Heavy Cream or Kajmak

== Description ==
== Ingredients ==
* 1 qt. milk
* 1 pt. heavy cream
== Directions ==
# Boil the milk in shallow enamel pan.
# Carefully, pour the cream in from as high as possible.
# Simmer mixture on low fire for about 2 hrs.
# Turn off the heat and allow it to stand without mixing for 6 hours.
# Then turn on heat again and simmer on very low fire for 1/2 hr.
# Cool the mixture 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.
Category:Heavy cream Recipes
Category:Macedonian Desserts
Category:Macedonian Recipes
Category:Recipes that need photos