Boil milk and pour hot into small open cups: kasas. The volume of the Uzbek kasa is 300-400 ml. Place the cups compactly on the table and cover them with gauze. Leave to cool and break down for 14-15 hours. A yellowish oily and thick layer forms on the surface of the milk during this time. Take this layer with a spoon and put into a steel saucepan or bowl. The generated mass is non-uniform in composition: it contains both cream, foam and thick lumps. So, it is necessary to whip this mass with a wire whisk to a homogeneous condition. To make it completely homogeneous and storable, it needs to be warmed up. Put the saucepan on a small fire and warm up, without bringing to the boil. Stir the mass constantly. Pour the kaymak into a large bowl, cover with a plate and refrigerate. Kaymak is ready.