Traditional kajmak is made by boiling unpasteurized, unhomogenized (raw) cow or sheep milk and skimming off the cream that rises to the top.
This quick version of kajmak is an acceptable substitute. It's served with pogacha or corn bread (proja). See also this recipe for Quick Kajmak Recipe #2.
Makes about 2 cups of Quick Kajmak
Prep Time: 10 minutes
Cook Time: 0 minute
Ingredients:
- 1 (8-ounce) package cream cheese, softened
- 4 ounces (1 stick) butter, softened
- Salt to taste
Preparation:
- Cream together softened cream cheese and butter, beating until light and fluffy. Add salt to taste.
- Refrigerate in airtight container until ready to use. Best if served at room temperature.
