Martina Cidylova

Martina Cidylova

Martina Cidylova
More ideas from Martina
How to make your own kajmak. Whole milk, cream, salt, heat, time.

Growing up in Croatia and Bosnia, I ate a heck of a lot of kajmak (say it fast: kai-muck). Gallons and gallons of this rich, fatty, savory, goes-with-anything cream at the intersection of milk and.