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Kajmak is a rich, creamy dairy product that is a staple in Serbian cuisine. Known for its smooth texture and distinct flavor, it holds a special place in local culinary traditions, often enjoyed with bread or meats. Kajmak is typically served as a snack or appetizer, making it a beloved choice during gatherings and celebrations in Serbia.
In a large, heavy-bottomed pot, combine the heavy cream and whole milk.
Heat the mixture over medium heat until it reaches a simmer. Do not let it boil. Stir occasionally to prevent scorching.
Reduce the heat to low and let the mixture simmer gently for about 2-3 hours, stirring occasionally. During this time, a thick layer of cream will form on the surface.
After 2-3 hours, remove the pot from the heat and allow it to cool to room temperature. As it cools, the thick cream layer (kajmak) will solidify.
Once cooled, use a slotted spoon or spatula to carefully skim off the thick cream layer and transfer it to a separate bowl.
Sprinkle the skimmed kajmak with salt and mix gently.
Transfer the kajmak to an airtight container and refrigerate for at least 24 hours before serving to allow the flavors to develop.
Serve the kajmak as a spread on bread, with grilled meats, or as a topping for various dishes.
Enjoy your meal!
Kajmak is a traditional Serbian dairy product made from simmered cream and milk, resulting in a smooth, creamy texture.
Kajmak originates from the Balkans, particularly Serbia, where it has been made for centuries.
The key ingredients are heavy cream, whole milk, and salt.
Kajmak takes about 125-190 minutes to prepare.
Kajmak pairs wonderfully with fresh bread, grilled meats, or as a topping for various dishes.