Homemade kajmak – aged clotted cream (Kajmak)

1. Slowly bring the richest milk you can find (ideally farm milk, not homogenised) to the boil in a wide, shallow pan, then turn the heat to the minimum and keep it barely simmering for 15-20 minutes without stirring.

2. Carefully take it off the heat without stirring and leave to cool uncovered in the wide pan so a thick skin forms on top.

3. Leave in a cool place (or the fridge) for 12-24 hours; the milk fat gathers at the surface and the skin thickens.

4. Carefully lift off the thick, creamy layer with a flat spoon or knife and layer it in a small bowl or jar, salting each layer lightly.

5. You can repeat the process with the remaining milk for 1-2 days; use the skimmed milk for cooking or for popara.

6. Cover and age in the fridge for 3-4 days: fresh kajmak is sweetish and creamy, aged (zreli) becomes saltier and tangier; serve with ćevapi, lepinja and urnebes.

Tip: Kajmak is the treasure of Serbian and Bosnian cooking – around Zlatibor and Čačak it's sold at markets from wooden tubs. If you don't have the time, a lightly salted 1:1 mix of mascarpone and soured cream is a good substitute.