bread, date molasses or honey for breakfast and don’t forget to have chai!
🤷🏻♀️Recipe FAQ
If you’re sitting in the right English tea, you can find clot cream along with scones and tea.
Just like we use butter and jam in the US. Sprinkle on top of freshly baked scones and topped with jam.
However, it can be easily spread on top of toast. In the Middle East, Gaimac, known as Turkish gaymers, are used as fillings for phyllo dough desserts called “kahi.” It can also be placed in a crispy kataifi and is soaked in the syrup. This heavenly dessert is called kunafa.
Half and half are made from a combination of cream and whole milk. In addition to adding richness to your coffee, you can use half and half in recipes that require cream (unless you need to whip it).
Kaymak comes with full-fat milk or half of milk and heavy cream of cows, goats and buffaloes. The cream will slowly boil, allowing the fat to rise to the surface. Once cooled, this thick layer is carefully removed and eaten for breakfast.
Pro tips
Geymar can be used as a filling for a variety of Middle Eastern desserts and pastries, including Kunafa and Kahi. Try this geymar recipe with fig jam. They are matches made in heaven! Store Geymar in the fridge and store in an airtight container for up to a week. This coagulated cream recipe is made from dairy products, so it does not freeze well and should be eaten within a week.
🍽More Middle Eastern Recipes
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📖Recipe
Geymar (Easy Clot Cream)
In the Middle East, closed creams are known as Gaimer or Caimac, depending on the region. It is creamy and rich, usually served for breakfast along with bread and jam.
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rate
Serving: 12 people
calorie: 156kcal
Instructions
Stir cornstarch in half and half until smooth and set aside.
Heat heavy whipped cream over medium heat until foam begins to form around the edge of the pot.
Whisk half and half into whipped cream and continue to stir until the mixture is thick. This can take 10 to 15 minutes. Consistency should be similar to a thick pancake batter.
Pour the mixture into a shallow pot and bring to room temperature.
Once cool, leave the pan in the fridge for a few hours. Serve bread, date molasses or honey for breakfast and don’t forget to have chai!
Note
Geymar can be used as a filling for a variety of Middle Eastern desserts and pastries, including Kunafa and Kahi. Try Geymar and Fig Jam, they’re a match made in heaven! Store Geymar in the fridge and store in an airtight container for up to a week. Clot cream is made from dairy products, so it is not frozen well and should be eaten fresh.
nutrition
Serving: 1Serving | calorie: 156kcal | carbohydrates: 2.8g | protein: 0g | fat: 16g | Saturated fat: 9.9g | cholesterol: 59mg | sodium: 19mg | fiber: 0g | sugar: 0g
