Kajmak is a delicious cheese spread that is eaten throughout the ex-Yugoslav countries of Southeast Europe. It goes great with some grilled meat or on a fresh piece of pita bread, or perhaps try it as a side with our Stuffed Pita Recipe (coming soon!)
Note: This recipe is ideal when Bulgarian Feta is used, but we understand that this ingredient is not always easily accessible. Made with sheep's milk, Bulgarian Feta is stronger and creamier than typical feta cheese. If you do not live in a place where this is available, substitute with regular feta.
Prep Time: 5 Minutes | Cook Time: 0 Minutes | Total Time: 5 Minutes
Special Equipment
1 Clean Dishcloth
1 Medium Mixing Bowl
Ingredients (US Standard)
1/2lbs Bulgarian feta (Or substitute with regular feta cheese)
3/4 cup sour cream
3/4 cup ricotta
Method
Use clean dishcloth to pat down the Bulgarian Feta, removing any excess moisture (skip step if Bulgarian Feta is not being used)
Add the Feta to the mixing bowl, along with the sour cream and ricotta.
Use a spoon to stir until fully combined. Mixture will be thick and creamy.
Once fully combined, place in refrigerator and let it rest. Ideally, allow it to rest overnight, but at minimum give it a couple of hours to allow the flavors to develop
Nutritional Data
Total Yield
Calories: 1,255 | Protein: 56 | Carbs: 7 | Fiber: 0 | Fats: 77
Servings: 8
Amount per Serving:
Calories: 157 | Protein: 7 | Carbs: <1 | Fiber: 0 | Fats: 10
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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