Traditional Serbian cheese kajmak

Ingredients:

• 2 liters of raw unpasteurized cow's or sheep's milk
• 1 teaspoon of salt

Preparation:

1. Bring the milk to a boil in a medium saucepan. Turn off the heat and let it cool completely, without stirring, for 4-5 hours. Skim off the cream that has collected on top and refrigerate it.
2. Repeat the boiling and cooling process several times, skimming off the cream each time and adding it to the container in the refrigerator. Add salt to the cream and stir well. Store in an airtight container in the refrigerator for up to 2 weeks.
   
   
   Note: Traditional kajmak was made by boiling raw cow's or sheep's milk, which was then poured into wide, shallow bowls known as karlice. As the milk cooled, the cream rose to the top, forming a thin layer on the surface. This layer was skimmed off and placed in layers in a small wooden container called a cabrica. This process was repeated many times until the container was filled with cream.