Eishta Or Kaymak Recipes

Steps:

• Stir 4 1/2 cups milk with 1 1/2 cups heavy cream. Pour into a wide, shallow dish. Use the widest available, to give the cream the greatest possible surface. Bring to the boil slowly and simmer gently over very low heat, so that it barely trembles, for about 1 1/2 hours. Turn off the heat and let stand for 7 hours before putting in the refrigerator. Chill overnight before using.A thick layer of cream will have formed on the surface of the milk. Using a sharp-pointed knife, detach the edges of the cream from the pan and transfer to a flat surface or a large plate. Cut into squares.
• Lay the cream flat on pastries or curl it into little rolls.
• Ordinary thick clotted cream, mascarpone, and whipped double cream are good enough substitutes.

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.