Kajmak

Method

Heat the whole milk slowly in a heavy-bottomed pot to approximately 82-85°C, stirring occasionally to ensure even heating. Once the milk reaches temperature, remove from heat and allow it to cool naturally to room temperature without disturbing it, which takes 6-8 hours or overnight. As it cools, a thick layer of cream will form on the surface - this is the kajmak. Carefully skim off the cream layer using a slotted spoon or skimmer, working gently to avoid breaking the delicate skin. Transfer the kajmak to a clean bowl and sprinkle with salt to taste, then refrigerate until ready to serve. Kajmak can be layered and stored in jars with salt between layers for preservation.