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Heavy Cream
Kajmak
pronounced: kay-muck
- 1 qt. milk
- 1 pt. heavy cream
Boil the milk in shallow enamel pan. Carefully, pour the cream in from as
high as possible. Simmer mixture on low fire for about 2 hrs. Turn off the
heat and allow it to stand without mixing for 6 hours. Then turn on heat
again and simmer on very low fire for 1/2 hr. Cool the mixture without
mixing. Then carefully place pan in refrigerator for 24 hours. Cream has
formed. Loosen with the point of a knife and remove it to a flat plate.
Cut into squares. It is delicious served on anything which calls for
whipped cream or eaten alone.
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