Kajmak With Herbs

Kajmak is a thick, tangy clotted cream from the Balkans usually made with sheep’s or cow’s milk. It’s often served with Balkan burgers, pljeskavica.

Ingredients

• 4 ounces cream cheese
• 4 ounces (1 stick) butter
• 4 ounces ricotta
• 4 ounces sour cream
• 1 garlic clove, minced
• 1 shallot, minced
• 1 tablespoon chopped parsley
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary (optional)
• Salt
• black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    833 calories; 84 grams fat; 51 grams saturated fat; 1 gram trans fat; 21 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 12 grams protein; 242 milligrams cholesterol; 292 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 2 cups

Preparation

1. Bring cream cheese, butter, ricotta and sour cream to cool room temperature. In a mixer or a food processor, combine cream cheese and butter and mix until fluffy and smooth. Mix in ricotta and sour cream.
2. Add remaining ingredients and mix or process until thoroughly incorporated. Cover and refrigerate until ready to serve, up to 3 days. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.

10 minutes