Kaymak (Traditional Clotted Cream)
Kaymak is a creamy product similar to curdle cream. It is made from the milk of cows or sheep. There is traditional method of making kaymak; first of all, you need to boil the milk slowly, then bubble it for two hours over a very low heat.
Kaymak is a creamy product similar to curdle cream. It is made from the milk of cows or sheep. There is traditional method of making kaymak; first of all, you need to boil the milk slowly, then bubble it for two hours over a very low heat.
After the heat source is shut off, the cream is skimmed and left to chill, for several hours or days. Kaymak has about 60% percentage of milk fat. It has a thick, creamy consistence, as well as a rich taste.
Usually, it is served as an appetizer, but in some cases it is served as a condiment. Bosnian "Lepinja sa kajmakom" is the simplest recipe, consumed for breakfast as well as fast food. Bosnians, Montenegrins, Serbs, and Macedonians use it in their national cuisine.