A luscious, tangy clotted cream cheese spread — an absolute must alongside cevapi. This simple method using available ingredients captures the rich, creamy character of the real thing.
10 min prep
2 hrs chill
Serves 6
Vegetarian
How to Make Kajmak
1
Bring to Room TemperatureTake cream cheese, butter, and sour cream out of the refrigerator 30-45 minutes before making kajmak. They must be at room temperature to blend smoothly.
2
Combine and MixPlace cream cheese and butter in a bowl. Beat together with a fork or hand mixer on low speed until combined and fluffy, about 2 minutes. Add sour cream and mix until fully incorporated.
3
SeasonAdd salt and white pepper. Add vinegar or lemon juice if desired. Mix gently. Taste and adjust — kajmak should be rich, creamy, and savory with a hint of tanginess.
4
Chill Before ServingTransfer to a serving bowl and refrigerate for at least 1-2 hours. Remove from refrigerator 15 minutes before serving so it softens to the ideal spreadable consistency.
5
Serve at the TableBring kajmak to the table in a bowl. Serve alongside cevapi on lepinja — scoop a generous spoonful onto the warm bread before adding the sausages. Keeps refrigerated for up to 5 days.
Kajmak Tips
Authentic kajmak is made by slowly simmering fresh raw cream and skimming the clotted skin daily over several days. The quick method above delivers a delicious result in minutes.
Adding a tablespoon of feta cheese gives extra tang and works beautifully.
Kajmak is also wonderful on hot cornbread, scrambled eggs, or simply on toast.