A rich, tangy cultured cream spread with the consistency of butter and the flavor of aged cream cheese.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small ceramic bowl
Accompaniments: somun bread, cevapi
Instructions
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1
Heat milk in a wide shallow pan to just below boiling.
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2
Let cool undisturbed. Skim off the thick cream layer that forms on top.
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3
Repeat the heating and skimming process 3-4 times over 2 days.
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4
Layer the skimmed cream sheets in a ceramic crock, salting each layer lightly.
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5
Cover and age at cool room temperature for 3-5 days.
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6
The kajmak develops a tangy flavor and spreadable consistency. Serve at room temperature.
Did You Know?
Fresh kajmak (mladi kajmak) is sweet and mild; aged kajmak (stari kajmak) is tangy and pungent. Bosnians debate which is superior.
Chef's Notes
Equipment Tips
- wide shallow pan
- cheesecloth
- ceramic crock
Accompaniments
somun bread, cevapi
The Story Behind Kajmak
Kajmak is a Central Asian dairy tradition carried to Bosnia through Ottoman channels. Made by repeatedly skimming boiled milk, it is one of the most labor-intensive Bosnian foods. It is the indispensable accompaniment to cevapi and many other Bosnian dishes.
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