Kafana-Style Kajmak

Serbia's cherished clotted cream — rich, tangy, and spreadable — crafted at home from organic heavy cream with just salt, no thickeners or additives, just as village households have long made it.

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Ingredients

  • 1 litre organic heavy cream (non-UHT if possible; higher fat content is better)
  • 1/2 tsp sea salt (or to taste)

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What you'll need

Instructions

  1. Pour the cream into a wide, shallow heavy-bottomed pan. Ensure it is no more than 4–5cm deep — surface area is key.
  2. Heat over the lowest possible flame. Do not stir. Aim for a barely simmering surface — tiny bubbles at the edges, not a rolling boil.
  3. Cook uncovered for 25–30 minutes until a thick golden-white skin forms and the cream visibly reduces.
  4. Remove from heat and let cool at room temperature for 1 hour. Avoid disturbing the skin.
  5. Sprinkle salt evenly over the surface. Transfer the skin and thickened cream beneath it to a container using a wide spatula, folding rather than stirring.
  6. Let it set in the refrigerator, uncovered, for 4–8 hours. The texture should be spreadable, slightly grainy, and tangy.
  7. Serve cold with čevapi, lepinja, or fresh bread. Store refrigerated for up to 5 days.

FAQ

Why use organic heavy cream?

Organic heavy cream does not contain hormones or antibiotics, making it a healthier option.

Can I use UHT cream instead of non-UHT?

While you can, using non-UHT cream will preserve more natural enzymes and nutrients.

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