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Kajmak, often described as something between clotted cream and soft cheese. Smooth, spreadable, and rich, it is enjoyed fresh or aged, and plays a central role in family tables, roadside grills, and festive occasions.
Its texture and flavour make it remarkably versatile. It can be served with bread for breakfast, paired with roasted meats, or offered alongside grilled dishes. Wherever it appears, Kajmak brings warmth and depth to the meal.
This dairy spread is more than food. It reflects a way of life rooted in hospitality and resourceful use of local ingredients. Each spoonful carries the care of rural kitchens and the continuation of a long-held practice.
Want to dive deeper into Serbian Cuisine? Don’t miss our post on 20 Traditional Serbian Foods to Try
What Is Kajmak?
Kajmak is made by simmering milk and skimming off the thick layer of cream that forms on top. This cream is then lightly salted and left to rest. The result is a spread that can be eaten within days or aged for a deeper flavour.
The younger version is soft and delicate, ideal for spreading on fresh bread. Aged Kajmak becomes firmer, with a tangier taste and a slightly grainy texture. Both styles are valued, and many households keep jars ready for guests.
What sets Kajmak apart from ordinary dairy products is its handmade quality. Each batch can vary slightly in taste and consistency, depending on the milk, salt, and time of ageing. This variation adds to its charm.
Ingredients and Taste
Kajmak begins with cow’s milk, though sheep or goat milk can also be used. The milk is slowly heated to draw out the creamy layer. Once collected, the cream is salted to preserve it and to bring out its natural flavour.
The taste changes with age. Fresh Kajmak is mild, buttery, and smooth, with a sweetness that reflects the milk. Aged Kajmak has more character, with a savoury tang that pairs beautifully with meat or hearty bread.
The texture is equally important. It is thick yet spreadable, offering a balance between cream and cheese. This makes it suitable for both simple snacks and elaborate meals, fitting comfortably into many settings.
A Taste of History
Kajmak has deep roots in the Balkans, with Serbia holding a particularly strong association. For centuries, rural families made it as a way to use fresh milk efficiently, ensuring nothing from their livestock went to waste.
It has long been connected to gatherings and hospitality. A table set with Kajmak was a sign of welcome, often offered with bread or alongside roasted lamb. Its presence turned a simple meal into something more generous.
The tradition spread through markets and roadside eateries, where Kajmak became a natural companion to ćevapi, pljeskavica, and other grilled dishes. Its role in these meals cemented its place in Serbian culinary identity.
Today, Kajmak remains an enduring part of everyday life. From farmhouse kitchens to city restaurants, it is appreciated for its honesty and richness. It is not just a spread, but a reminder of how food can carry culture through taste and tradition.
How to Make Kajmak (Creamy Dairy Spread)
Kajmak is a treasured Serbian dairy spread, rich and velvety with a gentle tang. Traditionally made by collecting the cream from slowly simmered milk, it is layered, salted, and left to mature slightly, giving it a complex yet comforting flavour. Expect a creamy spread that pairs beautifully with bread, grilled meats, or as part of a rustic table spread. See the recipe card at the bottom for printable directions
Ingredients
- 2 litres full fat cow’s milk (preferably unpasteurised if available)
- 250 ml double cream
- 1 tsp salt (or to taste)
Cooking Instructions
Step 1: Heat the milk
To begin, pour the milk into a wide, heavy bottomed pot. Heat gently over low to medium heat until it just begins to steam and small bubbles form at the edges. Do not let it boil. Move to cream addition.
Step 2: Add the cream
Stir in the double cream slowly, ensuring it blends evenly with the milk. Keep the heat steady so the mixture develops a thick surface layer. Transition to simmering.
Step 3: Simmer gently
Maintain a very low simmer for 1 to 1.5 hours. As the surface forms a thick layer of cream, avoid stirring. This crust is the foundation of Kajmak. Move to collecting the crust.
Step 4: Collect the cream crust
Using a wide spoon, carefully lift the cream crust from the surface and place it in a shallow dish. Sprinkle lightly with salt. Allow the pot to continue simmering so more crust can form. Continue repeating.
Step 5: Repeat layering
Repeat the process of collecting crusts every 20–30 minutes. Each layer should be salted lightly before being placed into the dish. Once enough layers are collected, move to resting.
Step 6: Rest and cool
Cover the dish loosely and allow it to rest at room temperature for several hours. This allows flavours to meld and the texture to thicken. Transition to chilling.
Step 7: Refrigerate for storage
Transfer the Kajmak to a sealed container and refrigerate overnight. The flavours will deepen, and the texture will become spreadable. Proceed to serving.
Final Step: Serve the Kajmak
Serve Kajmak slightly softened, spread over warm bread or alongside grilled meats such as ćevapi. Presentation tip: drizzle with a few drops of olive oil before serving for added richness.
Variations and substitutions
- If unpasteurised milk is unavailable, use high quality pasteurised whole milk, though flavour may be milder.
- Buffalo or sheep’s milk can be used for a richer, more traditional taste.
- For a quicker version, substitute with clotted cream lightly salted, though the authentic flavour will differ.
Cooking Tips for Perfect Kajmak
- Use the widest pot possible to encourage a larger surface area for cream formation.
- Do not stir once the crust begins to form. Patience is key to developing authentic texture.
- Salt each layer lightly to balance flavour and aid preservation.
- Allow the Kajmak to rest overnight before serving for optimal taste.
Serbian Kajmak (Creamy Dairy Spread)
Ingredients
- 2 litres full fat cow’s milk preferably unpasteurised if available
- 250 ml double cream
- 1 tsp salt or to taste
Instructions
- To begin, pour the milk into a wide, heavy bottomed pot. Heat gently over low to medium heat until it just begins to steam and small bubbles form at the edges. Do not let it boil. Move to cream addition.
- Stir in the double cream slowly, ensuring it blends evenly with the milk. Keep the heat steady so the mixture develops a thick surface layer. Transition to simmering.
- Maintain a very low simmer for 1 to 1.5 hours. As the surface forms a thick layer of cream, avoid stirring. This crust is the foundation of Kajmak. Move to collecting the crust.
- Using a wide spoon, carefully lift the cream crust from the surface and place it in a shallow dish. Sprinkle lightly with salt. Allow the pot to continue simmering so more crust can form. Continue repeating.
- Repeat the process of collecting crusts every 20–30 minutes. Each layer should be salted lightly before being placed into the dish. Once enough layers are collected, move to resting.
- Cover the dish loosely and allow it to rest at room temperature for several hours. This allows flavours to meld and the texture to thicken. Transition to chilling.
- Transfer the Kajmak to a sealed container and refrigerate overnight. The flavours will deepen, and the texture will become spreadable. Proceed to serving.
- Serve Kajmak slightly softened, spread over warm bread or alongside grilled meats such as ćevapi. Presentation tip: drizzle with a few drops of olive oil before serving for added richness.
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