Traditional Kajmak Recipe
Kajmak is a Serbian / Croatian fresh, unripened or
"new" cheese made from unpasteurized, unhomogenized milk, but because
its significant part of the population of Montenegro is of Serbian nationality,
the kajmak is also part of the Montenegrin cuisine.
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.
If left to ferment, aged kajmak has a stronger taste
and is yellow in color, and is required for a pastry (pita) called gibanica.
Prep Time: 0 minutes
Cook Time: 300 minutes
Total Time: 300 minutes
Yield: 2 cups Kajmak
Ingredients:
-
2 quarts unpasteurized, unhomogenized (raw) cow or sheep milk
-
1 teaspoon salt
Instructions:
In a medium saucepan, bring the milk to a rolling
boil. Turn off heat and let cool completely without stirring (4 to 5 hours).
Skim off cream that has accumulated on top and refrigerate.
Repeat the boiling and cooling process several times,
skimming off cream and adding it to container in refrigerator. Add salt and mix
well. Store in an airtight container refrigerated for up to 2 weeks.
Note:
Traditional kajmak was made by boiling raw cow or
sheep milk and placing it into wide, shallow bowls known as karlice.
As the milk cooled, the cream rose to the top and
formed a thin layer on the surface, which was skimmed off and placed in salted
layers in a small wooden tub called a cabrica. The boiling and skimming
procedure was repeated many times until the tub was full.
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