Embark on a culinary journey to Bosnia and indulge in the velvety delight of Kajmak, a traditional dairy delicacy that has been a staple in Bosnian cuisine for centuries. With its origins deeply rooted in the Balkan region, Kajmak is a creamy, spreadable cheese known for its luscious texture and exquisite taste.

In this recipe, we will guide you through the art of crafting your own Bosnian Kajmak at home, allowing you to experience the true essence of Balkan flavors. Whether you're a seasoned chef or a kitchen novice, the simplicity of this recipe combined with the authenticity of its ingredients will transport your taste buds to the heart of Bosnia. Prepare to elevate your dining experience with the delectable charm of homemade Bosnian Kajmak, a true gastronomic treasure.

Ingredients:

• 1 liter of fresh, high-quality whole milk
• 1 cup of heavy cream
• 1 teaspoon of salt (adjust to taste)
• 1 tablespoon of plain yogurt with live cultures

Equipment:

• Heavy-bottomed saucepan
• Wooden spoon
• Cheesecloth or a clean kitchen cloth
• Strainer

Instructions:

Prepare the Milk Mixture:In a heavy-bottomed saucepan, combine the whole milk and heavy cream over medium heat. Stir gently to mix the two.

Heat the Mixture:Slowly bring the milk and cream mixture to a simmer, stirring continuously to prevent scalding. Be patient, and allow it to heat gradually.

Add Yogurt:Once the mixture reaches a gentle simmer, remove it from heat. Allow it to cool slightly until it's warm but not hot to the touch. Add the plain yogurt with live cultures and stir well to combine.

Let It Cultivate:Cover the saucepan with a clean kitchen cloth or cheesecloth and let it sit undisturbed in a warm place for about 12-24 hours. This allows the beneficial bacteria to work and thicken the mixture.

Check for Thickening:After the incubation period, check the mixture. It should have thickened and developed a tangy flavor. If it's not thick enough, let it sit for a few more hours until you achieve the desired consistency.

Add Salt:Stir in the salt, adjusting the quantity to your taste preferences. This step enhances the flavor of the Kajmak.

Strain the Kajmak:Place a cheesecloth or clean kitchen cloth over a strainer and position it over a bowl or another container. Pour the thickened mixture through the strainer, allowing the whey to drain away. This will leave you with the creamy Kajmak.

Refrigerate:Transfer the strained Kajmak into a clean container and refrigerate for at least a few hours or overnight. This helps it set further and develop its rich texture.

Serve and Enjoy:

Your homemade Bosnian Kajmak is now ready to be served! Enjoy it spread on fresh bread or as a delightful accompaniment to grilled meats.

This creamy delight captures the essence of Bosnian culinary traditions, offering a taste of the Balkans in the comfort of your own home.

Nutritional Values:

Here are approximate nutritional values for the ingredients used in the Bosnian Kajmak recipe:

Whole Milk (1 liter):

• Calories: 600 kcal
• Protein: 32 g
• Fat: 32 g
• Carbohydrates: 48 g
• Calcium: 1200 mg

Benefits:

• Excellent source of calcium, promoting bone health.
• Rich in protein, supporting muscle growth and repair.
• Contains vitamins D and B12, contributing to overall health.
• Provides essential fats for energy and nutrient absorption.

Heavy Cream (1 cup):

• Calories: 800 kcal
• Protein: 4 g
• Fat: 88 g
• Carbohydrates: 6 g
• Calcium: 80 mg

Benefits:

• Adds a luxurious, creamy texture to the Kajmak.
• Enhances the flavor profile with a rich and indulgent taste.
• Contributes to the overall richness and mouthfeel of the final product.

Salt (1 teaspoon):

• Sodium: 2300 mg (Note: The actual sodium content can vary based on the type and brand of salt used. Adjust the value accordingly.)

Benefits:

• Enhances flavor and balances sweetness in the Kajmak.
• Regulates fluid balance in the body.
• Plays a role in nerve function and muscle contractions.

Plain Yogurt with Live Cultures (1 tablespoon):

• Calories: 15 kcal
• Protein: 1 g
• Fat: 1 g
• Carbohydrates: 1 g
• Calcium: 20 mg

Benefits:

• Introduces beneficial bacteria (probiotics) to the Kajmak.
• Supports gut health and digestion.
• Contributes to the tangy flavor and aids in the fermentation process.

Please note that these values are approximate and can vary based on the specific brands and types of ingredients you use. Additionally, the nutritional content of the final Kajmak product will be influenced by factors such as straining time and the amount of whey drained.