Kaymak
Image: Milica Buha · CC BY-SA 4.0
A Balkan dairy product with a texture between cream and fresh cheese, made by salting and ripening the clotted cream that forms on the surface of boiled milk. Consumed spread on bread or added to dishes.
What Is Kajmak?
Kajmak is a Balkan dairy product made by collecting the clotted-cream layer that forms on the surface of boiled milk, salting it, and letting it mature for a while. It is a common breakfast and meze ingredient in Serbia, Bosnia, and the surrounding region.
Although it resembles Turkish kaymak, the maturing process gives it a slightly sour-fermented taste; its texture sits between cream and fresh cheese, thick and layered.
Nutritional Value of Kajmak
100 grams of kajmak contains around 350 kcal of energy; it has a high fat ratio and carries a moderate level of dairy protein. Values vary by production method and are approximate.
How Should Kajmak Be Consumed?
Kajmak is consumed in moderate amounts as a high-fat dairy product, as part of a balanced diet.
This information is general; kajmak is a food, not a substitute for medical treatment. People with a dairy allergy should avoid kajmak.
How to Choose Kajmak?
A good kajmak is cream-white in color, layered-thick in texture, and has a slightly sour scent. Products with excessive yellowish fat separation are not preferred.
- Should be cream-white in color, with a layered texture
- Should smell slightly sour-fermented, not sharp
- Its packaging should be leak-proof, with a clear production/expiry date
How to Store Kajmak?
Kajmak can be kept in the refrigerator in a closed container for a few days; once opened, it is recommended to reduce its exposure to air and consume it quickly.
Using Kajmak in the Kitchen
Kajmak is used most spread on bread at breakfast, and as a layering ingredient in some Balkan casseroles and börek recipes.
Frequently Asked Questions
Are kajmak and kaymak the same thing?
They are close relatives but not identical; kaymak is eaten without fermenting, while kajmak is salted and left to mature for a while, which gives it a different taste and texture.
Is kajmak available in Turkey?
It can be found in regions influenced by Balkan immigrant cuisine and at some shops selling specialty dairy products; it is not common.
Can kajmak be made at home?
Yes; full-fat milk is boiled and the clotted cream on the surface is collected, lightly salted, and left to mature in a cool place for a few days.