Last updated: April 2026
Kajmak is the one ingredient that ties Bosnian food together. It is a thick, creamy dairy product — somewhere between clotted cream and young cream cheese — and Bosnians put it on everything. Spread it on warm bread for breakfast, pile it next to ćevapi for lunch, melt it over grilled meat for dinner. If you eat in Mostar for more than a day, you will encounter kajmak at almost every meal. At Food House, we make our own and serve it alongside most of our grilled dishes.
- Type: Dairy product (cream/cheese)
- Texture: Between clotted cream and young cream cheese
- Varieties: Fresh (mild, soft) and aged (salty, firm)
- Best pairing: Ćevapi, warm bread, grilled meat
- Origin: Balkans and Central Asia (Turkish roots)
What Is Kajmak?
Kajmak is made by skimming the cream that forms on top of slowly heated milk, layering it in a container, and letting it ferment. The process takes days, and the result is a rich, slightly tangy cream with a texture that varies depending on age. Fresh kajmak (mladi kajmak) is mild, soft, and spreadable — similar to mascarpone or very thick cream. Aged kajmak (stari kajmak) is firmer, saltier, and more pungent — closer to a strong cream cheese.
The word “kajmak” comes from Turkish and appears across the Balkans, Turkey, and Central Asia. Every country has its version, but Bosnian kajmak is distinctive — it is usually the young, mild variety, served at room temperature so it is soft enough to spread or melt on contact with hot food.
How Kajmak Is Served in Bosnia
Kajmak appears in three main contexts in Bosnian cooking:
- With ćevapi. This is the most iconic pairing. A spoonful of kajmak goes on the plate next to the grilled meat rolls and somun bread. The heat from the ćevapi softens the kajmak into a creamy sauce that you spread on the bread or dip the meat into.
- For breakfast. Kajmak on fresh, warm somun or lepinja bread, sometimes with a drizzle of honey. Simple, rich, and enough to keep you full until lunch. Many Bosnians consider this the perfect breakfast.
- With grilled meat. Pljeskavica (the Balkan meat patty) is often served “stuffed” with kajmak — punjena pljeskavica. The kajmak melts inside the patty during grilling. Kajmak also goes on top of grilled lamb chops, chicken, and sausages.
How Kajmak Is Made
Traditional kajmak requires full-fat, unpasteurised milk — ideally from cows grazing on mountain pastures. The process is simple but slow:
- Heat the milk slowly in a wide, shallow pan until it almost boils. Do not let it boil.
- Let it cool. As the milk cools, a thick skin of cream forms on the surface.
- Skim the cream. Carefully lift the skin off and layer it in a wooden or ceramic container. Add a pinch of salt between layers.
- Repeat. Reheat the milk and skim again. Continue until the milk gives no more cream — usually 3-4 rounds.
- Ferment. Cover and leave at room temperature for 1-3 days for fresh kajmak, or weeks for aged kajmak.
In Mostar and across Herzegovina, kajmak is traditionally made with milk from cows that graze in the mountains above the Neretva valley. The limestone pastures give the milk a particular richness that commercial dairy cannot replicate. If you visit a village market around Mostar, you can sometimes buy homemade kajmak directly from farmers — it is a completely different product from what you find in supermarkets.
Kajmak vs Similar Products
Travellers often try to compare kajmak to something familiar:
- Clotted cream (British) — closest in texture to fresh kajmak, but clotted cream is sweeter and not fermented.
- Cream cheese — similar spreadability, but kajmak has a more complex, tangy flavour from fermentation.
- Mascarpone — similar richness, but mascarpone is Italian and made differently. Fresh kajmak is the closest match.
- Sour cream — much thinner than kajmak and more acidic. Not a substitute.
The honest answer is that kajmak does not have a direct Western equivalent. The fermentation process and the milk quality create something unique. The only way to understand it is to try it — preferably melting on top of a plate of hot ćevapi in Mostar.
Where to Try Kajmak in Mostar
Almost every restaurant in Mostar serves kajmak as a side — you do not need to seek it out specifically. It comes automatically with ćevapi at most places. At Food House Mostar, we serve house-made kajmak with our grilled dishes. For the best homemade version, visit the farmers’ market — Tepa pijaca in the Old Town, where local producers sell it fresh.
Frequently Asked Questions
Q: What does kajmak taste like?
A: Fresh kajmak is mild, creamy, and slightly tangy — imagine very rich cream cheese with a hint of fermentation. Aged kajmak is saltier and more pungent, closer to a strong soft cheese.
Q: Is kajmak the same as kaymak?
A: Same word, different spellings. Turkish kaymak, Bosnian kajmak, and Serbian kajmak are all related products made from skimmed milk cream. Regional variations differ in salt content and fermentation time.
Q: Can I buy kajmak outside Bosnia?
A: Some Balkan grocery stores in Western Europe and North America stock kajmak, usually in jars. It is not the same as fresh homemade kajmak, but it gives you the general idea. Look for brands from Serbia or Bosnia.
Q: Is kajmak healthy?
A: It is a high-fat dairy product — rich in calories and saturated fat. It is not a diet food. But in Bosnian portions (a tablespoon or two per meal), it is a flavour enhancer, not a main ingredient.
Q: What is the best food to eat with kajmak?
A: Ćevapi are the classic pairing. Warm bread is a close second. Grilled pljeskavica stuffed with kajmak is arguably the best use of all. At Food House, we also serve it with our breakfast plates.
Kajmak is the ingredient that makes good Bosnian food great. It is the reason ćevapi in Bosnia taste different from grilled meat anywhere else, and it is the thing most visitors remember long after they leave. Come to Food House Mostar, order anything from the grill, and ask for extra kajmak. You will understand why Bosnians refuse to eat without it.
