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
– 2 quarts unpasteurized, unhomogenized (raw) cow or sheep milk
– 1 teaspoon salt
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 the cream that has accumulated on top and refrigerate.
Repeat the boiling and cooling process several times, skimming off cream and adding it to the container in the refrigerator. Add salt and mix well. Store in an airtight container refrigerated for up to 2 weeks.
Traditional Serbian 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.