Rich, tangy Montenegrin clotted cream — layered, aged, and utterly addictive — the soul of Montenegrin dairy tradition.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small ceramic bowl
Garnishes: fresh herbs
Accompaniments: warm bread, grilled vegetables
Instructions
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1
Bring raw milk to a gentle simmer in a wide, shallow pan.
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2
As cream forms on the surface, carefully skim it off with a flat spoon.
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3
Layer the skimmed cream in a ceramic crock, sprinkling salt between layers.
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4
Repeat simmering and skimming until all cream is collected.
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5
Cover the crock and let age at cool room temperature 2-3 days.
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6
The finished kajmak should be creamy, slightly tangy, and rich.
Did You Know?
Mountain kajmak aged for several weeks develops a pungent sharpness that Montenegrins prize, though it can surprise unprepared visitors.
Chef's Notes
Equipment Tips
- wide shallow pan
- skimmer
- ceramic crock
Garnishing
fresh herbs
Accompaniments
warm bread, grilled vegetables
The Story Behind Kajmak
Kajmak is the foundation of Montenegrin highland cuisine, predating the country itself. Mountain herders developed this preservation technique to store precious milk fat through winter. Fresh kajmak is mild and sweet; aged kajmak develops a complex tang. Both are considered essential to the Montenegrin table.
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