KAJMAK WITH HERBS

Kajmak With Herbs image

Kajmak is a thick, tangy clotted cream from the Balkans usually made with sheep's or cow's milk. It's often served with Balkan burgers, pljeskavica.

Provided by Julia Moskin

Categories easy, quick, condiments, dips and spreads

Time 10m

Yield About 2 cups

Number Of Ingredients 11

Ingredients

4 ounces cream cheese
4 ounces (1 stick) butter
4 ounces ricotta
4 ounces sour cream
1 garlic clove, minced
1 shallot, minced
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary (optional)
Salt
black pepper to taste

Steps:

Bring cream cheese, butter, ricotta and sour cream to cool room temperature. In a mixer or a food processor, combine cream cheese and butter and mix until fluffy and smooth. Mix in ricotta and sour cream.
Add remaining ingredients and mix or process until thoroughly incorporated. Cover and refrigerate until ready to serve, up to 3 days. Serve with Balkan burgers (pljeskavica, see recipe) or as a dip.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 21 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 152 milligrams, Sugar 2 grams, TransFat 0 grams