Kajmak With Herbs

Recipe from Julia Jaksic

Adapted by Julia Moskin

Kajmak With Herbs
Evan Sung for The New York Times
Total Time
10 minutes
Rating
4(43)
Comments
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Kajmak is a thick, tangy clotted cream from the Balkans usually made with sheep’s or cow’s milk. It's often served with Balkan burgers, pljeskavica. —Julia Moskin

Featured in: The Balkan Burger Unites All Factions

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Ingredients

Yield:About 2 cups
  • 4ounces cream cheese
  • 4ounces (1 stick) butter
  • 4ounces ricotta
  • 4ounces sour cream
  • 1garlic clove, minced
  • 1shallot, minced
  • 1tablespoon chopped parsley
  • 1teaspoon chopped fresh thyme
  • 1teaspoon chopped fresh rosemary (optional)
  • Salt
  • black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

207 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 3 grams protein; 152 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring cream cheese, butter, ricotta and sour cream to cool room temperature. In a mixer or a food processor, combine cream cheese and butter and mix until fluffy and smooth. Mix in ricotta and sour cream.

  2. Step 2

    Add remaining ingredients and mix or process until thoroughly incorporated. Cover and refrigerate until ready to serve, up to 3 days. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.

Ratings

4 out of 5
43 user ratings
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Comments

dennis j

Is this the correct picture it looks like red cabbage coleslaw
B

Phil

This is not a kajmak recipe! Not even close! Kajmak is made of milk. Pure milk is cooked and without any cheese, butter, or sour cream. All you need is a healthy cow, A LOT OF MILK, and time.

FoodFancier

I lived in Serbia for 9 years and ate my weight in kajmak. Never once did it contain shallots or herbs.

DankaL

I agree. I am a first generation Serb who has been to Serbia many times since 1977. I have never seen the addition of herbs or shallots ever.

Alice Kaiser

I like this even better with finely chopped dill, instead of rosemary

JLG

Kajmak is basically skimmed cream. There is younger (fresher) and older, which is more tangy and fermented. You’re better off substituting fresh ricotta than using this.

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Credits

Adapted from Julia Jaksic, Employees Only

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