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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 8 |
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Kajmak or kaymak is a Serbian / Croatian, Yugoslavian fresh, unripened or new cheese similar to clotted cream still made in many kitchens today. It's usually served with bread as an appetizer ( lepinja sa kajmakom ), but also as a condiment melted on the Balkan version of a hamburger patty ( pljeskavica sa kajmakom ), as well as simmered with beef shank meat ( ribic u kajmaku ), or tucked in pita bread with cevapcici sausages. Ingredients:
1 quart milk |
1 pint heavy cream |
1 teaspoon salt |
Directions:
1. In a medium saucepan, bring the milk to a rolling boil.
2. Pour in the heavy cream and salt, and again bring the mixture to a boil. Reduce heat and simmer on low for 2 hours.
3. Turn off heat. Let pan stand on the stove without mixing for 6 hours. Then turn on heat again and bring to a simmer. Continue simmering on low heat for 1/2 hour. Cool at room temperature without mixing.
4. Place pan in refrigerator for 24 hours. Transfer contents to an airtight container and store refrigerated for up to 2 weeks.
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