What is domaci kajmak?
Kajmak Vlasicki Domaci – Blue Label, approximate weight: 1 lb. Kaymak (kajmak) is a creamy dairy product similar to clotted cream that is made from sheep’s milk. It is usually enjoyed as an appetizer, but also as a condiment. 100% natural.
Is kajmak a butter?
Also known as skorup in some areas, kajmak is to former Yugoslavia what butter is to France: you spread it on your lepinja for breakfast, melt a dollop on top of your pljeskavica or Njeguški stek, and mix it into cornmeal to make cicvara (recipe coming soon). You can even make baklava with it!
What is kajmak similar to?
More About Kajmak Describing the texture is easy—it’s light, fluffy and similar to whipped cream cheese. Only it doesn’t taste like cream cheese. It tastes faintly of a stronger cheese but at the same time, it’s sweet. Some compare it to clotted cream.
How do you eat kajmak?
How to eat kajmak like Serb. Serbs will most likely enjoy kajmak as an appetizer with the thin slices of traditional Serbian bread pogaca, some delicious ajvar, or slices of dry meat. Sometimes, they’ll have it even as a separate meal – a breakfast or a snack.
What is Kajmak in English?
Kajmak (pron. ‘kai-mac’) is a Polish-style milk caramel cream. It’s also known as ‘masa krówkowa’ (meaning: ‘fudge cream’, literally: ‘little cow’s cream’), named after popular ‘Krówka’ fudge candy.
How do you pronounce Kajmak?
Pronunciation
- IPA: /kǎjmak/
- Hyphenation: kaj‧mak.
Is Kajmak the same as clotted cream?
Kaymak, Sarshir, or Qashta/Ashta (Persian: سَرشیر saršir) (Arabic: قشطة ‘ashta) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the countries of the Levant, Turkic regions, Iran and Iraq.
What is Kajmak used for?
It’s usually served with bread as an appetizer (lepinja sa kajmakom), but it’s also used as a condiment melted on the Balkan version of a hamburger patty (pljeskavica sa kajmakom), simmered with beef shank meat (ribić u kajmaku), or tucked in pita bread with ćevapčići sausages.
What is Masa Krowkowa?
‘kai-mac’) is a Polish-style milk caramel cream. It’s also known as ‘masa krówkowa’ (meaning: ‘fudge cream’, literally: ‘little cow’s cream’), named after popular ‘Krówka’ fudge candy. Kajmak is used as an ingredient in various cakes and desserts most famously, in the Easter Caramel Tart (Mazurek Kajmakowy).
Is Kajmak cream cheese?
Kajmak is a Serbian/Croatian fresh, unripened or “new” cheese made from unpasteurized, unhomogenized milk. It is fluffy and light in texture—you might compare it to whipped cream cheese in that regard, but it doesn’t taste like cream cheese.