How to Make Kajmak: A Taste of Heaven From Your Kitchen

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Kajmak. Does the word itself sound luxurious to you? Maybe a little exotic? Well, let me assure you, this creamy, decadent spread is not only insanely delicious but also surprisingly easy to make at home!

Kajmak, for the uninitiated, is a dairy product popular in the Balkans, Central Asia, and some Middle Eastern countries. It’s essentially a clotted cream, thicker and richer than creme fraiche, with a tangy flavor reminiscent of cream cheese but with a depth all its own. Imagine dipping crusty bread into a cloud of milky, tangy heaven—that’s Kajmak!

Gather Your Ingredients: Simple Yet Essential

Making traditional Kajmak requires just one ingredient: full-fat, unhomogenized milk. That’s it! The magic, as you’ll see, lies in the process.

Optional Additions:

  • Salt: A pinch to enhance the flavor, especially if you plan to enjoy your Kajmak on its own.
  • Kaymak Culture: For a more authentic tang, you can find starter cultures online or at specialty grocery stores.

Equipment:

  • Large, heavy-bottomed pot: This will ensure even heat distribution.
  • Wooden spoon: For stirring and skimming.
  • Shallow dish or container: For cooling and storing the Kajmak.

Let’s Make Kajmak: A Step-by-Step Journey

  1. Simmer and Skim: Pour the milk into your pot and place it over medium-low heat. As the milk heats, use your wooden spoon to gently skim off any foam that forms on the surface. This step helps to prevent a “skin” from developing and promotes even cooking.
  2. Low and Slow: Once the milk simmers, reduce the heat to the lowest setting. Allow the milk to cook undisturbed for 2-3 hours, or even longer. The longer it cooks, the thicker and richer your Kajmak will be.
  3. The Magic Happens: As the milk simmers, you’ll notice a thick layer of cream forming on the surface. This, my friends, is the beginning of Kajmak!
  4. Cool and Collect: Once the cream layer is thick and a light golden color, carefully remove the pot from the heat and allow it to cool completely. Once cooled, use your wooden spoon to gently scoop the cream layer off the top and transfer it to your container.
  5. Salt (Optional): If desired, gently stir in a pinch of salt to taste.

Article by Family Cuisine

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