So in Turkey for a few months and found Kaymak. Its delicious as is, or in coffee, or used like sour cream. Last night I took a couple spoonfuls and added some peanut butter and a couple drops of sweetener. It was divine.
If you want to make it the traditional method requires heating milk, skimming the cream, cooling the milk and repeating the process. See here https://www.thespruceeats.com/traditional-serbian-kajmak-recipe-1135791
A faster way is to combine 1 cup feta, 2 cups of cream cheese, and 2 cups of sour cream. See here..https://www.allrecipes.com/recipe/233408/quickie-kajmak/
I make my own cream cheese and sour cream with heavy cream instead of milk. They are both very rich and fatty, but I don’t think you get the 60% fat using the quick kaymak recipe.
This stuff is full of fat round molecules. I think I’ll try to make keto chocolate truffles with it…. I’ll let you know.