To begin, place the crumbled Serbian white cheese (or feta) into a large mixing bowl. Mash with a fork until smooth but still slightly textured. Transition to preparing the garlic and spices.

Add the finely minced garlic, hot paprika, and sweet paprika to the cheese. Stir gently until the cheese takes on a rich orange red hue. Move to incorporating the chillies.

Fold in the chopped chillies, mixing evenly. For stronger heat, include the seeds; for milder flavour, remove them. Transition to adding the creamy element.

Stir in the kajmak (or substitute cream). Blend well to create a creamy yet thick consistency. Transition to seasoning and adjusting the flavour.

Add sunflower oil, black pepper, and a pinch of salt if needed. Mix until smooth. Taste and adjust seasoning to balance creaminess with spiciness. Move to resting.

Cover the bowl and refrigerate for 30 minutes to allow flavours to meld. This resting period deepens the smokiness of paprika and integrates the garlic. Transition to preparing for serving.

Spoon Urnebes into a rustic bowl, drizzle lightly with oil, and serve with warm bread or alongside grilled meats. Garnish with fresh herbs or a sprinkle of extra paprika for presentation.