Kaimak – a dairy product popular in the Balkans and in countries Central Asia, which is a shot of boiled milk cream. But kaimak cooking technology in different The regions vary. Serbian kaymak is obtained by repeated boiling milk, each time skimming cream and salting them. They use kaymak as well as young cheese: spread on bread or used in the preparation of various national dishes. друзьями: 
Time: 5 час. Amount: 2 tbsp. The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 l raw unpasteurized cow or sheep milk
- 1 tsp salt
Recipes with similar ingredients: milk
Recipe preparation:
- Boil milk in a medium-sized saucepan. Turn off the stove and let it cool completely without stirring (4-5 hours). Take off cream on top and refrigerate.
- Repeat the process of boiling and cooling several times, removing cream each time and adding them to the container in the refrigerator. Add in cream salt and mix well. Store in a sealed container in refrigerator for 2 weeks. Note: Traditional kaymak prepared by boiling raw cow’s or sheep’s milk, which is then poured into wide shallow bowls known as dwarf (karlice). When the milk was cooling, the cream went up and formed a thin layer on the surface of the milk, which was removed and placed in layers in a small wooden container cabbage (cabrica). This procedure was repeated many times until the tank was full. cream.
