Kajmak

Step by stepInstructions

1. Combine the cream, milk, and salt in a heavy saucepan and bring to a bare simmer over medium-low heat.
2. Simmer gently for 25-30 minutes, stirring often, until thickened and reduced by about a third.
3. Stir in the yogurt and lemon juice, then simmer 5 minutes more.
4. Pour into a shallow dish and let cool, then refrigerate overnight until firm and sliceable.
5. Serve at room temperature with butter alongside grilled meats and bread.