Quick and easy recipe for kajmak / kaymak a pure delight! You will love! # 46
A very easy recipe to make. Kajmak is a cheese specialty widely consumed in the Balkans as well as in Turkey. Just spread on bread or spread over meat (on čevapčići or a good pljeskavica I love it !!!!). In England the clotted cream looks a lot like it, the method of obtaining it is not the same. Pour in the milk, heat and harvest😄.
Ingredients:
2.5 liters of whole milk 3.2% minimum
400ml of 30% fat cream
Cream is optional if you have raw farm milk which is already very high in fat.
You get about 200g of kajmak, the more milk you put the more kajmak you will have.
Cook for about 40 minutes, as much of the cream as possible rises to the surface. Then leave to cool and put in the refrigerator for 24 hours. Keeps for a few days in the fridge in a closed jar. This recipe allows you to make a so-called "young" kajmak. At the end of a few days its consistency will evolve, firm up, become more yellow, this is what we call a so-called "old" kajmak.
With the remaining milk made cheese! Find all the recipes for making cheese on my channel.
Enjoy your meal!
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Kajmak / kaymak recipe:
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