There is a difference between young kaymak with mild taste that is ready for consummation right after it is produced and has an expiration date of 1-2 weeks, and a ripe kaymak that has shaper taste, yellow color and it’s ready for consummation after certain ripening period and has expiration date of 6 months.
“Young” kaymak recipe
Two liters of homemade milk pour into a dish with big surface, e.g. casserole dish, and put it on light fire to cook. The dish must be wide. From time to time stir the milk until it starts to make first thin layer of kaymak, and then leave the milk to boil.
It is important that the milk is homemade and greasy, if you can get one like that. If you are using industrial milk, make sure to use the one with the highest percentage of grease. If the milk is not greasy it is not even worth to make this specialty.
When the milk is cooked leave it on a room temperature by the next day to cool down. During that time don’t touch it, especially don’t stir it. It would be the best that it stands in a dark room.
When the milk stands of, a thick layer of kaymak will form on the surface.
In a bowl in which you will collect kaymak leave a bit of salt on the bottom and then collect the kajmak from the milk with grate spoon, decant and put it in the bowl. Between every layer the crusts are being salted, a bit less for young kaymak.
Put it in the fridge for minimum 6-7 hours. You can eat it right away, but it will be tastier after it stands a bit.
From three liters of milk you can get about 100g of kaymak, it of course depends on the quality of the milk.
“Old” kaymak recipe
If we want old kaymak, we leave previously made young kaymak to stand day or two, in the meantime we add from the newly cooked milk a new kaymak, occasionally decent the excess of fluid and put it in the bin, or as it use to be done before, in a wooden bin.
2 l of milk
Salt by taste