Kajmak — Serbian Clotted Cream Cheese

Serbian Non Fasting Published April 21, 2026

Non-Fasting Recipe: This dish contains meat, dairy, or eggs and is intended for feast days and non-fasting periods.

Kajmak is the soul of Serbian dairy — a fresh, tangy, soft clotted cream skimmed from slowly heated
milk, lightly salted and matured for days or weeks. Served cold with grilled meats, bread, or simply
a spoonful on the plate. Mlad (young) kajmak is mild and spreadable; zreli (matured) kajmak is tangier
and firmer.

FASTING LEVEL: Non-Fasting (pure dairy, very rich)

SERVINGS: 8 (makes about 300 g)
TIME: 3 days (mostly passive)

INGREDIENTS:
- 3 litres full-fat raw milk (or pasteurised non-homogenised milk — homogenised will NOT work)
- 200 ml heavy cream (optional, for richness)
- 1 teaspoon salt

METHOD:
1. Pour milk and cream (if using) into a wide, shallow pan — you want maximum surface area. A 30 cm cast-iron or enamel-coated pan is ideal.
2. Heat over very low heat until steaming (85-90C — just below a simmer). Do not boil.
3. Hold at this temperature for 2 hours, maintaining gentle heat. A thick skin of fat, milk solids, and cream will accumulate on the surface.
4. Remove from heat. Let cool completely undisturbed at room temperature.
5. Once cool, the skin will be thick and leathery. Cover loosely and let stand at room temperature (18-20C) for 24-48 hours, uncovered or lightly covered with a cloth. The skin will continue to thicken.
6. Carefully skim the thick skin off the top with a slotted spoon or spatula. This is kajmak.
7. Place layers of skimmed kajmak in a clean glass or ceramic container, sprinkling each layer very lightly with salt (about 1/4 teaspoon per layer).
8. Cover and refrigerate. Kajmak is ready to eat immediately — at this stage it is "mlad" (young), mild and spreadable. For "zreli" (matured) kajmak, keep refrigerated for 1-2 weeks; it will develop a sharper flavour and firmer texture.

NOTES:
- Homogenised milk will not form a proper skin. You must use milk that is either raw or pasteurised-but-not-homogenised. Look for "cream line" milk, non-homogenised milk, or source from a local dairy.
- Traditional Serbian kajmak is made from sheep's milk or a cow-sheep blend. It has an unmatched depth. Cow's milk version is the home norm.
- Kajmak keeps in the fridge for several weeks. The surface may yellow slightly; this is fine.
- Uses: the essential accompaniment to ćevapi, pljeskavica, and roast meats. Spread on bread. Stirred into stews or soups off the heat.

NUTRITION (per tablespoon, approximate):
Calories: 100 | Protein: 2 g | Carbohydrates: 1 g | Fat: 10 g | Fibre: 0 g