This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Heavy Cream Kajmak
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- #46136
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 quart milk
1 pint heavy cream
directions
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.
added by
Madelaine
nutrition data
Nutritional data has not been calculated yet.
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