Kajmak je gusta, kremasta mlečna namirnica koja nastaje od punomasnog mleka.
Razlike između mladog i zrelog kajmaka
1. Karakteristika: Tekstura.
- Mladi kajmak: Kremast, mekan, svetao.
- Zreo kajmak: Gusto, masno, čvršći.
2. Karakteristika: Ukus.
- Mladi kajmak: Sladak, mlečan.
- Zreo kajmak: Blago kiselkast, puniji ukus.
3. Karakteristika: Masnoća.
- Mladi kajmak: Lagana.
- Zreo kajmak: Intenzivnija, kremasta.
4. Karakteristika: Upotreba.
- Mladi kajmak: Namazi, sveži hleb, sir.
- Zreo kajmak: Pečenje, meze, punjenja, jela sa aromom.
Trikovi da kajmak ispadne debeo kao sa sela
1. Koristi širu i plitku šerpu – površina mleka je veća, pa se formira deblji “film”.
2. Ne mešaj površinu jako – energicnim mešanjem se razbija “film” i kajmak postaje tanji.
3. Polako zagrej mleko – niska temperatura sprečava razbijanje masnih kuglica.
4. Odstrani “film” pažljivo – koristi kašiku, a ne žicu ili nož.
5. Ponovi proces – na istom mleku možeš ponovo zagrejati ostatak mleka da se formira još jedan sloj kajmaka, kao u starinskim metodama.
6. Odležavanje u frižideru – hladan kajmak se još dodatno zgusne.
Saveti za čuvanje:
0. Dva do tri dana u frižideru.
1. Čuvaj u čistoj, zatvorenoj posudi (poklopac ili folija ili gaza) da ne upija mirise iz frižidera.
2. Nemoj mešati često – što manje diranja, kajmak duže zadržava glatku teksturu.
3. Ako primetiš neugodan miris ili promenjenu boju (žuto-sivo ili mlečno zrnasto), bolje ga baci.
1. Čista i suva posuda:
- Koristi staklenu ili plastičnu posudu sa poklopcem.
- Pre stavljanja kajmaka, posudu operi toplom vodom i osušite da ne ostane vlage – vlaga razređuje kajmak.
2. Minimalno dodirivanja:
- Kašikom samo vadite koliko treba.
- Ne mešajte često – što manje mešanja, kajmak zadržava glatku strukturu.
3. Sloj masnoće na vrhu:
- Ako želiš dodatnu zaštitu, možeš lagano premazati površinu kajmaka s vrlo tankim slojem slatke pavlake ili masnoće (putera).
- To stvara barijeru protiv isušivanja i oksidacije.
4. Optimalna temperatura frižidera:
- Drži na 2–4 °C, najniža fioka ili gornja polica frižidera je dobra.
- Gornja polica → stabilna, hladna, idealna za kajmak u posudi sa poklopcem.
- Donja fioka → za mlečne proizvode, održava vlagu, sprečava isušivanje.
5. Nemoj ga stavljati blizu vrata frižidera, gde se često menja temperatura.
6. Pokrivanje poklopcem ili gazom:
Pokrij kajmak poklopcem ili čistom gazom da zadrži vlagu ali da “diše” – to sprečava stvaranje suve kore.
7. Ponovno zgušnjavanje (opciono):
- Ako kajmak postane malo ređi, možeš ga lagano vratiti na vrlo nisku temperaturu (na 1 na skali od 1 do 6) na 5–10 minuta da se film ponovo zgusne i vrati kremastu strukturu.
- Nakon toga, odmah ohladi i vrati u frižider.
8. Ne dodavati vodu ili tečnost:
- Ako kajmak pusti vodu, nemoj je mešati – samo ukloni tanki sloj tečnosti kašikom.
Kaymak is a thick, creamy dairy product made from whole milk.
Differences between young and mature kaymak (salty cream)
1. Characteristic: Texture.
- Young cream: Creamy, soft, bright.
- Ripe cream: Thick, fatty, firmer.
2. Characteristic: Taste.
- Young cream: Sweet, milky.
- Ripe cream: Slightly sour, fuller taste.
3. Characteristic: Fat.
- Young cream: Light.
- Ripe cream: More intense, creamy.
4. Characteristic: Use.
- Young cream: Spreads, fresh bread, cheese.
- Ripe cream: Baking, appetizers, fillings, dishes with aroma.
Tricks to make the kaymak turn out as thick as from the village
1. Use a wider and shallow pot - the surface of the milk is larger, so a thicker "film" is formed.
2. Do not stir the surface too much - vigorous stirring breaks the "film" and the cream becomes thinner.
3. Heat the milk slowly - a low temperature prevents the breaking of fat balls.
4. Remove the "film" carefully - use a spoon, not a wire or a knife.
5. Repeat the process - you can reheat the rest of the milk on the same milk to form another layer of cream, as in the old-fashioned methods.
6. Aging in the fridge - cold kaymak thickens even more.
Tips for storage:
0. Two to three days in the fridge.
1. Store in a clean, closed container (lid or foil or cheesecloth) so that it does not absorb odors from the fridge.
2. Do not stir often - the less you touch, the longer the kaymak will retain its smooth texture.
3. If you notice an unpleasant smell or a change in color (yellow-gray or milky grainy), it is better to throw it away.
How to store kaymak in the fridge so that it remains thick and creamy for up to 5 days?
1. Clean and dry container:
- Use a glass or plastic container with a lid.
- Before adding the cream, wash the container with warm water and dry it so that no moisture remains - moisture dilutes the cream.
2. Minimal touching:
- Just take out as much as you need with a spoon.
- Don't stir often - as little mixing as possible, the kaymak retains its smooth structure.
3. Layer of fat on top:
- If you want additional protection, you can lightly coat the surface of the cream with a very thin layer of sweet cream or fat (butter).
- This creates a barrier against drying and oxidation.
4. Optimal refrigerator temperature:
- Keep at 2–4 ° C. The lowest drawer or top shelf of the fridge is good.
- Upper shelf → stable, cold, ideal for kaymak in a container with a lid.
- Bottom drawer → for dairy products, maintains moisture, prevents drying.
5. Do not put it near the fridge door, where the temperature often changes.
6. Covering with a lid or gauze:
Cover the cream with a lid or clean gauze to retain moisture but let it "breathe" - this prevents the formation of a dry crust.
7. Re-thickening (optional):
- If the cream becomes a little thinner, you can gently return it to a very low temperature (at 1 on a scale of 1 to 6) for 5-10 minutes so that the film thickens again and restores the creamy structure.
- After that, cool it immediately and put it back in the fridge.
8. Do not add water or liquid:
- If the cream releases water, do not stir it - just remove a thin layer of liquid with a spoon.
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