Honey with Clotted Cream (Bal Kaymak)

Name: Honey with Clotted Cream (Bal Kaymak)
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Turkey
Ingredients: 4 cups (960 ml) whole milk; 1 cup (240 ml) heavy cream; 1/3 cup (80 ml) honey; 8 thick slices (about 12 oz / 340 g) crusty bread

Bal kaymak Say it: BAHL kai-MAHK

By the Passport Plate editors. Published November 4, 2026.

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Bal kaymak is a simple Turkish breakfast that pairs bal (honey) with kaymak, a rich, spoonable clotted cream made from slowly simmered milk. The cream is thick, faintly sweet and slightly tangy, while the honey brings floral depth. Scooped onto warm crusty bread, it is a beloved morning treat in Turkey, especially in dairy-rich regions. This home version makes kaymak from whole milk and cream, then chills it until a firm, buttery layer forms. It tastes indulgent but fresh, with just two components doing the work.

Honey with Clotted Cream (Bal Kaymak)

Bal kaymak

Pronounced BAHL kai-MAHK

Serves: 4
Prep: 10 min
Cook: 55 min
Total: 1 hr 5 min
Level: Medium

Vegetarian

Also nut-free and egg-free.

Allergens: contains gluten, milk. Check labels on packaged ingredients.

Ingredients

4 servings

4 cups (960 ml)960 ml (4 cups) whole milk
1 cup (240 ml)240 ml (1 cup) heavy cream
1/3 cup (80 ml)80 ml (1/3 cup) honey
8 thick slices (about 12 oz / 340 g) crusty bread

Method

Pour the whole milk and heavy cream into a wide, heavy saucepan. Warm over medium heat, stirring gently, until small bubbles ring the edge and the mixture steams; do not let it boil.
Reduce the heat to the lowest setting. Leave the pan uncovered and undisturbed for 45–55 minutes, until a thick, wrinkled cream skin forms on top and the liquid below has reduced by about one-quarter. Keep the heat low so the surface trembles but does not bubble.
Turn off the heat and let the pan cool completely at room temperature, about 1 hour, without stirring or moving it. The skin will firm and deepen slightly in color.
Cover the pan and refrigerate for at least 8 hours or overnight, until the cream layer is firm and thick enough to lift in spoonfuls.
Run a thin knife around the edge of the pan. Using a wide slotted spoon or spatula, lift the kaymak in large pieces and divide among four shallow bowls or plates; it should be thick, creamy and lightly set rather than runny.
Drizzle the honey over the kaymak, letting it pool around the edges. Serve immediately with the crusty bread for scooping.

Regional variants

Some cooks scatter crushed walnuts or pistachios over the top, and in summer fresh figs or peaches are served alongside.

Cook's notes

Use the widest saucepan you have; a larger surface gives more kaymak.
Keep the milk at a bare simmer, not a boil, so the cream stays sweet and smooth.
Let the honey come to room temperature so it drizzles easily over the cold kaymak.

Serve with

Crusty bread for scooping and glasses of strong black tea or Turkish coffee.

Make ahead and storage

The kaymak can be made up to 2 days ahead and kept covered in the refrigerator; add the honey just before serving.

Honey with Clotted Cream (Bal Kaymak)