Heavy Cream Kajmak

Boil the milk in shallow enamel pan. Carefully, pour the cream in holding it as high as possible. Simmer mixture on low fire for about 2 hrs.

Turn off heat. Let it stand without mixing for 6 hours. Then turn on heat again and simmer on very low fire for 1/2 hour. Cool without mixing.

Then carefully place pan in refrigerator for 24 hours. Cream has formed. Loosen with the point of a knife and remove it to a flat plate. Cut into squares. It is delicious served on anything which calls for whipped cream or eaten alone.