Kajmak Serbian Recipe

How to make it : 

• In a medium saucepan, bring the milk to a rolling boil.
• Pour in the heavy cream and salt, and again bring the mixture to a boil. Reduce heat and simmer on low for 2 hours.
• Turn off heat. Let pan stand on the stove without mixing for 6 hours. Then turn on heat again and bring to a simmer. Continue simmering on low heat for 1/2 hour. Cool at room temperature without mixing.
• Place pan in refrigerator for 24 hours. Transfer contents to an airtight container and store refrigerated for up to 2 weeks.