Name: Domaći kajmak
Prep time: 25 min
Cook time: 20 min
Total time: 12 h 45 min
Yield: approximately 250 g fresh kajmak
Cuisine: Serbian
Ingredients: 5000 ml pasteurised non-homogenised whole cow's milk, cold; 3 g fine salt

Yield approximately 250 g fresh kajmak

Preparation time 25 minutes

Cooking time 20 minutes

Passive time 720 minutes

Ingredients ↓

Overview

Fresh Kajmak from Heated Milk and a Refrigerated Set

Kajmak is defined by what happens at the surface of heated milk. As hot milk cools in a broad shallow vessel, fat and milk proteins collect into a soft skin-like layer that can be lifted away, drained and salted. In Serbia the craft is strongly associated with rural dairy traditions, especially in central and western regions. Young kajmak is soft and mild; aged forms develop a sharper character through longer ripening.

Traditional household production is variable by design. Milk source, fat content, vessel width, cooling rate and ambient conditions all change the amount and texture of the layer. That variability is part of the product's character, but it also means a home recipe should be explicit about what it can and cannot reproduce. This version aims at fresh kajmak and deliberately does not imitate long raw-milk ripening.

Milk choice is decisive. Pasteurised but non-homogenised whole milk is used because homogenisation breaks fat globules into a stable emulsion that resists forming a thick cream line. Five litres may sound large for roughly 250 g of kajmak, yet the remaining partially skimmed milk is still usable food. The exact skim yield will change with the milk's fat content and season.

The milk is brought slowly to 90–95 °C, close to a boil, in a very wide heavy pan. After heating, it is divided into shallow vessels so the available surface area is as large as practical. An initial skin can begin while the milk stops steaming vigorously, but room-temperature exposure is kept below two hours. The remaining roughly 11 hours of the 12-hour set then happen under refrigeration at 4 °C or colder.

Cold setting makes the surface layer firm enough to lift with a skimmer. It should come away in soft sheets or thick clumps, not be whisked into a smooth cream. Excess milk drains for a few minutes before the salt is folded in. Three grams seasons the expected yield lightly; because yield can vary, the salt should be distributed gently rather than beaten.

The result is a fresh dairy spread with a high fat content and a distinct layered texture. It should be treated as perishable dairy, not as a shelf-stable preserve. Keep it refrigerated, work with clean utensils and use the batch within 3–4 days. The more complex flavour of matured kajmak belongs to a different process with its own controlled fermentation and safety considerations.

Use pasteurised non-homogenised milk with a visible cream line

Create a broad shallow milk surface for cooling

Do not stir or break the skin during the refrigerated set

Practical

Using the leftover milkAfter the surface layer is removed, the remaining milk is partially skimmed rather than spoiled. Refrigerate it promptly and use it for cooking, baking or another dairy preparation while following the storage date on the original milk.
ServingA 25 g portion is enough to bring richness to lepinja, proja, potatoes or grilled meat. The spread softens quickly at room temperature, so return the container to the refrigerator rather than leaving the full batch on the table.
Timing the setHeating in the evening and skimming the following morning fits the roughly 12-hour total cooling and setting period naturally. Avoid repeatedly opening or moving the dish, because breaking the layer before it firms reduces the clean skim.

Ingredients

5000 ml pasteurised non-homogenised whole cow's milk, cold
3 g fine salt

Directions

Heat and cool the milk

Heat the milkPour the milk into a very wide heavy pan, leaving enough headroom to prevent boil-over, and heat gradually while stirring the bottom occasionally. Use 90–95 °C as the stated temperature. Look for steam rising strongly; surface just below a rolling boil. Use pasteurised milk and clean equipment.
Begin the surface layerRemove from heat, pour into one or two shallow wide dishes, and leave uncovered only until the milk stops steaming vigorously, no longer than 1 hour. Look for initial skin beginning to form. Do not leave milk at room temperature for more than 2 hours total.
Chill and setCover loosely without disturbing the skin and refrigerate until the milk is 4 °C or colder; continue chilling for about 11 hours. Look for surface layer firm enough to lift; milk fully chilled. Keep at 4 °C or colder.

Skim and salt

Skim the kajmakLift the surface layer with a wide slotted spoon or shallow skimmer and let excess milk drain for several minutes. Look for soft thick sheets or clumps of cream. Use clean refrigerated utensils.
Salt and storeWeigh the collected kajmak, fold in the 3 g salt gently, transfer to a clean covered container and place it back into cold storage immediately. Keep it at 4 °C or colder. Look for salt evenly distributed without whipping. Store at 4 °C or colder.

Practical

Storage

Keep fresh kajmak at 4 °C or colder in a clean covered container and use within 3–4 days. Discard it if it develops an unexpected odour, gas formation or visible spoilage.

Control points

Almost no skin formsGuidance: Milk is homogenised or the cooling surface is too narrow.Adjustment: Use non-homogenised milk and a wider shallow dish.
Layer breaks into tiny piecesGuidance: It was disturbed before fully chilled.Adjustment: Leave the surface untouched during the set and skim only when fully cold.

Nutrition

Serving size25 g fresh kajmak
Calories120 kcal
Carbohydrates1 g
Protein1 g
Fat13 g
Fibre0 g
Sodium120 mg

These figures are approximate and can vary with ingredient brands, trimming, cooking loss and final portioning.

Allergens and food safety

Contains milk.

Use pasteurised milk for this household version. Limit room-temperature cooling to less than 2 hours total. Refrigerate at 4 °C or colder throughout the 12-hour set and storage. Use the finished fresh kajmak within 3–4 days.

FAQ

Why avoid homogenised milk?

Homogenisation disperses the fat so thoroughly that a substantial surface cream line is much harder to form. Non-homogenised milk gives the fat a better chance to rise and join the protein-rich skin.

Is this the same as aged kajmak?

No. Aged kajmak involves longer ripening and develops different acidity, aroma and texture. This recipe is intentionally for a young, fresh refrigerated product.

Can the milk cool on the counter overnight?

Not in this safety-conscious household method. Room-temperature exposure is kept short, and the long 12-hour set takes place at 4 °C or colder.

Result: Soft, layered fresh kajmak with concentrated milk richness and a lightly salted finish.

Key: Start with pasteurised non-homogenised whole milk, maximise the cooling surface and leave the forming layer undisturbed until it is fully cold.