Kajmak Recipe traditionally is prepared by boiling the milk slowly, then simmer it for two hours over a very low heat. It is usually enjoyed as an appetizer or for breakfast. It is also known as Kaymak and popular across Poland, Balkan countries, Caucasus countries, Central Asia, Turkic regions, Iran and Iraq.


Kajmak is popular across most of the Balkan contries and usually enjoyed as an appetizer or for breakfast..
Course: Appetizer
Cuisine: Serbia
Keyword: butter, feta cheese, sour cream


  • 100 g butter
  • 100 g feta cheese
  • 100 g sour cream


  • Use a fork or hand mixer to whisk the butter until it gets fluffy texture.
  • Add the rest of the ingredients and mix well.
  • This is a quick homemade version you can enjoy at home.


You don’t need to add salt to the kajmak as the feta cheese is salty on its own.

Inspiration and adaptation: serbia.com, wikipedia.org, polonist.com

Explore other recipes from the traditional Serbian cuisine.

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