Butter: Butter should be melted without burning, just until it foams.
corn flour: While frying in oil, it should be stirred until its color changes.
adding water: Hot water should be added slowly and with constant stirring to avoid lumps.
Cheese: Unsalted or low-salt cheese that has shrinkage and elongation properties should be used. After adding the cheese, do not mix it, just leave it on top and wait for it to melt.
cooking: It should be cooked on low heat.
boiling water: It is added to make the cheese melt more easily and to create the elongated consistency of the kuymak.
It is recommended to use copper or cast iron pans.
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