Try Preparing This Delicious Kajmak at Home
Kajmak is a rich, creamy dairy spread beloved in Balkan cuisine, often enjoyed as part of a traditional breakfast. Made from full-fat milk, heavy cream, and a touch of salt, it has a velvety texture and slightly tangy flavor. This spread pairs wonderfully with fresh bread, meats, and vegetables. While it requires patience to prepare, the result is a delicious, authentic taste of the Balkans.
Equipment
- Heavy-Bottomed Saucepan To heat the milk and cream without burning.
- Slotted Spoon or Ladle For skimming the cream layer.
- Shallow Dish or Bowl For collecting the skimmed cream.
- Storage Container Airtight jar or bowl for storing the Kajmak in the fridge.
- Refrigerator For chilling the Kajmak until it firms up and the flavors meld.
Ingredients
Basic Ingredients
- 4 cups Full-fat milk
- 1 cup Heavy cream
- 1 teaspoon Salt (adjust to taste)
Optional Add-Ins
- A pinch of sea salt flakes for garnish
- A few drops of lemon juice for slight acidity (optional)
Instructions
Heat the Milk and Cream
- In a large, heavy-bottomed saucepan, combine the full-fat milk and heavy cream. Heat over low to medium heat, bringing it to a gentle simmer while stirring occasionally to prevent scorching. Be careful not to let it boil.
Create the Cream Layer
- Once the milk and cream begin to simmer, reduce the heat to low. Let the mixture cook gently for 1–2 hours. A golden, creamy layer will form on the surface—avoid stirring, as this layer is crucial to the texture of Kajmak.
Skim the Cream
- Using a slotted spoon or small ladle, carefully skim off the cream layer and transfer it to a clean, shallow dish. Repeat this as new layers form, ensuring you don’t disturb the milk below.
Layer and Chill
- Once all the cream is collected, sprinkle it with salt and layer it in a small bowl or jar. Cover and refrigerate for at least 6 hours, or overnight, to let the flavors meld and the texture firm up.
Serve and Enjoy
- Before serving, bring your Kajmak to room temperature. Spread it generously over warm bread, pair it with prosciutto or smoked meats, or use it as a topping for grilled vegetables. The possibilities are endless!
