Heavy Cream or Kajmak

Ingredients

• 1 qt. milk
• 1 pt. heavy cream

Procedures

1. Boil the milk in shallow enamel pan.
2. Carefully, pour the cream in from as high as possible.
3. Simmer mixture on low fire for about 2 hrs.
4. Turn off the heat and allow it to stand without mixing for 6 hours.
5. Then turn on heat again and simmer on very low fire for 1/2 hr.
6. Cool the mixture without mixing.
7. Then carefully place pan in refrigerator for 24 hours.
8. cream has formed.
9. Loosen with the point of a knife and remove it to a flat plate.
10. Cut into squares.
11. It is delicious served on anything which calls for whipped cream or eaten alone.