Kajmak sa Hlebom

Introduction: Thick, rich clotted cream spread generously on warm bread, a simple, indulgent way Montenegrins start the morning.

Cultural Background: Kajmak is a treasured dairy product across the Balkans, made by skimming the creamy layer from scalded milk, and in Montenegro’s mountainous regions it remains a point of pride, often made at home from the milk of local sheep or cows.

Tips: Good kajmak should be thick enough to spread but still soft — let it sit at room temperature for a few minutes if it’s too firm from the fridge. A little salt brings out kajmak’s richness beautifully.

Variations: Drizzle with a little honey for a sweet-savoury version. Pair with a hard-boiled egg for a heartier breakfast.

Storage: Kajmak itself keeps refrigerated in an airtight container for up to 1 week; assemble fresh before eating.

Reheating: Not applicable — this is a cold spread served on warm or room-temperature bread.

Nutrition: Per serving (approx.): 280 kcal, 8 g protein, 18 g fat, 22 g carbohydrate.

FAQs:

Q: Where can I find kajmak?

A: Balkan or Eastern European specialty grocers often stock it; a very

Q: Is kajmak the same as butter?

A: No, it’s a distinct dairy product with a softer, creamier texture and