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Heavy Cream
Kajmak
pronounced: kay-muck
- 1 qt. milk
- 1 pt. heavy cream
Boil the milk in shallow enamel pan. Carefully, pour the
cream in from as high as possible. Simmer mixture on low
fire for about 2 hrs. Turn off the heat and allow it to
stand without mixing for 6 hours. Then turn on heat
again and simmer on very low fire for 1/2 hr. Cool the
mixture without mixing. Then carefully place pan in
refrigerator for 24 hours. Cream has formed. Loosen with
the point of a knife and remove it to a flat plate. Cut
into squares. It is delicious served on anything which
calls for whipped cream or eaten alone.
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Ispratete
Recept
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webmaster@macedonians.co.uk
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