Homemade Kajmak: A Delicious Serbian Dairy Delicacy

Ingredients

2 liters of raw, unpasteurized cow's milk
1 teaspoon of salt
1 tablespoon of lemon juice or white vinegar (optional)

Steps and instructions

Start by pouring the raw milk into a large pot. Heat the milk on the stove over medium heat until it reaches a temperature of about 82-85 degrees Celsius (180-185 degrees Fahrenheit).
Once the milk has reached the right temperature, remove it from the heat. Allow it to cool down to about 57 degrees Celsius (135 degrees Fahrenheit).
If using, add the lemon juice or vinegar to the milk at this stage. This is optional, but it will help the milk to curdle and form a thicker kajmak.
Next, add the salt to the milk and stir well to ensure it is fully dissolved.
Allow the milk to sit and cool down at room temperature for several hours, or even overnight. During this time, a thick layer of cream will form on the surface.
After the cream has formed, carefully scoop it off the top with a spoon and transfer it to a separate bowl. This is your kajmak.
Kajmak can be eaten right away, but it's often left in the refrigerator for a few days to develop a stronger flavor.

Tools for making

Large pot - To heat the milk and allow it to cool down.
Spoon - To stir the milk and dissolve the salt.
Bowl - To transfer the scooped kajmak.

Recipe variations

Use goat's milk or sheep's milk instead of cow's milk for a different flavor profile.
Add herbs or spices like garlic, thyme, or rosemary to the kajmak for additional flavor.
Include chopped olives, sun-dried tomatoes, or roasted red peppers for a Mediterranean twist.
Experiment with different types of acids to curdle the milk, such as apple cider vinegar or lime juice.
For a sweeter variation, mix in a small amount of honey or maple syrup.
Try blending in roasted garlic or caramelized onions for a savory twist.
For a vegan alternative, substitute the cow's milk with a non-dairy milk, such as almond milk or oat milk, and use a vegan acid like lemon juice or apple cider vinegar.
Add chopped nuts, such as walnuts or pistachios, to the kajmak for added texture.

Recipe overview

Get ready to indulge in Kajmak, a traditional Balkan dairy product similar to clotted cream. This delicious delicacy is made from raw, unpasteurized cow's milk that is slowly heated and then cooled to form a rich, creamy layer on top. While the process is slow and requires a bit of patience, the end product is well worth the wait. You can enjoy Kajmak on its own, spread it on bread, or use it as a condiment for grilled meat. If you want to give your Kajmak a tangy edge, you can add a bit of lemon juice or vinegar to the milk. Once made, you can eat it immediately or let it mature in the refrigerator for a few days to develop a stronger flavor. Dive into this recipe and discover the joy of making your own Kajmak.

Common questions

Can I use pasteurized milk instead of raw milk? No, raw milk is essential for making traditional kajmak. Pasteurized milk will not yield the same result.
Is lemon juice or vinegar necessary? No, lemon juice or vinegar is optional. They help the milk to curdle and produce a thicker kajmak, but you can still make it without them.
How long does it take for the cream to form? The cream usually forms after the milk has cooled down for several hours, but it's best to leave it overnight for the best results.
Can I speed up the cooling process? It is not recommended to speed up the cooling process by placing the milk in the refrigerator or using ice. It's important to let it cool naturally at room temperature.
How long can I keep kajmak in the refrigerator? Kajmak can be stored in an airtight container in the refrigerator for up to one week.
Can I freeze kajmak? Yes, you can freeze kajmak. Place it in a freezer-safe container or wrap it tightly in plastic wrap before freezing. Thaw it in the refrigerator before using.

Serving dishes and utensils

Large pot - Used for heating the milk and making the kajmak.
Spoon - Used for stirring the milk and removing the cream layer.
Bowl - Used for transferring the kajmak after scooping it off the milk.

Origin stories

Kajmak is an age-old delicacy originating from the Balkan region, especially popular in countries like Serbia, Albania, Bosnia, and Montenegro. This creamy dairy product holds a place of pride in the regional cuisine, and each country even has its own unique method of preparation. Some say that the secret to the finest Kajmak lies in the quality of the milk used. Traditionally, it's made from the first milk given by a cow after calving, known as "the colostrum". A folk belief holds that Kajmak prepared from such milk possesses healing properties. The preparation process is a labor of love, and it's not uncommon for Kajmak to be left to mature for several days, even weeks, to develop its characteristic rich and tangy flavor. It's a testament to the region's deep-rooted love for dairy and the art of cheese-making.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.