Traditional Serbian Kajmak Recipe
Kajmak is an unripened Serbian, Croatian, and Macedonian cheese, akin to clotted cream, traditionally prepared in home kitchens.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Bring milk to a rolling boil in a medium saucepan.
-
Remove from heat and let cool completely without stirring for 4 to 5 hours.
-
Skim the cream layer from the top and transfer it to a refrigerated container.
-
Repeat the boiling, cooling, and skimming process several times, adding the collected cream to the container.
-
Stir salt into the accumulated cream.
-
Store the prepared kajmak in an airtight refrigerated container for up to two weeks.
Nutritional Info (per serving)
Calories:
68 kcal
Carbohydrate:
8 g
Cholesterol:
8 mg
Fiber:
0 g
Protein:
5 g
Saturated Fat:
1 g
Sodium:
248 mg
Sugar:
8 g
Fat:
2 g
Unsaturated Fat:
0 g