Kajmak Traditional Serbian Recipe

Kajmak is a new Serbian / Croatian, unrefined, or "new" cheese made from unpasteurized milk, non-homogenized milk.

It is usually served with bread as an appetizer (lepinja kajmakom SA), but also as a condiment in fondue version of a hamburger Balkans (pljeskavica kajmakom SA) Patty, and simmer beef shank (Ribic kajmaku u), or placed in pita bread with sauce Cevapcici.

If allowed to ferment, age kajmak has a stronger flavor and is yellow, and is necessary for a pie (pita) called gibanica.

Makes about 2 cups

Ingredients:

* 2 liters of unpasteurized milk, not homogenized (raw) cow or sheep milk

* 1 teaspoon salt

Preparation:

1. In medium saucepan, bring the milk, rolling boil. Turn off heat and let cool completely, without stirring (4-5 hours). Remove the cream, which has accumulated on top and refrigerate.

2. Repeat the boiling and cooling process several times, skimming the cream and add to bowl in the refrigerator. Add salt and mix well. Store in an airtight container in the refrigerator for up to two weeks.

Note: Traditional kajmak was made by boiling raw cow or goat milk and place in the wide, shallow containers known as Karlic. When milk is cooled, the cream has reached the top and formed a thin layer on the surface, which was skimmed off and placed in the salt layer in a small wooden tub called cabrica. The process of boiling and foaming was repeated several times until the tub was full.