Kajmak Cream Spread

Kajmak is unlike any other dairy product — rich, tangy, somewhere between cream cheese and clotted cream, with a farmhouse depth that only time and patience can produce.

Ingredients

• 500ml full-fat double cream
• 200g full-fat cream cheese, softened
• 1 tsp salt
• 1 tsp white wine vinegar or lemon juice
• Pinch of sugar (optional)

Method

1. For a quick version: beat cream cheese until smooth. Whip double cream to soft peaks separately.
2. Fold the whipped cream into the cream cheese gently until combined. Add salt, vinegar, and sugar if using.
3. Taste and adjust — it should be rich, slightly salty, and have a mild tang.
4. Transfer to a bowl, cover, and refrigerate overnight for the flavours to develop properly.
5. Serve at room temperature alongside ćevapi, with warm lepinja bread. It should be spreadable and creamy.
6. Note: traditional kajmak is made by skimming the skin off slowly heated raw milk over several days — this simplified version captures the flavour without specialist ingredients.