Easy kajmak recipe

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Easy and quick recipe for kajmak made from a mix of unhomogenized milk and heavy cream.

Servings

Cook Time 15

Total Time 2 15

EQUIPMENT

1 baking pan

INGREDIENTS

US Customary - Metric

▢ 1 liter milk
▢ 1 liter heavy cream
▢ 5 g salt

INSTRUCTIONS

Pour the milk and heavy cream into a wide, shallow baking pan. Stir well so the cream blends evenly with the milk.
Slowly heat the mixture over low heat until it just begins to simmer. Don’t stir. Let small bubbles form under the surface, but avoid a full boil. Let it gently simmer for a few minutes, then turn off the heat.
Set the pan aside in a warm spot and let it rest for about 1 hour. If it starts cooling too much, you can gently warm it again—just don’t let it boil.
Cover the pan with a clean kitchen towel and let it cool to room temperature. Once cooled, refrigerate it overnight or for at least 8–12 hours.
Gently skim off the layer of clotted cream that has formed on top. You can cut it into smaller pieces to lift it off more easily.
If you want a firmer kajmak, strain each layer before storing it. Otherwise, leave it as is—salt added later will naturally draw out the moisture.
Transfer the first layer to a clean bowl or container, and sprinkle it with a little salt. Keep each layer only about as thick as the formed cream.
Repeat the heating process again with the remaining milk and cream in the pan. Simmer gently, let it rest, cool, and refrigerate as before. The second layer may be a bit thinner, but still very worth collecting. Add it to your container with a bit of salt in between.
Repeat once more for a third round. You can stop here or go for a fourth if your milk and cream are rich—this might give you a few more spoonfuls of kajmak.
Traditionally, kajmak isn’t mixed—just layered with salt. But if you prefer, you can stir it gently after collecting. This helps the salt work faster and give you a thicker, slightly quicker-ripening kajmak.

NOTES

For the best kajmak, use full-fat, unhomogenized milk and cream. This type of milk allows the cream to naturally rise to the top, resulting in a richer, thicker texture.

Choose a wide, shallow pan when heating the milk. The more surface area, the more kajmak you’ll be able to collect.

Heat the milk slowly and gently. Rushing the process or turning the heat too high can affect the flavor. A slow warm-up brings out a softer, more pleasant taste.

Let it come just to a gentle boil—don’t let it bubble too hard. Simmer for only a few minutes, then remove it from the heat.

After heating, let the milk sit undisturbed to cool down at room temperature, then chill it in the fridge for 12 to 24 hours. Avoid stirring—this allows a thick cream layer to form on top.

For a traditional kajmak, don’t stir the collected layers together. Lift them off the milk and stack them in a clean container, adding a pinch of salt between each layer.

A wooden or clay pot is the traditional way to store kajmak, but a clean glass jar works just fine too. Whatever you use, make sure it’s very clean.

Fresh kajmak will be soft and mild. If you prefer a stronger, aged flavor, let it sit in the fridge or a cool, dark spot for a few days or even a couple of weeks. It will firm up and develop more depth over time.

Don’t throw away the leftover milk! It’s still good and can be used for drinking, baking, cooking, or making homemade cottage cheese.

Author: Food Nutters

Calories: 1924kcal

Cost: $7

Course: Appetizer

Cuisine: Balkan

Keyword: creamy, milk, spread

Nutrition