He carries the cow that loves cream with him!

Kaymak is an essential part of breakfast tables and desserts. With both its taste and the vitamins and minerals it contains, it has become an indispensable flavor of our cuisine. We prepare and offer buffalo cream for you from 100% natural buffalo milk obtained from the buffaloes we raise in our own farming, produced by our skilled masters.

For those who want to make buffalo cream at home, we have a very special recipe from Margauxthecook. If you want to make your own cream yourself, you can try Margauxthecook’s buffalo cream recipe using our buffalo milk. With Margauxthecook’s beautiful explanation, the buffalo cream recipe that reaches the perfect consistency is shared below. You can also visit Margauxthecook’s Instagram page to find both the buffalo cream recipe and the Victoria Sponge Cake recipe filled generously with cream.

If you are one of those who say “I may not make it, but I enjoy eating it,” you can download our mobile application from the link below and order the buffalo cream we have prepared for you right away.

Bon appétit in advance…

Buffalo cream recipe from Margauxthecook;
Making buffalo cream at home with excellent buffalo milk is actually very easy. All we need is quality buffalo milk and a large pot… The rest is just time. Especially in these days when we try to stay at home more, I am sure making your own cream will bring you joy as well. For those who want to try, here is this delicious milk-scented recipe.

How to Make Buffalo Cream:
Ingredients:

4 liters of buffalo milk

Preparation:

Take the buffalo milk into a wide-mouthed (at least 30 cm diameter) preferably steel pot and bring it to a boil.
Once it starts boiling, with the help of a large ladle, continuously pour the milk from top to bottom inside the pot, foaming and aerating the surface of the milk. Continue this process for at least 15-20 minutes. Then lower the heat to a minimum (like candlelight) and heat like this for at least one, preferably one and a half hours, without closing the lid and without touching it with a ladle.

At the end of the duration, turn off the heat and wait for it to come to complete room temperature without moving the pot if possible (this may take three to four hours).
Once the milk has completely reached room temperature, again without placing any lid and without touching the milk, just turn the heat back on. Medium heat will be sufficient. Bring the milk back to the boiling point (no need for bubbling). After boiling for 1-2 minutes, immediately turn off the heat.

Again, wait for it to completely reach room temperature, without touching and without covering the pot.

When the milk reaches room temperature once more, place the pot directly into the refrigerator. Again without covering it, leave it to rest for at least 7-8 hours, or even better, overnight.

At the end of this period, remove the pot from the refrigerator, shape it with a knife according to the rolls you will wrap, first lengthwise and then from the sides. By rolling the cream inward, gather it by hand.