Kajmak

Kajmak, is Serbian national creamy diary product, but it originally came from Turkey, while Balkan was under Turkish empire. It is similar with cheese but in fact it's totally different. The traditional method of making kajmak is to boil the milk, then cool it down. While cooling, milk fat will create solid layer on the surface of the milk. Take it off, place in the bawl and season with salt. Every next time you cook the milk add layer on top of the other and salt it. Leave it in the fridge for few days and your Kajmak is ready to use. Kajmak has a high percentage of milk fat, usually about 60%. It has a thick, creamy consistency and a rich taste. Once you try it, you are gonna fall in love with it. We usually eat it for breakfast with some good ham (prsuta), Karadjordjeva steak, etc. Kajmak is almost always produced in the traditional way, in private households, and can be bought only in open markets rather than in stores or supermarkets, commercial production is low and not of as good quality.