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Homemade kajmak with creamy texture in a bowl
Creamy homemade kajmak based on authentic recipe

Homemade kajmak (Balkan clotted cream)

Author: Flavelo
Recipes Sauces and Gravies
Kajmak is the Balkans' liquid gold, sitting somewhere between butter, cream, and cheese. Traditionally made in shepherd kitchens on wood stoves, where milk was heated for long periods, then the fatty, creamy layer forming on top (the 'skin') was layered up. This homemade method is a school of patience: requiring no complex tools, just time and care for milk fat and proteins to assemble into a silky, slightly fermented cream.
🕒 Prep Time 15 mins
🍳 Cook Time 1 hr
⌛ Total Time 15 hrs
🍽️ Servings 6 servings
🔥 Calories 350 kcal
🌍 Cuisine Balkan

Ingredients

Equipment Needed

  • Wide, heavy-based pan (large surface area important for evaporation)
  • Flat skimmer
  • Ceramic or glass dish for layering

Allergen Information

⚠️ Milk

Instructions

1 ✓

Pour cream and milk into a wide pan. Heat on low setting.

Tip: Wide surface assists evaporation and fat layer (skin) formation.
2 ✓

Keep liquid below boiling point (approx 80-90°C) for at least 30-40 minutes. Do not let it boil over!

Tip: The goal is evaporating water and concentrating proteins/fats without burning the milk.
3 ✓

When a thick, yellowish skin forms on top, remove from heat and let cool completely in the pan (min. 2 hours).

Tip: During cooling, fat structure solidifies (crystallises), making the skin removable.
4 ✓

Using a flat skimmer, carefully lift off the skin and lay it in a dish. Lightly salt the layer.

Tip: Salt flavours and inhibits spoilage bacteria while aiding maturing processes.
5 ✓

If you have patience, repeat process with remaining milk until used up, layering skins. (Or be satisfied with the first, thickest layer).

Tip: Traditionally layers are collected over days.
6 ✓

Cover dish and refrigerate for at least 12 hours (preferably 24) to mature.

Tip: During maturing, mild lactic acid fermentation may start, giving kajmak its characteristic piquant taste.

Recipe FAQ

Why didn't the skin get thick enough?
Cream fat content might have been low, or pan surface too small. Use highest fat ingredients and a wide pot!
How long does it keep?
1-2 weeks in the fridge. As it matures, the taste becomes more characterful and 'cheesy'.

Ingredients

  • 500 ml Double cream (min. 30-35%)
  • 250 ml Whole milk (preferably 3.5%)
  • 1 tsp Salt