Learn How To Make Serbian Cheese Kajmak
Image Credit: Image credit: Pexels| Kajmak cheese

A fresh, unripened, or new cheese manufactured in Serbia/Croatia from unpasteurized, unhomogenized milk is called Kajmak. It has a texture that could be compared to whipped cream cheese, but it doesn't taste like cream cheese. It is fluffy and light. It has the flavour of a little stronger cheese and is also sweet. It's sometimes compared to clotted cream. It's typically served with bread as an appetiser (lepinja sa kajmakom), but it can also be used as a sauce on beef shank meat, pita bread, and evapii sausages, or melted on the Balkan equivalent of a cheeseburger patty (pljeskavica sa kajmakom). It tastes great everywhere you want a robust cheese with a touch of sweetness. 

Traditional Serbian kajmak can be matured for several months in wooden containers called abrica, with salt being poured to the layers of kajmak and maturing for several months. The recipe yields a young kajmak that should be served right away. This procedure results in an even richer final product as extra liquid drains from the maturing kajmak. 

Image credit: Pexels

This fresh cheese, which is either new or unaged and has a shelf life of around two weeks, is not only widespread in Serbia as an appetiser or paired with bread rather than butter, but it is also well-liked in other Balkan countries as well as the Middle East, Afghanistan, Iran, Turkey, and India. Just multiple names for the same thing.

In order to make the pastry (pita) known as gibanica, kajmak must be matured, which turns it yellow and gives it a richer flavour. 


2 quarts unpasteurized, unhomogenized (raw) cow's milk, or sheep's milk 

1 tsp salt 


Boil the milk to the maximum in a medium saucepan. Put heat to a complete stop and allow to cool without stirring (4 to 5 hours). Remove the cream that has gathered on top and put it in the fridge. Boil and cool the mixture several times, skim off the cream, and then pour it into a container and refrigerate it. Stir in salt well. Keep chilled for up to two weeks in an airtight container. Your Kajmak is ready for use. 

Depending on where you reside, it could be challenging to find raw milk. However, you can think about getting in touch with small dairy farms in your area to see if they sell raw milk. 

Most usually served as an appetiser with thin slices of the national bread of Serbia, pogaca, some delectable ajvar, or pieces of dried meat, kajmak is a favourite among Serbs. They occasionally even eat it as a separate meal, such as a breakfast or a snack. Most restaurants also offer it as a side dish for any of the classic meat platters, including steaks, roasted meat, and barbecue. With any salad and bread, its flavorful richness complements the flavour of luscious meat.