True Iraqi geemar is made fresh daily using buffalo milk. So first, what is geemar? Geemar is the creme de la creme. It is literally the cream layer skimmed off rich and luscious milk. Different-yet similar- variations exist in different culture, most notably the British clotted cream and the Turkish kaimak.
I have a geemar recipe already published on MCW eons ago. It uses full-fat powder milk, and is a good recipe. This recipe however is the best. It is both fully accessible in terms of ingredients, and so much easier to make. Still, it is not the original geemar. You need a dedicated specialist who has been making it for years (and buffalo milk) for that. How do you eat geemar? Indulgently.
2 flat Tbsp cornflour
2 cups whipping cream
Dissolve the cornflour in half a cup of the cream until smooth.
Combine with the rest of the cream in a pan (the cream must not be more than 3 to 5 centimeters deep).
Heat the cream over medium high heat, stirring all the while, until steaming and thickened.
Reduce heat to the lowest setting of your stove and leave for one hour without stirring.
A yellow skin will form meanwhile.
Turn off the heat and let the pan cool to room temperature right on the stove, then refrigerate overnight.
صحة و عافية