Kajmak
From aussie_meat_pie 16 years ago
- 150 minutes to make
- Serves 8
"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 shopping list
- 1 pint heavy cream shopping list
- 1 teaspoon salt shopping list
How to make it
- In a medium saucepan, bring the milk to a rolling boil.
- Pour in the heavy cream and salt, and again bring the mixture to a boil. Reduce heat and simmer on low for 2 hours.
- 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.
- 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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