Sauces & basics

Kajmak

Thick, salty and creamy dairy spread, made by slowly simmering raw whole milk until a thick skin forms again and again, then mixing those layers together. Spread it on bread, polenta or grilled meats; it holds a central place in Balkan cooking.

2 h 20
4 servings
Medium
Budget-friendly
🇲🇪 Montenegro

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Ingredients

1 l Whole cow's milk
200 ml Thick fresh cream
1 tsp Salt
30 g Butter

Spices & seasoning

Salt

Optional extras

1 tbsp Flaky sea salt to finish

On the side

4 Slices of bread

Nutrition facts

328 kcal per serving

Protein: 9.8 g
Carbohydrates: 14.1 g
of which sugars: 13.8 g
Fat: 25.5 g
of which saturated fat: 17.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Pour the milk into a heavy-bottomed saucepan and heat over low heat until it shivers, without letting it boil.
Simmer gently for about 1 hour, without stirring, until a thick skin forms on the surface and the milk has reduced by half.
Lift off the skin with a slotted spoon, set it on a plate and keep it aside.
Keep reducing the milk and collecting the successive skins until they run out.
Mix these layers with the fresh cream, butter and salt, then pack into a container.
Refrigerate for 12 hours before serving so the kajmak firms up and develops its flavour.