Kajmak Recipe for 6 People
Ingredients:
- 500ml (about 2 cups) heavy cream
- 1 teaspoon salt
Instructions:
1. Prepare the Cream:
- Pour the heavy cream into a heavy-bottomed saucepan.
2. Heat the Cream:
- Place the saucepan over medium-low heat and slowly bring the cream to a gentle simmer. Stir occasionally to prevent scorching.
3. Simmer and Stir:
- Once the cream starts simmering, reduce the heat to low. Allow the cream to simmer gently, stirring frequently with a wooden spoon.
4. Cook Until Thickened:
- Continue simmering and stirring the cream for about 1 to 1 1/2 hours, or until it thickens and reduces in volume by about half. The kajmak should have a creamy consistency similar to soft butter.
5. Season:
- Stir in the salt, adjusting the amount to taste. Keep in mind that the kajmak will become slightly saltier as it cools.
6. Transfer and Cool:
- Remove the saucepan from the heat and let the kajmak cool to room temperature.
7. Serve:
- Transfer the cooled kajmak to a serving dish or individual ramekins.
- Serve the kajmak as a spread on bread or as a condiment alongside grilled meats, roasted vegetables, or traditional Serbian dishes.
Enjoy your homemade Kajmak!
Feel free to store any leftover kajmak in an airtight container in the refrigerator for up to one week.