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Heavy Cream or Kajmak

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Description Edit

Ingredients Edit

Directions Edit

  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.

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