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After reading 1473 websites, we found 20 different results for "What is kajmak"

a dairy product

Kajmak is a dairy product that is commonly used as cheese.

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a side-dish made from milk

Kajmak is a side-dish made from milk.

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a dairy spread, with consistency and taste like cream cheese

Kajmak is a dairy spread, with consistency and taste like cream cheese.

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a dairy product similar to clotted cream

Serbian specialties include kajmak (a dairy product similar to clotted cream), proja (cornbread), kačamak (corn-flour porridge), and gibanica (cheese and kajmak pie).

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The local specialty

Kajmak from Travnik is a local specialty and is exported as far as Australia.

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the creamy foam

Kajmak can also describe the creamy foam in the traditional 'black' Turkish coffee in the Balkans.

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a particular type of cream cheese which is very rich and can have a strong or mild flavour, depending on who made who and how aged who is

Kajmak is a particular type of cream cheese which is very rich and can have a strong or mild flavour, depending on who made who and how aged who is.

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unripened cheese

Kajmak is an unripened cheese, similar to clotted cream.

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sour cream

Kajmak (sour cream) is often an ingredient, as are cow and sheep cheese.

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the local cream cheese

Kajmak is the local cream cheese; the local cream cheese is thick, rich, and particularly delicious.

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a speciality make from cream or milk cooked with sugar

Kajmak (or kaimak in my older books) is a speciality make from cream or milk cooked with sugar and then butter is added.

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condiment

Kajmak is usually enjoyed as an appetizer, but also as a condiment.

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kajmak is almost always made at home

Known as kajmak, kajmak is almost always made at home, though there is beginning to be commercial production.

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a cross between clotted cream and cream cheese

The local specialty is kajmak, a cross between clotted cream and cream cheese which is too delicious for words with roasted veg.

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fresh milk

Kajmak is usually made in Serbian farmers’ homes with fresh milk.

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thick, creamy consistence

Kajmak has thick, creamy consistence /but not entirely compact due to milk protein fibers/ and rich, mildly sour taste /depending on how long it matured/. Kaymak is traditionally eaten in Serbia as starter with smoked ham, pastries, preserves or honey or as a filling in pancakes.

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heating the fresh milk

Kajmak is made by patiently heating the fresh milk and then cooking Kajmak on the low temperature for several hours.

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clotted cream

Kaymak…a delicious clotted cream is also served, often with honey or jam and fresh bread.

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a national treasure , but much saltier made from fresh unpasteurized cow milk and comparable to clotted cream

Kajmak is a national treasure made from fresh unpasteurized cow milk and comparable to clotted cream, but much saltier.

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made by skimming full fat milk and collecting full fat milk in layers

Kajmak is made by skimming full fat milk and collecting full fat milk in layers.

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