Traditional Serbian cheese kajmak

Votes: 8

How to Make Traditional Serbian Kajmak Cheese

Time: 5 o'clock.
Quantity: 2 tbsp.

Kajmak is a dairy product popular in the Balkans and Central Asian countries. It's made from skimmed cream skimmed from boiled milk. However, the method of making kajmak varies from region to region. Serbian kajmak is made by boiling milk repeatedly, skimming off the cream each time and adding salt. Kajmak is consumed similarly to fresh cheese: spread on bread or used in various national dishes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 liters of raw unpasteurized cow's or sheep's milk
1 teaspoon of salt

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring the milk to a boil in a medium saucepan. Turn off the heat and let it cool completely, without stirring, for 4-5 hours. Skim off the cream that has collected on top and refrigerate it.
Repeat the boiling and cooling process several times, skimming off the cream each time and adding it to the container in the refrigerator. Add salt to the cream and stir well. Store in an airtight container in the refrigerator for up to 2 weeks.

Note: Traditional kajmak was made by boiling raw cow's or sheep's milk, which was then poured into wide, shallow bowls known as karlice. As the milk cooled, the cream rose to the top, forming a thin layer on the surface. This layer was skimmed off and placed in layers in a small wooden container called a cabrica. This process was repeated many times until the container was filled with cream.

Categories:

recipe / Main courses / Eggs and dairy products / Appetizers / Cheese appetizers / European cuisine

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