Kajmak
A Balkan dairy product with a texture between cream and fresh cheese, made by salting and aging the clotted cream that forms on the surface of boiled milk. It is eaten spread on bread or added to dishes.
What Is Kajmak?
Kajmak is a Balkan dairy product made by collecting the layer of clotted cream that forms on the surface of boiled milk, salting it, and leaving it to age for a while. It is a common breakfast and appetizer ingredient in Serbia, Bosnia, and surrounding areas.
Although similar to Turkish kaymak, the aging process gives kajmak a mildly tangy, fermented flavor; its thick, layered texture falls between cream and fresh cheese.
Kajmak Nutrition Facts
Kajmak provides about 350 kcal per 100 g; it is high in fat and contains a moderate amount of milk protein. Values vary with the production method and are approximate.
How to Eat Kajmak
As a high-fat dairy product, kajmak is eaten in moderate amounts as part of a balanced diet.
This is general information; kajmak is a food and is not a substitute for medical treatment. People with a milk allergy should avoid kajmak.
How to Choose Kajmak
Good kajmak is cream-white, thick and layered in texture, and has a mildly tangy smell. Avoid products with excessive yellowing or separated fat.
- It should be cream-white with a layered texture
- It should smell mildly tangy and fermented, not pungent
- The package should be leakproof, with clear production and expiration dates
How to Store Kajmak
Kajmak can be kept in a sealed container in the refrigerator for a few days; after opening, limit its exposure to air and use it soon.
Using Kajmak in the Kitchen
Kajmak is commonly spread on bread at breakfast and used as a layer in some Balkan casseroles and borek recipes.
Frequently Asked Questions
Are kajmak and kaymak the same?
They are closely related but not the same. Kaymak is eaten without fermentation, while kajmak is salted and aged for a while, giving it a different flavor and texture.
Is kajmak available in Türkiye?
It may be available in areas influenced by Balkan immigrant cuisine and at some specialty dairy shops, but it is not common.
Can kajmak be made at home?
Do not treat lightly salting cream collected from the surface of milk and leaving it in a cool place for days as a safe aging method. For home preparation, follow a validated recipe using pasteurized milk and specifying preparation and storage conditions.