Kajmak (Kaymak in Turkish) is a creamy dairy product traditional in Southeast Europe, esp. Turkey, Serbia and Montenegro, Republic of Macedonia and Bosnia and Herzegovina. Kajmak is made by skimming cooked milk which is then mildly fermented, traditionally in small wooden vats, and salted. It has a high percentage of milk fat, typically about 60%. It has thick, creamy consistence (but not entirely compact due to milk protein fibers) and rich, mildly sour taste (depending on how long it matured). Dairy products are generally defined as foodstuffs produced from milk. ... The Balkans is the historic and geographic name used to describe southeastern Europe (see the Definitions and boundaries section below). ... Motto: Anthem: Today Over Macedonia (Macedonian: Денес Над Македонија, Denes Nad Makedonija) Capital Skopje Largest city Skopje Official language(s) Macedonian1 Government President Prime Minister Parliamentary republic Branko Crvenkovski Vlado Bučkovski Independence Declared From Yugoslavia September 8, 1991 Area  â€¢ Total  â€¢ Water (%)   25,333 km² (146th) 1. ... A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... In its strictest sense fermentation (scientifically called zymosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ... A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ...

Kajmak is usually enjoyed as an appetizer, but also as a condiment. The simplest recipe is lepinja sa kajmakom (fresh raw bread filled with kajmak) consumed for breakfast or as fast food. Serbs and Macedonians consider it a national meal. Appetizer has several meanings: Appetizer is another name for Hors doeuvre, a meal served before the main dishes of a meal. ... A condiment is a substance applied to food, usually in the form of a sauce, powder, or spread, to enhance or improve the flavor. ... European sweetbread (strucla) Four loaves French bread has a somewhat rigid crust Breads and Bread Rolls at a bakery Continental Italian Bread Tin Vienna Bread Bread in a traditional oven, in Portugal, with hot coal in front For other uses, see Bread (disambiguation). ... Fast food is food prepared and served quickly at a fast-food restaurant or shop at low cost. ... Serbs (in the Serbian language Срби, Srbi) are a south Slavic people living chiefly in Serbia and Montenegro and Bosnia and Herzegovina. ...

Kajmak is almost always produced in traditional way, in households, and can be bought only on markets; industrial production is low and not of as good quality. The best brands come from mountain cattle farms. Arguably the most famous location of kajmak production is mountain of Zlatibor in southwest Serbia. Binomial name Bos taurus Linnaeus, 1758 Cattle (called cows in vernacular usage) are domesticated ungulates, a member of the subfamily Bovinae of the family Bovidae. ... Winter in Zlatibor Zlatibor (Cyrillic: Златибoр) is a mountain region situated in Serbia and Montenegro, in the western part of Serbia, a part of the Dinaric Alps. ... To meet Wikipedias quality standards, this article or section may require cleanup. ...

External links

• Recipe