Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.what is kajmak?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is kajmak?),it will help you,my kids.
Answers:
Kajmak (Kaymak in Turkish) is a creamy dairy product traditional in Southeast Europe, esp. Turkey, Serbia and Montenegro, Republic of Macedonia and Bosnia and Herzegovina. Kajmak is made by skimming cooked milk which is then mildly fermented, traditionally in small wooden vats, and salted. It has a high percentage of milk fat, typically about 60%. It has thick, creamy consistence (but not entirely compact due to milk protein fibers) and rich, mildly sour taste (depending on how long it matured). Kajmak can also be matured in dried animal skin sacks, and this version of kajmak is called skorup.
Kajmak is usually enjoyed as an appetizer, but also as a condiment. The simplest recipe is lepinja sa kajmakom (fresh raw bread filled with kajmak) consumed for breakfast or as fast food. Serbs and Macedonians consider it a national meal. Other traditional dishes with kajmak include Pljeskavica sa kajmakom (Serbian version of hamburger patty topped with melted kajmak), as well as Ribic u kajmaku (beef leg meat, simmered with kajmak).
Kajmak is almost always produced in traditional way, in households, and can be bought only on markets; industrial production is low and not of as good quality. The best brands come from mountain cattle farms. Arguably the most famous location of kajmak production is mountain of Zlatibor in southwest Serbia.
recipe
* 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.
ali najbolje jelo sa kajmakom je "kara?or?eva ?nicla"
Other Answers:
"kajmak" (a delicious spread of cream cheese & butter)
very nice.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.what is kajmak?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(what is kajmak?),it will help you,my kids.
Answers:
Kajmak (Kaymak in Turkish) is a creamy dairy product traditional in Southeast Europe, esp. Turkey, Serbia and Montenegro, Republic of Macedonia and Bosnia and Herzegovina. Kajmak is made by skimming cooked milk which is then mildly fermented, traditionally in small wooden vats, and salted. It has a high percentage of milk fat, typically about 60%. It has thick, creamy consistence (but not entirely compact due to milk protein fibers) and rich, mildly sour taste (depending on how long it matured). Kajmak can also be matured in dried animal skin sacks, and this version of kajmak is called skorup.
Kajmak is usually enjoyed as an appetizer, but also as a condiment. The simplest recipe is lepinja sa kajmakom (fresh raw bread filled with kajmak) consumed for breakfast or as fast food. Serbs and Macedonians consider it a national meal. Other traditional dishes with kajmak include Pljeskavica sa kajmakom (Serbian version of hamburger patty topped with melted kajmak), as well as Ribic u kajmaku (beef leg meat, simmered with kajmak).
Kajmak is almost always produced in traditional way, in households, and can be bought only on markets; industrial production is low and not of as good quality. The best brands come from mountain cattle farms. Arguably the most famous location of kajmak production is mountain of Zlatibor in southwest Serbia.
recipe
* 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.
ali najbolje jelo sa kajmakom je "kara?or?eva ?nicla"
Other Answers:
"kajmak" (a delicious spread of cream cheese & butter)
very nice.
correctness,It's Non-profit and only for informational purposes.
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