Traditional kajmak is made by boiling unpasteurized, unhomogenized (raw) cow’s or sheep’s milk and then pouring it into wide, shallow bowls known as karlice. As the milk cools, the cream rises and forms a thin layer on the surface, which is skimmed off and placed in salted layers in a small wooden tub called a cabrica. The boiling and skimming procedure is repeated many times until the tub is full.
This quick version of kajmak is an acceptable substitute. It’s served with pogacha or corn bread (proja).
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 cups Quick Kajmak
– 1 (8-ounce) package cream cheese, softened
– 4 ounces (1 stick) butter, softened
– Salt to taste
Cream together softened cream cheese and butter, beating until light and fluffy. Add salt to taste.
Refrigerate in airtight container until ready to use. Best if served at room temperature.