A rich, tangy clotted cream with a buttery texture, aged to develop complex flavors — Serbia's most beloved dairy condiment.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small ceramic bowl
Garnishes: fresh herbs
Accompaniments: warm bread, grilled meats
Instructions
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1
Bring milk to a gentle boil in a wide, shallow pan. Reduce heat to very low.
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2
As the cream rises to the surface, skim it off with a wide spoon and layer it in a ceramic crock.
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3
Repeat the simmering and skimming process 8-10 times over several hours.
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4
Sprinkle each layer lightly with salt.
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5
For young kajmak (mlad kajmak), serve after 1-2 days. For aged (stari kajmak), age 2-4 weeks in a cool place.
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6
Serve at room temperature alongside grilled meats, bread, or as a filling.
Did You Know?
Aged kajmak from the Zlatibor mountain region is so prized that it can cost more per kilogram than premium beef.
Chef's Notes
Equipment Tips
- wide shallow pan
- cheesecloth
- ceramic crock
Garnishing
fresh herbs
Accompaniments
warm bread, grilled meats
The Story Behind Kajmak
Kajmak production is an ancient pastoral art brought to Serbia during Ottoman times. The Zlatibor and Zlatar mountain regions became famous for their kajmak, where dairy farmers perfected the technique using milk from cows grazing on wild mountain herbs.
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