Kajmak

Instructions

1. 1 Bring milk to a gentle boil in a wide, shallow pan. Reduce heat to very low.
2. 2 As the cream rises to the surface, skim it off with a wide spoon and layer it in a ceramic crock.
3. 3 Repeat the simmering and skimming process 8-10 times over several hours.
4. 4 Sprinkle each layer lightly with salt.
5. 5 For young kajmak (mlad kajmak), serve after 1-2 days. For aged (stari kajmak), age 2-4 weeks in a cool place.
6. 6 Serve at room temperature alongside grilled meats, bread, or as a filling.