Kajmak

Kajmak is a traditional dairy product, originating from the Balkans. It is similar to clotted cream and is often used in the cuisine of the Balkans, Middle East, and Central Asia. Kajmak is made from the milk of various animals, most commonly cows, but also sheep and goats.

Production

The production of kajmak involves simmering milk at a low temperature for a prolonged period, often overnight. The simmering process allows the cream to rise to the surface, where it is then skimmed off and left to cool. The resulting product is a thick, creamy substance with a rich, buttery flavor.

Uses

Kajmak is used in a variety of dishes in the cuisines of the regions where it is traditionally made. It can be spread on bread, used as a topping for meats and vegetables, or incorporated into sauces and dips. In the Balkan cuisine, it is often served with ćevapi, a type of grilled sausage, and pljeskavica, a Balkan meat patty.

Variations

There are several regional variations of kajmak. In Serbia, it is often made with cow's milk and has a slightly sour taste. In Turkey, it is known as kaymak and is typically sweeter, often being served with honey or jam for breakfast. In Iran, it is known as sarshir and is typically made with sheep's milk.

Health Aspects

While kajmak is high in fat and calories, it is also a good source of calcium and protein. However, due to its high fat content, it should be consumed in moderation as part of a balanced diet.

See Also

• Dairy product
• Balkan cuisine
• Serbian cuisine
• Turkish cuisine
• Iranian cuisine