Pour the milk and heavy cream into the electric rice cooker bowl. Stir well with a wooden spoon. Cover with the lid and set to the keep-warm function. Leave undisturbed for 12 hours.

Tie the lid with a kitchen towel or cover the rice cooker bowl with paper towels. Place the lid on top and carefully put the bowl in the refrigerator. Let it ferment for 48 to 72 hours.

Remove the pot of aged kaymak from the refrigerator. Using a butter or regular knife, cut around the edges to loosen the kaymak from the bowl. Then, while wearing gloves, carefully roll the kaymak inward and lift it out. Transfer it to a plate.

Sprinkle strawberries and pistachios on kaymak, then drizzle with honey and spread on sourdough bread.

You can use the remaining cream mixture in place of milk in all baking recipes to add a richer flavor. If you've made a small batch, you can use it to make condensed milk. If you have 500 ml or more, add 2–3 tablespoons of salt and lemon juice to make ricotta cheese.

☀️ Make a homemade condensed milk: Pour the remaining cream mixture through a strainer placed over a pan. I got about one cup. Add 2-3 tablespoons of honey, then place the pan over medium heat and simmer for 20-30 minutes. Simmer until it reaches the consistency shown in the video. Transfer the mixture to a container, seal it, and refrigerate. Use within two weeks.